Peppermint Marshmallow Sugar Cookies
Peppermint Marshmallow Sugar Cookies—they're what Christmas dreams are made of!
Servings: 2 dozen
Ingredients
- 1/2 cup vegan butter (I use Earth Balance)
- 1 package Immaculate Baking gluten free sugar cookie mix
- 3 Tablespoons aquafaba (liquid reserved from a can of beans)
- 1/2 cup mini marshmallows (I like Trader Joe's and Dandies brands)
- 1/2 cup crushed candy canes (I pulse them in the food processor until they are small crumbs—be forewarned, it's loud! (I like Trujoy brand, or just regular starlight mints—Trader Joe's has some good ones)
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
Instructions
- Place butter in your stand mixer and beat until slightly creamed.
- Add aquafaba, peppermint extract, and vanilla. Beat again until slightly incorporated.
- Add package of sugar cookie mix to wet ingredients and mix until incorporated.
- Add candy cane bits and marshmallows and mix until incorporated.
- Scoop cookie dough into small balls, maybe the size of two teaspoons? Place them on a baking tray lined with parchment with plenty of room. I had 12 cookies on a 12 x 18" sheet. Be sure to tuck marshmallows into the cookies, as if they wiggle loose they melt!
- Place the tray into the freezer for about 30 minutes, allowing the cookies to firm up completely.
- Bake trays of cookies in a 350 degree oven for 12-13 minutes, until slightly golden.
- Allow to cool slightly on the tray, and then very carefully move them to a cooling rack to cool completely.
Notes
Do not chill the dough and then try to scoop—it gets too firm. Scoop first, then chill on the cookie sheet—trust me on this one!