• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Candy Cane Cookies

December 3, 2015 By Sarah

  • Facebook
  • Twitter
  • Pinterest

I first shared this recipe as a part of Keepin’ It Kind’s Cookie Swap in 2014. You’re going to love my vegan version of these classic candy cane cookies!  Make these with your kiddos, or share with your co-workers.  And don’t forget to take a picture and post it on Instagram, tagging it with #frieddandelions!  I’d love to see your Candy Cane Cookies!

fried dandelions // candy cane cookies

Hello Kind friends!  I am excited to be sharing a recipe at Kristy’s cookie swap for the second year in a row—thanks Kristy!  Last year I veganized my mom’s classic sugar cookies.  They are one of my favorites, and I know I’ll be making them again in the coming weeks.  This year I am excited to have a new cookie recipe in my back pocket.  I’ve veganized the classic Candy Cane Cookie recipe—remember the fun twisty ones from your childhood?  My 3 year old David (How is he almost 5 already?) and I had fun putting these together.  He really liked rolling out the dough—just like play do!  And I really liked eating them—I think I grab one every time I pass through the kitchen!

David^^^ My little sous chef—he’s going to overtake me in the kitchen before I know it!

6

The cookies have a subtle peppermint taste—there’s peppermint candy right in the dough!  I used the starlight mints from Trader Joe’s—they are made with natural dyes and no high fructose corn syrup. From a convenience standpoint, I think they are easier to unwrap than candy canes.  If you choose to go the candy cane route, I really like TruJoy candy canes—again, no artificial dyes or high fructose corn syrup.

9

You can form these in all kinds of shapes—classic candy canes, simple rods to dip in chocolate, even cute wreath shapes!  You can also roll the dough and cut it out with cookie cutters.  Whatever shape you choose, have fun and enjoy!  I hope these become a staple in your Christmas Cookie repertoire.

***READ ABOUT THE SYMBOLISM BEHIND THE CANDY CANE HERE***

143

Candy Cane Cookies
½ c granulated sugar
½ c candy cane or peppermint candies, plus more for decoration (1 8 ounce bag yields 1 ¼ c crushed peppermint)
1 c (2 sticks) vegan butter (I used Earth Balance)
½ c non dairy milk
1 t vanilla extract
1-2 t peppermint extract
1 ½ t Ener-G egg replacer mixed with 2 T warm water (follow box directions for 1 egg)
3 ½ c flour*
1 t baking powder
¼ t salt
red food coloring (I like India Tree natural food dye and used 1/2 teaspoon)

Optional Decoration:
½ c chocolate chips
1 t coconut oil
crushed peppermints

Using a food processor, crush unwrapped peppermint candies into the texture of a rough granulated sugar.  Set aside.

Cream butter, sugar and crushed peppermints together.  Add milk, vanilla, peppermint extract, and egg replacer and mix (mixture is a little lumpy at this point).  Mix in flour, baking powder and salt and mix until smooth.  Remove half of the dough and place in an airtight container.  Add the red food coloring to the remaining dough in the mixer and mix until incorporated.  Place in separate container. Cover and refrigerate for 4 hours, or overnight.

india-tree2

To assemble cookies:
Sprinkle a baking mat or piece of parchment paper with flour.  Take 1 teaspoon of each color dough.  Roll them separately into balls, and then squish them to form 1 inch log shapes.  Set them together and squish again.  Roll them together into a log by placing fingers of both hands on each side.  (I found that rolling separately and then twisting together didn’t hold together very well.)   Leave in a straight rod shape, or form into a candy cane.  Alternately, the dough also rolled and cut with cookie cutters beautifully!  Roll to ¼ inch thick and cut into desired shapes.

doughassembly

Heat oven to 375*.  Bake until set and light brown, about 9-12 minutes.  Let cool for 2 minutes, then remove from cookie sheet and cool on a rack.

baking

To decorate:
Place chocolate chips and coconut oil in a microwave safe bowl.  Heat in 30 second intervals until chocolate is completely melted.  Dip cookies into the chocolate, using a spoon to help scoop chocolate up the cookie.  Set on a parchment lined tray and sprinkle with peppermint bits.  To speed up chocolate setting place tray in freezer for a few minutes!

7

I found that these cookies were crunchiest on the day baked, but tasted great as they softened as well (although they are more fragile then).  If you won’t be serving right away, place in an airtight container.

* You can also use gluten free flour mix.  I used Bob’s Red Mill—follow package directions for adding xantham gum to the mix.  The cookies look a little crackly, but I couldn’t tell a difference in the taste at all.

gluten-free^^^ gluten free

10125

 

 

Filed Under: Dessert, Fun for Kids, Recipe Tagged With: Christmas, christmas cookies, cookies, fun for kids, gluten free

Previous Post: « Christmas Candy Claus Smoothie
Next Post: Kale Salad with Cranberry Dressing »

Reader Interactions

Trackbacks

  1. Peppermint Marshmallow Sugar Cookies - Fried Dandelions says:
    December 7, 2016 at 5:08 pm

    […] Can you believe how big this guy is getting?  Check out this picture of him baking Christmas cookies in this same spot 2 years […]

  2. Peppermint Bark | fried dandelions says:
    May 20, 2016 at 10:55 pm

    […] more peppermint recipes? Candy Cane Cookies Cream Cheese Peppermint Patties Candy Cane Ice Cream Double Chocolate Mint Chip Ice […]

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2025 Fried Dandelions · CONTACT · ABOUT

MENU
  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor