A little peppermint, a little vanilla, and a sprinkle of crushed candy canes make these cookies taste like Christmas! With soft, buttery centers, lightly golden edges, and just the right touch of sweetness, they're a festive favorite made with simple, gluten-free ingredients.
MAKES
18 COOKIES
QUICK RECIPE OVERVIEW
Why you’ll love them
All the charm of a traditional holiday sugar cookie with less added sugar and a gluten-free twist. They're easy to make, fun to decorate, and perfect for holiday cookie platters.
What Makes Them So Flavorful?
Creamy butter, pure vanilla, and a hint of peppermint create a delicate, sweet flavor. A sprinkle of crushed candy canes adds a festive crunch without overpowering the cookie.
Helpful Tips
Brown sugar helps keep the centers soft, while a spoonful of Greek yogurt adds moisture to the gluten-free dough. Chill before baking and remove the cookies while the centers still look slightly soft.
Holiday Peppermint Cookies
BUTTERY-SPICED · PEPPERMINTY · FESTIVE
18 COOKIES | PREP 20 MINUTES | BAKE 30 MINUTES
Ingredients:
½ cup unsalted grass-fed butter, softened
¼ cup organic cane sugar
¼ cup light brown sugar, lightly packed
1 large egg, room temperature
1 tablespoon plain Greek yogurt
2 teaspoons pure vanilla extract
¼ teaspoon peppermint extract
1⅔ cups gluten-free 1:1 baking flour (containing xanthan gum)
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon fine sea salt
¼ cup crushed candy canes, divided (choose naturally colored candy canes)
Method:
Cream the butter and sugar. In a large mixing bowl, beat the softened butter, cane sugar, and brown sugar until light and creamy.
Add the wet ingredients. Beat in the egg, Greek yogurt, vanilla extract, and peppermint extract until well combined.
Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing just until a soft dough forms.
Add the peppermint crunch. Gently fold in 2 tablespoons of the crushed candy canes, reserving the remaining 2 tablespoons for topping.
Chill the dough. Cover and refrigerate for 30 minutes to help the cookies hold their shape.
Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop approximately 1½ tablespoons of dough per cookie, roll into balls, and place 2 inches apart. Gently flatten each one slightly.
Bake for 9–11 minutes, until the edges are just set and lightly golden. The centers should still look slightly soft.
While the cookies are warm, sprinkle with the remaining crushed candy canes, gently pressing them into the tops. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Recipe Notes
Gluten-Free Flour: Use a gluten-free 1:1 baking flour containing xanthan gum for structure and tenderness. Different flour blends absorb moisture differently, so adjust with a teaspoon of milk if the dough seems overly dry.
Naturally Sweetened Option: Use coconut sugar in place of the brown sugar for a deeper, caramel-like flavor. The cookies may be slightly darker and less soft.
Candy Cane Options: Choose naturally colored candy canes without artificial food dyes. Add the reserved candy cane topping immediately after baking to help preserve its pretty peppermint crunch.
For Soft Cookies: Avoid overbaking. The centers will continue to set as the cookies cool on the warm baking sheet.
Make-Ahead: Refrigerate the prepared dough for up to 24 hours. Let it soften slightly before scooping if needed.
Storage: Store completely cooled cookies in an airtight container at room temperature for 3–4 days.
Freezer-Friendly: Freeze baked cookies for up to 2 months. For the prettiest presentation, add fresh crushed candy canes just before serving.
