Featurettes

Chocolate Sugar Cookies with Peppermint Candy Cane Frosting

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.

Melt-in-your-mouth chocolate sugar cookies are glazed with a peppermint frosting and crushed candy canes for the ultimate holiday cookie.

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.

Check out all of our 2011 VegNews Holiday Cookie Contest Winners!
First PlaceChocolate Sugar Cookies Iced with Crushed Candy Cane Topping by Celeste Hill
Second PlaceVegan Rugelach by Lisa Peterson
Third PlaceCinnamon & Chocolate Linzer Cookies by Jess Nadel
Honorable MentionSoynog Whoopie Pies with Cinnamon-Chocolate Cream Cheese Topped with Chocolate Drizzle by Diana Chow

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