Candy Cane Shortbread Cookies

by Tracey

Vegan Candy Cane Shortbread Cookies

Merry Christmas from my family to yours, wherever you are! I wanted to make this post short & sweet. These Candy Candy Shortbread Cookies are a great recipe for using up some of the left-over peppermint candy canes that are probably still sitting on your Christmas Tree as you read this.

Instead of throwing them out, peel the wrapper off, throw them in a zip-lock baggy and crush them into tiny pieces.  Then, use the pieces to top off some wonderfully delicious chocolate-covered shortbread cookies and send them out the door with your out-of-town loved ones. They will devour them on their journey back home. ♥

Vegan Candy Cane Shortbread Cookies

Vegan Candy Cane Shortbread Cookies

If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey 

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Vegan Candy Cane Shortbread Cookies

Candy Cane Shortbread Cookies


  • Author: Tracey Gene
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 Cookies 1x
  • Diet: Vegan
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Description

These Candy Cane Shortbread Cookies are vegan and topped with chocolate and broken pieces of peppermint candy canes! 


Ingredients

Scale
  • 1 1/2 cups of all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 cup cane sugar
  • 1/2 cup coconut oil (soft, not melted)
  • 5 Tbsp nut milk (Room temperature)
  • 1/2 cup chopped dark chocolate (Melted )
  • 1 peppermint candy cane (Crushed)

Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
  2. Add wet ingredients (sugar, oil, extract and, nut milk) to a bowl and mix with a whisk.
  3. Add flour and salt to wet ingredients in increments and mix with a spatula until a dough forms.  
  4. Roll dough into a log and cover with plastic wrap, and place in the refrigerator for 10 minutes to firm. 
  5. Remove from refrigerator and cut cookies into 1/4 inch thick and place on the lined baking sheet. Bake for 12-15 minutes until golden brown on the edges.  Let rest on a pan for a few minutes, then transfer to a cooling rack to cool.
  6. While cookies are cooling, melt chocolate over a double boiler or in the microwave mixing in increments over 1 minute. 
  7. Dip the cool shortbread cookie into the melted chocolate and sprinkle the crushed peppermint on top. Place cookies in a refrigerator to harden the chocolate for 5 minutes before enjoying! 
  • Category: Sweets
  • Method: Baking

Keywords: peppermint candy cookies, shortbread cookies, vegan cookies, vegan

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