Crisp edges, soft chocolate center, and refreshing peppermint make a to-die-for Christmas cookie. The light dusting of powdered sugar reminds me of fresh fallen snow, but so much more edible!
I recently attended FABlogCon which was amazing. During a recipe development class, they talked about how most good recipes are your childhood reincarnated. I totally agree. We are all trying to make Grandma’s famous something or other, or remember the comforting cookie that was waiting for us after school.
My mom would often make chocolate crinkle cookies, and I can remember her standing in our kitchen as if it was yesterday. (We won’t get into how long it’s actually been…)
I know it’s not December yet, but I just couldn’t hold back making these a second longer. Christmas baking is officially in full swing at our house.
Since Christmas is all about dressing things up with ribbons and bows, I thought I’d take those beloved crinkle cookies and dress them up with a little peppermint (and of course make them allergy-friendly). Nothing says Christmas like peppermint to me. I took my favorite double choco chip cookie recipe and just tweaked it, since I know that recipe is a home run.
It was seriously hard to not eat these during the photo shoot!
I hope that these cookies will remind you of Christmases past, and warm memories as they fill your belly.
- 1 and ¼ cups basic gluten-free flour mix (I use Cybele Pascal's recipe)
- ½ cup unsweetened cocoa powder
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- ⅓ cup Earth Balance Original Buttery Spread
- ⅓ cup Vanilla Rice Milk
- ½ teaspoons vanilla extract
- 1 and ½ teaspoons peppermint extract
- ⅔ cup granulated sugar
- Powdered sugar for rolling
- Preheat oven to 325. Grease a baking sheet.
- Combine the flour mix, cocoa, xanthan, baking soda, cream of tartar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
- In a stand mixer, combine the butter and rice milk, mixing on medium speed for until blended. Add the vanilla, peppermint and sugar. Mix well.
- Add the dry ingredients to the wet and mix on medium speed, scraping down the sides of the bowl as necessary.
- Scoop out the dough. I find I like to do this by my kitchen sink. I keep the water on a slow, steady drip that way I can constantly wet my hands. This dough is incredibly sticky--which is great for the powdered sugar, not so great for your hands. Unless, you like licking your fingers like I do. I like to mound it on a large tablespoon and use a wet finger to slide it off. You’ll probably want to wet your fingers in between each cookie.
- Once the dough is formed into balls, roll it in a small bowl of powdered sugar until well coated and then place on the cookie sheet.
- Be sure to give the cookies some room as they’ll spread a bit when they cook.
- Baker at the center of the oven for 7-9 minutes. Do not overcook, as they will dry easily. If you start to smell them, run for the oven!