Vegan Chocolate Spritz Cookies with Candy Cane Creme Filling


Vegan Chocolate Peppermint Creme Sandwich CookiesSweet Sundays: One of the benefits of knowing a famous dessert cookbook author is receiving incredibly delicious sweets around the holidays. An adorable bundle of these seasonal cookies arrived on my doorstep just days before Christmas last year. Of course, they didn't quite make it to the holiday, being devoured in less than 24 hours.

Thanks to many pleas from Hannah's gift recipients, I have the recipe for these delightfully addicting cookies to share with you this year, just in time for your own holiday baking  …

"The classic combo of chocolate and peppermint is an easy crowd pleaser, the crisp but still soft cocoa cookies yielding to a creamy, lightly minted filling, riddled with crunchy pieces of smashed candy canes.

It’s the sort of staple that you just can’t go wrong with, whether you give them as holiday presents, or whip up a batch later in the year to serve in the middle of summer. They do, by the way, taste fantastic straight out of the freezer, cold and refreshing, so don’t think you can safely “hide” them in there for too long."


Vegan Chocolate Peppermint Creme Sandwich Cookies 

Chocolate Sandwich Cookies with a Candy Cane Creme Filling

Recipe and Photos by Hannah Kaminsky, author of the dessert cookbook My Sweet Vegan, and blogger at Bittersweet. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and optionally Soy-Free.

Chocolate Spritz Cookies

2 Cups Vegetable Shortening
1 1/2 Cups Granulated Sugar
1 6-Ounce Container Vanilla Soy or Coconut Yogurt
2 Teaspoons Vanilla Extract
3 1/2 Cups All Purpose Flour
1 Cup Dutch-Processed Cocoa Powder
1 Teaspoon Salt
1/2 Teaspoon Baking Powder

Candy Cane Filling:

1/2 Cup Margarine, Softened
1/2 Cup Vegetable Shortening
4 Cups Confectioner’s Sugar
1 Tablespoon Vanilla Extract
4 Ounces Smashed Candy Canes or Starlight Mints

Preheat your oven to 350 degrees and line two baking sheet with silpats or parchment paper. Set aside.

In your stand mixer, thoroughly cream together the shortening and sugar, so that the mixture is homogeneous. Add in the soy or coconut yogurt and vanilla, scrape down the sides of the bowl, and cream that in as well.

In a different large bowl, whisk together all of the remaining dry goods for the cookies so that all of the ingredients are well-distributed throughout the mixture, and slowly add them to the stand mixer, incorporating them in 2 or 3 separate additions. The resulting batter with be very thick, and it may seem like it’s not going to come together, but just be patient; Do not, under and circumstances, add any extra liquid!

Once you achieve a cohesive dough, place a few mounds of it into your spritz cookie gun, which should already have the design you desired installed. Squeeze out cookies as directed by the manufacturer of the gun, reload when you run out of dough, and repeat. Once you use all of the batter and have your cookie sheets filled, place them in the oven and bake for 8 – 10 minutes, until no long “wet” looking on top and the cookies look solid. It’s hard to tell when they’re done since the cookies are so dark to begin with, but make sure you never bake them longer than 10 minutes or else they’ll taste burnt.

Let the cookies cool on the sheets for at least 10 minutes, and then completely on a wire rack before filling.

Vegan Chocolate Peppermint Creme Sandwich Cookies

To make the filling, simply whip together the margarine and shortening in your stand mixer until smooth. Add in the confectioner’s sugar, vanilla, and crushed mints, start the machine on a slow speed so as not to send sugar flying out, and gradually mix to incorporate. Once there’s no longer a risk of sending ingredients out onto the walls, turn up the speed to high and beat for about 5 minutes, until smooth, creamy, and fluffy. Apply to cookies as desired, sandwiching two together to finish.

Makes about 80 Chocolate Cookies; 40 Sandwich Cookies

Vegan Chocolate Peppermint Creme Sandwich Cookies

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’m making these right now. The cookies look fabulous! I’m mixing the filling. Is it suppose to look a little dry? I followed the recipe to a T. This is my first dairy free baking experience. Wanted to make sure before I piped it into the cookies.

    • This filling will be a little on the dry side – that tends to work better as a filling than a frosting would. If too dry, you can splash in a touch of milk beverage, but keep in mind that does shorten the shelf-life a little more. Store chilled.

  2. Is margarine dairy free? My 6 year old grandson has a very severe milk allergy, and we have never ever used margarine in our receipts. I would assume soy butter could be a substitute?
    Thank you

  3. Hi Alisa – What brand of margarine (dairy-free) do you like to use to bake with and what did you use in the Candy Cane Cookie filling?

  4. Hello , I am writing you to let you know that I LOVE looking at and reading your amazing cookie recipes . . . and to also ask you a question . I have the same problem as everyone else …. NO milk , or butter …. but I am even worse then just that . I can not even use the other items that they can sub. with . . . like the none dairy special items , or the coconut milk , or even vinegar that some recipes call for . The few items that I can use is Sprit (soda/pop) , water , and Crisco veg. oil . I would like to know if there is a way to make changes to this recipe , or even any of your other ones that I can use these few items with , or really simple recipes that only has 4-5 simple /basic items that a plane kitchen would have ? Life without sweets is SO cruel ! . . . I am getting burnt out on just the one treat that I can eat … a certain type of pretzel … Thank you .

    • Hi Mina, I wish I could help, but I’m not quite sure that I understand your restrictions. What I recommend doing is figuring out what ingredients do work for you and creating your own sweet treat rather than trying to modify other recipes. If you have a lot of restrictions, modifying existing recipes can prove frustrating.

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  6. I love this idea! I’ve made these cookies twice, and they’ve been big hits both times. I had to use and veganize the spritz recipe that came on the box of my cookie press because other recipes refuse to work with it (one recipe broke the first cookie press), but I used this recipe for the filling. It’s delicious and non-vegans love them. Thanks for this cute and tasty recipe!

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