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Plant-Based Chocolate-Dipped Shortbread Fingers

Another fun variation on classic shortbread to add to your cookie tray this holiday season. Here's how to make chocolate-dipped shortbread fingers!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes


  • 3/4 cup Plant-based butter substitute
  • 3/4 cup Confectioner's sugar
  • 1.5 cups All-purpose flour
  • 3/4 cup Non-dairy chocolate chips
  • 4 Crushed candy canes


  1. Preheat oven to 325. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter substitue and mix on medium speed until well combined and smooth.

  2. With the mixer on low, slowly add in the flour, a little at a time. Keep mixing until a nice dough forms.

  3. Roll out the dough to about 1/4" thick and cut it into a grid pattern of fingers with a butter knife.

  4. Transfer the fingers to cookie sheets and bake for about 11-12 minutes.

  5. When the cookies have cooled completely, melt your chocolate chips in a microwave safe dish and transfer your crushed candy cane to a small bowl.

  6. Dip each finger into the melted chocolate, coming up about 1/3 of the way on the cookie, then use your fingers to sprinkle a bit of the crushed candy cane on top of the melted chocolate.

  7. Place each completed cookie down on a parchment-lined baking sheet and chill in the fridge for a few minutes to set the chocolate.

  8. These will last for months in the freezer, so make extra! :)