Snowy Day Peppermint Twist (Print Version)

A bright, gluten-free peppermint cookie with a delicate crumb and wintery freshness.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 tsp baking soda
03 - 1/2 tsp fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened (1 stick)
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 1 tsp pure vanilla extract
08 - 1/2 tsp peppermint extract

→ Additions

09 - 1/3 cup crushed gluten-free peppermint candies or candy canes
10 - 1/2 cup white chocolate chips (ensure gluten-free)

→ For Decoration (optional)

11 - Additional crushed peppermint candies
12 - Melted white chocolate for drizzling

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
04 - Add the egg, vanilla extract, and peppermint extract; mix until combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Fold in the crushed peppermint candies and white chocolate chips.
07 - Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10–12 minutes, until the edges are just set and the centers are still soft.
09 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Drizzle cooled cookies with melted white chocolate and sprinkle with extra crushed peppermint candies.

# Expert Advice:

01 -
  • The texture is impossibly tender, almost like shortbread but with that perfect cookie chew that makes people reach for seconds
  • Peppermint and white chocolate create this sophisticated sweetness that feels fancy enough for gifting but simple enough for a Tuesday evening
  • Everything comes together in one bowl without any fancy techniques, making it the perfect low stress baking project when youre already wearing your fuzzy socks
02 -
  • Gluten-free dough benefits from chilling—30 minutes in the fridge prevents excessive spreading and makes the cookies easier to scoop
  • These continue firming up as they cool, so removing them from the oven while centers still look slightly underbaked is the secret to perfectly soft cookies
  • Not all peppermint candies are gluten-free—check labels carefully or stick with candy canes from brands you trust
03 -
  • Crush your peppermint candies inside a ziplock bag using a meat mallet or rolling pin—contains the mess and lets you control the size of your pieces
  • If your dough feels too soft to scoop, refrigerate the bowl for 15–20 minutes—gluten-free dough can be temperamental with temperature

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