Let’s Bake Some Holiday Magic!

Is there anything that whispers “holidays” quite like the scent of peppermint and vanilla dancing through a warm kitchen? If your heart does a little happy dance at the thought of a soft, fluffy cookie that melts in your mouth with a cool, festive kick, my friend, you have landed in the right place. Welcome to my kitchen—apron on, oven preheated, and a sprinkle of flour on my cheek, as usual. Today, we’re whipping up a batch of my absolute favorite Vegan Peppermint Cookies. These aren’t just any cookies. They’re the kind of cookies that disappear from the cooling rack in record time. The kind you pack into tins for neighbors, pile high on a platter for your holiday party, or sneak just one more of with a cup of hot cocoa after a long day. They’re soft, almost cake-like, and bursting with that perfect, cheerful peppermint flavor that feels like a holiday hug. And the best part? They’re incredibly simple to make. No fancy equipment, no hard-to-find ingredients—just pure, uncomplicated baking joy. This is a doubled recipe because, trust me, you’ll want plenty to share (and a secret stash for yourself). So, let’s preheat those ovens and create something unforgettable together!

The Cookie That Started a Tradition

This recipe holds a special place in my heart, and it all started a few years back with a near-disaster that turned into our favorite tradition. I was hosting my first big Friendsgiving, determined to impress everyone with a sprawling dessert table. I had pies, tarts, and cakes, but I wanted one show-stopping cookie. I found a basic vegan sugar cookie recipe and decided to “Olivia-fy” it with a hefty dose of peppermint extract. Confident and maybe a little rushed, I misread the measurement and added a tablespoon instead of a teaspoon. The dough smelled… intense. Like, “clear-your-sinuses” intense. My heart sank. It was too late to start over. I crossed my fingers, baked them anyway, and hoped for the best. When my friends arrived, the first brave soul took a bite of the powerfully minty cookie and their eyes went wide. “Wow! That’s… amazing! It’s like Christmas exploded in my mouth!” she laughed. To my utter shock, those accidentally-overpowering peppermint cookies were the first platter to be emptied. Everyone loved the bold, festive punch. Now, every year, my friends demand “Olivia’s Polar Bear Cookies,” and I always think back to that happy little mistake that taught me to embrace the kitchen flops—they might just become your greatest hits.

Gathering Your Cookie Crew: The Ingredients

One of the things I love most about this recipe is its flexibility. You likely have most of these ingredients in your pantry right now! Here’s what you’ll need and a little “chef’s insight” on each one to help you understand its role.

• 3 cups white, spelt, or oat flour: This is the foundation of our cookie! All-purpose white flour gives the classic soft texture. I love using spelt flour for a slightly nutty, wholesome flavor, and oat flour makes them wonderfully tender (just make sure it’s certified gluten-free if needed). For a low-carb version, a 1:1 keto flour blend works beautifully.
• 1½ teaspoons baking soda + 1 teaspoon baking powder: Our dynamic leavening duo! This combination is my secret weapon for achieving that perfect, soft and pillowy rise. The baking soda reacts with the acidity in our sugar, while the baking powder gives an extra boost. Don’t skip either!
• 1 teaspoon salt: Never underestimate the power of salt! It’s not to make the cookies salty, but to balance the sweetness and enhance all the other flavors, making the peppermint and vanilla pop.
• 1 cup sugar: Sweetness and tenderness! Regular cane sugar is perfect. For a deeper, almost caramel-like flavor, I adore unrefined coconut sugar. For a sugar-free version, a granulated monk fruit or erythritol blend works like a charm.
• ¾ cup oil or melted vegan butter: This is our fat, which creates a wonderfully moist and tender crumb. I often use a neutral avocado or canola oil for ease. But if you want that rich, buttery flavor (without the butter!), melted vegan butter is fantastic.
• 3 tablespoons milk of choice: A little liquid to bring the dough together. Any unsweetened non-dairy milk works—almond, oat, and soy are my go-tos.
• 2 teaspoons pure vanilla extract + ½ teaspoon pure peppermint extract: The flavor stars! Use pure extracts for the best taste. The peppermint is potent, so a little goes a long way. This ratio gives a beautiful balance, but feel free to add an extra tiny drop if you love a stronger mint kick!

Let’s Get Baking: The Step-by-Step Guide

Ready to make some magic? This process is simple and joyful. I’ll walk you through each step with my favorite tips and tricks to ensure cookie perfection.

1. Preheat and Prep. First things first, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This isn’t just to prevent sticking; it also helps the cookies bake evenly and makes cleanup a dream. A little chef’s hack: if you don’t have parchment, a light spritz of cooking spray will do, but parchment is king for perfect bottoms.
2. Whisk the Dry Team. In a large bowl, grab your whisk and vigorously whisk together the flour, baking soda, baking powder, and salt. Why whisk? We want to make sure those leavening agents are evenly distributed throughout the flour. No one wants a bite of baking soda! This little step is the secret to a consistent rise in every single cookie.
3. Combine the Wet Crew. In a separate, medium-sized bowl, combine the sugar, oil (or melted vegan butter), non-dairy milk, vanilla extract, and peppermint extract. Whisk it until it’s smooth and beautifully combined. You’ll see the sugar start to dissolve into the liquids. This is where the flavor party begins!
4. The Grand Union. Now, pour the wet ingredients into the dry ingredients. Grab a sturdy spatula or wooden spoon and gently mix them together. Don’t overmix! We just want to combine until no large streaks of flour remain. The dough will be soft and maybe a tad sticky—that’s perfect! If it feels too sticky to handle, pop the bowl into the fridge for 15-30 minutes. Chilling the dough makes it easier to scoop and helps prevent the cookies from spreading too much.
5. Scoop with Love. Using a tablespoon-sized cookie scoop or a regular spoon, portion out the dough onto your prepared baking sheets. Leave about 2 inches between each cookie because they will spread and puff up as they bake. For a pretty, frosted look, you can roll each dough ball in a little extra sugar before placing it on the sheet.
6. Bake to Perfection. Slide those sheets into your preheated oven and bake for 10-12 minutes. You’re looking for the edges to be just set and lightly golden. The centers might still look a tiny bit soft—that’s exactly what we want! This is the key to a soft, not crunchy, cookie. They will continue to set as they cool.
7. The Patience Test. This is the hardest part! When the cookies come out of the oven, let them cool on the baking sheet for at least 5 minutes. They are too delicate to move right away. This allows them to firm up just enough so you can transfer them to a wire rack to cool completely without breaking. Trust me on this one!

