Gluten-Free Peppermint Sour Cream Sugar Cookies

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I saw this recipe and I had to share!  Looks so easy and fun.  I’m sure my youngest is going to love this!


Gluten-Free Peppermint Sour Cream Sugar Cookies


Author: Erin Collins

Prep Time: 20 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 30 minutes

Yield: 18 cookies


Meet your new favorite Christmas cookie! These gluten-free peppermint sour cream sugar cookies are soft, creamy, and full of peppermint crunch. Topped with a luscious sour cream frosting, they’re best served chilled for the ultimate festive treat.


Ingredients


For the Cookies:

• ½ cup (113g) butter, softened

• ½ cup (110g) vegetable oil

• 1 cup (240g) full-fat sour cream

• 1 large egg

• 1½ cups (300g) granulated sugar, plus extra for rolling

• 1 tsp vanilla extract

• ½ tsp peppermint extract

• 1 tsp baking powder

• 1 tsp salt

• 3¾ cups (560g) gluten-free measure-for-measure flour (add up to ¼ cup more if dough is sticky)

• 1 cup Andes Peppermint Crunch Baking Chips or chopped Peppermint Crunch Thins


For the Frosting:

• 6 tbsp (84g) butter, softened

• ⅓ cup (80g) sour cream

• 4 cups (450g) powdered sugar

• ½ tsp peppermint extract

• ½ tsp vanilla extract

• Pinch of salt

• 1 drop red food coloring


Instructions


Make the Cookies

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

2. In a stand mixer (or using a hand mixer), beat the butter on medium speed until light and fluffy, about 2–3 minutes.

3. Add the oil and mix for 1–2 minutes. Then add the sour cream, egg, sugar, vanilla, and peppermint extract, mixing until well combined.

4. Add the baking powder, salt, and ⅓ of the gluten-free flour. Mix to combine. Slowly add the remaining flour while mixing on low speed. If the dough feels too sticky, add up to ¼ cup more flour. Stir in the Andes Peppermint Crunch.


Scoop and Shape the Cookies

5. Scoop ¼ cup portions of dough and roll into balls. Place on the prepared baking sheets, spacing them several inches apart.

6. Add ½ cup granulated sugar to a shallow dish. Spray the bottom of a measuring cup with cooking spray and dip it into the sugar. Use the cup to flatten each dough ball to about ½-inch thick, re-dipping into the sugar between presses.


Bake the Cookies

7. Bake for 6–8 minutes. Do not overbake! The cookies should not turn golden and will remain soft and slightly underbaked.

8. Let the cookies cool on the baking sheet before transferring to a wire rack.


Make the Frosting

9. In a bowl, beat together butter, sour cream, powdered sugar, peppermint extract, vanilla extract, and a pinch of salt. Add a drop of red food coloring and mix until smooth. Adjust consistency with 1–2 tbsp milk or sour cream liquid if needed.


Frost and Chill

10. Frost the cooled cookies. Chill for at least 1 hour before serving for the best texture. Enjoy straight from the fridge!


Notes

• Use Andes Peppermint Crunch Baking Chips or chop up Andes Peppermint Crunch Thins (red variety) for the best flavor.

• Avoid overbaking! These cookies should remain pale and soft for a creamy texture when chilled.


Perfectly festive and irresistibly delicious, these cookies are sure to be a holiday hit!

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