clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Peppermint Star Shortbread Cookies

  • Author: Liv B
  • Yield: approx 2 dozen


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


  • 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


  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.


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

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.