Ingredients
Method
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt.
- In a stand mixer, cream butter and powdered sugar for 2-3 minutes until light and fluffy.
- Add the egg, peppermint extract, and vanilla extract; mix until fully incorporated.
- Slowly add dry ingredients to wet ingredients and mix until well-combined.
- Scoop 1 tablespoon of dough per ball, roll smooth, and place on the prepared baking sheet 2 inches apart.
- Bake for 11-13 minutes, until the cookies are set.
- Cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure your butter is truly at room temperature; this is crucial for achieving that light, fluffy texture when creamed with the powdered sugar.
- Don't overmix the dough once the flour is added; mix just until combined to keep the cookies tender.
- For a vibrant presentation, you can roll the cooled cookies in additional powdered sugar mixed with a tiny drop of red food coloring for a pink hue, or drizzle with melted white chocolate and sprinkle with crushed candy canes.
- Store the finished peppermint meltaways in an airtight container at room temperature for up to a week, or freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough once the flour is added; mix just until combined to keep the cookies tender.
- For a vibrant presentation, you can roll the cooled cookies in additional powdered sugar mixed with a tiny drop of red food coloring for a pink hue, or drizzle with melted white chocolate and sprinkle with crushed candy canes.
- Store the finished peppermint meltaways in an airtight container at room temperature for up to a week, or freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.