Gluten-Free Peppermint Sour Cream Sugar Cookies

Step 1

Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or silicone baking mats.

Step 2

In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter and mix on medium speed for 2-3 minutes, until light and fluffy.

Step 3

Add the oil and mix for another 1-2 minutes.

Step 4

Add the sour cream, egg and granulated sugar, vanilla extract and peppermint extract and mix on medium-low speed until well combined.

Step 5

Add the baking powder, salt and ⅓ of the gluten-free flour. Mix until well combined. With the mixer running on low, slowly add the rest of the gluten-free flour and mix until evenly combined. (Check the dough texture here: Depending on your flour brand you may want to add up to 1/4 cup flour if the dough is too sticky.) Mix in the Andes Peppermint Crunch.

Step 6

Scoop the dough into about ¼ cup-sized portions and roll into balls. Place several inches apart on the prepared baking sheets - I do 6 per baking sheet.

Step 7

Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a ¼ or ⅓ cup measuring cup (or small glass) with cooking spray and dip the bottom of the measuring cup into the sugar.

Step 8

Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out in an uneven way (imperfect is what you want!) They should be about 1/2-inch thick.

Step 9

Bake for 6-8 minutes. DO NOT OVERBAKE! The cookies should not turn golden. You want them to be slightly underbaked from a normal sugar cookie so they’re soft and creamy when chilled.

Step 10

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

Step 11

FROSTING: Using a hand mixer, mix together the butter, sour cream, powdered sugar, salt, peppermint extract, vanilla extra and 1 drop of red food coloring. Mix in a tablespoon or so of milk (or the liquid from the sour cream!) to get the frosting consistency you want. (I usually add 1-2 tablespoons.)

Step 12

Frost the cookies. For best results chill for at least 1 hour (or up to 2 days) before serving. Cookies are best served chilled right out of the fridge! Enjoy :)