Red Velvet & Candy Cane Cookies Recipe

Giant, chunky red velvet cookies with white chocolate chunks and festive candy cane pieces.

Nothing screams festive more than red velvet! These cookies are thick and chunky with a deliciously chewy texture. They have a yummy chocolate and vanilla flavour and are filled with white chocolate chunks and crushed candy cane pieces.

This recipe makes six large cookies. They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Makes 6 large cookies

Cookie ingredients;

230g plain flour                                 

100g soft brown sugar                                             

90g white granulated or caster sugar                   

4g baking powder                                                     

2g baking soda                                                           

10g cocoa powder

1/2 tsp vanilla powder

90g vegan block butter

80g vegan white chocolate chips or chunks

6x vegan candy cane + 2x extra for decoration

40g cold water

2-3g red food colouring

You will also need; a mixing bowl, baking tray, baking paper, spoon, rolling pin or large utensil for crushing candy canes, thick sandwich bag

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How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tray with baking paper, this will make sure your cookies do not stick

3. Begin by crushing your 6 candy canes. Unwrap the candy canes and place into a thick sandwich bag. Use your rolling pin or another large utensil to bash the bad full of candy canes until they have broken into small pieces. Set aside until needed

4. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

5. Add the red food colouring and mix again until evenly incorporated

6. Add the flour, cocoa powder, baking powder, baking soda, vanilla powder and cold water and mix again to make a thick dough

7. Add your white chocolate chips and crushed candy cane pieces and knead the dough with your hands to roughly combine everything

8. Scoop the dough into six even balls. Each dough ball should weigh around 110g-120g

9. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

10. Put the baking tray with the cookie balls on into the fridge for around 30 minutes to chill.  This is optional, but will help keep your cookies thicker and stop the dough from spreading as much in the oven

11. Bake the cookies for around 12 minutes at 180c until lightly golden

12. While the cookies are baking, crush the remaining 2 candy canes using the same method as before. Set aside until needed

13. Once baked, remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

14. While the cookies are still hot, sprinkle on top the extra candy cane pieces to decorate

15. Leave the cookies on the tray to cool, as the cookies will be too soft to pick up while they are hot

16. Eat and enjoy!

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter

• I used red Progel food colouring by Rainbow Dust as all their colours are marked vegan! https://amzn.to/3Xo7IqU

• If you don't like the hint of mint from the candy cane pieces, you can just leave them out and stick to just classic white chocolate chunks

• These cookies would also be delicious with dark or 'milk' chocolate chunks as well