Ring in the holidays with gluten free, minty, not too sweet, and fun to make (& eat) cookies.
You've heard of peanut butter blossoms, now let me introduce you to peppermint blossoms. You might know these - I live under a rock ya know so these are completely new to me. If you're like me and will sell your soul for peppermint bark, this is the perfect cookie. The cookie itself isn't sweet, the sprinkles are fun with a little crunch and the candy cane kiss is delicious.
The original recipe calls for the dough to be chilled. I didn't do that because it's Christmas and there's no time for that. Another thing to note - these cookies don't spread. We should also talk about the fact that gluten free flour can make cookie dough dry AF. In that case, slowly add water until the dough comes together.
Product Recommendations: King Arthur Gluten Free 1 for 1 flour, Country Crock Plant-Based Butter with Avocado Oil, Just Egg Vegan Egg Substitute (3 tbsp = 1 egg),
Gluten Free Peppermint Blossoms
10 TBSP butter, room temperature
1 cup granulated sugar
1 egg or vegan egg substitute
1 tsp vanilla extract
1/4 tsp peppermint or mint extract
2 cups gluten free flour
1 1/2 tsp baking powder
¼ tsp salt
Your choice of sprinkles to coat the cookies in
Hershey's Candy Cane kisses
1/4 cup water (if needed)
Preheat oven to 350°F
Combine flour, baking powder, and salt - set aside.
Cream together butter and sugar until fluffy. Add is extracts and continue to combine. Add in the egg and combine until fluffy again.
Slowly add in the dry mixture until combined into a dough - which should not be crumbly or sticky. Think standard cookie dough.
If the dough is too crumbly, add 1/4 cup of water slowly until the dough comes together.
Roll 2-inch balls in your choice of sprinkles (I prefer nonpareils) and place them on a cookie sheet 2 inches apart.
Bake for 10-12 minutes.
Unwrap Candy Cande Kisses.
Once removed from the oven, add kisses to the center of the cookies while they are on the sheet. Let cool for 5 minutes and transfer to a wire rack to cool completely.
Once the chocolate sets, store in an air-tight container or enjoy them all right away. No judgment here, friends.
Based on an original recipe from Sally's Baking Addiction.