Peppermint Marshmallow Sugar Cookies

• Condiments

  • 1 stick Vegan butter

• Baking & Spices

  • 1 package Immaculate baking gluten free sugar cookie mix
  • 1/2 tsp Peppermint extract
  • 1 tsp Vanilla extract

• Desserts

  • 1/2 cup Marshmallows, mini

• Other

  • 3 Tablespoons aquafaba (liquid reserved from a can of beans

Found on frieddandelions.com

Description

Ingredients

• 1 stick (1/2 cup) of vegan butter (I use Earth Balance)
• 1 package Immaculate Baking gluten free sugar cookie mix
• 3 Tablespoons aquafaba (liquid reserved from a can of beans)
• 1/2 cup mini marshmallows (I like Trader Joes and Dandies brands)
• 1/2 cup crushed candy canes (I pulse them in the food processor until they are small crumbs—be forewarned, its loud!) (I like Trujoy brand, or just regular starlight mints—Trader Joes has some good ones)
• 1/2 teaspoon peppermint extract
• 1 teaspoon vanilla extract

Directions

• Place butter in your stand mixer and beat until slightly creamed.
• Add aquafaba, peppermint extract, and vanilla. Beat again until slightly incorporated.
• Add package of sugar cookie mix to wet ingredients and mix until incorporated.
• Add candy cane bits and marshmallows and mix until incorporated.
• Scoop cookie dough into small balls, maybe the size of two teaspoons? Place them on a baking tray lined with parchment with plenty of room. I had 12 cookies on a 12 x 18 sheet. Be sure to tuck marshmallows into the cookies, as if they wiggle loose they melt!
• Place the tray into the freezer for about 30 minutes, allowing the cookies to firm up completely.
• Bake trays of cookies in a 350 degree oven for 12-13 minutes, until slightly golden.
• Allow to cool slightly on the tray, and then very carefully move them to a cooling rack to cool completely.