These festive cookies are perfect to have around for the holidays and they would make a pretty sweet gift to give too!
chocolate cookie ingredients (makes 24 sandwich cookies):
2 1/4 C all-purpose flour
1/2 C unsweetened dutch process cocoa powder
1 tsp baking soda
1 C earth balance buttery spread (room temp)
1 1/4 C granulated sugar
1/4 C non-dairy milk
2 tsp vanilla extract
Sift flour, cocoa powder, and baking soda in a large mixing bowl. Stir with a fork to combine well.
In a separate mixing bowl cream the earth balance butter, sugar, non-dairy milk, and vanilla extract together with a hand mixer until fluffy and smooth.
Fold the wet ingredients into the dry ingredients and mix well with a wooden spoon or your hands. Form a ball with the mixed dough and split that ball into 2 equal portions. Place each portion into a piece of plastic wrap and rolling it out with your hands between the plastic form a log approx. 2" wide. Try to flatten the ends as best as you can so you have a cylinder shape. Wrap up the 2 logs in the plastic wrap and tightly secure the ends. Refrigerate for 1-2 hours.
Remove the logs from the fridge and unwrap them. Using a sharp knife cut disks approx. 1/4" thick. Place the cookies on parchment lined baking sheers and bake for 5-6 minutes in an oven preheated to 350F. Allow the cookies to cool completely before frosting.
2 C powdered sugar
1 tbsp earth balance buttery spread (room temp)
3 tbsp warm water
5 drops of peppermint oil
2 candy canes
Sift the powdered sugar in a large mixing bowl. Using a hand mixer beat the sugar with earth balance butter, warm water, and peppermint oil until fluffy.
Break up the candy canes in to smaller pieces and pulse them a couple of times in a coffee grinder. You want small pieces, but not completely pulverized to dust. Pour the candy pieces into a small bowl.
Spread 1 - 1 1/2 tsp of mint frosting onto the bottom of a cookie with a small icing spatula.
Place another cookie on top and lightly press so there is some frosting coming out the sides. Then sprinkle crushed candy canes all along the sides of the sandwich, letting the pieces stick to the frosting and the excess fall back into the bowl.
You may find the frosting starting to dry out once you get through half the cookies. To fix this just add a couple drops of water and stir it up again to keep it smooth.