I can't believe it's almost Christmas already! I'm not even close to being done with my shopping yet. It sure does creep up on you doesn't it? The one thing I haven't been slacking on is Christmas baking this year. This recipe is based on a sugar cookie recipe that has been in my family for years. These were always on the table at my Great-Grandmother and Grandmother's houses for Christmas. Also - I'm pretty sure this was the recipe we used for the cookies we left Santa Claus on Christmas Eve...minus the peppermint and candy cane shape.
I've been wanting to make these cookies for a few years now. I tried making a version of these the first year when I became vegan. I was at my Aunt and Uncle's house baking cookies and somehow they came out tasting like play dough. I must have added too much salt.
Luckily my baking skills have improved slightly. These cookies are deliciously soft and chewy with that classic peppermint candy cane taste! The only thing that I was a little disappointed about was the all natural red food coloring. It came out purple instead of red. Oh well - there still kind of adorable, right?
- 2/3 cup vegan shortening
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 1/4 cup applesauce
- 4 tsp non-dairy milk
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- red food coloring
Thoroughly cream the shortening, white sugar, brown sugar, vanilla, and peppermint extracts. Add in the applesauce and beat until light and fluffy. Stir in the non-dairy milk.
Sift together the flour, baking powder, and salt. Blend in with the creamed mixture. Separate the dough into two equal portions. Add your desired amount of red food coloring to one half of the dough and mix until the color is well incorporated.
Chill the dough for 1 hour. Preheat your oven to 375 degrees F. After the dough has been chilled, take a small piece of dough and roll out on a floured surface into 4-5 inch rope. Do the same for both the white and red dough. Press one piece of each color together and gently twist together to form a spiral. Shape the dough into a candy cane shape and place on a parchment paper lined cookie sheet. Repeat until all of the dough is used.
Bake at 375 degrees F for 6-8 minutes until the edges become golden brown.