Peppermint Creams Recipe Without Egg: Vegan-Friendly Holiday Treats

These vegan holiday treats prove you don’t need eggs to create rich, melt-in-your-mouth candies. A simple blend of powdered sugar, peppermint extract, and plant-based butter forms the base for these classic confections.

The dough comes together in minutes, then gets rolled, cut, and left to set. No baking required—just a cool, firm texture that holds its shape beautifully. The result is smooth, refreshing, and perfectly minty.

Ideal for gifting or holiday platters, these creams stay fresh for weeks when stored properly. Their snowy white appearance and crisp peppermint flavor make them a festive standout.

This method ensures a professional finish without dairy or eggs. Here’s how to make them perfectly every time.

Ingredients for Peppermint Creams Recipe Without Egg

A handful of plant-based ingredients creates these cool, firm holiday candies with classic flavor.

The vegan butter is critical for texture—Miyoko’s or Earth Balance are top choices, but any unsalted plant-based butter works. Powdered sugar quality matters; avoid generic brands that can taste grainy. For peppermint extract, McCormick’s pure extract delivers consistent flavor. Cornstarch is the secret to that perfect firmness without eggs. Look for it in the baking aisle at any major grocery store.

No peppermint extract? Crushed candy canes at half the volume (plus extra powdered sugar) get you close. Coconut milk can be swapped for cashew cream or almond milk—just reduce slightly to maintain firmness. Vanilla extract can be skipped, but it adds depth. If your dough feels sticky, add more powdered sugar 1 tbsp at a time until it reaches the right consistency.

Store in an airtight container between layers of parchment paper. Keeps at room temperature for 2 weeks or in the fridge for 4 weeks. Freezing works too—thaw at room temperature before serving. The flavors actually improve after a day or two.

Step-by-Step Instructions for Peppermint Creams

This method ensures smooth, firm candies with bright peppermint flavor and a velvety texture.

Step 1: Combine Dry Components

In a large mixing bowl, whisk together the 3 cups Powdered Sugar and 2 tbsp Cornstarch until thoroughly combined. I use a fine-mesh sieve to ensure the powdered sugar has no lumps, which guarantees a silky-smooth final product.

The cornstarch serves as both a binder and a texture enhancer, preventing the candies from becoming overly sticky. You should end up with a uniform, fluffy mixture that resembles fresh snow in appearance.

Step 2: Incorporate Wet Ingredients

Add the 0.5 cup Vegan Butter, 1.5 tsp Peppermint Extract, 2 tbsp Coconut Milk, 0.5 tsp Vanilla Extract, 0.25 tsp Salt, and 0.5 tsp Lemon Juice to the dry mixture. The vegan butter should be at room temperature to blend evenly without creating graininess.

Use a sturdy spatula to fold everything together until a thick, slightly crumbly dough forms. The lemon juice brightens the peppermint flavor, while the salt balances the sweetness. If the mixture seems too dry, add an additional ½ tsp of coconut milk.

Step 3: Knead and Adjust Consistency

Turn the dough onto a clean surface dusted lightly with powdered sugar. Knead gently for 2-3 minutes until smooth and pliable. The dough should hold together when pressed but not stick to your fingers.

If it remains too sticky, work in small amounts of additional powdered sugar, 1 tbsp at a time. Conversely, if it’s crumbly, add coconut milk in ½ tsp increments. The ideal consistency resembles firm Play-Doh.

Step 4: Shape and Set

Divide the dough into 1-inch balls and roll them between your palms until perfectly round. For a classic presentation, flatten each ball slightly into a disc about ½-inch thick using the palm of your hand.

Place the shaped candies on a parchment-lined tray. Let them rest at room temperature for 15-20 minutes to allow the flavors to meld and the surface to develop a slight crust. This brief rest makes them easier to handle for the final step.

Step 5: Chill and Serve

Refrigerate the candies for at least 1 hour or until completely firm. This chilling step is essential for achieving the proper texture—creamy yet sturdy enough to hold its shape at room temperature.

Store the finished peppermint creams in an airtight container in the refrigerator for up to 2 weeks, bringing them to room temperature for 10 minutes before serving for the best texture. The surface should appear matte with a slight sheen, and the interior should be smooth and melt-in-your-mouth tender.

Troubleshooting peppermint creams recipe without egg

Dough Too Sticky

If your dough sticks to your hands or the counter, it likely needs more powdered sugar. Add 1 tbsp at a time until it reaches a firm, non-sticky consistency. I recommend dusting your work surface generously with extra powdered sugar before kneading. 💡

Mixture Too Dry

When the dough crumbles apart, it’s begging for more moisture. Add ½ tsp coconut milk at a time, mixing thoroughly between additions. The coconut milk’s fat content helps bind everything without making the dough greasy.

Weak Peppermint Flavor

If your creams taste bland, the peppermint extract might be old or weak. Start with an additional ½ tsp pure peppermint extract. Be cautious—peppermint extract is potent, and too much can make your candies taste medicinal.

Candies Won’t Set

This usually means the dough wasn’t firm enough before shaping. Return it to the fridge for 20-30 minutes to chill completely. Ensure your vegan butter was truly at room temperature when mixing—too warm and it won’t set properly.

Grainy Texture

Graininess often comes from lumpy powdered sugar. Always sift your 3 cups powdered sugar before mixing. If you’re using a lower-quality brand, consider switching to Domino or C&H for smoother results.

Surface Cracking

If your shaped candies develop cracks, the dough might be too dry. Lightly moisten your fingers with water and smooth the surface. Alternatively, roll the candies between sheets of parchment paper to prevent cracking during shaping.

Frequently Asked Questions