Vegan Peppermint Bark Sugar Cookies

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Candy canes have such a nostalgic flavor that reminds just about everyone of the holiday season. These cookies will hopefully do the same. I struggled to create the perfect sugar cookie recipe to mimic my family’s recipe passed through generations. This one came closest, still retaining the light fluffy-ness without the egg, milk, or butter. Adding in candy canes was my attempt at ringing in the holiday season way too early, as usual. Yet no cookies are complete without chocolate chips, according to my partner, so we added those as well. The perfect combination of peppermint and chocolate, these cookies are reminiscent of peppermint bark on Christmas morning.

Vegan Peppermint Bark Sugar Cookies

Course Dessert
Cuisine American
Servings 12 cookies


  • 1/2 cup vegan butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup plant-based milk
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 whole candy canes
  • 1/2 cup vegan chocolate chips


  • Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper (candy canes will melt and stick so this is highly recommended over greasing)
  • In a large bowl, whip together vegan butter and white and brown sugar with an electric mixer. Whip until lighter in color and fluffy, usually 2-3 minutes.
  • Add plant-based milk and vanilla extract and whip to combine.
  • Add four, cornstarch, baking soda, baking powder, and salt to the sugar-butter mixture and mix with a wooden spoon until combined.
  • Remove candy canes from wrappers and place in a ziplock bag. Cover with a kitchen towel and, using a hammer, crush candy canes into small pieces. There will be lots of size variation which is good! Powder will flavor the cookies and the bigger chunks add a great texture!
  • Add crushed candy canes and chocolate chips into cookie dough and mix with a wooden spoon or rubber spatula to combine.
  • Create ½ inch to 1 inch sized balls (depending on how big you like your cookies!) and flatten slightly. Transfer to a baking sheet.
  • Bake cookies for 12-15 minutes until the outer edges are firm.
  • Let the cookies cool and enjoy!
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Nina Lowry

Nina Lowry is an undergraduate student at UC Berkeley in her last year studying Molecular Environmental Biology with a focus in Animal Health and Behavior and minoring in Conservation and Resource Studies. She has been vegan for 2 years and grew up mostly plant-based. She is passionate about animal rights, animal behavior, and sustainability. She has a rescued brown tabby named Iggy who is her pride and joy and is talented at learning new tricks and walking on a leash! She has rescued many animals from lab guinea pigs to dairy calves and hopes to participate in many more. She enjoys ceramics, photography, camping, traveling, and working with her hands to craft and create!

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