Holiday Peppermint Thins (Gluten-Free Recipe)

Name: Holiday Peppermint Thins (Gluten-Free Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups Gluten-Free Flour Blend (see below); 1/2 cup unsweetened cocoa; 1 1/4 teaspoons gluten-free baking powder; 1/4 teaspoon salt; 1 1/4 cups powdered sugar; 3/4 cup Land O Lakes Butter, softened; 1 Land O Lakes Egg; 1 teaspoon peppermint extract; 15 ounces vanilla or chocolate-flavored candy coating (almond bark); Holiday decorator candies; Hard peppermint candies, coarsely crushed

Servings: persons

1 3/4 cups Gluten-Free Flour Blend (see below)
1/2 cup unsweetened cocoa
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon salt
1 1/4 cups powdered sugar
3/4 cup Land O Lakes Butter, softened
1 Land O Lakes Egg
1 teaspoon peppermint extract
15 ounces vanilla or chocolate-flavored candy coating (almond bark)
Holiday decorator candies
Hard peppermint candies, coarsely crushed

1
Combine gluten-free flour blend, cocoa, baking powder and salt in bowl until well mixed; set aside.
2
Combine powdered sugar and butter in another bowl.
3
Beat at medium speed, scraping bowl often, until creamy.
4
Add egg and peppermint extract; continue beating until well mixed.
5
Gradually add flour mixture; beat at low speed until well mixed.
6
Divide dough into thirds.
7
Shape each into a ball; flatten slightly.
8
Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.
9
Heat oven to 375F.
10
Roll out dough on surface lightly sprinkled with gluten-free flour blend, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
11
Cut with 2-inch round cookie cutter.
12
Place 1 inch apart onto ungreased cookie sheets.
13
Bake 6-8 minutes or until set.
14
Remove to cooling rack.
15
Cool completely.
16
Place candy coating in bowl; microwave, stirring often, 60-90 seconds.
17
Stir until smooth.
18
Place waxed paper onto flat surface.
19
Dip each cookie into warm coating; shake off excess.
20
Place onto waxed paper.
21
Immediately decorate as desired.
22
Let stand until coating is set.
23
Store between layers of waxed paper in loosely covered container.

1284

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 cups Gluten-Free Flour Blend (see below), 1/2 cup unsweetened cocoa, 1 1/4 teaspoons gluten-free baking powder, 1/4 teaspoon salt, and more.

Yes, Holiday Peppermint Thins (Gluten-Free Recipe) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!