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These buttery vegan shortbread cookies dipped in dark chocolate and dusted with peppermint are simply perfection in every bite! They’re perfect for the holidays, or an anytime treat!
Shortbread cookies are a classic. You simply can’t go wrong with a buttery sugar cookie! But when you dip it in chocolate, well…it just goes to a whole new level!
This vegan version of shortbread cookies is SO easy to make and it requires only 4 simple ingredients!
These cookies have been dressed up and made extra special dipped in melted dark chocolate, and sprinkled with crushed peppermint candies on top. They just shout holidays!
One look at these cookies, and you’d think you had been baking all day in the kitchen. Little will everyone know, these cookies are truly effortless.
In many ways, these shortbread cookies remind me of a peppermint patty in cookie form! The dark chocolate hardens and the peppermint adds that holiday cheer!
They are absolutely perfect for cookie exchanges, Christmas parties, or holiday baking day at home with the kids!
These cookies make for a beautiful holiday gift. Package them in a cellophane baggy wrapped in ribbon, and you have a gorgeous homemade treat!
Looking for a holiday cake? Try my Vegan Ginger Cake!
Why you’ll love these Vegan Shortbread Cookies Dipped in Chocolate…
- Light and buttery
- Perfectly sweetened
- Customizable: Mix in dried fruit, sprinkles or other festive ingredients.
- Simple recipe
- Only 6 ingredients
- Perfect for cookie exchanges or to bring to a holiday party
- They make a beautiful gift-able item!
Recipe Ingredients and Notes
For the Shortbread Cookies:
- Vegan Butter
- Powdered Sugar
- Vanilla Extract
- All Purpose Flour
For the Chocolate Dip:
Tools and Equipment
- 2 baking sheets
- Parchment Paper
- Stand or Electric Mixer
- Rolling Pin
- Round Cookie Cutter
- Glass mixing bowl
How to Make Vegan Shortbread Cookies – Step by Step
For the Shortbread Cookies:
Step 1: Preheat oven to 325 F. In a stand mixer or large bowl, add vegan butter, powdered sugar, vanilla, and flour. Mix on low speed until blended well, and crumbly dough forms. Note: It will look crumbly, but when formed into a ball it should hold together.
Step 2: Form the dough into a ball. Place the ball between two sheets of parchment paper and roll out until 1/3 of an inch thick.
Step 3: Using a round cookie cutter cut into circles, about 3 inches in diameter. Place on cookie sheet lined with parchment paper about 2 inches apart.
Step 4: Bake for 12-15 minutes or until lightly golden brown on the bottom. Cool on the tray for 5 minutes before transferring to a cooling rack to cool completely.
For the Chocolate Dip:
Step 6: When cookies have cooled completely, melt the chocolate chips using the double boiler method, or melt in the microwave in 30 second increments, stirring in between until chocolate is just melted. (Be careful not to microwave too long or chocolate will burn!)
Step 7: Dip the cookies in the chocolate halfway, and place on parchment lined baking sheet. Sprinkle with crushed peppermint immediately. Transfer to the refrigerator to set for 10 minutes. Enjoy!
Top Tips for Making Vegan Shortbread Cookies
- Measure out the flour for the cookies using a spoon. This way the flour doesn’t get packed into the measuring cup. You’ll get the correct measurement of flour that will keep these cookies light and buttery.
- When ingredients are mixed together it should form a crumbly texture, but when pressed together it should hold its shape.
- Be sure to roll out the dough into an even flat sheet that’s 1/3-1/2 inch thick. This will result in cookies that bake evenly.
- You don’t have to go with round cookies, cut out your favorite shapes or designs!
- Don’t over bake! Check your cookies at the 12 minute mark by gently lifting the bottom of one of the cookies using a spatula. If it’s slightly brown, they are done!
Substitutions and Variations
Can you make these cookies gluten-free?
These cookies are super easy to make gluten-free. All you need to do is sub the all purpose flour for a 1:1 gluten free baking flour. They’ll come out perfectly buttery and sweet!
Don’t want to dip the cookies in chocolate?
No problem! Enjoy them plain and simple with no embellishments. Or, if you’re in the mood for something special, you can fold in the peppermint candies for a pepper shortbread cookie. Another option is to fold in holiday sprinkles. Depending on the holiday you could fold in little heart sprinkles for Valentine’s Day, or pastel sprinkles at Easter!
How to Serve
Allow the cookies to cool and set in the refrigerator before serving. They make for a delicious snack, or sweet treat. Pair them with warm vegan hot chocolate or a cup of hot tea! I think Santa would enjoy these with a glass of almond milk!
How to Store and Keep
Store at room temperature in an airtight container. They will keep for up to 5 days.
What is the best vegan butter to use?
When I use vegan butter for baking I always use the Earth Balance sticks or the Miyoko’s brand of vegan butter sticks. Both brands are gluten-free, organic, and non-GMO. They also work very well for baking recipes.
Are candy canes vegan?
Most brands of peppermint candies and candy canes are vegan. Be sure to check the label before buying just to be sure. I prefer to use the Yum Earth Organic Candy Canes because I know they’re vegan and they don’t use any artificial flavors or dyes.
Is powdered sugar vegan?
Refined sugar, such as powdered sugar is not always vegan. It really depends on the source. Since the process of refining sugar varies it can be difficult to know if the white or powdered sugar you buy in the store has used the process of refining sugar with bone char.
That is why I recommend using the Wholsome brand of sugars. All of their sugars are 100% vegan. Their powdered sugar works perfectly in this recipe, and you can rest assured that it’s vegan friendly.
For more information on how sugar is processed, check out My Darling Vegan’s article Is Sugar Vegan? A Comprehensive Guide.
Check out these other irresistible vegan cookies!
- Vegan Cranberry Cookies
- Gluten-Free Vegan Peanut Butter Cookies
- Dairy Free Chocolate Chip Cookies
- Vegan Pumpkin Chocolate Chip Cookies
- Chickpea Cookies
- Vegan Snickerdoodles
- Vegan Oatmeal Cookies
- No-Bake Vegan Snowball Cookies
If you’ve tried these Vegan Shortbread Cookies Dipped in Chocolate, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Shortbread Cookies
- 1 cup vegan butter softened at room temperature
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 2 cups vegan chocolate chips
- 5 vegan candy canes crushed
- Preheat oven to 325 F. In a stand mixer or large bowl, add vegan butter, powdered sugar, vanilla, and flour. Mix on low speed until blended well, and crumbly dough forms. Note: It will look crumbly, but when formed into a ball it should hold together.
- Form the dough into a ball. Place the ball between two sheets of parchment paper and roll out until 1/3 of an inch thick.
- Using a round cookie cutter, or any shape your prefer, cut into circles, about 3 inches in diameter. Place on cookie sheet lined with parchment paper, about 2 inches apart.
- Bake for 12-15 minutes or until lightly golden brown on the bottom. Cool on the tray for 5 minutes before transferring to a cooling rack to cool completely.
For the Chocolate Dip
- When cookies have cooled completely, melt the chocolate chips using the double boiler method, or melt in the microwave in 30 second increments, stirring in between until chocolate is just melted. (Careful not to microwave too long or chocolate will burn!)
- Dip the cookies in the chocolate halfway, and place on parchment lined baking sheet. Sprinkle with crushed peppermint immediately. Transfer to the refrigerator to set for 10 minutes.