Vegan Peppermint Cookies

Vegan Peppermint Cookies have been my go to when I want something simple, festive, and coolly minty at the same time.

I remember the first winter I trialed this recipe, a snow day when I was craving something to nibble while wrapping gifts. I grabbed a bowl, measured the flours and extracts, and within minutes the kitchen smelled like a holiday bakery. I loved how the dough came together quickly, and how the mint note stayed bright without overpowering the delicate cookie crumb. This became the cookie I bring to cookie swaps, and I often tuck a few into care packages for friends who say they do not usually love vegan treats, only to hear they asked for the recipe later.

There is a comforting rhythm to the process, from mixing the dry ingredients to pressing the dough in the bag and cutting shapes. My kids helped once and decided the best part was pressing the dough flat and choosing festive cutters. For quieter evenings, I will refrigerate the dough and bake slices on a later day, enjoying the way the mint perfume returns stronger after resting. I also appreciate that these cookies are forgiving, so you can make small adjustments without worry.

Everything You Need for Vegan Peppermint Cookies

The philosophy behind this ingredient list is restraint. A few targeted components come together to create a tender, mint bright cookie without fuss. The key players are the flour base that gives structure, the leaveners that ensure a light texture, the sugar for sweetness and chew, and the small but potent peppermint extract that defines the flavor. The fat and milk provide moisture and mouthfeel, letting the cookie stay soft as it cools.

• 1 1/2 cups white, spelt, or oat flour: Provides structure and bulk to the cookie dough; flour choice affects texture and flavor. White flour yields a tender crumb, spelt offers a nutty note, and oat flour creates a slightly denser, chewier cookie. Sifts easily into dry mixture to ensure even incorporation and consistent results.
• 3/4 tsp baking soda: Leavens and helps cookies spread properly by reacting with acidic components; measured precisely to avoid off flavors. Activates during baking to produce carbon dioxide, contributing to lightness without excessive rise. Blends into dry ingredients to ensure uniform distribution.
• 1/2 tsp each: baking powder and salt: Balances leavening and enhances texture while controlling sodium levels in the dough. Baking powder adds additional lift when combined with baking soda, and salt sharpens sweetness and rounds out flavors. Ensures even browning and helps with final crumb structure.
• 1/2 cup sugar, unrefined if desired: Sweetens the dough while contributing to browning and moisture retention; unrefined sugar adds deeper flavor if chosen. Dissolves into the fat and liquid to create a tender, cohesive dough and affects cookie spread. Adjusts overall sweetness to taste and works with extracts to highlight peppermint.
• 6 tbsp oil or melted vegan butter: Provides fat for tenderness, richness, and mouthfeel; choice between oil or vegan butter changes flavor and texture. Melted vegan butter gives a more buttery flavor and slightly firmer set, while oil yields softer, moister cookies. Incorporate at proper temperature to bind dry ingredients and create the right dough consistency.
• 1 1/2 tbsp milk of choice: Adds necessary moisture to hydrate dry ingredients and help bind the dough while influencing tenderness. Milk choice can subtly affect flavor and richness; plant milks like almond, soy, or oat work well in vegan recipes. Stir in gradually to achieve a scoopable, cohesive dough without over-wetting.
• 1 tsp pure vanilla extract: Imparts warm, sweet aromatic depth to round out flavor and complement peppermint without overpowering it. Pure vanilla enhances perceived sweetness and complexity, tying together sugar and fat for a more balanced cookie. Add to wet ingredients to evenly distribute aroma.
• 1/4 tsp pure peppermint extract: Delivers bright, cooling peppermint flavor that defines the cookie's character; purity prevents medicinal notes. Use sparingly because the extract is concentrated, and adjust to taste for a subtle or pronounced mintiness. Mix into the wet ingredients to evenly infuse the dough.

The Process for Making Vegan Peppermint Cookies

These steps take you from a handful of dry ingredients to a tray of cooling cookies in a way that is forgiving yet precise. I like the bag press technique for neatness, and once you get comfortable, the process moves quickly. Read each step before you begin so you know what sensory signs to watch for as the dough transforms.

