Snowy Day Peppermint Twist (Print Version)

Chewy vegan cookies with peppermint and white chocolate, ideal for winter gatherings and cozy moments.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup vegan butter, softened
06 - 3/4 cup organic cane sugar
07 - 1/4 cup packed brown sugar
08 - 1/4 cup unsweetened non-dairy milk (almond or soy)
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon peppermint extract

→ Add-Ins & Toppings

11 - 1/2 cup vegan white chocolate chips (optional)
12 - 1/3 cup crushed vegan-friendly peppermint candies or candy canes

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened vegan butter with cane sugar and brown sugar until the mixture is light and fluffy.
04 - Incorporate the non-dairy milk, vanilla extract, and peppermint extract into the creamed mixture, blending thoroughly.
05 - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
06 - Gently fold in the white chocolate chips (if using) and half of the crushed peppermint candies evenly throughout the dough.
07 - Scoop tablespoon-sized dough portions onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Press each cookie ball lightly to flatten slightly and sprinkle the remaining crushed peppermint candies on top.
09 - Bake in the preheated oven for 10 to 12 minutes, until the cookie edges begin to turn golden brown.
10 - Allow cookies to rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay soft for days without getting crumbly or dry, which means you can bake ahead and actually enjoy the week.
  • The peppermint is gentle and refreshing, not toothpaste-strong, so even people who think they dont like mint end up reaching for seconds.
  • Theyre vegan without tasting like a compromise, which makes them perfect for mixed gatherings where you never know whos avoiding what.
02 -
  • The dough is sticky, and that's normal, so resist the urge to add more flour or you'll end up with dry, crumbly cookies instead of soft ones.
  • If your peppermint extract is old, it loses its punch, so give it a sniff before adding it and use a bit more if it smells faint.
  • Don't skip the cooling time on the pan, because those cookies are fragile when they're hot and will break apart if you rush them.
03 -
  • Chill the dough for fifteen minutes if your kitchen is warm, because it keeps the cookies from spreading too thin and losing their shape.
  • Use a cookie scoop instead of a spoon for perfectly uniform cookies that bake evenly and look bakery-pretty every single time.
  • If you don't have parchment paper, a light coating of vegan butter on the pan works, but parchment gives you the most consistent results.

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