These vegan peppermint creams deliver classic holiday flavor without a single egg. The secret lies in a simple combination of powdered sugar, vegan butter, and peppermint extract that comes together effortlessly.
I’ve perfected this recipe to ensure the texture stays smooth and melt-in-your-mouth, just like traditional versions. The peppermint flavor is bold yet balanced, making these treats ideal for gifting or holiday gatherings.
With just a few ingredients and 15 minutes of hands-on time, you’ll have restaurant-quality candies ready to impress. No baking required—just mix, shape, and let them set.
Perfect for festive trays or a sweet homemade gift, these creams are a must-try for anyone craving a nostalgic holiday treat.
Ingredients for Peppermint Creams Recipe No Egg
A handful of plant-based staples transforms into these smooth, melt-in-your-mouth holiday candies with ease.
| Ingredient | Amount | Notes |
|---|---|---|
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth texture |
| Vegan Butter 🧈 | ½ cup | Room temperature, unsalted |
| Peppermint Extract 🍃 | 1 ½ tsp | Pure extract preferred |
| Vanilla Extract 🌿 | ½ tsp | Pure extract for depth |
| Salt 🧂 | ¼ tsp | Fine grain for even distribution |
| Cornstarch 🌾 | 2 tbsp | For binding and structure |
| Coconut Milk 🥥 | 1 tbsp | Full-fat for creaminess |
| Crushed Candy Canes 🍬 | ¼ cup | For garnish and crunch |
The vegan butter is critical for texture. Miyoko’s or Earth Balance are reliable brands with the right fat content for setting properly. Powdered sugar must be sifted—lumps ruin the smooth finish. For peppermint extract, McCormick or Frontier Co-op offer consistent quality. Most supermarkets carry these, but Whole Foods has the best selection of specialty vegan products.
No peppermint extract? Crushed candy canes at double the volume work in a pinch (though texture differs). For a milder mint, reduce extract to 1 tsp. Coconut milk can be swapped for almond or oat milk, but full-fat is essential for creaminess. Cornstarch substitutes like arrowroot work at a 1:1 ratio. Always taste before shaping—adjust mint carefully.
These keep 10-14 days in an airtight container at room temperature. For longer storage, freeze for up to 3 months (thaw before serving). The crushed candy canes soften over time—add them fresh if storing beyond a week. Shape them quickly; the mixture sets as it sits.
Why You’ll Love This Recipe
- No-Bake Bliss: I love that there’s zero oven time—just mix powdered sugar, vegan butter, and peppermint extract, then chill.
- Cool Mint Kick: The combination of peppermint and vanilla extract gives that crisp, refreshing taste I crave after dinner.
- Holiday Staple: These are my go-to for Christmas cookie swaps and hostess gifts. Honestly, they disappear faster than I can make them.
- Pantry Friendly: All the ingredients are shelf-stable staples, and a batch costs me less than a fancy coffee.
Step-by-Step Instructions for Peppermint Creams
Achieve perfect texture and flavor with this professional method for creating these festive confections.
Step 1: Cream the Vegan Butter and Powdered Sugar
In a stand mixer fitted with the paddle attachment, beat the 0.5 cup Vegan Butter on medium speed for 30 seconds until smooth and creamy. Gradually add the 3 cups Powdered Sugar, 1 tablespoon at a time, ensuring each addition is fully incorporated before adding more.
This gradual incorporation prevents a powdery cloud and ensures a smooth, lump-free base. Beat for an additional 2-3 minutes on medium-high speed until the mixture is light and fluffy. The texture should resemble wet sand and hold its shape when pressed between your fingers.
Step 2: Add Extracts and Dry Ingredients
Add the 1.5 tsp Peppermint Extract, 0.5 tsp Vanilla Extract, 0.25 tsp Salt, and 2 tbsp Cornstarch to the butter-sugar mixture. Beat on low speed for 30 seconds until just combined, then increase to medium speed for another 1 minute.
The cornstarch acts as a binding agent while the salt enhances the peppermint flavor. Avoid overmixing at this stage, as it can cause the powdered sugar to release moisture, resulting in a sticky, unworkable dough. The mixture should be firm but pliable, with a strong, refreshing peppermint aroma.