1. If you want to frost the peppermint cookies, feel free to either use your favorite icing or the recipe I've written out earlier in this post. To make the cookies, stir all dry ingredients together. Add remaining ingredients to form a dough – it will be dry at first but should turn into cookie dough within a minute or two of stirring, no extra liquid needed. Transfer to a gallon-sized ziploc bag and smush into a ball from inside the bag. If desired, refrigerate overnight or for a few days. When ready to cook, preheat the oven to 325 F. Fold the ziploc in half and roll the dough out from inside the bag until it takes up the full half of the bag (as shown in the photo above). Cut open the bag and use a cookie cutter or knife to cut shapes of choice. Place on a baking tray, and cook 11 minutes – they will look underdone when time's up, so let them cool completely before handling, as they firm up as they cool. Once cool, frost if desired.: The aroma of icing mixing with baked sugar can be nostalgic, and deciding whether to frost is mostly about presentation. When I frost, I notice the contrast between the matte cookie and glossy topping, which creates a festive mouthfeel. A slip many make is applying frosting while the cookie is still warm, which melts the icing; always wait until the cookie is completely cool so the frosting sits neatly. Also, if your frosting is too thin, add more powdered sugar; if too thick, a few drops of plant milk will smooth it.
2. To make the cookies, stir all dry ingredients together: As you whisk the flour , baking soda , baking powder , salt , and sugar , take note of the uniform color and the faint scent of sugar. Proper mixing prevents clumps and ensures every bite rises the same. If you smell any stale or off aromas from the flour or baking soda , discard and use fresh, because old leaveners can make cookies dense or flavorless. A common error is insufficient mixing, which leads to uneven pockets of leavening and inconsistent texture.
3. Add remaining ingredients to form a dough – it will be dry at first but should turn into cookie dough within a minute or two of stirring, no extra liquid needed: Once you add the oil , milk , vanilla extract , and peppermint extract , the mixture will go from dusty to cohesive. The scent shifts: the vanilla lifts the sweetness, while the peppermint begins to peek through. If your dough remains crumbly after thorough stirring, it may need another splash of milk , added sparingly, because overwetting will make it sticky and challenging to shape. Avoid constantly adding liquid; instead, stir vigorously for a minute before deciding it's too dry.
4. Transfer to a gallon-sized ziploc bag and smush into a ball from inside the bag: Pressing the dough in a bag keeps hands clean and helps compact the crumb into a workable disk. As you press, listen for a faint softening sound as the pieces cohere, and watch the dough lose its granular look and take on a smooth surface. If the dough sticks to the bag excessively, chill it briefly; if it cracks when you press, it may be too dry and benefit from a touch more milk . One mistake is overworking the dough by pressing relentlessly, which can lead to a tougher cookie.
5. If desired, refrigerate overnight or for a few days: Resting the dough mellows flavors and hydrates the flour, producing a deeper, more cohesive taste. I find chilling enhances the peppermint, making it more integrated with the cookie meat. If you skip chilling, the cookies will still bake fine, but they may spread a bit differently. A frequent misstep is refrigerating for too long without sealing properly, which can dry the dough; always squeeze out excess air from the bag before sealing.
6. When ready to cook, preheat the oven to 325 F: The oven's warmth is the final magic for texture. Preheating ensures the cookies begin setting immediately and bake evenly. I watch for the oven to reach full temperature before baking, because too cool an oven can produce dense, overly pale cookies. An error to avoid is opening the oven door repeatedly during baking, which causes temperature dips and may result in underbaked centers.
7. Fold the ziploc in half and roll the dough out from inside the bag until it takes up the full half of the bag (as shown in the photo above): Rolling inside the bag creates an even thickness with minimal mess, and you can hear the gentle pressure as the dough flattens. Aim for consistent thickness so each cookie bakes uniformly. If parts look thinner, adjust with a gentle press. A common issue is uneven rolling that yields cookies with crunchy edges and soft centers; rotate and re-roll as needed for uniformity.
8. Cut open the bag and use a cookie cutter or knife to cut shapes of choice: The cut edges should be clean and defined, with a slight powdery sheen from the flour . When I lift a cut shape, I look for smooth edges and an even base. If the dough sticks to the cutter, dip it lightly in flour between cuts. A mistake I see is stretching shapes when transferring them; use a thin spatula to lift shapes carefully to keep their form.
9. Place on a baking tray, and cook 11 minutes – they will look underdone when time's up, so let them cool completely before handling, as they firm up as they cool: During baking, the cookie edges will set and the centers will still appear soft, and you may catch a faint mint steam as you open the oven after the first tray. The cookies will continue to set as they cool, so resist the urge to move them immediately; handling too soon can deform them. An error to avoid is overbaking for a darker color; these should be pale with set edges for the best texture.
10. Once cool, frost if desired: Cooling brings out the final textural contrast, and frosting adds sweetness and visual flair. When frosting, I spread gently and watch for a neat finish. If your frosting is too runny, the cookies will look sloppy; if too stiff, the topping will crack. Let the frosting set before stacking or packaging to preserve presentation.

