Go Back
–+ servings
Print
chocolate dipped shortbread with peppermint

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.
Keyword buttery, easy
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Calories 180 kcal
Author Kelly Roenicke

Ingredients

US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees F. 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 F 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.

Recipe Notes

Store cookies in an airtight container. They should stay fresh for about 5 days.

If you don't want to use candy canes, you can top these with sprinkles, coconut flakes, sea salt, or crushed pumpkin seeds.

 

Nutrition Facts
Chocolate Dipped Shortbread Cookies.
Amount per Serving
Calories
180
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
25
%
Sodium
 
60
mg
3
%
Potassium
 
2
mg
0
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
360
IU
7
%
Calcium
 
26
mg
3
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.