Description
How to make fun and festive Vegan Candy Cane Shaped Cookies, flavoured with peppermint. They are easy to make and perfect for the Holidays. Vegan, No-Egg and No-Dairy.
Ingredients
Units
Scale
- 113g of cold vegan butter
- 120g icing sugar / powdered sugar
- 30g of dairy-free milk 9you can use any dairy-free milk)
- 1 teaspoon of peppermint extract
- 240g of all purpose / plain flour
- Red food gel (vegan friendly)
- Granulated sugar (optional)
Instructions
- Preheat the oven to 180 ºC fan and line a baking tray with grease proof paper.
- In a large mixing bowl, add the vegan butter, icing sugar, milk, vanilla and peppermint extract. Mix until everything is fully combined. Cream the mixture until fluffy. You can do this by hand or in a stand mixer with paddle attachment.
- Add in the flour and mix until a smooth dough is formed.
- Take half of the dough and transfer it to the second mixing bowl. Add red food colouring to half the dough and mix it in. To prevent your hands from staining, use food grade gloves.
- Wrap both red and white dough in grease proof paper and chill in the fridge for 30 minutes.
- When the dough is firm, shape. Take a heaped teaspoon of each colour dough and roll into matching 5″ ropes. Place the strands next to each other and twist creating the candy cane shape. Transfer the twisted rope to lined prepared baking tray and fold down the top third to create a hook for the candy cane shape. Repeat with the remaining dough. Leave an inch space between the cookies as they spread out a little bit. At any point, if the dough is warming up and gets more challenging to shape, you can place it back in the freezer for 5-10 minutes to firm up again.
- Sprinkle granulated sugar over the cookies then bake in the center of the oven for 8-10 minutes, or until the bottom and edges are a lightly golden brown colour. Allow the cookies cool for 5 minutes on the baking tray, then gently transfer to a wire rack to cool completely. Repeat for all the cookies.
- Store in a sealed container. Best enjoyed within 3 days of making.
Notes
Storing the cookies: Store the cookies in an air-tight / sealed container at room temp for up to 3 days. You can store in the fridge, allow to come to room temperature before serving to give the butter time to soften.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Category: cookies
- Method: Baking
- Cuisine: American