Tips and Tricks about Vegan Peppermint Cookies

I like to think of these tips as little chef secrets that keep the process tidy and the flavors pure. Below are practical pointers I use each time to ensure consistent results, from measuring to storage.

• Measure flour correctly, spoon the flour into the measuring cup and level it off to avoid packing, which can make the dough dry and heavy.
• Fresh leaveners matter, replace baking soda and baking powder regularly because stale agents give weak rise and flat texture.
• Control peppermint intensity, add peppermint extract in small increments and taste the raw dough cautiously, since extracts are concentrated and can become medicinal if overused.
• Press in a bag for neatness, use a gallon ziploc to compress and roll the dough without dirtying your counter, which also keeps shapes tidy.
• Chill for flavor depth, refrigerate the dough overnight when you have time, as resting helps the flour fully hydrate and the flavors meld into a more rounded profile.
• Cool before frosting, ensure cookies are completely cooled to prevent melting the icing and ruining the appearance.

What to Pair With Vegan Peppermint Cookies

These cookies work wonderfully across occasions, from casual snack times to holiday gatherings. They are small, festive, and versatile, so you can set them out with a few complementary choices to make a lovely spread. Below are thoughtful pairing ideas and serving suggestions that keep presentation and seasonality in mind.

• Hot beverage table, serve the cookies with a selection of warm drinks like herbal tea or hot cocoa alternatives, offering a contrast between the cool mint and warm sips.
• Cookie exchange platter, arrange alongside other cookies on a tiered platter for holiday swaps, the bright mint acting as a refreshing counterpoint to richer sweets.
• Gift packaging, stack cooled cookies in parchment lined boxes with a sprig of evergreen for a seasonal touch, and ensure frosting is fully set to prevent smudging in transit.
• After dinner sweet, present a few on a small plate after a winter meal for a light, minty finish, pairing with simple fruit or a small scoop of vegan ice cream if desired.
• Storage tips, keep unfrosted cookies in an airtight container at room temperature for several days, or freeze baked cookies in a single layer before transferring to a sealed bag to preserve texture and freshness.
• Occasion ideas, these are perfect for holiday parties like Christmas, cookie swaps, and winter gatherings where a mint cookie feels seasonal and bright.

FAQ

Conclusion

Vegan Peppermint Cookies stand out for their quick assembly, bright mint flavor, and adaptable dough handling that suits both busy nights and holiday prep. Give them a try because they combine pantry-friendly ingredients with a festive profile that friends and family will appreciate. I hope these cookies become one of those recipes you reach for when you want a reliable, minty treat that bakes evenly and presents beautifully, whether for gifting or cozying up with a warm drink.

Vegan Peppermint Cookies

Vegan Peppermint Cookies are crisp edged, tender centered, and bright with mint. This easy cookie recipe uses pantry staples for a simple, festive treat perfect for cookie swaps and holiday gifting. Expect a pleasant peppermint aroma and a soft bite that firms as it cools, making it a reliable go to when you want a quick homemade cookie.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Course Desserts

Cuisine American

Servings 15 cookies

Calories 120 kcal

Equipment

• Gallon Ziploc bag
• Mixing Bowl
• Whisk
• Baking Tray
• Oven
• Cookie Cutter

Ingredients

  

