Yummy Copycat Fudge Stripe Cookies
Ever tried fudge stripe cookies? If you are vegan, you may have tried them before going vegan. This recipe features a copycat version which IS vegan, while still giving you those buttery shortbread flavours that everyone loves. Why not also try my vegan chocolate shortbread cookies too?
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Ingredients For This Recipe
- All-purpose flour
- Caster sugar - this may be called superfine sugar in some places.
- Vegan butter
- Vanilla extract
- Dairy free dark chocolate
How To Make Vegan Fudge Stripe Cookies
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
Step By Step Instructions
Line two small baking trays with parchment paper.
Add the flour and sugar to a large bowl.
Next, add the butter.
Use your hands to combine the ingredients until the mixture resembles breadcrumbs.
Squeeze the crumbs together to create a dough ball.
Roll out the dough and cut out your shortbread cookies. You can also cut out the little holes in the centre at this stage too or wait until they're baked.
Bake the shortbread cookies.
If you haven't already cut out the smaller holes in the middle, now is the time to do that (while they're warm).
Drizzle the 'chocolate fudge' over the cookies.
Place them into the refrigerator to set.
After they have set, dip the bottoms too. Place in the fridge to set again.
What Are Fudge Stripe Cookies?
Fudge stripe cookies are a popular treat made by Keebler. Keebler fudge stripes consist of a buttery shortbread, dipped chocolate bottoms and fudge stripes on top. I've made it optional for this recipe to dip the bottoms.
Tips for Making Perfect Vegan Shortbread
Be patient when moulding the dough.
Take your time when squeezing the shortbread crumbs together. The dough will eventually come together.
Don't over bake the shortbread cookies.
Shortbread bakes very quickly so keep an eye on the time. If they come out a little soft, don't worry. They'll set at room temperature. You can then place them into the fridge once they've cooled if you prefer them firmer.
What Is The Difference Between Shortbread and Sugar Cookies?
They both have different ratios between similar ingredients. Sugar cookies tend to be firmer and lighter than shortbread, whereas shortbread is often quite crumbly.
Customise This Recipe
- Use a vegan milk chocolate. Not everyone likes dark chocolate and that's understandable. Try using a dairy free milk chocolate alternative instead if you're not keen.
Frequently Asked Questions
Unfortunately, they are not vegan.
You certainly can. Store in the freezer for up to 2 months. Place them in a container and separate them with parchment paper.
How To Store My Vegan Fudge Stripe Cookies
Store these cookies at room temperature in an airtight container for 4 days or store in the refrigerator for 10 days (also in an airtight container).
More Cookie Recipes
Vegan Dark Chocolate DigestivesPrint
Easy Vegan Fudge Stripe Shortbread Cookies
- Total Time: 1 hour 12 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
I think you will love these copycat vegan fudge stripe cookies which are so much like the real thing. They're soft, buttery and so tasty.
- 300g all-purpose flour (sifted)
- 80g caster sugar
- 250g vegan butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate ‘Fudge’ Topping:
- 200g dairy free dark chocolate (chopped)
- 0.5 teaspoon vegan butter
- Preheat your oven to 160 Celsius.
- Line two medium baking trays with parchment paper. Set aside.
Making the shortbread dough:
- In a large bowl, sift in your flour and sugar. Mix together.
- Next, add in the softened vegan butter, vanilla and salt.
- Using your hands, combine the shortbread dough mixture until it resembles breadcrumbs.
- Squeeze the ‘crumbs’ together until a smooth shortbread dough ball forms. Be patient at this stage the dough will eventually come together even though it is a little crumbly.
- Lightly dust a clean surface and your dough ball with a sprinkle of flour.
- Use a rolling pin to roll out the dough so that it is roughly 1cm thick.
- Cut out your cookies! Use an 8cm diameter, round cookie cutter. Then use a small 2.5cm cookie cutter to cut out a hole in the middle of each shortbread cookie. Don’t waste any left-over dough. Keep re-rolling until you have used it all.
- Place your shortbread cookies 1cm apart on your lined baking tray. Add an extra sprinkle of caster sugar on top of them.
Bake the shortbread cookies:
- Bake the shortbread cookies in the centre of your preheated oven for 13 minutes. The edges should become golden brown.
- Take the cookies out of the oven and allow them to cool fully.
Make the ‘chocolate fudge topping':
- Melt one third of the chocolate using your preferred method until smooth. I like to use the double boiling method, placing my chocolate in a metal mixing bowl over a steaming pan, stirring constantly. This way the chocolate won’t burn.
- Mix the vegan butter into the chocolate. Take the chocolate off the heat.
- Add the melted chocolate to a piping bag. Snip the tip off the piping bag and drizzle stripes onto the top side of the cookies.
- Place in the refrigerator for 20 minutes.
- Melt the rest (two thirds) of the chocolate.
- Now that the shortbread has firmed in the fridge, carefully dip the bottom of each shortbread cookie into the warm melted chocolate, then place them back onto the lined baking tray face down (chocolate facing upwards).
- Refrigerate them for 20 minutes again so that the chocolate can fully set.
- Prep Time: 1 hour 10 minutes
- Cook Time: 13 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Fudge Stripe Shortbread Cookies
- Serving Size: 1 Cookie
- Calories: 277
- Sugar: 16.2 g
- Sodium: 359.7 mg
- Fat: 13.4 g
- Carbohydrates: 36.7 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: vegan shortbread, vegan sugar cookies, fudge stripe cookies, fudge stripes, vegan baking, vegan cookies
These fudge stripes are better than the real thing!
Vegan Treats Blogger says
Wow. Thank you so much 🙂