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!
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Shortbread cookies are a classic. You can’t go wrong with a buttery sugar cookie! But when you dip it in chocolate, well…it goes to a whole new level!
This vegan version of shortbread cookies is SO easy to make and 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.
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.
They are absolutely perfect for cookie exchanges, Christmas parties, or holiday baking days 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! Or need something healthier, try my vegan fruit cake!
💗 Why You’ll Love These Vegan Shortbread Cookies
- Light and buttery
- Perfectly sweetened
- Customizable: Mix in dried fruit, sprinkles or other festive ingredients.
- Simple recipe
- Only six ingredients
- Perfect for cookie exchanges or to bring to a holiday party
- They make a beautiful, edible gift!
🥣 Ingredients and Notes
For the Shortbread Cookies
Vegan Butter: I recommend using Earth’s Balance vegan baking sticks.
Powdered Sugar: Using organic powdered sugar ensures that the sugar is vegan-friendly.
Vanilla Extract: Use pure vanilla extract for a rich flavor.
All-Purpose Flour: Sift the flour and measure it accurately with the spoon and knife method.
For the Chocolate Dip
Vegan Dark Chocolate Chips: I suggest using Enjoy Life. It melts nicely and is allergy-free.
Vegan Peppermint Candies: Crush the candies to sprinkle on top of the chocolate while it is still wet.
📖 Variations and Substitutions
Enjoy the shortbread cookies 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 peppermint 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!
🔪 Tools and Equipment
- Two baking sheets
- Parchment Paper
- Stand or Electric Mixer
- Rolling Pin
- Round Cookie Cutter
- Glass mixing bowl
- Spatula
👩🏻🍳 How to Make Vegan Shortbread Cookies
- Preheat oven to 325 F. Add vegan butter, powdered sugar, vanilla, and flour in a stand mixer or large bowl. Mix on low speed until blended well and crumbly dough forms. Note: It will look crumbly, but it should hold together when formed into a ball.
- Form the dough into a ball. Place the ball between two sheets of parchment paper and roll out until ⅓ of an inch thick.
- Use a round cookie cutter to cut the dough into circles about 3 inches in diameter. Place the cutout cookies on a baking 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.
- When the cookies have cooled completely, melt the chocolate chips in the microwave in 30-second increments, stirring in between until the chocolate is melted. (Be careful not to microwave it too long, or the chocolate will burn!)
- Dip the cookies in the chocolate halfway and place them on a parchment-lined baking sheet. Immediately, sprinkle with crushed peppermint. Transfer to the refrigerator to set for 10 minutes. Enjoy!
📝 Expert Tips
- 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 the ingredients are mixed, it should form a crumbly texture, but when pressed together, the dough will hold its shape.
- Be sure to roll the dough into an even flat sheet ⅓-1/2 inch thick. This will result in cookies that bake evenly and look uniform.
- You don’t have to go with round cookies. Cut out your favorite shapes or designs!
- Don’t overbake! 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!
❓ FAQS
These cookies are super easy to make gluten-free. You only need to substitute the all-purpose flour for a 1:1 gluten-free baking flour. They’ll come out perfectly buttery and sweet!
Refined sugar, such as powdered sugar, is not always vegan. Whether or not the sugar is vegan-friendly depends on where and how it is made. 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 organic sugars. Organic sugar is 100% 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 using Yum Earth Organic Candy Canes because I know they’re vegan and they don’t use any artificial flavors or dyes.
Earth Balance baking sticks or Miyoko’s baking sticks are gluten-free, organic, and non-GMO. They both work very well in baking recipes because they cream together nicely with sugar to create soft and chewy cookies.
🍽 Serving Suggestions
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!
❄️ Storage
Room Temperature: Allow the cookies to cool and set in the refrigerator. Transfer the cookies to an airtight container such as a cookie tin or cookie jar. They will keep for up to 5 days.
Refrigerate: After five days, transfer the cookies to the refrigerator to keep for another week.
Freeze: These cookies also freeze well. Wrap them in plastic wrap and transfer them to a freezer-safe container. Label with the date and contents. They will keep in the freezer for up to 3 months.
Defrost: When ready to eat, allow the cookies to defrost on the counter-top for at least an hour.
😋 More Vegan Cookie Recipes!
Recipe
Vegan Shortbread Cookies
Ingredients
Cookie
- 1 cup vegan butter softened at room temperature
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- 2 cups all purpose flour
Chocolate Peppermint
- 2 cups vegan chocolate chips
- 5 vegan candy canes crushed
Instructions
- Preheat the 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 a 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 it out until ⅓ of an inch thick.
- Using a 3-inch round cookie cutter, or any shape you prefer, cut out circles. Place on a 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 them to a cooling rack to cool completely.
For the Chocolate Dip
- When the cookies have cooled completely, melt the chocolate chips in the microwave in 30-second increments, stirring in between until the chocolate is melted.
- Dip the cookies in the chocolate halfway and place them on a parchment-lined baking sheet. Sprinkle with crushed peppermint immediately. Transfer to the refrigerator to set for 10 minutes.
- Sere, or transfer to an airtight container.
Notes
-
- 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 the ingredients are mixed, it should form a crumbly texture, but when pressed together, the dough will hold its shape.
-
- Be sure to roll the dough into an even flat sheet ⅓-1/2 inch thick. This will result in cookies that bake evenly and look uniform.
-
- You don’t have to go with round cookies. Cut out your favorite shapes or designs!
-
- Don’t overbake! 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!
- They will keep for five days at room temperature, seven days in the fridge, or up to 3 months in the freezer. Thaw on the countertop for one hour before serving if frozen.
Michelle
Can’t believe how simple these are to make! And pretty and festive too!
Andrea Metlika
Buttery shortbread cookies sound so good by themselves but you upped them with the dipping! Can’t wait to try these!
Adrianne
Oh I love how easy this recipe is with only 4 ingredients!! Those cookies look to die for an so pretty also!! The touch of chocolate is so delicious looking. Yum, can’t wait to try these.
Katie
Looks so good! Can’t wait to try this one.
Jersey Girl Cooks
These look fabulous! They will be on my holiday cookie tray!