Vegan Candy Cane Cookies ~
Easy and festive candy cane cookies.
Egg-free and perfect for the holiday season!
Candy Cane Cookie Recipe
‘Tis the season to bake cookies! These soft vegan peppermint cookies are easy to make with pantry ingredients, and the flavor is a delightful combination of cool peppermint flavor with a subtly sweet sugar cookie.
Ingredients for Vegan Candy Cane Cookies
You will need the following:
- 1 cup vegan butter, softened
- 1/2 cup granulated sugar
- 3 tablespoons aquafaba, liquid from a can of chickpeas
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup crushed candy canes, or crushed peppermint candies
- 1 teaspoon salt
How to Make Vegan Candy Cane Cookies
STEP ONE: In the bowl of a stand mixer with a paddle attachment (or use a hand mixer in a large bowl), cream together the butter and sugar. Add the aquafaba, almond extract, and vanilla extract, mixing to combine.
STEP TWO: In a separate bowl, whisk together the flour, crushed candy canes, and salt. Add the dry ingredients to the wet ingredients and continue mixing just until a dough is formed.
STEP THREE: Cover with plastic wrap and refrigerate for at least 2 hours, up to overnight, to chill thoroughly.
STEP FOUR: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
STEP FIVE: Roll the chilled cookie dough into 1-inch balls. Place onto the prepared baking sheet at least 2 inches apart.
STEP SIX: Bake for 9 minutes. (The cookies will spread slightly but will not brown.) Let the baked cookies rest for 5 minutes on the baking tray, then use a spatula to transfer to a wire rack to cool completely. Serve at room temperature.
Vegan Candy Cane Cookies ~ Variations
- Sugared Peppermint Cookies – Roll cookie dough balls in granulated sugar, coconut sugar, or even brown sugar just prior to baking.
- Vegan Chocolate Peppermint Cookies – Dip cooled cookies in melted chocolate (try white chocolate or dark chocolate chips!), then set them on the cooling rack until the chocolate sets.
- Peppermint Snowball Cookies – Roll warm cookies in powdered sugar.
Storage
- Store these Christmas cookies in an airtight container at room temperature.
More Cookie Recipes You’ll Love!
- Cake Mix Cookies
- Cherry Snowball Cookies
- Cranberry Orange Cookies
- Gingerbread Crinkle Cookies
- Italian Wedding Cookies
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Vegan Candy Cane Cookies
Ingredients
- 1 cup vegan butter softened
- 1/2 cup granulated sugar
- 3 tablespoons aquafaba liquid from a can of chickpeas
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup crushed candy canes or crushed peppermint candies
- 1 teaspoon salt
Instructions
- In the bowl of a stand mixer with a paddle attachment (or use a hand mixer in a large bowl), cream together the butter and sugar. Add the aquafaba, almond extract, and vanilla extract, mixing to combine.
- In a separate bowl, whisk together the flour, crushed candy canes, and salt. Add the dry ingredients to the wet ingredients and continue mixing just until a dough is formed.
- Cover with plastic wrap and refrigerate for at least 2 hours, up to overnight, to chill thoroughly.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Roll the chilled cookie dough into 1-inch balls. Place onto the prepared baking sheet at least 2 inches apart.
- Bake for 9 minutes. (The cookies will spread slightly but will not brown.) Let the baked cookies rest for 5 minutes on the baking tray, then use a spatula to transfer to a wire rack to cool completely. Serve at room temperature.
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