top of page
  • Writer's pictureMessy Vegan Baker

Day 5: Vegan Candy Cane Cookies

Updated: Dec 12, 2020

I really struggled to decide if I wanted to put this recipe up on my blog. I don’t like how these taste to be completely honest. Granted, I didn’t sprinkle them with sugar and crushed candy cane, so maybe that would have helped. But I’m not pleased with how the peppermint tastes. You mostly just get it as an aftertaste. Plus these cookies take forever to make. But look how cute they are! Honestly, that’s the main reason I decided to put these on my blog. Plus I figured if I warn you now, you can bake at your own risk. However, I think I’ll try to improve them somehow next year. If you don’t want the peppermint flavor, you can also just make them vanilla or any other kind of flavor you’d like! Just substitute the peppermint extract for whatever extract you want.

The original recipe is from:






1 c granulated sugar

1 c vegan butter or coconut oil, softened

1/2 c non-dairy milk

1 tsp vanilla

2 tsp peppermint extract

1 vegan egg

3 1/2 c flour

1 tsp baking powder

1/4 tsp salt

1/2 tsp Red food coloring

2 tbsp granulated sugar (to sprinkle on top, optional)

2 tbsp finally chopped peppermint candies (to sprinkle on top, optional)


In a small bowl, make the vegan egg, and set aside so it can gel up

In a stand mixer or a bowl, cream the vegan butter and sugar until it’s a light smooth texture

Add in the egg and mix until well combined

Slowly pour in the room temperature non-dairy milk and mix until it’s well incorporated

Add in the vanilla and peppermint extract and mix until they evenly distributed in the batter

Stop the mixer and add the flour, baking soda, and salt

On the lowest setting, mix the dry ingredients into the wet until just combined

Separate the dough in half into two separate bowls

Add the red food coloring to one of the bowls and mix the dough until it’s the same color throughout

Cover the doughs with plastic wrap, and set in the fridge for 4 hours

On a lightly floured work surface, take 1/4 of each dough, and roll into thin logs

Twist the two strands together then roll them to smooth out the surfaces

Cut the dough into the 4 inch long pieces and shape them on the uncreased cookie sheet

Once the sheet is full, stick the cookie sheet in the freezer for 10 minutes before baking them in the 375 degree F oven for 12 - 14 minutes (the edges won’t get brown, but you’ll know they’re done if they’re slightly springy when you tap them)

Once out of the oven, sprinkle the cookies with the sugar and crushed peppermint candy

Let them cool, and enjoy

Recent Posts

See All


bottom of page