• 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.