Glazed Chocolate Peppermint cookies {Gluten Free}
These glazed chocolate peppermint cookies are gluten free and perfect for your holiday baking or all year round. It's a fun project for the little ones and makes an awesome edible gift.
Ingredients
- 1.5 cups gluten free all purpose flour
- ½ cup ground oat flour
- ⅔ cup cocoa powder Dutch processed
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 170 g(12 tbsp)(1.5 stick) softened butter
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
Peppermint glaze
- 1 cup icing sugar or confectioner's sugar
- 2 tablespoon water
- 2 to 3 drops peppermint essential oil food grade
Garnish
- ½ cup crushed candy cane bits
Instructions
- Whisk together the flours, cocoa, baking powder and salt in a medium bowl.
- Using an electric mixer, beat the butter and sugars in a large bowl until creamy. Beat in the egg,milk and vanilla.
- With the mixers on low speed, mix in the flour mixture until blended and the dough starts to clump together.
- Gather the dough into a ball, cover with a plastic wrap and refrigerate for an hour.
- Preheat the oven to 350 degree Fahrenheit. Line 2 cookie sheets with parchment paper.
- Pinch off clumps of dough and form into 1" inch balls and place them on the sheet around 2" inches apart. With the heels of your hand flatten the balls to around ½"inch thickness.
- Bake for 13 to 14 minutes. Transfer to a wire rack to cool completely.
Glazing and garnish
- Whisk the icing sugar and water in a bowl until smooth. Add the essential or peppermint flavoring. The glaze should be thick but spreadable.
- Using a spreader or a knife glaze the top of the cookies and sprinkle the candy over wet icing, prssing down gently so it stickes. Alternatively, you can press the cookies icing side down into the candy. Place the cookies on a rack until the glaze sets completely.
Notes
Can be stored in an airtight container upto 5 days.
Undecorated cookie rounds can be stored in the freezer for upto 1 month.
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