Gluten-Free Peppermint Sour Cream Sugar Cookies
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 salt
- 1/2 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 tiny drop red food coloring
Instructions
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Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or silicone baking mats.
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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.
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Add the oil and mix for another 1-2 minutes.
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Add the sour cream, egg and granulated sugar, vanilla extract and peppermint extract and mix on medium-low speed until well combined.
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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.
Scoop the Cookies
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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.
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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.
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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.
Bake/Frost the Cookies
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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.
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Let the cookies cool almost completely on the baking sheet before transferring to a wire rack.
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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.)
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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! Enjo
Recipe Notes
Original Website: https://meaningfuleats.com/gluten-free-peppermint-sour-cream-sugar-cookies/ – accessed18Dec2023
From the Author: You want to use the RED Andes peppermint crunch variety for these cookies. You can either use the Andes Peppermint Crunch Baking Chips that come in a bag, or chop up 1 cup of the Andes Peppermint Crunch Thins.
Don’t be tempted to overbake these cookies! They should not be golden at all. You want them to be slightly underbaked so they’re soft and creamy when chilled.
My notes: I love these cookies. I have a few further comments to the authors notes. You can’t make these cookies too thin, like most alternant flours from traditional wheat flour the measure-to-measure flour crumbles when baked too thin. Some of my cookies crumbled when handling. I just glued them together with frosting.
I have to emphasize what the author says about not overcooking. Be careful. They freeze well also, so making them ahead of time is an option.