Vegan Shortbread Cookies with Chocolate and Candy Canes
by Olivia Biermann
on Dec 3, 2020 (updated Nov 12, 2025)
Crisp, buttery and festive – these vegan shortbread cookies with chocolate and peppermint are perfect for the holiday season. Made with vegan butter and confectioners’ sugar, these melt-in-your-mouth shortbreads are sure to be the star of your next cookie exchange or holiday party.
With so few ingredients, each one matters!
Being vegan for the better part of a decade, I have baked and eaten a lot of cookies, good and bad. Although these shortbread cookies are just four simple ingredients, vegan shortbread cookies can be deceptively tricky! Vegan butter typically has a higher water content and slightly lower fat ratio than dairy butter, which affects structure and richness. Plant-based butters often melt faster, causing shortbread to potentially lose its shape.
To help the cookies keep their shape:
- Chill the shaped dough before baking
- Avoid over-creaming the butter and sugar which can add too much air
- Check your oven temp – it has to be precise to avoid them spreading too much before they set
If your butter sticks aren’t at room temperature and you’re short on time, put them in the microwave at twenty percent power for 5-10 seconds. Flip and repeat until soft but not melted!
My shortbread cookie recipes use powdered sugar instead of granulated to create a light, melt-in-your-mouth texture. Powdered sugar blends seamlessly with the butter, helping the dough stay smooth without any grittiness.
It’s all about how you roll
Through many, many recipe trials of vegan shortbreads I have found the rolling out process to be extremely important in the outcome of the finished cookies! I like to roll out my cookie dough between two pieces of parchment paper because it keeps the process clean, easy and fuss-free.
The parchment prevents the dough from sticking to the rolling pin or counter – no extra flour that could dry out the cookies. It also helps the dough stay smooth and even, meaning the cookie shake up with clean edges and uniform texture. Plus, you can easily transfer the whole sheet to the fridge for chilling and then directly onto your baking sheet. We love a streamlined process!
Storing and freezing tips
Once cookies have cooled completely, store in an airtight container in the fridge for up to 1 week. If you’re stacking them, place a sheet of parchment paper between each layer to prevent sticking or smudging.
You can freeze finished cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 2 months.
To freeze cookie dough, wrap dough tightly in plastic wrap or parchment, then seal in a freezer bag or airtight container. Thaw overnight in the fridge before rolling, cutting and baking as usual.
Vegan Shortbread Cookies with Chocolate and Candy Canes
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 50 minutes
- Yield: approx 2 dozen
- Category: cookies
- Method: oven
- Diet: Vegan
Description
Crisp, buttery and festive – these vegan shortbread cookies with chocolate and peppermint are perfect for the holiday season. Made with vegan butter and confectioners’ sugar, these melt-in-your-mouth shortbreads are sure to be the star of your next cookie exchange or holiday party.
Ingredients
- 1 cup vegan butter, room temp
- 3/4 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 3/4 cup – 2 cups all-purpose flour (see directions)
For decorating:
- 1 cup dairy-free chocolate chips
- 1/2 tsp coconut oil
- 2 candy canes, crushed
Instructions
- In the bowl of a stand mixer or mixing bowl, beat together butter and sugar until combined. Add vanilla extract and f1 3/4 cup lour and mix until a firm dough forms. The dough should be thick, not sticky but hold together without being crumbly. If it seems a bit too soft to roll out, add more flour 1 tbsp at a time. Alternatively, if it seems too dry, add 1-2 tbsp of nondairy milk until it holds together without being crumbly.
- Roll out the dough between two pieces of parchment paper to a bit under 1/2 inch thick.
- Transfer dough to the fridge or freezer for 15 minutes.
- Preheat oven to 350 F.
- Use a star shape cookie cutter to cut the cookies. Carefully peel away the excess dough, then transfer the parchment with the cookies on it to a baking sheet.
- Bake for 14-16 minutes, until bottoms start to turn golden.
- Remove from oven and let cool completely on the pan before removing and decorating.
- To melt the chocolate, microwave chocolate chips and coconut oil in 30 second intervals, stirring after each until chocolate is melted. Drizzle over the cooled cookies and sprinkle with candy cane.
