Twisted red and white peppermint cookie dough forms these vegan candy cane cookies. The perfect cookie recipe to get you into the holiday mood.
💡 The recipe in a nutshell
- Vegan (dairy-free & no eggs)
- Easy and fun to make
- Christmas Recipe
👩🏽🍳 How to make vegan candy cane cookies
To make vegan candy cane cookies follow these simple steps:
- Prepare the dough following the recipe at the end of this article.
- Divide the dough in half and color one-half red.
- Wrap and chill the dough in flat square shapes for at least 2 hours or overnight.
- Once chilled we can start shaping the candy canes. Slice dough squares into 15 slices, fold in half or into a ball, and gently roll out to 5-inch ropes. Do the same with the red dough after rolling the white dough.
- Place the ropes next to each other and twist them together. They should start looking like Twizzlers. Transfer twisted cookie dough to the baking sheet and curve the top into a candy cane shape.
- Repeat with the remaining ropes, spacing the cookies about 1.5 inches apart.
- Bake and enjoy! Optional sprinkle with coats sugar, powdered sugar, or crushed candy canes.
🥣 How to store
The unbaked dough keeps fresh for up to 3 days in the fridge when wrapped well.
Once baked, the vegan candy cane cookies will keep fresh for around 1-2 weeks in an airtight container or cookie tin at room temperature.
❄️ How to freeze
These cookies freeze quite well, either unbaked and/or baked.
To freeze the cookies unbaked, shape the cookies into candy canes and arrange them close together on a baking sheet lined with parchment or a silicon baking mat. Freeze until the cookie dough is solid. Then transfer to a freezer-safe bag or another airtight container. Once ready to be baked, simply add an extra minute or two to the baking time (no need for thawing). When stored properly in the freezer, the dough keeps good for 2-3 months.
To freeze baked cookies, allow them to cool completely. Then store in a freezer-safe bag or another airtight container. When stored properly they keep good for up to 3 months.
Vegan Candy Cane Cookies
Make cookie dough
- Place the vegan butter, cane sugar, peppermint, vanilla, baking powder, and vegan yogurt in the bowl of a stand mixer. Beat with the paddle attachment until creamy paste forms. (Alternatively use an electric hand mixer)
- Scrape down the side of the bowl and add the flour. Beat until just combined.
Color half the dough
- Divide and remove half the dough from the bowl and wrap it in plastic wrap and shape it into a flat square.
- Carefully add the red food coloring to the remaining dough. Mix on low speed until the color is evenly distributed.
Chill cookie dough
- Wrap each cookie dough in plastic wrap, shape it into a flat square and refrigerate for at least 2 hours or up to overnight.
Shape and bake
- When ready to bake, preheat the oven to 355ºF / 180°C. Line a baking sheet with parchment paper or a silicon baking mat.
- Once chilled we can start shaping the candy canes. Slice dough squares into 15 slices, fold in half or into a ball, and gently roll out to 5-inch ropes. Do the same with the red dough after rolling the white dough. Place the ropes next to each other and twist them together. They should start looking like Twizzlers. Transfer twisted cookie dough to the baking sheet and curve the top into a candy cane shape. Repeat with the remaining ropes, spacing the cookies about 1.5 inches apart.
- Bake in the oven for 10 to 12 minutes or until the edges are lightly browned. Let cool on the baking sheet for 10 minutes before moving to a wire cooling rack to let cook completely.
- Optional sprinkle with coarse sugar, powdered sugar, or crushed candy canes.
The provided nutritional information is an estimate. Accuracy is not guaranteed.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.