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Chocolate Peppermint Star Shortbread Cookies


  • Author: Liv B
  • Yield: approx 2 dozen 1x

Description

The easiest 4-ingredient shortbread cookies, drizzled with melted chocolate and crushed candy cane.


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Ingredients

  • 1 cup vegan butter, room temp
  • 3/4 cup powdered sugar/icing sugar, sifted
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour

For decorating:

  • 12 cups dairy-free chocolate chips
  • crushed candy cane, nuts, dried fruit, sprinkles etc

Instructions

  1. Preheat oven to 350 F.
  2. In the bowl of a stand mixer or mixing bowl, beat together butter and sugar until combined. Add vanilla extract and flour and mix until a firm dough forms.
  3. Roll out the dough between two pieces of parchment paper to a bit under 1/2 inch thick. Use your favourite cookie cutter to cut out shapes. Carefully peel away the excess dough, then transfer the parchment with the cookies on it to a baking sheet.
  4. Bake for 12-14 minutes, until bottoms start to turn golden.
  5. Remove from oven and let cool completely on the pan before removing and decorating.
  6. To melt the chocolate, I added chocolate chips to a small pot on the stove with about 1/2 tsp coconut oil and melted over medium heat. Then just drizzled over the cooled cookies and sprinkled on the candy cane.

Notes

You will get a different number of cookies depending on the shape and size of your cookie cutter.

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