These cute and tasty frosted sugar cookies evoke the classic holiday taste of peppermint bark.
5 oz (or one roll) pre-made sugar cookie dough
3 tbsp all-purpose flour
1 cup white vanilla baking chips
1 tablespoon vegetable oil
⅓ cup blue candy melts
⅓ cup creme de menthe baking chips
Heat oven to 375°F. In large bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.
On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch snowflake-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough, rerolling scraps.
Bake 7 to 10 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
Meanwhile, in medium microwavable bowl, microwave white vanilla baking chips and vegetable oil uncovered on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until smooth. Spread mixture on cookies, and place close together on sheet of waxed paper or cooking parchment paper. Let set 5 minutes.
Place blue candy melts and creme de menthe chips in separate medium microwavable bowls, and microwave each uncovered on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until smooth. With 2 small spoons, drizzle candy melts and creme de menthe chips over white chips.
These delicious mini cookies combine peanut butter with the iconic Hershey Kiss.
1 cup granulated sugar
1 cup creamy peanut butter
1 large egg (or equivalent egg replacer)
12 hershey kisses (or similar chocolate candy)
In a large bowl, stir together the sugar, peanut butter, and egg until smooth.
Scoop 12 one tablespoon-sized balls onto a baking sheet and flatten them slightly (to about ¾” thick).
Chill for at least an hour
Bake for 12-14 minutes or until they are golden brown around the edges, but still soft in the middle. – it’s important to not overbake these!
Let cookies sit for 5 minutes, then add Hershey kisses to the center of each.
Allow the cookies to cool fully before storing.
Fluffy 1-Bowl Vegan Gluten-Free Sugar Cookies (Minimalist Baker)
These soft, delightfully fluffy sugar cookies are perfect for everybody, no matter their dairy or gluten requirements.
½ cup softened vegan butter
⅓ cup organic cane sugar
1 tsp pure vanilla extract
1 tbsp aquafaba (chickpea brine) or ¼ cup pumpkin puree
¾ tsp baking powder
¼ tsp sea salt
1⅔ cups gluten-free flour blend
⅓ cup almond flour
⅓ cup cornstarch or arrowroot
1 tbsp unsweetened almond milk
½ cup vegan butter
1½-2 cups sifted organic powered sugar
¼ tsp vanilla extract
1-2 tbsp unsweetened almond milk
Natural food dyes/coloring
Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
Add softened vegan butter to a large mixing bowl and beat or whisk until creamy and smooth – about 1 minute.
Add sugar and mix on medium speed until fluffy and light – about 1 minute. Then add chickpea brine (or other egg substitute) and vanilla and mix again, scraping down sides as needed.
Add baking powder and sea salt and blend or whisk to combine. Then add gluten-free flour blend, almond flour, and cornstarch and mix on low until the ingredients are combined. Add almond milk and stir once more.
The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten-free flour blend, almond flour, and cornstarch until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.
Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a cookie scooper or a Tablespoon to measure out 1 1/2 Tbsp amounts of dough and gently roll into balls – the dough will still be soft so be gentle. Arrange on the parchment-lined baking sheets with 1 inch room between each and press down gently with the palm of your hand to smash slightly.
Alternatively, roll out the dough on a well-floured surface until about 1/4-inch thick and dip cookie cutters in gluten-free flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.
Bake cookies for 10-12 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a plate to cool completely.
To make frosting (optional), add softened vegan butter to a mixing bowl and whisk or beat until soft and fluffy – about 1 minute. Then sift in powdered sugar in small amounts and mix. Around the 1-cup mark, add the vanilla extract and whisk. Continue adding powdered sugar until you have spreadable frosting. If you prefer a thinner frosting, add a little almond milk to thin. If it becomes too thin, add more powdered sugar. If it becomes too thick, add more almond milk. Add natural food coloring at this time (optional).
Frost cookies (optional.)
Storage: Once cooled, store leftover cookies covered at room temperature for 3-4 days or in the freezer up to 1 month.