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Minty Chocolate Sugar Cookies |
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Topped with peppermint icing and a sprinkling of candy canes, these chocolate sugar cookies from VegNews reader Celeste Hill were an instant hit with VN staffers—and the winner of last year's inaugural Holiday Cookie Contest. Chewy, melt-in-your-mouth cookies are loaded with cocoa and glazed with minty frosting and crushed candy for the ultimate festive treat. For more amazing vegan holiday desserts, check out the rest of last year's winners. If you have an amazing cookie recipe that you'd like to share, enter the 2012 VegNews Holiday Cookie Contest—you could win a Vitamix, a dessert package from Sticky Fingers Bakery, and more! |
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Makes 36 cookies |
What You Need:
2 cups sugar
1-1/2 cups vegan margarine
3 teaspoons egg replacer powder plus 4 tablespoons water
2 teaspoons vanilla
3 teaspoons baking powder
4 tablespoons non-dairy milk, divided
3-1/4 cups flour
3/4 cup cocoa powder
1-1/2 teaspoons peppermint extract
1-1/2 cups powdered sugar
6 small or 2 large candy canes
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What You Do:
1. In a large bowl, mix together sugar and margarine. In a small bowl, mix egg replacer and water. Combine egg replacer mixture with sugar mixture, and add vanilla, baking powder, and 1 tablespoon non-dairy milk. Mix well.
2. In a large bowl, combine wet ingredients with flour and cocoa powder. Separate dough into 3 sections, and refrigerate for 3 to 4 hours or an hour in freezer.
3. Preheat oven to 350 degrees. Roll out dough to 1/3-inch thick and cut out cookies with cookie cutters. Bake in oven 9 to 12 minutes. Transfer from pan to a cooling rack until completely cooled.
4. For the icing, in a medium bowl, whisk together peppermint extract, powdered sugar, and 3 tablespoons non-dairy milk. In a food processor or blender, crush candy canes into small pieces. Using a pastry brush, paint icing onto cooled cookies. Sprinkle crushed candy canes on top of icing.
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