Peppermint Meltaway Cookies (gluten-free, dairy-free option)
Soft Peppermint Meltaway Cookies with a twist! Meltaway Cookies can easily taste bland and be crumbly. This recipe will leave you with sweet, soft cookies, with centers that melt in your mouth!
I always thought they were pretty “blah.” I asked my Mom a few months ago if she had a meltaway cookie recipe that we made routinely while I was growing up. Sometimes I like to use her recipes as inspiration.
Ingredients
Peppermint Meltaway Cookies
1 cup gluten-free all purpose flour (or regular flour)
1/4 cup cornstarch
1/4 tsp salt
1/2 cup butter, softened (coconut oil or dairy-free butter alternative)
1/2 cup sugar
1 egg white
1/2 tsp peppermint extract
Peppermint Glaze
1 cup powdered sugar
4-5 tsp milk
1/2 tsp peppermint extract
1 large candy cane, crushed (optional)
Instructions
Peppermint Meltaway Cookies
To begin, to a small bowl add your flour, cornstarch and salt and whisk them together gently.
To a large mixing bowl, add your butter and sugar and beat them together till creamy. Add your egg white and peppermint extract and briefly blend in. Add your dry ingredients and mix together till you have smooth cookie dough.
Cover your bowl and place it in your fridge to chill for at least on hour. At one hour, check the cookie dough texture. It should be somewhat firm but still easy to scoop out. *If you aren't sure if your dough has chilled long enough, bake only one cookie (and if it spreads too thin, your dough needs to chill longer!).
Preheat your oven to 350 and line a pan with parchment paper, or spray with non-stick spray. Scoop your cookies out onto your pan, evenly spaced apart, with no more than 12 cookies per pan. Bake in the oven for 12-14 minutes, or till the edges of the cookies are set and just starting to turn a light golden color.
Let your cookies cool entirely before adding the glaze on top.
Peppermint Glaze
To a small mixing bowl, add your powdered sugar, milk and peppermint extract and whisk thoroughly till well combined. Add a little more milk if it's too thick.
Holding each cookie upside down, dip the top into the bowl of glaze, then place on top of a cooling rack (so the extra glaze drains off instead of making the bottom of the cookies soggy). Immediately sprinkle crushed up candy canes on top.
0 Response to "Peppermint Meltaway Cookies (gluten-free, dairy-free option)"
Posting Komentar