Holiday Peppermint Thins (Gluten-Free Recipe)
Holiday Peppermint Thins (Gluten-Free Recipe) Image

Holiday Peppermint Thins (Gluten-Free Recipe)

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

54
cookies
1 hr 20 min
PREP TIME
04 hrs 20 min
TOTAL TIME

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

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

Reviews

Explore reviews from
our online community

  December 20, 2010

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.

— says Joanne
Helpful?
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.