Vegan Shortbread Cookies
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 of year treat!
- 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 ⅓ 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.
Calories: 183kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Sodium: 61mg | Potassium: 14mg | Fiber: 1g | Sugar: 11g | Vitamin A: 360IU | Calcium: 21mg | Iron: 2mg