Description
These delightful gluten-free sugar cookies bring the warmth of holiday nostalgia to your table. Featuring a tender, chewy center with perfectly crisp edges, these rustic, scoop-and-bake cookies are infused with a gentle hint of vanilla and peppermint. They are designed to be an inclusive, stress-free holiday treat, perfect for sharing with family and friends who have gluten sensitivities. Simply roll, dip in colorful festive sprinkles, and bake for a heartfelt, soulful addition to your Christmas dessert collection.
Ingredients
2 1/2 cups gluten-free measure-for-measure flour blend
1/2 teaspoon xanthan gum (if not included in blend)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 tablespoon honey
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/2 cup holiday sprinkles for coating
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking soda, and salt.
In a large mixing bowl, cream together the softened butter, sugar, and honey until light and fluffy.
Beat in the egg, vanilla extract, and peppermint extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
Scoop about one tablespoon of dough and roll into a ball with your hands.
Roll the ball in a small bowl of festive sprinkles until evenly coated.
Place on the prepared baking sheet and press slightly to flatten.
Bake for 10 to 12 minutes until the edges are lightly golden and the centers are set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For crispier edges, bake for an extra minute. Ensure your gluten-free flour blend contains xanthan gum; if it does not, adding it is essential for the structure of the cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg