Meaningful Eats
Gluten-Free Peppermint Meltaways
36 cookies
These gluten-free peppermint meltaway cookies are a delightful blend of melt-in-your-mouth texture and peppermint flavor! These cookies come together quickly (no chilling required!), making them a go-to for last-minute holiday baking.
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.
Notes
Gluten-Free: Use a high-quality gluten-free measure-for-measure flour that contains xanthan gum. This is my favorite!
Dairy-Free: Use dairy-free butter and unsweetened dairy-free milk of choice.
Nut-Free: These meltaways are naturally nut-free.
To Make-Ahead: Make the dough and refrigerate in an airtight container for up to 2 days. Let it sit out at room temperature for 10-15 minutes if it is too firm to work with straight out of the fridge. You can also freeze dough balls for up to 3 months. Bake from frozen (with a little longer baking time).
To Store: Cool and store in an airtight container for up to 4 days. Place in a single layer or separate layers with parchment paper to protect the glaze.
To Freeze: Unglazed cookies freeze best. Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then glaze. Glazed cookies can be frozen for up to 1 month, but the glaze and colors may be impacted by freezing and thawing.
Nutrition
Calories: 146kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 69mg | Potassium: 16mg | Fiber: 1g | Sugar: 13g | Vitamin A: 204IU | Calcium: 13mg | Iron: 0.3mg