Peppermint Thin Mints! Whether you're a celiac sufferer, gluten-sensitive, or simply love trying new treats, this recipe is a game-changer. It's perfect for the holiday season, or honestly, any time you crave something sweet and minty. Let's dive into why you'll adore these cookies, and how to make them yourself.
Embrace the Holiday Spirit with Gluten-Free Peppermint Thin Mints
Indulge in the festive cheer with these gluten-free Christmas cookies that promise to become a holiday staple in your home. Not only do they offer the perfect balance of minty freshness and rich chocolate, but they're also a breeze to prepare with our simple gluten-free recipe.
Why You'll Love This Gluten-Free Peppermint Thin Mints Recipe
- Allergen-Friendly: Made without gluten, these cookies are safe for those with gluten intolerance or celiac disease.
- Perfectly Minty: With the right amount of peppermint extract, they offer a refreshing taste.
- Chocolatey Goodness: A rich, chocolate topping adds a delicious contrast to the minty flavor.
- Homemade & Fresh: Nothing beats the taste of homemade cookies, especially when they're this good!
The Joy of Gluten-Free Holiday Baking
Gluten-Free Flour Magic: Utilizing gluten-free flour is the secret to these cookies' impeccable texture. Whether you opt for almond flour for its nutty undertone or a gluten-free flour blend that mirrors regular flour, your cookies will be both delicious and inclusive.
Aromatic Peppermint: The essence of holiday flavor, peppermint extract gives these thin mints their signature taste. Ensure it's of high quality for the best flavor.
Chocolatey Contrast: What's a peppermint cookie without a chocolate topping? Use dark chocolate for a sophisticated twist or stick with traditional chocolate chips for that classic thin mint appearance.
Key Ingredients and Their Benefits
- Gluten-Free Flour: Provides the perfect texture without the gluten.
- Cocoa Powder: Adds a deep, chocolatey flavor.
- Peppermint Extract: The star ingredient for that iconic minty taste.
- Dark Chocolate: For a rich and indulgent topping.
- Candy Canes: Adds a festive crunch and sweetness.
Step-By-Step Instructions
Follow our detailed instructions to mix, shape, and bake your way to the best gluten-free Christmas cookies. With clarity at each step, you'll enjoy the process as much as the final product.
- Prep the Cookie Dough: Cream sugar, butter, salt, egg, and peppermint extract. Mix in gluten-free flour and cocoa powder.
- Bake the Cookies: Shape the dough into balls, flatten, and bake until firm.
- Prepare the Topping: Melt dark chocolate with butter and peppermint extract. Crush candy canes for garnish.
- Assemble: Dip cooled cookies in chocolate, then sprinkle with candy cane bits.
Serving Suggestions
Enjoy these gluten-free peppermint thin mints with a warm mug of cocoa or share them on your holiday cookie platters. They're not just treats; they're memories in the making. Serve these Peppermint Thin Mints with a cup of hot cocoa for a cozy winter treat. They're also perfect for holiday parties or as a thoughtful homemade gift.
Seasonal Serving Suggestions
Whether you're tucking them into a lunchbox or presenting them at a holiday party, these cookies are versatile. Serve them alongside gluten-free hot chocolate for a cozy treat or include them in a gluten-free cookie exchange to spread the joy.
All Your Queries Answered
Dairy-Free Alternatives: Substitute butter and chocolate with dairy-free options to cater to all guests. Shelf-Life Excellence: Stored in an airtight container, these cookies maintain their minty zest for days, making them perfect for advance holiday prep. Freeze for Freshness: Dough or baked cookies can be frozen, ensuring you have a stash of holiday cheer ready at a moment's notice.
Frequently Asked Questions
Yes, use dairy-free butter and chocolate.
They stay fresh for up to a week in an airtight container.
Absolutely! Freeze it for up to 3 months.
Gluten-Free Peppermint Thin Mints
Ingredients
For the Cookies:
- 1 cup granulated sugar
- 1 ½ sticks butter softened (can use dairy-free butter)
- 1 teaspoon salt
- 1 egg
- 2 teaspoons peppermint extract
- 1 ½ cups gluten-free flour
- ⅔ cup unsweetened cocoa powder
For the Chocolate Topping:
- 5 candy canes crushed (for garnish)
- 7.5 ounces dark chocolate melted (can use dairy-free chocolate)
- ¼ teaspoon peppermint extract
- 1 tablespoon butter can use dairy-free butter
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare the Cookie Dough: In a large bowl, cream together the sugar, softened butter, and salt until smooth. Add the egg and peppermint extract, and mix well. Gradually add the gluten-free flour and cocoa powder, and stir until the dough comes together.
- Shape the Cookies: Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with the back of a spoon or your hands.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the cookies are firm to the touch. Remove from the oven and let them cool on the baking sheet.
- Prepare the Chocolate Topping: While the cookies are cooling, melt the dark chocolate with the butter and peppermint extract in a double boiler or microwave. Stir until smooth.
- Assemble the Cookies: Once the cookies have cooled, dip each one into the melted chocolate, ensuring a thin, even coating. Place the chocolate-dipped cookies back on the parchment paper.
- Garnish: Sprinkle the crushed candy canes over the chocolate-topped cookies while the chocolate is still warm.
- Cool and Serve: Allow the chocolate to set completely, then serve and enjoy!
Notes
Gluten-Free Flour: Ensure the gluten-free flour blend used is suitable for cookies.
