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Buttery shortbread cookies are dipped in chocolate and candy canes for a festive treat!

Chocolate Dipped Shortbread Cookies.

Rich and buttery shortbread fingers are delicious when dipped in chocolate and topped with crushed candy canes.
Course Dessert
Cuisine Dairy Free, gluten free, Nut free, vegan.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Calories 180 kcal



  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. 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.
  3. Take one inch balls of dough and roll into logs. Flatten slightly with your hand. Bake at 350 degrees for about 15 minutes.
  4. Let the cookies cool on the cookie sheet.
  5. Line a tray with waxed paper.
  6. 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.
  7. Unwrap the candy canes and put in a ziploc bag. Use a rolling pin to crush the candy canes.
  8. 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).
  9. Sprinkle candy cane pieces on top of the melted chocolate. Place the tray in the refrigerator so that the chocolate can firm up.
  10. Be gentle with these cookies as they are somewhat fragile.
Nutrition Facts
Chocolate Dipped Shortbread Cookies.
Amount Per Serving
Calories 180 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Sodium 60mg3%
Potassium 2mg0%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 11g12%
Protein 2g4%
Vitamin A 360IU7%
Calcium 26mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.