Candy Cane Marshmallow Cookies
Servings: 24 cookies
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Ingredients
- 3 cups All Purpose flour
- 1 cup icing sugar
- 1 teaspoon baking powder
- 1 cup vegan butter
- 3 teaspoons pure vanilla extract
- 1/2 + 1/4 cup unsweetened soy milk
- 3 crushed candy canes about 1/2 cup
- 36 mini vegan peppermint marshmellows
Instructions
- Preheat oven to 350 degrees F.
- Lightly flour a cooking mat or greased cooking sheet. Set aside.
- Break candy canes and put into a sealed baggie. Pound with a rolling pin. To break up harder bits, pound them with a hammer or mallet. You want very small pieces, but not powder, so don’t over pound them.
- In a large mixing bowl, combine the flour, icing sugar and baking powder. Whisk together until well mixed.
- Add the vegan butter, soy milk, vanilla extract and candy cane to the dry ingredients. Stir with a fork until well mixed. Dough should be moist and soft.
- Drop cookie dough by heaping tablespoon onto the cookie sheet leaving 1-1/2 inches between cookies.
- Bake for 8-12 minutes or until bottoms are golden brown.
- Remove cookies from oven and let cool completely on a baking rack.
Notes
You can use cherry candy canes. Just use vegan vanilla mini marshmellows instead of peppermint ones.
Adding vegan white chocolate chips makes this cookies even more delicious. Add 1/2 cup chips with the candy cane and marshmallows.