• 1 1/2 cups white, spelt, or oat flour Provides structure and bulk to the cookie dough; flour choice affects texture and flavor. White flour yields a tender crumb, spelt offers a nutty note, and oat flour creates a slightly denser, chewier cookie. Sifts easily into dry mixture to ensure even incorporation and consistent results.
• 3/4 tsp baking soda Leavens and helps cookies spread properly by reacting with acidic components; measured precisely to avoid off flavors. Activates during baking to produce carbon dioxide, contributing to lightness without excessive rise. Blends into dry ingredients to ensure uniform distribution.
• 1/2 tsp each: baking powder and salt Balances leavening and enhances texture while controlling sodium levels in the dough. Baking powder adds additional lift when combined with baking soda, and salt sharpens sweetness and rounds out flavors. Ensures even browning and helps with final crumb structure.
• 1/2 cup sugar, unrefined if desired Sweetens the dough while contributing to browning and moisture retention; unrefined sugar adds deeper flavor if chosen. Dissolves into the fat and liquid to create a tender, cohesive dough and affects cookie spread. Adjusts overall sweetness to taste and works with extracts to highlight peppermint.
• 6 tbsp oil or melted vegan butter Provides fat for tenderness, richness, and mouthfeel; choice between oil or vegan butter changes flavor and texture. Melted vegan butter gives a more buttery flavor and slightly firmer set, while oil yields softer, moister cookies. Incorporate at proper temperature to bind dry ingredients and create the right dough consistency.
• 1 1/2 tbsp milk of choice Adds necessary moisture to hydrate dry ingredients and help bind the dough while influencing tenderness. Milk choice can subtly affect flavor and richness; plant milks like almond, soy, or oat work well in vegan recipes. Stir in gradually to achieve a scoopable, cohesive dough without over-wetting.
• 1 tsp pure vanilla extract Imparts warm, sweet aromatic depth to round out flavor and complement peppermint without overpowering it. Pure vanilla enhances perceived sweetness and complexity, tying together sugar and fat for a more balanced cookie. Add to wet ingredients to evenly distribute aroma.
• 1/4 tsp pure peppermint extract Delivers bright, cooling peppermint flavor that defines the cookie's character; purity prevents medicinal notes. Use sparingly because the extract is concentrated, and adjust to taste for a subtle or pronounced mintiness. Mix into the wet ingredients to evenly infuse the dough.

Instructions

 

