Winter Market Peppermint Twist (Print Version)
Gluten-free peppermint cookies with crisp edges, soft centers, white chocolate chips, and crushed candy toppings.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1 1/2 teaspoons peppermint extract
→ Add-Ins & Topping
11 - 1/2 cup white chocolate chips (gluten-free)
12 - 1/2 cup semi-sweet chocolate chips (gluten-free)
13 - 1/3 cup crushed gluten-free peppermint candies
14 - 1/4 cup extra crushed peppermint candies for topping (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until well combined.
03 - In a large bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
04 - Beat in the egg, vanilla extract, and peppermint extract until the mixture is smooth and well combined.
05 - Gradually mix the dry ingredients into the wet mixture, mixing on low speed until just combined. Do not overmix.
06 - Gently fold in white chocolate chips, semi-sweet chocolate chips, and crushed peppermint candies until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - If desired, sprinkle extra crushed peppermint candies on top of each dough ball for festive decoration.
09 - Bake for 11-13 minutes, or until edges are set and centers look slightly underbaked. They will continue cooking on the hot baking sheet.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.
# Expert Advice:
01 -
- The edges turn perfectly crisp while centers stay tender and chewy, creating that bakery style texture everyone craves
- White chocolate and semi-sweet chips balance the peppermint so it never feels like eating a candy cane
- The dough comes together in one bowl without any fancy techniques or unusual ingredients
02 -
- Gluten-free flour needs time to hydrate, so letting the dough rest for 15 minutes before baking prevents gritty texture
- Overbaking is the enemy with these cookies, pull them from the oven when edges look set but centers still look soft
- Room temperature ingredients incorporate better than cold ones, so set everything out an hour before baking
03 -
- Chill the dough for 30 minutes if you want thicker cookies that hold their shape better
- Weigh your gluten-free flour instead of measuring by volume for consistent results every time
- Crush the peppermint candies to different sizes so you get both fine specks and bigger crunchy pieces