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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.


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1 hr 20 min
Prep Time
04 hrs 20 min
Total Time
54
cookies

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 large Land O Lakes® Egg

1 teaspoon peppermint extract

Coating

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

Decorations

Holiday decorator candies

Hard peppermint candies, coarsely crushed

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Heat oven to 375°F.

  5. STEP 5

    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.

  6. STEP 6

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

  7. STEP 7

    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.

  8. STEP 8

    Store between layers of waxed paper in loosely covered container.

Tip #1

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.

Tip #2

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 (1 cookie)

100 Calories
5 Fat (g)
10 Cholesterol (mg)
45 Sodium (mg)
13 Carbohydrates (g)
0 Dietary Fiber
0 Protein (g)
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