Cookies are such a big part of the holidays for me. I love making a festive array and creating a cookie platter for guests to enjoy… And of course you need to have something come Christmas Eve, for the big guy in red! I hear he’s partial to the homemade ones *shhh* 😉
Last year, I shared a recipe for Candy Cane Chocolate Shortbread Cookies and I thought it would be fun to make kind of a reverse version of that. Plus the two cookies are going to look so pretty together!… Speaking of pretty, I love how the crushed candy canes look against the white cookies. Like magic reindeer dust! They have my inner elf squealing with glee! 😄
Now, about vegan white chocolate. I don’t know how it is where you are, but in my neck of the woods, the stuff is non-existent. I don’t mean hard to find. I mean no stores stock it… If you can’t find a source near you, it can be found at some online stores such as Vegan Essentials and Amazon, or you can do like I did and just make some yourself. Don’t be intimidated by making your own white chocolate, it’s actually a really quick and easy process. I used the recipe from Cupcake Project (you’ll need to double it).
What kind of cookies will you be leaving for Santa this year?
White Peppermint Cookies
Recipe Type: dessert
Makes: 30 – 34 cookies
- 2 3/4 cup All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Cream Of Tartar
- 1/4 tsp Salt
- 1/2 cup Vegan Butter (I used Earth Balance)
- 1/2 cup Shortening
- 1 1/2 cup Granulated Sugar
- 1/4 cup Plain Non-Dairy Yogurt (I used Coconut)
- 1 tsp Vanilla Extract
- 3/4 tsp Peppermint Extract
- 4oz /113g Non-Dairy White Chocolate, chopped
- 1 1/2 tsp Shortening
- 4 Small Candy Canes, finely crushed
to make the cookies:
Preheat oven to 350°F and line baking sheet with parchment paper.
Whisk together flour, baking soda, cream of tartar, and salt. Set aside.
In a separate bowl, cream the vegan butter and shortening together, until smooth. Add sugar and beat until light and fluffy. Add the yogurt, vanilla, and peppermint extract, and beat on medium-high for 60 – 90 seconds, scrapping sides of the bowl when necessary. Beat in the flour mixture until just combined. Dough will be thick, so you may need to finish mixing it by hand.
Scoop a rounded tablespoon of dough and roll into a ball. Place ball on cookie sheet and gently press into a 1/4″ – 1/2″ thick disc. Repeat with the rest of the dough, placing the balls 2 inches apart on the cookie sheet.
Bake for 10 – 11 minutes (they will be soft and puffy but the edges will be firm). Allow to cool on sheets for 3 – 5 minutes before transferring to a wire rack. Cool completely before decorating.
to make the topping:
Place the chocolate and shortening in a microwave safe bowl and heat in microwave in 20 second intervals, stirring well between intervals until melted and smooth.
Drizzle chocolate over the cookies and immediately sprinkle with crushed candy canes. Place the cookies in the refrigerator for 15 minutes to quickly set the chocolate.
Store in a tightly sealed container.