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Side view of chocolate peppermint shortbread cookies on a santa plate with a glass of milk

Double Chocolate Peppermint Shortbread Cookies

  • Author: Lexi
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 2 dozen 1x
  • Category: Dessert
  • Method: Oven

Description

A dark chocolate drizzle + crushed candy canes brings these buttery (vegan) shortbread cookies to the next level!


Scale

Ingredients

  • 1 cup Melt Organic vegan buttery sticks, softened at room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 2 1/4 cups gluten free all purpose flour
  • 16 oz melted dark chocolate
  • 1/2 cup crushed candy canes

Instructions

  1. Preheat oven to 350 F.
  2. Soften vegan butter at room temperature.
  3. In a stand mixer, cream butter and sugar until well incorporated and creamy.
  4. Add vanilla, salt and cocoa powder and continue beating until incorporated.
  5. Add gluten free flour and beat just until mixture starts to come together.
  6. Transfer to a non-stick surface and sprinkle with some flour. Knead the dough into a ball and roll out the dough to about 1/4 inch thickness, then cut into desired shapes and repeat until all dough has been used.
  7. Transfer to a parchment paper lined baking sheet and bake for 14-16 minutes. Let cool completely before decorating.
  8. Melt dark chocolate in 30 second intervals in the microwave, stirring between each interval. Dip/drizzle cookies in chocolate and sprinkle with crushed candy canes. Let harden before eating. Enjoy!

Notes

The butter must be completely softened before using – if you forget to leave it out at room temp for a few hours, slice each stick into a few pieces, place on a microwave safe plate and microwave in 7 second intervals until soft but not melted.

Keywords: christmas cookies