Description
These Irresistible Peppermint Meltaway Cookies are a delightful gluten-free treat perfect for the holiday season. Soft, buttery, and infused with refreshing peppermint flavor, these cookies feature a tender melt-in-your-mouth texture and a sweet glaze topped with crushed candy canes for an extra festive crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup butter (softened; coconut oil can be used as a dairy-free alternative)
- 1/2 cup sugar
- 1 large egg white
- 1 teaspoon peppermint extract
Glaze
- 1 cup powdered sugar
- 4-5 teaspoons milk (adjust for consistency)
- 1/2 teaspoon peppermint extract
- 1 cup crushed candy cane (optional, for topping)
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together the gluten-free all-purpose flour, cornstarch, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until creamy and light in texture. Add the egg white and peppermint extract, mixing until fully incorporated.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until a smooth and slightly sticky dough forms.
- Chill Dough: Shape the dough into a ball, cover it tightly with plastic wrap, and refrigerate for at least 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Shape Cookies: Scoop dough into small balls and place them spaced apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 12-14 minutes or until the edges are set and lightly golden.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet before glazing.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, and peppermint extract until smooth and slightly runny.
- Glaze and Decorate: Dip the tops of each cooled cookie into the glaze, then sprinkle with crushed candy cane pieces. Let the glaze set before serving.
Notes
- You can substitute coconut oil for butter if you prefer a dairy-free version; the texture may differ slightly.
- Adjust the milk amount in the glaze to get your desired consistency—thicker for spreading, thinner for dipping.
- Make sure cookies are completely cooled before glazing to prevent the glaze from melting off.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Crushed candy canes add a festive crunch but can be omitted or replaced with colored sugar sprinkles.
