TheseCandy Cane Cookiesare such a fun and festive twist (pun intended) on the classic sugar cookie! They’re simple to make and conveniently FULLY VEGAN! Can’t wait to see y’all making these cookies.

red and white sugar cookies that are twisted to look like candy canes. All laying on parchment paper

I couldn’t help but share a tease of these cookies onInstagrama couple of weeks ago. As expected, I got SO MANY requests for the recipe. I will often share recipes early but I made you all hold out for this one :D

Either way, it’s HERE! Super fun and easy vegan sugar cookie candy canes!

hand holding up a sugar cookie that is red and white dough twisted together to look like a candy cane. more cookies in the background

I won’t take full credit for this recipe! I saw something similar onPinterestyears ago and have been wanting to veganize it. I used myclassic vegan sugar cookie recipewith some minor tweaks. I added in peppermint extract for a more festive flavor and, obviously, red food coloring to half of the dough to make the candy canes.

One of my favorite thing about this recipe is that the dough doesn’t need to chill for too long. Ones the dough is made, rolled out, and twisted into the candy canes, the cookies simply need about 30 minutes in the fridge before baking.

I don’t have a lot of patience for cookies that need long chill times so I was so happy to make this one work without needing hours in the fridge!

sugar cookies in the shapes of candy canes (red and white dough) lined up on a baking sheet with parchment paper

Traditionally, sugar cookies are frosted but given the unique shape and look of these, I didn’t want to frost them. Instead, I tossed them in a little cane sugar for added sweetness. I kind of love how they turned out!

In order to get the sugar to stick, I very lightly spritzed them with a little cooking spray before sprinkling the sugar on top of the cookies (I didn’t bother adding any to the bottoms).

red and white sugar cookies that are twisted to look like candy canes. All laying on parchment paper

I’m so excited to see you all making this vegan sugar cookie recipe. If you do make them, PLEASE PLEASE snap a photo and tag me oninstagram@foodwithfeeling!

More vegan cookies to try

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red and white sugar cookies that are twisted to look like candy canes. All laying on parchment paper

Candy Cane Cookies


  • Author:Brita Britnell
  • Prep Time:1 hour
  • Cook Time:10 minutes
  • Total Time:1 hour 10 minutes
  • Yield:15cookies1x
  • Diet:Vegan

Description

These festive Candy Cane Cookies are fully vegan and so fun to make! A great family baking project.


Scale

Ingredients

  • ½ cup(1 stick) vegan butter, room temperature
  • ½ cupgranulated sugar
  • 3 tablespoonsalmond milk (or any milk alternative)
  • 1 teaspoonof peppermint extract
  • 2 cupsall purpose flour
  • 2 tablespoonscornstarch
  • ½ teaspoonbaking powder
  • ¼ tspsalt
  • Gel food coloring
  • Additional½ cup超过的砂糖

Instructions

  1. Line a large baking tray with parchment paper. Set aside.
  2. Mix the flour, cornstarch, baking powder, and salt together in a bowl and set aside.
  3. 一起打败了软化素食黄油和糖in a stand mixer or using an electric handheld mixer for 2 minutes or until it comes together. Scrape the sides of the bowl and beat again for another minute, until light and fluffy. Add in the milk and peppermint extract and mix until just combined.
  4. Slowly combine the dry ingredients into the bowl with the wet and beat until a dough has formed – about a minute of mixing.
  5. Remove half of the dough from the stand mixer and set aside. Add about 10 drops of red gel food coloring to the dough in the stand mixer and mix until combined. I find that I need to kind of mix it with my hands in the end to finish getting the coloring combined.
  6. Take a tablespoon of the dough and roll it out until it’s a log, about 6 ½ inches long. Repeat with all of the dough, both colors (see video for reference). Take one piece of each color and gently pinch together the ends. Twist the colors together, pinch the other end lightly, and form into the shape of a candy cane. I find that it’s best to lay the 2 colors flat and continually cross each color over the other back and forth. If you hold the 2 ends and twist the dough together, it stretches the cookie dough a little and doesn’t bake as nicely. See video for reference on how to best do this.
  7. Place candy cane cookies on prepared baking sheet, an inch apart, and chill in the fridge for 30 minutes. Do not skip this step as it helps the cookies hold their form and not puff up too much. With 15 minutes of chilling left, pre-heat the oven to 350 degrees F.
  8. Bake for 9-11 minutes or until the bottoms are lightly browned. Let cool.
  9. Optional: Once mostly cool, lightly spritz the cookies with cooking spray and toss the tops in the sugar topping. ENJOY!
  • Category:Cookies
  • Method:Baking
  • Cuisine:american

Keywords:vegan sugar cookies, vegan holiday cookies, candy cane cookies