Peppermint Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 1/4 cups All-purpose flour or the gluten-free baking mix listed below
  • 1 tsp Baking soda
  • 6 tbsp Brown sugar
  • 20 Candy canes or sprinkles
  • 1/2 tsp Cream of tartar
  • 1 1/2 cups Granulated sugar
  • 2 1/8 tsp Peppermint extract
  • 2/3 cup Potato starch
  • 3/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 1 1/2 cups Semi-sweet chocolate chips
  • 1/3 cup Tapioca flour
  • 2 1/2 tsp Vanilla
  • 2 cups White rice flour
  • 1 tsp Xanthan gum

• Dairy

  • 1 3/8 cup Butter, unsalted
  • 12 oz Cream cheese
  • 3/4 cup Whipping cream or heavy cream

Found on mybakingaddiction.com

Ingredients

• 3 1/4 cups all-purpose flour or the gluten-free baking mix listed below*
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 6 tablespoons brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 12 ounces (1 1/2 8-ounce packages) cream cheese, room temperature
• 6 tablespoons unsalted butter, room temperature
• 3/4 - 1 cup powdered sugar
• 3/4 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• pinch of salt
• 20 chopped candy canes or sprinkles
• 3/4 cup whipping cream or heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• 3/8 - 1/2 teaspoon peppermint extract
• 2 cups white rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca flour
• 1 teaspoon xanthan gum

Directions

• In a medium mixing bowl, stir together the flour, baking soda, cream of tartar and salt. Set the bowl aside. In a large mixing bowl using a stand mixer or electric hand mixer, beat the butter, granulated sugar and brown sugar at medium speed until light and fluffy. Beat in the eggs, vanilla and peppermint extract at low speed until well combined. On low, gradually add the flour mixture and beat just until combined. Wrap the dough in plastic wrap and chill for about 2 hours or until firm. Then roll into 1 1/2 (42-gram) balls. Preheat the oven to 350 °F for the all-purpose flour version or 375 °F for the gluten-free version. Line a baking sheet with a piece of parchment paper. Place the dough balls 4 apart on the prepared baking sheet. Bake the cookies for 16-20 minutes or until lightly and evenly browned. Let the cookies cool completely on the baking sheet. While the cookies are cooling, prepare the topping. If making the cream cheese frosting: In a medium mixing bowl using a stand mixer or electric hand mixer, beat together the cream cheese and butter until well combined. Gradually add in 3/4 cup powdered sugar and then the peppermint and vanilla extracts and salt. Add more powdered sugar, to taste. When the cookies are cool, spread about 3 1/2 teaspoons of frosting over each cookie. Chill the cookies for about 20 minutes (to harden the frosting a little, which will prevent the candy canes or sprinkles from bleeding) before decorating. Dont chill the cookies too long or the frosting will be too hard for the candy canes to stick. If making the ganache: In a small saucepan over medium-low heat, warm the cream just until hot, steamy and on the verge of simmering. Remove from the heat. Pour this over the chocolate chips, add 3/8 teaspoon peppermint extract and stir until all the chocolate chips are completely melted. Add more peppermint extract, if desired. Let cool for about 10-20 minutes or until almost room temperature and then spread 1 tablespoon of ganache over each cookie. Refrigerate decorated cookies in an airtight container for up to 4 days.