Chocolate Candy Cane Sandwich Cookies Recipe
By Hot For Food
🔪Prep Time: 50 minutes
👩🍳Cook Time: 6 minutes
2 1/4 C all-purpose flour
1/2 C unsweetened dutch process cocoa powder
1 tsp baking soda
1 C vegan butter, softened to room temperature
1 1/4 C granulated sugar
1/4 C nondairy milk
2 tsp vanilla extract
2 C confectioners sugar
1 tbsp vegan butter, softened to room temperature (or use margarine)
3 tbsp warm water
5 drops food grade peppermint essential oil or 1/4 tsp – 1/2 tsp of peppermint extract
2 candy canes
1Sift flour, cocoa powder, and baking soda into a large mixing bowl and stir with a fork or whisk to combine well.
2In a separate mixing bowl, cream the butter with a hand mixer or in a stand mixer until whipped and smooth. Add in the sugar and continue whipping for 30 seconds to 1 minute until well combined and fluffy. Add the vanilla and gradually add the nondairy milk while continuing to whip the mixture together until combined.
3Fold the wet ingredients into the dry ingredients and mix well with a spatula or wooden spoon. Once mostly combined, I find it easiest to combine the dough with my hands until a smooth ball is formed.
4Split the dough into 2 equal portions and place each portion into a piece of plastic wrap. Roll it out with your hands between the plastic to form a log approximately 2-inches wide. Try to flatten the ends as best as you can so you have a cylinder shape. Wrap up the 2 logs in the plastic wrap and tightly secure the ends. Refrigerate for 1 to 2 hours until firm.
5If you used margarine, you will have quite a soft dough in comparison. Split it into 2 portions and wrap it in wax paper or plastic wrap and flatten to a thick disc. Refrigerate for at least 2 hours. For this version, you will then roll out the dough with a rolling pin between the wax paper or plastic wrap until it’s about 1/4-inch thick. Don’t roll it out onto a floured surface as the excess flour will affect the cookie dough. Then cut out 2-inch to 2 1/2-inch cookies with a round cookie cutter. Place the cut out cookies onto parchment lined baking sheets.
6For the butter version, remove the logs from the fridge and unwrap them. Using a sharp knife, cut rounds 1/4-inch thick. Place the cookies on parchment lined baking sheets and bake for 5 to 6 minutes in an oven preheated to 350°F. Allow the cookies to cool completely before frosting.
7For the peppermint frosting, sift half the confectioners sugar into a large mixing bowl that contains the butter. Using a hand mixer or in a stand mixer, beat the sugar and butter together until combined. While continuing to beat with the mixer, gradually add a bit of the warm water and then more sifted confectioners sugar until it’s all well incorporated and you have a smooth and spreadable, but still slightly stiff frosting. It shouldn’t be dripping! Then stir in the peppermint oil or extract with a spatula. Depending on the peppermint oil you’re using, just start with 2 drops and add more if necessary.
8You can crush the candy cane a few different ways. In a heavy duty zipper bag and bash it with a rolling pin, with a mortar and pestle, or I prefer to pulse them in a coffee grinder. You want small pieces, but not completely pulverized to dust. Pour the candy pieces into a small bowl.
9To assemble the sandwich cookies, spread 1 to 1 1/2 teaspoons of frosting onto the bottom of a cookie with a small icing spatula.
10Place another cookie on top and lightly press so there is some frosting coming out the sides. Then sprinkle crushed candy canes all along the sides of the sandwich, letting the pieces stick to the frosting and the excess fall back into the bowl.
11You may find the frosting starting to dry out once you get through half the cookies. To fix this, just add a couple drops of water and stir it up again to keep it smooth. You could also make the cookies with just one chocolate cookie, spread some frosting on top just out to the edges and sprinkle the entire thing with crushed candy cane.
12Allow the cookies to dry at room temperature before storing between layers of parchment paper in a container. Store at room temperature for a few days. For longer storage, you can freeze these cookies and thaw them at room temperature before serving them at holidays parties and potlucks!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.