Candy Cane Cookie Recipe Vegan and Deliciously Easy

There’s something truly magical about candy cane cookies during the holiday season. Their festive red and white swirls and refreshing peppermint flavor instantly bring joy and nostalgia.

But what if you follow a vegan lifestyle or want to bake allergy-friendly treats that everyone can enjoy? This vegan candy cane cookie recipe is here to delight your taste buds without compromising your values.

Made with simple plant-based ingredients, these cookies are not only beautifully festive but also irresistibly delicious and easy to prepare. Whether you’re baking for a holiday party, gifting to friends, or just craving a sweet peppermint treat, these vegan candy cane cookies will quickly become a seasonal favorite.

Keep reading to discover why this recipe is a must-try, gather your ingredients, and follow the step-by-step instructions to create perfect candy cane cookies that are crisp, chewy, and full of holiday cheer.

Why You’ll Love This Recipe

This candy cane cookie recipe is a wonderful option for vegans and anyone looking to enjoy holiday treats free from eggs and dairy. The dough is soft to work with, making it easy to shape those iconic candy cane swirls.

You’ll love how the natural peppermint extract enhances the flavor, providing that refreshing coolness in every bite.

Plus, these cookies bake up with a perfect balance of crisp edges and tender centers. The recipe uses simple pantry staples you likely already have, and the preparation doesn’t require fancy equipment or complicated steps.

It’s an excellent recipe for bakers of all levels, including novices. Finally, these cookies make a beautiful, edible decoration for any holiday cookie tray!

Ingredients

• 2 ½ cups all-purpose flour (or gluten-free flour blend)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup vegan butter, softened
• 1 cup granulated sugar
• ¼ cup unsweetened applesauce (egg replacer)
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• Red food coloring (natural or artificial, as preferred)
• Powdered sugar for dusting (optional)

Equipment

• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet(s)
• Parchment paper or silicone baking mat
• Cooling rack
• Small bowl for food coloring
• Rolling pin (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream the vegan butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the applesauce, vanilla extract, and peppermint extract to the creamed mixture. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix on low speed until the dough comes together. Do not overmix.
6. Divide the dough into two equal parts. Place one half in a small bowl and tint with a few drops of red food coloring. Knead gently until the color is evenly distributed.
7. Roll each dough portion into a long log about 12 inches long and 1 inch thick.
8. Combine one red and one plain log by gently twisting them together to create the candy cane stripe effect. Cut the twisted log into 1/4 inch thick slices and shape each slice into a candy cane shape by bending the top.
9. Place the shaped cookies on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 10-12 minutes or until the edges are just starting to turn golden. Avoid overbaking to keep the cookies tender.
11. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Optionally, dust with powdered sugar for a frosted look once cooled.

Tips & Variations

“For the best peppermint flavor, use a high-quality peppermint extract – it makes a noticeable difference!”

• Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Add texture: Mix in crushed candy canes or vegan chocolate chips before rolling out the dough.
• Natural coloring: Use beet juice powder or powdered freeze-dried strawberries for a natural red tint.
• Double the batch: These cookies freeze beautifully – prepare double, then freeze baked or unbaked cookies for later.
• Shape alternative: Instead of candy cane shapes, simply slice and bake round peppermint swirl cookies.

Nutrition Facts

Serving Suggestions

These vegan candy cane cookies pair wonderfully with a warm cup of plant-based hot chocolate or peppermint tea for a cozy holiday treat. They’re also a festive addition to cookie platters for parties and make thoughtful homemade gifts when packaged in decorative tins or cellophane bags tied with red ribbons.

For an extra indulgent touch, serve with a scoop of dairy-free vanilla ice cream or alongside other vegan desserts like Lemon Ricotta Pasta With Arugula Recipe to balance sweet and savory flavors. You can also explore other delightful vegan recipes such as the Lion’S Mane Mushroom Crumble Recipes or cozy up with our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

These vegan candy cane cookies are the perfect way to celebrate the holiday season with delicious, plant-based treats that everyone will love. Easy to make and wonderfully festive, they capture the spirit of the holidays with their peppermint flavor and charming appearance.

Whether you’re baking for family, friends, or yourself, this recipe offers a joyful baking experience and a tasty reward.

By using simple, wholesome ingredients and a straightforward method, you can create cookies that taste just as good as traditional recipes but without any animal products. Don’t hesitate to experiment with the tips and variations provided to make this recipe uniquely yours.

Happy baking and happy holidays!

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