Looking for a way to make Christmas cookies that everyone can enjoy? These gluten-free peppermint cookies are just what you need! They’re a fresh spin on classic holiday treats that bring together the sweet taste of sugar cookies and cool peppermint flavor. Perfect for cookie swaps, holiday parties, or leaving out for Santa on Christmas Eve. Trust me, no one will even notice they’re gluten-free – they disappear from the cookie plate just as fast as any traditional Christmas cookie.
Possible Ingredient Alternatives
For the butter, coconut oil can be used as a dairy-free alternative. It provides a similar texture and richness, though it may slightly alter the flavor. Use the same amount as called for in the recipe.
Sour cream can be replaced with dairy-free yogurt or coconut cream for those avoiding dairy. These options maintain the moisture and tang of sour cream. Use a 1:1 ratio when substituting.
Gluten-free all-purpose flour can be swapped with almond flour or oat flour for different nutritional profiles. However, the texture may change slightly, and you may need to adjust the liquid content. Start with 3 cups of almond or oat flour and add more as needed to achieve the right consistency. These alternatives can also accommodate those following low-carb or grain-free diets.
| Preparation Time | 15-20 minutes |
| Cooking Time | 6-8 minutes |
| Total Time | 21-30 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4500-4900
- Protein: 50-60 g
- Fat: 280-320 g
- Carbohydrates: 550-600 g
Ingredients
- ½ cup (113g) softened butter
- ½ cup (110g) vegetable oil
- 1 cup (240g) full-fat sour cream
- 1 large egg
- 1½ cups granulated sugar (300g), more for dusting
- 1 teaspoon vanilla essence
- ½ teaspoon peppermint essence
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3¾ cups gluten-free all-purpose flour (560g) (add up to ¼ cup more if dough feels sticky)
- 1 cup andes peppermint crunch baking chips (or finely chopped andes peppermint crunch thins)
- 6 tablespoons (84g) softened butter
- ⅓ cup (80g) sour cream
- 4 cups (450g) icing sugar
- ½ teaspoon peppermint essence
- ½ teaspoon vanilla essence
- Pinch of salt
- 1 very small drop red food dye
Step 1: Prepare Baking Environment
Preheat your oven to 350°F (175°C).
Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick during baking.
Step 2: Make the Cookie Dough
In the bowl of a stand mixer (or in a large bowl using an electric hand mixer), start by adding the butter.
Mix on medium speed for about 2-3 minutes until it becomes light and fluffy.
Then, add the oil and mix for another 1-2 minutes.
Next, incorporate the sour cream, egg, granulated sugar, vanilla extract, and peppermint extract.
Mix on medium-low speed until all elements are well combined.
Once combined, add the baking powder, salt, and 1/3 of the gluten-free flour.
Mix till well incorporated.
With the mixer running on low speed, gradually add the remaining gluten-free flour, mixing until evenly combined.
If the dough is too sticky, feel free to add up to an additional 1/4 cup of flour.
Finally, mix in the Andes Peppermint Crunch.
Step 3: Shape and Prepare Cookies
Scoop the dough into portions about 1/4 cup in size and roll into balls.
Arrange them several inches apart on the prepared baking sheets, about 6 per sheet.
Pour approximately 1/2 cup of granulated sugar into a shallow dish or bowl.
Lightly spray the bottom of a 1/4 or 1/3 cup measuring cup (or a small glass) with cooking spray and dip it into the sugar.
Press each cookie flat with the sugared bottom of the measuring cup, dipping into the sugar between presses, but do not respray with cooking spray.
Aim for an uneven edge ruffle and press until the cookies are about 1/2-inch thick.
Step 4: Bake the Cookies
Place the baking sheets in the preheated oven and bake the cookies for 6-8 minutes.
It’s important not to overbake; the cookies should not become golden.
They should remain slightly underbaked compared to typical sugar cookies, as this will make them soft and creamy when chilled.
Allow the cookies to cool almost completely on the baking sheet, then transfer them to a wire rack to cool fully.
Step 5: Prepare the Frosting
Using a hand mixer, blend together the butter, sour cream, powdered sugar, salt, peppermint extract, vanilla extract, and one drop of red food coloring.
To achieve the desired frosting consistency, mix in a tablespoon or so of milk (or the liquid from the sour cream), typically requiring 1-2 tablespoons in total.
Step 6: Frost and Chill the Cookies
Generously frost the cooled cookies with the prepared frosting.
For the best outcome, chill the frosted cookies for at least 1 hour, or up to 2 days before serving.
The cookies are perfect when served chilled straight out of the fridge.
Enjoy your delightful peppermint-flavored cookies!
