Rich, cake-like cookies with vanilla glaze make a colorful addition to any cookie tray.
1/2 cup Land O Lakes® Butter softened
3/4 cup sugar
1/2 teaspoon salt
1/2 cup buttermilk
1 large Land O Lakes® Egg
1 teaspoon gluten-free vanilla
1 3/4 cups Gluten-Free Flour Blend (see below)
3/4 teaspoon baking soda
1 3/4 cups powdered sugar
1/4 teaspoon gluten-free vanilla
2 to 3 tablespoons water
Hard peppermint candies, coarsely chopped
Holiday nonpareils and/or decorator candies
*Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup; let stand 5 minutes.
Heat oven to 350°F.
Combine butter, sugar and salt in bowl; beat at medium speed until creamy. Add buttermilk, egg and 1 teaspoon vanilla; continue beating until mixed. Add flour and baking soda; beat at low speed until well mixed.
Drop dough by rounded teaspoonfuls, 1 inch apart, onto parchment paper-lined cookie sheets. Bake 7-9 minutes or until cookies are set and bottoms are lightly browned. Remove to cooling racks; cool completely.
Combine powdered sugar and 1/4 teaspoon vanilla in bowl; stir in enough water for desired glazing consistency. Spread glaze over cooled cookies; sprinkle with decorations.
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.
Explore reviews fromour online community
These are the best since gluten. I"m not sure what the thin batter comments were about, but I used only 1 1/2 cups flour blend and 1/2 cup sugar. I used Dove Farms gf plain white flour blend so maybe there's more starch or something to soak up the liquids; I also put in 1/2 tea. xanthan gum. My husband loves them and he doesn't usually like all that much gf stuff. This is a keeper!
I made this recipe without issue! I even substituted fake butter and almond milk. I added a little more flour blend to make closer to two cups. The batter was great and they baked up great! Yum!