Step 3: Incorporate Coconut Milk for Cohesion
With the mixer running on low speed, slowly drizzle in the 1 tbsp Coconut Milk. Continue mixing for 1-2 minutes until the dough comes together into a cohesive ball. If the mixture appears too dry, add coconut milk ½ teaspoon at a time, but avoid exceeding the stated amount.
The coconut milk provides just enough moisture to bind the ingredients without compromising the dough’s firmness. The final consistency should be smooth, slightly glossy, and easy to roll without sticking to your hands. If it feels too soft, chill the dough for 10-15 minutes before proceeding.
Step 4: Shape and Garnish the Creams
Scoop the dough into 1-tablespoon portions and roll them between your palms to form smooth balls. Place each ball on a parchment-lined baking sheet, spacing them 1 inch apart. Gently press the top of each ball with a fork or your fingertip to create a slight indentation.
Immediately sprinkle the tops with the 0.25 cup Crushed Candy Canes, pressing lightly so they adhere. The candy canes add a festive touch and a satisfying crunch. For uniform appearance, rotate the baking sheet as you work to ensure even coating.
Step 5: Set and Serve
Allow the peppermint creams to set at room temperature for 1-2 hours, or refrigerate for 30 minutes for faster results. The surface should be firm to the touch, and the candy cane pieces should be securely attached.
Store in an airtight container at room temperature for up to 1 week, or refrigerate for extended freshness. Serve at room temperature for the best texture, as chilled creams may be overly firm. The final product should have a melt-in-your-mouth quality with a refreshing peppermint finish.
Pro Tips For Making Peppermint Creams Recipe No Egg
- Chill the Dough: Pop the mixture in the fridge for 20-30 minutes before rolling—I learned this the hard way after my first batch stuck to everything and refused to hold its shape.
- Sift the Sugar: Always sift your powdered sugar first, or you’ll end up with those annoying little lumps that ruin the smooth texture of your creams.
- Go Easy on Extract: Peppermint extract is potent; start with ½ teaspoon and taste before adding more, or your candies will taste like toothpaste.
- Use Parchment Paper: Line your work surface with parchment when rolling and cutting—it saves time and prevents sticking, especially with vegan butter.
Troubleshooting This Recipe
Too Dry Mixture
If your dough crumbles when rolling, it likely needs more moisture. Add ½ tsp coconut milk at a time, mixing thoroughly between additions. I’ve found that brand variations in vegan butter can affect dryness, so adjust carefully. 💡
Sticky or Wet Dough
Overly sticky dough usually means too much liquid. Chill the mixture for 10-15 minutes to firm it up. If it’s still sticky, gradually add 1 tbsp powdered sugar until it reaches the right consistency.
Weak Peppermint Flavor
If the mint taste is subtle, don’t add more extract right away. Let the dough rest for 30 minutes—the flavor often intensifies. If still weak, mix in ¼ tsp more extract and taste again.
Candy Canes Won’t Stick
The candy canes need a slightly tacky surface to adhere. Press them into the dough firmly right after shaping. If they fall off, lightly brush the tops with 1 tsp coconut milk before adding the candy canes. ✨
Grainy Texture
Graininess often comes from unsifted powdered sugar. Always sift 3 cups before mixing. If it’s too late, press the dough through a fine-mesh sieve to remove lumps before shaping.
Melting Issues
If the creams melt too quickly at room temperature, your kitchen might be too warm. Set them in the fridge for 30 minutes first. For longer stability, reduce the coconut milk by ½ tsp next time.
Nutrition Facts
Frequently Asked Questions
Can I use regular butter instead of vegan butter?
Yes, but the recipe won’t be vegan. Use the same 0.5 cup amount of regular unsalted butter at room temperature. The texture and flavor will be very similar.
How do I store these for gift-giving?
Place in a single layer in an airtight container, separating layers with parchment. They keep at room temperature for 10-14 days. For longer storage, freeze for up to 3 months.
Why did my creams turn out grainy?
This usually happens if the powdered sugar wasn’t sifted. Always sift 3 cups before mixing. If it’s too late, press the dough through a fine-mesh sieve to smooth it out.
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