Vegan Shortbread Cookie Sticks
Buttery, melt-in-your-mouth shortbread cookie sticks dipped in dairy-free chocolate. With a simple dough and a satisfying snap, these are perfect for gifting, snacking, or pairing with tea.
Ingredients
- 1 cup vegan butter, softened
- 1/2 cup sugar
- 2 1/4 cups flour
- 1/4 cup plus 1 Tbsp cornstarch
- 1/4 tsp salt
- For dipping: 1/2 cup dairy-free chocolate chips
- 1 tsp coconut oil (optional, for smoother melt)
Instructions
- 1Make the dough
Cream butter until light and fluffy, 2-3 minutes. Add the sugar and beat some more. Combine flour, cornstarch, and salt. Gradually add dry ingredients to the butter mixture, mixing until just combined into a firm dough.
- 2Chill and shape
Wrap the dough and refrigerate for 30 minutes. Roll the dough to about 1/2 inch thick on a lightly floured surface, then cut into sticks about 3-4 inches long and 1/2 to 3/4 inch wide. Place on a parchment-lined baking sheet and refrigerate 15 minutes before baking.
- 3Bake
Preheat the oven to 335F. Bake for 15-18 minutes until edges are barely golden (don't overbake). Cool completely on the baking sheet -- they'll firm up as they cool.
- 4Dip in chocolate
Melt chocolate with coconut oil until smooth. Dip half or three-quarters of each cookie stick, tap off excess, and place on parchment. Optionally sprinkle with flaky salt or drizzle with melted dairy-free white chocolate. Let the chocolate set at room temp or in the fridge for about 10 minutes.