How to Serve These Festive Gems

Presentation is part of the fun! For a simple, elegant look, arrange these snowy-white cookies on a rustic wooden board or a vibrant red platter. They are incredible still slightly warm from the oven, with the cool peppermint flavor shining through. For the ultimate holiday experience, serve them alongside a mug of rich vegan hot chocolate or a glass of chilled oat milk. They also make the most thoughtful homemade gift—stack them in a cellophane bag tied with a ribbon or layer them carefully in a festive tin for a present that truly comes from the heart.

Make Them Your Own! Delicious Variations

The beauty of this base recipe is that it’s a blank canvas for your creativity! Here are a few of my favorite ways to mix it up:

• Peppermint Crunch: Gently stir in ¾ cup of crushed vegan peppermint candies or sugar-free candy canes into the dough right before scooping. The colorful crunch is so festive!
• Chocolate-Mint Bliss: Add 1 cup of vegan chocolate chips (dark chocolate is perfect) or white chocolate chunks. Peppermint and chocolate are a match made in heaven.
• Drizzly Glaze: Whisk together 1 cup of powdered sugar with 1-2 tablespoons of non-dairy milk and a drop of peppermint extract. Drizzle this simple glaze over the cooled cookies for a pretty, sweet finish.
• Peppermint Patty Thumbprints: Before baking, press your thumb into the center of each dough ball. After baking and cooling, fill the indentations with a simple chocolate ganache (melted chocolate + non-dairy cream).

Olivia’s Chef’s Notes

This recipe has evolved so much since that first peppermint-packed batch! I’ve learned that the type of flour can change the texture slightly—oat flour makes them a bit more delicate, while spelt gives a heartier chew. My biggest tip? Have fun with it! Baking is an experiment. I once accidentally used mint extract instead of peppermint (they are different!) and created a cookie that tasted like a vegan Thin Mint. My friends declared it a brilliant success. I also always, always make a double batch and freeze half the dough. Just scoop the dough balls onto a parchment-lined sheet, freeze them solid, and then toss them into a freezer bag. Then, whenever a cookie craving strikes (in July, why not?), you can bake off a few straight from the freezer, adding a minute or two to the baking time. It’s my little secret to having fresh, homemade cookies anytime the mood strikes.

Your Questions, Answered!

Let’s tackle some common questions to make sure your baking experience is smooth and successful. Q: My dough is really sticky. What did I do wrong? A: You likely did nothing wrong! Different flours and even the humidity in your kitchen can affect the dough’s consistency. This is totally normal. The easiest fix is to chill the dough for 15-30 minutes, which will make it much easier to handle. You can also lightly oil your hands before rolling the dough balls. Q: My cookies spread too much and came out flat. How can I prevent this? A> This usually happens if the dough is too warm or if your baking soda/powder is old. First, make sure your leavening agents are fresh (they lose potency over time). Secondly, always chill your dough if it feels overly soft or if your kitchen is warm. Using a cooler dough is the number one trick to preventing excessive spreading. Q: Can I make this recipe gluten-free? A: Absolutely! I’ve had great success using a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill or King Arthur). Just make sure the blend contains xanthan gum, which helps bind the ingredients together like gluten would. The texture might be a tad more crumbly, but still delicious. Q: The peppermint flavor is too strong/too weak for my taste. How can I adjust it? A: Peppermint extract potency can vary by brand, and personal preference is key! I recommend starting with the 1/2 teaspoon. After mixing the dough, you can cook a tiny piece in the microwave for 10 seconds to taste-test it. If you want more mint, add another 1/8 or 1/4 teaspoon. Remember, you can always add more, but you can’t take it out! Print

Nutritional Information*

*Please note: This is an approximate estimate calculated using an online tool and standard ingredients. Values will change if you make substitutions. Per Cookie (based on 36 cookies): Calories: ~110 | Carbohydrates: ~12g | Fat: ~6g | Sugar: ~5g | Protein: ~1g Prep Time: 10 minutes | Cook Time: 11 minutes | Total Time: 21 minutes

Final Thoughts: Share the Sweetness

And there you have it! What started as a happy little kitchen accident has now become your new secret weapon for spreading holiday cheer. As you pull those soft, fragrant cookies from the oven, remember that you’ve baked more than just a treat—you’ve created a moment. A moment of warmth, of generosity, and of pure, simple joy.

Whether you’re keeping the whole batch for cozy nights in, gifting them to loved ones, or watching them vanish from the party platter, these Vegan Peppermint Cookies are a testament to the magic that happens when we embrace imperfection and cook with heart.

So from my flour-dusted kitchen to yours, I wish you a holiday season filled with laughter, love, and of course, incredible food. Happy baking!