Chewy Vegan Candy Cane Sugar Cookies

5 from 2 votes

These minty melt-in-your-mouth cookies are perfect for the holidays. The chewy cookies have a candy cane crunch on top.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 97kcal

Preheat the oven to 350°. Prepare the baking sheet by lining it with parchment paper.
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream together the softened vegan butter and the sugar.
Add in the non-dairy milk, cornstarch, and peppermint extract and mix well.
Slowly add in the flour, baking powder and salt and mix until combined.
Fold in the crushed candy canes, leaving a little bit aside to sprinkle on top.
Spoon the cookie dough (about 2 tbsp) onto the cookie sheet. Flatten slightly.
Bake in the preheated oven for about 12 minutes.
Remove from the oven and let cool for about a minute before sprinkling a little crushed candy cane on top.
Transfer the cookies to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.

I like using peppermint extract over mint extract as mint extract can taste a bit like toothpaste.
Make sure you sprinkle on the crushed candy canes on top of the cookies AFTER they are baked. If you do it before baking then the candy cane pieces will develop a very hard texture.
To crush the candy canes, I put them in a ziploc bag and then use a rolling pin to break them up. You can also pulse them in a food processor.
Store these cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for longer storage.