Erin’s Recipe Rundown
I wanted to create an easy gluten-free cookie that’s festive and beautiful, yet comes together quickly so anyone can enjoy the magic of baking during the busy holiday season. This one checks all the boxes!
Why You’ll Love It: These buttery cookies stay soft and tender with just a slight crunch from the crushed peppermint candies. With classic peppermint flavor and a simple no-chill process, these gluten-free peppermint meltaways are perfect for holiday parties, gifting, or baking with kids!
Top Tip: They’re meant to be smaller, so use just 1 tablespoon of dough per cookie.
For more minty holiday treats, try these gluten-free peppermint frosted chocolate cookies, gluten-free peppermint sour cream sugar cookies, gluten-free chocolate mint cookies or these white chocolate peppermint rice krispies treats.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free peppermint meltaways. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: I recommend using a high-quality gluten-free flour with xanthan gum as a binder. This is my favorite brand.
- Powdered sugar: Using powdered sugar, rather than granulated or other types, creates buttery soft, tender cookies. Other sugars will create a firmer, drier texture.
- Cornstarch: This is the secret to delicate, melt-in-your-mouth texture that makes these cookies true meltaways. Don’t skip this ingredient!
- Peppermint extract: Use a quality peppermint extract, rather than a generic mint flavor, to create the right holiday flavor in both the cookies and the glaze!
How to Make Gluten-Free Peppermint Meltaways
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
In a medium bowl: Whisk together the dry ingredients, then set the mixture aside.
Using a stand or hand mixer: Cream the butter and powdered sugar until light and fluffy, then add the egg and extracts.
Combine: Slowly add the dry mixture into the wet until the dough is fully incorporated. These cookies are a great last minute option since the dough doesn’t need to rest or chill!
Shape and bake: These meltaways are better when made small, just 1 tablespoon each. Roll the dough into balls and place 2″ apart. Bake until set, then cool.
Make the glaze: You can melt the butter and coconut oil on the stove or in the microwave. Whisk in the other ingredients until smooth. If you want to add food coloring, use a toothpick to add just the tiniest amount, repeating until you get the color you want.
Decorate: You can dip the cookies in the glaze or spread/brush the glaze on top. It may get thicker as it cools. If that happens, just pop the glaze in the microwave for 10 seconds to thin it out again. Sprinkle the peppermint candy pieces on top before the glaze sets!
MORE GLUTEN-FREE CHRISTMAS COOKIES
Gluten-Free Peppermint Meltaways
Ingredients
Cookie Dough
- 2 cups (300g) gluten-free measure-for-measure flour
- ½ cup (64g) cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup (226g) butter, at room temperature
- 1½ cups (180g) powdered sugar
- 1 large egg
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
Peppermint Glaze
- 4 tablespoons (56g) butter
- 1 tablespoon coconut oil
- 2 cups (240g) powdered sugar
- 1 tablespoon milk of choice
- ½ teaspoon peppermint extract
- 1 small drop of red food coloring
- ½ cup (85g) crushed soft peppermint candies
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, add the butter and powdered sugar and mix on medium speed for 2-3 minutes, until light and fluffy.
- Add the egg, peppermint extract and vanilla extract and mix until fully incorporated. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated.
- Scoop the cookie dough into round balls, 1 tablespoon per ball. Roll the balls until smooth. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 11-13 minutes, until the cookies are set.
- Remove from the oven and cool on the baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
- For the peppermint glaze: Melt the butter and coconut oil in a small saucepan or microwave-safe bowl. Whisk in the powdered sugar, milk and peppermint extract until smooth.
- Use a toothpick to add the tiniest amount of red food coloring to the icing. Stir and repeat as necessary until you reach your desired color.
- Dip, brush or spread the warm glaze onto the cooled cookies. Microwave the glaze for about 10 seconds to slightly thin it if it gets too thick. Immediately sprinkle with crushed peppermint candies before the glaze sets.
