Vegan Candy Cane Sugar Cookies
These vibrant Candy Cane Sugar Cookies are a fun and festive treat. But best of all, they are suitable for anyone following a vegan diet or who suffers from a milk or dairy allergy. They are also great fun to make with kids during the holidays!
Servings: 24 cookies
Calories: 104.43kcal
Ingredients
- 150 g vegan block butter or margarine
- 100 g caster sugar
- 1 tsp vanilla paste
- 275 g plain flour
- 1 pinch salt
- 2 tbsp unsweetened soy milk or similar non-dairy milk
- red food colouring gel
Instructions
- In a large bowl, cream together the butter, sugar and vanilla until light and fluffy (I use an electric mixer but this can be done by hand).
- Add in the flour and salt and stir until combined; to bring it together into a ball of dough, add the plant milk and stir.
- Lightly dust your work surface with flour and tip the dough out (don’t worry if its still crumbly at this stage, there’s no need to add extra milk).
- Separate the crumbly dough into two piles. Knead the first half of the dough until it forms a smooth ball, wrap the dough in cling film or place it into a Ziploc bag and place into the fridge to chill for at least 30 minutes.
- Take the second half of the dough and add your red food colouring. Start with a small amount on the end of a toothpick and add more as you go. Knead the food colouring into the dough until it is evenly distributed and you have a smooth, ball of dough. Wrap the dough in cling film or place it into a Ziploc bag and place into the fridge to chill for at least 30 minutes along with the other ball of dough.
- While the dough is cooling, line a couple of baking sheets with baking paper and place to one side.
- Once both balls of dough are chilled, take them out of the fridge and cut each piece into 24 equal sized pieces (48 total).
- Pair each piece of plain dough with a piece of red dough.
- Start with a piece of plain dough and roll it into a sausage roughly 3 inches long. Repeat with the red dough.
- take the two sausages of dough and pinch them together gently at the end before twisting them around each other. Pinch at the other end to seal.
- Roll them together gently before creating a hook shape for your candy cane.
- Repeat with all of the dough.
- Place the candy canes straight on to the lined baking trays. Place these trays into the fridge for 30 minutes.
- While the cookies are chilling, preheat the oven to 180 C / 350 F / gas mark 4.
- Bake the cookies for 12-15 minutes until they are just golden and crisp on the outside.
- Once baked, transfer the cookies to a cooling rack and leave to cool completely.
Nutrition
Calories: 104.43kcal | Carbohydrates: 13.1g | Protein: 1.23g | Fat: 5.18g | Saturated Fat: 0.97g | Polyunsaturated Fat: 1.58g | Monounsaturated Fat: 2.44g | Trans Fat: 0.93g | Sodium: 43.18mg | Potassium: 14.86mg | Fiber: 0.32g | Sugar: 4.33g | Vitamin A: 2.55IU | Calcium: 3.44mg | Iron: 0.55mg