Mint Chocolate Vegan Shortbread Cookies

Prep Time: 10

Cook Time: 20

Total Time: 1

Servings:

Course: Dessert

Cuisine: American

Method: Oven

Our Mint Chocolate Vegan Shortbread Cookies are a light and delicious holiday treat that everyone is going to love!

Prep: Preheat oven to 350℉.
Butter + Sugar: Using a stand mixer, combine ¾ pound vegan butter (softened) and 1 cup granulated sugar in bowl and mix together with paddle attachment. Add 1 teaspoon peppermint extract and continue mixing.
Dry Ingredients: In a separate bowl, sift together 3½ cups all-purpose flour and ¼ teaspoon kosher salt.
Combine: To the flour mixture, add chopped mint leaves, and then gradually add that mixture to the butter mixture. Mix on low speed until it creates a dough.
Chill: Remove dough from the bowl and place on flour-dusted surface and shape into a large disc. Wrap in plastic wrap and store in refrigerator for at least 30 minutes.
Cut: After 30 minutes, roll the cookie dough out to ½ inch thick and cut with preferred cookie cutter. Place on un-greased cookie sheet and sprinkle with extra sugar.
Bake: Move to the oven to bake for 20-25 minutes or until edges start to turn golden brown. Allow to cool on a wire rack at room temperature.
Dip: When you are ready to dip in chocolate, put 6-8 ounces dairy-free semi-sweet chocolate chips & 2 teaspoons coconut oil in a microwave-safe bowl and warm in the microwave in 20 second increments until fully melted. Dip each cookie in chocolate and place on parchment paper to dry.
Serve: Enjoy right away or store for later, once they have dried.

Storage: keep the finished cookies in an airtight container on the counter for up to 1 week.

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