Holiday Peppermint Thins (Gluten-Free Recipe)

Holiday Peppermint Thins (Gluten-Free Recipe)

Crisp chocolate cut-outs perfect for dipping and decorating in a wide variety of ways.

1:20prep time 4:20total time
54 cookies
131 Rating

Ingredients

Cookie

1 3/4 cups Gluten-Free Flour Blend (see below)
1/2 cup unsweetened cocoa
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon salt
1 1/4 cups powdered sugar
3/4 cup Land O Lakes® Butter, softened
1 teaspoon peppermint extract

Coating

15 ounces vanilla or chocolate-flavored candy coating (almond bark)

Decorations

Holiday decorator candies
Hard peppermint candies, coarsely crushed

Directions

Combine gluten-free flour blend, cocoa, baking powder and salt in bowl until well mixed; set aside.

Combine powdered sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and peppermint extract; continue beating until well mixed. Gradually add flour mixture; beat at low speed until well mixed.

Divide dough into thirds. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.

Heat oven to 375°F

Roll out dough on surface lightly sprinkled with gluten-free flour blend, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until set. Remove to  cooling rack. Cool completely.

Place candy coating in bowl; microwave, stirring often, 60-90 seconds. Stir until smooth.

Place waxed paper onto flat surface. Dip each cookie into warm coating; shake off excess. Place onto waxed paper. Immediately decorate as desired. Let stand until coating is set.

Store between layers of waxed paper in loosely covered container.

Recipe Tip

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories: 100

Fat: 5g

Cholesterol: 10mg

Sodium: 45mg

Carbohydrates: 13g

Dietary Fiber: 0g

Protein: 0g

Recipe #14865B©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

Even after refrigerating, this dough is very soft and needs to be handled carefully. I ended up rolling it inside a plastic food storage bag that had been split open. They bake up nicely although the texture to me gives away the GF status when it turns a little gummy in your mouth and sticks to your teeth. The chocolate and peppermint candy do help compensate for that, though.

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