Truth be told I have never been a huge fan of candy canes…but once it comes around to this time of the year I am all about sticking them in my homemade hot cocoa while cozying up by the fireplace. Of course I am a huge fan of holiday cookies, so what better way then to combine the two?
I am not going to lie that these taste like you’re biting into a candy cane, but a bit less artifical tasting and a heck of a lot tastier.
These cookies are extremely chewy with crispy outsides. Bites of peppermint melt in your mouth while getting hints of vanilla embedded in the soft dough. I think these would be perfect to dip in your warm hot cocoa this christmas season.
Yes I know these are not the healthiest cookies for you, but let’s be honest here…I don’t think christmas season is a time where you go out and bake a dozen healthy cookies to enjoy right?
Feel free to get creative with this recipe and add ingredients like:
- vegan white chocolate chips
- cocoa powder
- chocolate chips
This recipe is…
- 100% vegan
- So dang delicious!
These cookies are extremely chewy with crispy outsides. Bites of peppermint melt in your mouth while getting hints of vanilla embedded in the soft dough.
- 1 1/2 cups unbleached, all-purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup non-dairy butter (I used Earth Balance)
- 1/2 cup light brown sugar
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 3 tbsp non-dairy milk
- 1/3 cup finely chopped candy canes
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a medium-sized bowl, whisk together the flour, cornstarch, baking soda & powder, and salt. In a separate large bowl, cream together the butter and sugars until light and fluffy. Stir in the extracts and milk until combined.
Slowly stir in the dry ingredients into the wet until thoroughly combined and a soft cookie dough forms. Fold in the chopped candy canes.
Using a cookie scoop, scoop out dough onto baking sheet and evenly space apart. Bake for 14-15 min. until light golden brown and edges are slightly crispy. Cool for 5 min. before serving.