Description
Indulge in the festive spirit any time of the year with these Gluten-Free Peppermint Sour Cream Sugar Cookies. This delightful recipe boasts soft, creamy cookies topped with a luscious peppermint frosting – a perfect treat for holiday gatherings or a special dessert to savor during any season. Whether you’re a fan of gluten-free baking or simply love the invigorating taste of peppermint, this recipe promises a blend of flavors that are sure to impress.
Ingredients
- For the Cookies:
- 1/2 cup (113g) butter, softened
- 1/2 cup (110g) vegetable oil
- 1 cup (240g) sour cream, full fat
- 1 large egg
- 1 ½ (300g) cups granulated sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 3/4 (560g) cups gluten-free measure-for-measure flour (add up to 1/4 cup more if dough is too sticky)
- 1 cup Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Thins, chopped
- For the Frosting:
- 6 tablespoons (84g) butter, softened
- 1/3 cup (80g) sour cream
- 4 cups (450g) powdered sugar
- 1/2 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- pinch of salt
- 1 tiny drop red food coloring
Step-by-step Directions
1. Make the Cookies
Preheat the oven to 350F (177C). Line 2 large baking sheets with parchment paper or silicone baking mats. Cream the butter in a stand mixer or large bowl with an electric hand mixer on medium speed for 2-3 minutes until light and fluffy. Incorporate the vegetable oil and continue mixing for another 1-2 minutes. Add sour cream, egg, granulated sugar, vanilla extract, and peppermint extract, and mix on medium-low speed until well combined. Add baking powder, salt, and one-third of the gluten-free flour, mixing until combined, then gradually add the remaining flour. If the dough feels too sticky, incorporate up to an extra 1/4 cup of flour. Fold in the chopped Andes Peppermint Crunch.
2. Scoop the Cookies
Scoop dough into ¼ cup-sized balls, rolling them in granulated sugar before placing them on the prepared sheets, spaced several inches apart. Flatten each ball to about 1/2-inch thickness using the bottom of a cup, dipped in sugar to prevent sticking.
3. Bake and Frost the Cookies
Bake for 6-8 minutes until the cookies are just set but not golden, preserving their soft texture. Let them cool on the sheets before transferring to a rack. For the frosting, beat together the butter, sour cream, powdered sugar, peppermint and vanilla extracts, salt, and food coloring until smooth. Frost cooled cookies and chill for at least 1 hour before serving.
Servings & Preparation Time
Makes approximately 24 large cookies. Preparation time is about 20 minutes, with a cook time of 6-8 minutes per batch.
Tips for Storage & Reheating
- Store cookies in an airtight container in the refrigerator to maintain freshness.
- The frosted cookies can be frozen for up to 3 months; thaw in the refrigerator before serving.
Conclusion
These Peppermint Sour Cream Sugar Cookies are a wonderful way to bring a touch of gourmet delight into your home baking repertoire. Their soft texture paired with the vibrant peppermint flavor makes them a standout at any dessert table, particularly during the holiday season. Gluten-free and irresistibly delectable, this recipe is a testament to the joys of baking and sharing.
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Peppermint Sour Cream Sugar Cookies Delight
- Total Time: 20 minute
- Yield: Makes approximately 24 large cookies 1x
Description
Indulge in the festive spirit any time of the year with these Gluten-Free Peppermint Sour Cream Sugar Cookies. This delightful recipe boasts soft, creamy cookies topped with a luscious peppermint frosting – a perfect treat for holiday gatherings or a special dessert to savor during any season. Whether you’re a fan of gluten-free baking or simply love the invigorating taste of peppermint, this recipe promises a blend of flavors that are sure to impress.
Ingredients
- 1/2 cup (113g) butter, softened
- 1/2 cup (110g) vegetable oil
- 1 cup (240g) sour cream, full fat
- 1 large egg
- 1 ½ (300g) cups granulated sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 3/4 (560g) cups gluten-free measure-for-measure flour (add up to 1/4 cup more if dough is too sticky)
- 1 cup Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Thins, chopped
- 6 tablespoons (84g) butter, softened
- 1/3 cup (80g) sour cream
- 4 cups (450g) powdered sugar
- 1/2 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- pinch of salt
- 1 tiny drop red food coloring
Instructions
- Preheat the oven to 350F (177C). Line 2 large baking sheets with parchment paper or silicone baking mats. Cream the butter in a stand mixer or large bowl with an electric hand mixer on medium speed for 2-3 minutes until light and fluffy. Incorporate the vegetable oil and continue mixing for another 1-2 minutes. Add sour cream, egg, granulated sugar, vanilla extract, and peppermint extract, and mix on medium-low speed until well combined. Add baking powder, salt, and one-third of the gluten-free flour, mixing until combined, then gradually add the remaining flour. If the dough feels too sticky, incorporate up to an extra 1/4 cup of flour. Fold in the chopped Andes Peppermint Crunch.
- Scoop dough into ¼ cup-sized balls, rolling them in granulated sugar before placing them on the prepared sheets, spaced several inches apart. Flatten each ball to about 1/2-inch thickness using the bottom of a cup, dipped in sugar to prevent sticking.
- Bake for 6-8 minutes until the cookies are just set but not golden, preserving their soft texture. Let them cool on the sheets before transferring to a rack. For the frosting, beat together the butter, sour cream, powdered sugar, peppermint and vanilla extracts, salt, and food coloring until smooth. Frost cooled cookies and chill for at least 1 hour before serving.
- Prep Time: 20 minutes
- Cook Time: 6-8 minutes per batch