• If you want to frost the peppermint cookies, feel free to either use your favorite icing or the recipe I've written out earlier in this post. To make the cookies, stir all dry ingredients together. Add remaining ingredients to form a dough – it will be dry at first but should turn into cookie dough within a minute or two of stirring, no extra liquid needed. Transfer to a gallon-sized ziploc bag and smush into a ball from inside the bag. If desired, refrigerate overnight or for a few days. When ready to cook, preheat the oven to 325 F. Fold the ziploc in half and roll the dough out from inside the bag until it takes up the full half of the bag (as shown in the photo above). Cut open the bag and use a cookie cutter or knife to cut shapes of choice. Place on a baking tray, and cook 11 minutes – they will look underdone when time's up, so let them cool completely before handling, as they firm up as they cool. Once cool, frost if desired.: The aroma of icing mixing with baked sugar can be nostalgic, and deciding whether to frost is mostly about presentation. When I frost, I notice the contrast between the matte cookie and glossy topping, which creates a festive mouthfeel. A slip many make is applying frosting while the cookie is still warm, which melts the icing; always wait until the cookie is completely cool so the frosting sits neatly. Also, if your frosting is too thin, add more powdered sugar; if too thick, a few drops of plant milk will smooth it.
• To make the cookies, stir all dry ingredients together: As you whisk the flour , baking soda , baking powder , salt , and sugar , take note of the uniform color and the faint scent of sugar. Proper mixing prevents clumps and ensures every bite rises the same. If you smell any stale or off aromas from the flour or baking soda , discard and use fresh, because old leaveners can make cookies dense or flavorless. A common error is insufficient mixing, which leads to uneven pockets of leavening and inconsistent texture.
• Add remaining ingredients to form a dough – it will be dry at first but should turn into cookie dough within a minute or two of stirring, no extra liquid needed: Once you add the oil , milk , vanilla extract , and peppermint extract , the mixture will go from dusty to cohesive. The scent shifts: the vanilla lifts the sweetness, while the peppermint begins to peek through. If your dough remains crumbly after thorough stirring, it may need another splash of milk , added sparingly, because overwetting will make it sticky and challenging to shape. Avoid constantly adding liquid; instead, stir vigorously for a minute before deciding it's too dry.
• Transfer to a gallon-sized ziploc bag and smush into a ball from inside the bag: Pressing the dough in a bag keeps hands clean and helps compact the crumb into a workable disk. As you press, listen for a faint softening sound as the pieces cohere, and watch the dough lose its granular look and take on a smooth surface. If the dough sticks to the bag excessively, chill it briefly; if it cracks when you press, it may be too dry and benefit from a touch more milk . One mistake is overworking the dough by pressing relentlessly, which can lead to a tougher cookie.
• If desired, refrigerate overnight or for a few days: Resting the dough mellows flavors and hydrates the flour, producing a deeper, more cohesive taste. I find chilling enhances the peppermint, making it more integrated with the cookie meat. If you skip chilling, the cookies will still bake fine, but they may spread a bit differently. A frequent misstep is refrigerating for too long without sealing properly, which can dry the dough; always squeeze out excess air from the bag before sealing.
• When ready to cook, preheat the oven to 325 F: The oven's warmth is the final magic for texture. Preheating ensures the cookies begin setting immediately and bake evenly. I watch for the oven to reach full temperature before baking, because too cool an oven can produce dense, overly pale cookies. An error to avoid is opening the oven door repeatedly during baking, which causes temperature dips and may result in underbaked centers.
• Fold the ziploc in half and roll the dough out from inside the bag until it takes up the full half of the bag (as shown in the photo above): Rolling inside the bag creates an even thickness with minimal mess, and you can hear the gentle pressure as the dough flattens. Aim for consistent thickness so each cookie bakes uniformly. If parts look thinner, adjust with a gentle press. A common issue is uneven rolling that yields cookies with crunchy edges and soft centers; rotate and re-roll as needed for uniformity.
• Cut open the bag and use a cookie cutter or knife to cut shapes of choice: The cut edges should be clean and defined, with a slight powdery sheen from the flour . When I lift a cut shape, I look for smooth edges and an even base. If the dough sticks to the cutter, dip it lightly in flour between cuts. A mistake I see is stretching shapes when transferring them; use a thin spatula to lift shapes carefully to keep their form.
• Place on a baking tray, and cook 11 minutes – they will look underdone when time's up, so let them cool completely before handling, as they firm up as they cool: During baking, the cookie edges will set and the centers will still appear soft, and you may catch a faint mint steam as you open the oven after the first tray. The cookies will continue to set as they cool, so resist the urge to move them immediately; handling too soon can deform them. An error to avoid is overbaking for a darker color; these should be pale with set edges for the best texture.
• Once cool, frost if desired: Cooling brings out the final textural contrast, and frosting adds sweetness and visual flair. When frosting, I spread gently and watch for a neat finish. If your frosting is too runny, the cookies will look sloppy; if too stiff, the topping will crack. Let the frosting set before stacking or packaging to preserve presentation.

Notes

• Measure flour correctly, spoon the flour into the measuring cup and level it off to avoid packing, which can make the dough dry and heavy.
• Fresh leaveners matter, replace baking soda and baking powder regularly because stale agents give weak rise and flat texture.
• Control peppermint intensity, add peppermint extract in small increments and taste the raw dough cautiously, since extracts are concentrated and can become medicinal if overused.
• Press in a bag for neatness, use a gallon ziploc to compress and roll the dough without dirtying your counter, which also keeps shapes tidy.
• Chill for flavor depth, refrigerate the dough overnight when you have time, as resting helps the flour fully hydrate and the flavors meld into a more rounded profile.
• Cool before frosting, ensure cookies are completely cooled to prevent melting the icing and ruining the appearance.

Keyword easy vegan holiday cookies, make ahead vegan cookies, mint sugar cookies vegan, vegan peppermint cookies recipe

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