Get ready to transform your kitchen into a festive wonderland with these irresistible Vegan Peppermint Candy Cane Cookies that promise to be the star of your holiday dessert spread! These delightful treats combine the cool, refreshing essence of peppermint with a delicate, crumbly texture that will have everyone asking for your secret recipe. Whether you're a dedicated vegan baker or simply looking to impress your guests with a unique seasonal cookie, this recipe is about to become your new winter obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup coconut oil
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed candy canes
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to ensure even distribution of ingredients.
- In a separate bowl, cream together the softened coconut oil and powdered sugar until smooth and well incorporated, using an electric mixer or whisk.
- Add the peppermint extract to the coconut oil mixture and blend thoroughly to distribute the flavor evenly.
- Gradually add the flour mixture to the wet ingredients, stirring until a soft, cohesive dough forms. If the dough seems too crumbly, add a teaspoon of plant-based milk to help bind it.
- Roll the dough into small, uniform balls, approximately 1 inch in diameter, and place them 2 inches apart on the prepared baking sheet.
- Gently press down on each cookie with a fork to create a light criss-cross pattern and flatten slightly.
- Sprinkle crushed candy canes over the top of each cookie, pressing lightly to help them adhere to the surface.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once fully cooled, store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your coconut oil is at room temperature for easier mixing and smoother dough consistency.
- For extra crispness, chill the dough for 15-20 minutes before rolling and baking.
- Use a food processor to crush candy canes into fine, uniform pieces for more even decoration.
- If the dough feels too dry, add plant-based milk sparingly - just a teaspoon at a time.
- Use a fork with clean, flat tines for creating perfect criss-cross patterns on your cookies.
- Allow cookies to cool completely to maintain their delicate texture and prevent crumbling.
- Store in an airtight container with a piece of parchment between layers to preserve freshness.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 7g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 0mg
