Happy November everyone! Now that Halloween is over, it’s officially holiday season – at least in my book it is. Before you know it it’ll be Thanksgiving, and shortly after that we’ll be celebrating Christmas! But before we can move past Halloween, we have to do something with all the leftover candy. I don’t know about you, but I definitely have way too many sweets left. In particular, I have a lot of Skittles – which just happen to be one of my favorite “accidentally vegan” foods!
Since November is World Vegan Month (and November 1st was World Vegan Day), I figured that making cookies would be a great way to celebrate. And since I had so many leftover Skittles, I decided to try adding Skittles to the cookies! After all, we put all kinds of candy in desserts – M&Ms, Reese’s, you name it! Why not Skittles?
To make these cookies I started with a chewy sugar cookie base (because we all know that chewy cookies are way better than crispy cookies). Then I simply dumped in some Skittles and baked them up! The resulting cookies were colorful, fruity, and overall super fun. However, if you’re more of a cookie traditionalist, you may want to try out these chewy vegan chocolate chip cookies.
However, if you’re looking for a fun way to use up your leftover Halloween candy, these Skittles cookies are perfect for you!
Soft and Chewy Skittles Sugar Cookies (Vegan)
These vegan sugar cookies are soft, chewy, and full of rainbow Skittles! This is the perfect recipe to use up leftover candy from Halloween.
- 4 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 cup granulated cane sugar
- 1 cup vegetable or canola oil
- 1/2 cup water
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- Heaping 1/2 cup skittles plus extra for decoration
Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.
In another bowl, whisk together the sugar, oil, water, apple cider vinegar, and vanilla until smooth.
Slowly add the wet ingredients to the dry and stir to combine.
Mix in the skittles so that they are evenly distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate for one hour.
Preheat the oven to 375°F. Line several large baking sheets with parchment paper.
Remove dough from refrigerator and scoop 2 tbsp sized balls of dough onto the lined baking sheets. Use your palm to gently press down on each cookie to flatten slightly. Decorate each cookie with additional skittles, if desired.
Bake cookies for 8-10 minutes, until puffed up and very lightly browned on the bottom only. Remove from oven and allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- While baking one sheet of cookies, keep the other sheet in the fridge to keep the dough cool. This will help prevent the cookies from spreading too much in the oven.
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