When VegNews staffers sampled this sweet treat during judging for our first-annual Holiday Cookie Contest, we were blown away. These melt-in-your-mouth chocolate sugar cookies are topped with a peppermint frosting and sprinkled with crushed candy canes—perfect for wowing friends and family. Congratulations to VN reader Celeste Hill for taking home our top prize (along with a KitchenAid mixer), and check out all the winning recipes here. From all of us at VegNews, have a very happy holiday!
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
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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