Vegan Chocolate Peppermint Dreams 24.000

Dixie D. Vereen for The Washington Post

Holiday Cookies 2016 Dec 1, 2016

These rich chocolate cookies are chewy on the inside and slightly crisped on the outside; their crushed candy cane coating gives them a minty kick.

Make Ahead: The cookies can be stored in an airtight container at room temperature for a week to 10 days.


Servings:
24 - 30

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24-30 servings

Ingredients
  • For the cookies
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup plant-based butter substitute or margarine
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan sour cream, such as Tofutti brand
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups flour
  • 2 tablespoons water
  • 1 1/2 teaspoons powdered vegan egg replacer, such as Ener-G
  • For the topping
  • 1/2 cup crushed candy canes or striped peppermint hard candies
  • 2 cups confectioners' sugar
  • 2 teaspoons soy milk
  • 1/2 teaspoon vanilla extract
  • Liquid red food coloring (optional)

Directions

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Combine the granulated sugar, brown sugar, butter substitute or margarine and the vanilla extract in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl.

Add the vegan sour cream; beat on medium speed until smooth and creamy. Stop to scrape down the bowl. Add the cocoa powder, baking powder, baking soda, salt and flour; beat on medium speed until well incorporated, to form a soft dough.

Whisk together the water and egg replacer in a small bowl, then mix or stir it into the dough.

Scoop 24 to 30 rounded-tablespoon portions of cookie dough, rolling each into a ball about an inch in diameter. Space them about 1 inch apart on the baking sheets. Bake (middle rack) one sheet at a time for 8 minutes or until the cookies rise and crack, yet still feel soft in the center. As they cool they will deflate, forming a chewy center. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat to use all the dough.

While the cookies are cooling, prepare the topping: Spread the crushed peppermint candy on a small plate. Place the confectioners’ sugar in a food processor. With the motor running, gradually add the soy milk and vanilla extract to form a smooth, thick icing. Transfer to a bowl. Stir a drop of red food coloring into the icing, if desired, and then drizzle the icing (which will then have a looser consistency) over the cookies. You may have a little icing left over.

Use the base of a spoon or a small offset knife to spread the icing over each cookie; immediately press that glazed surface into the crushed peppermint candy. Return the cookies to the rack to let the icing set up.

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Recipe Source

Adapted from Danielle Konya, owner of Vegan Treats Bakery in Bethlehem, Pa.

Tested by Kristen Hartke.

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