Chocolate Peppermint Thumbprints
By Amanda Livesay of Fake Ginger
Are you looking for the perfect vegan holiday cookie recipe? Because this is it!
These vegan Chocolate Peppermint Thumbprints are buttery, minty, and chocolatey. Everything you want in a cookie! Plus, they are super festive and look so pretty in a holiday cookie tin.
And did I mention they are actually really simple? Only a few ingredients and I bet you already have most of them!
These vegan thumbprint cookies start with a basic vegan shortbread cookie which is just vegan butter, granulated sugar, and flour. But since these cookies are chocolate peppermint thumbprints, they also get peppermint extract.
Before you bake them, you roll them in a ball and then create the “thumbprint” indentation with either your thumb or something like a round teaspoon.
The cookies bake just until the bottoms start to brown - you don’t want the tops of the cookies to brown at all so keep an eye on them. Then you let them cool completely before filling the thumbprints with melted vegan chocolate and sprinkling them with crushed candy canes.
Santa is definitely going to love these cookies!
Vegan Chocolate Peppermint Thumbprints
Makes: about 36 cookies
Prep: 20 minutes
Cook: 14 minutes
Ingredients
1 cup vegan butter
⅔ cup granulated sugar
1 tsp peppermint extract
2 cups all-purpose flour
1 cup vegan chocolate chips
1 tsp coconut oil
2 crushed candy canes
Instructions
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream vegan butter and sugar together until light and fluffy. Add peppermint extract and flour; beat until just combined.
Roll dough into 1 ½ inch balls and place on prepared baking sheet. Use a thumb (or a teaspoon works great) to make an indention in each dough ball.
Bake 12 - 14 minutes, rotating pans halfway, until the bottom just begins to brown. Let cool for a few minutes; transfer to a wire rack and cool completely.
Repeat with remaining dough.
Once cool, melt vegan chocolate chips and coconut oil in the microwave in 30 second increments, stirring after each 30 seconds. Once melted and smooth, carefully spoon chocolate in the center of the cookies. Sprinkle with crushed candy canes.
Let set completely before serving.
