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Vegan Candy Cane Shortbread Cookies

Candy Cane Shortbread Cookies

These Candy Cane Shortbread Cookies are vegan and topped with chocolate and broken pieces of peppermint candy canes! 
Course Sweets
Keyword peppermint candy cookies, shortbread cookies, vegan, vegan cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 Cookies
Author Tracey Gene


  • 1 ½ cups of all-purpose flour
  • ½ tsp vanilla extract
  • ¼ tsp sea salt
  • ½ cup cane sugar
  • ½ cup coconut oil soft, not melted
  • 5 Tbsp nut milk Room temperature
  • ½ cup chopped dark chocolate Melted
  • 1 peppermint candy cane Crushed


  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
  • Add wet ingredients (sugar, oil, extract and, nut milk) to a bowl and mix with a whisk.
  • Add flour and salt to wet ingredients in increments and mix with a spatula until a dough forms.  
  • Roll dough into a log and cover with plastic wrap, and place in the refrigerator for 10 minutes to firm. 
  • 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.
  • While cookies are cooling, melt chocolate over a double boiler or in the microwave mixing in increments over 1 minute. 
  • 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!