Rich and delicious chocolate dipped shortbread cookies are topped with colorful candy cane pieces. This is an easy gluten free and vegan treat to enjoy during the holiday season.
Christmas is coming soon, and you need easy recipes, right? Besides all the running around and cleaning and wrapping and cooking, you may want to do a little holiday cookie baking, too.
Let’s keep it simple with these chocolate dipped shortbread cookies.
Remember the Bohemian crescent cookies? With the powdered sugar coating?
These chocolate dipped shortbread cookies use the same dough. If you want to be clever, you can make a double batch of the dough and then make half into Bohemian crescents and half into these chocolate dipped cookies. You’ll fool everyone into thinking you were in the kitchen all day, making two super fancy recipes, when really you just made one easy recipe with a couple of variations.
Christmas trickery…don’t you love it?
These chocolate covered shortbread cookies are easy, versatile, and a must-have addition to your cookie tray!
Ingredient Notes
- Vegan Buttery Spread – You may wonder if you can get a good buttery shortbread flavor with vegan butter. I feel that you can! We use Earth Balance Soy Free Vegan Buttery Spread and I think that it gives these cookies a delicious flavor.
- Powdered Sugar – This is a key ingredient that gives these cookies a very light and delicate texture.
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend and it works very well for shortbread cookies.
- Candy Canes – Be sure to call and check on candy cane brands to find one that’s safe for your needs. Two brands to check out are Spangler or Yum Earth.
Variations
As I mentioned, this cookie dough is very versatile. You could mix it up even more by dipping the chocolate covered cookies in different toppings. Try coconut flakes, crushed pumpkin seeds, sprinkles, a dash of sea salt flakes, or just leave the chocolate plain.
Substitutions
Not gluten free or vegan? It’s okay…just use your regular all-purpose flour and butter. These will still be buttery, delicious, and melt in your mouth.
Storage
Store these cookies in an airtight container. They should stay fresh for about 5 days.
Learn how to make the best, most delicious holiday cookies with these easy recipes. This is a great way to simplify your holiday baking! LEARN MORE…
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Recipe
Chocolate Dipped Shortbread Cookies.
Ingredients
- 1 cup vegan buttery spread
- ½ cup powdered sugar
- 2 cups gluten free flour blend I used King Arthur Multi Purpose Gluten Free Flour Blend
- 1 teaspoon vanilla extract
- pinch of salt
- 2 cups dairy free chocolate chips
- 3 allergy friendly candy canes
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Place the vegan buttery spread, gluten free flour blend, powdered sugar, vanilla, and salt in a mixing bowl. Mix on low speed until combined. Dough will be thick.
- Take one inch balls of dough and roll into logs. Flatten slightly with your hand. Bake at 350 degrees F for about 15 minutes.
- Let the cookies cool on the cookie sheet.
- Line a tray with waxed paper.
- Place the dairy free chocolate chips in a microwave safe bowl. Microwave for one minute, stir the chocolate, and if needed, microwave for 15 second intervals until melted.
- Unwrap the candy canes and put in a ziploc bag. Use a rolling pin to crush the candy canes.
- Once the cookies are cool. dip them in the melted chocolate, and then put the cookies on the prepared tray. (I held the cookies at an angle and dipped them that way, making sure that the top of one side was coated in chocolate. If you dip them straight down they may break off in the bowl of chocolate).
- Sprinkle candy cane pieces on top of the melted chocolate. Place the tray in the refrigerator so that the chocolate can firm up.
- Be gentle with these cookies as they are somewhat fragile.
Darryl
Crazy good!
Julia Mueller
These look amazing! The perfect Christmas cookie, in my book! I’m all about all-things chocoalte dipped and am loving the fact that these are vegan. Bring on those candy cane sprinkles!
Kelly Roenicke
Thank you, Julia!