For the third day of Christmas my true love gave to me…Gluten Free Chocolate Peppermint Wafer Cookies!
I am so thrilled to be part of Maggie’s 12 Days of Cookies project. Go to She Let Them Eat Cake and see all of the recipes for holiday cookies. Each day another blogger will be posting a new holiday gluten free cookie recipe through December 12th. On the 12th you can share your cookies too! Plus, there are great giveaways.
Here is my recipe for chocolate peppermint wafer cookies. You can fill them with regular frosting, add some peppermint extract or make festive colored frosting with sprinkles.
Ingredients For Cookies:
1 stick (1/2 cup) butter or margarine, softened
1/3 cup cane sugar
1/3 cup light brown sugar
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 ½ cups Bob’s Red Mill All Purpose Gluten Free Baking Flour
¼ cup unsweetened cocoa powder
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Plus: a few tablespoons extra flour for rolling the dough
Ingredients For Frosting:
1 12 ounce can prepared white frosting (Betty Crocker is gluten free)
Using a hand mixer, in a large bowl combine butter and sugars until creamy. Add vanilla, peppermint and eggs and blend for 1 minute.
Add the remaining dry ingredients and beat on medium-low speed until incorporated. The dough will be slightly sticky.
Place dough on a sheet of waxed paper. Wrap dough ball in the waxed paper and put in the freezer for one hour or in the refrigerator overnight.
While the dough is chilling, prepare the frosting filling.
To make the filling: divide the frosting into two bowls. Add three drop of appropriate food coloring and a few drops of peppermint extract (red in one bowl and green in the other for Christmas) to each bowl and mix with a spoon. You can make the frosting ahead of time and store in the refrigerator.
After one hour, remove the dough from the freezer.
Preheat oven to 350. Sprinkle your work surface with flour. Place the dough on the flour and press into a flat sheet. Sprinkle more flour on top of the dough and cover with another sheet of waxed paper. Use a rolling pin, roll to ¼” thickness. Using a round cookie cutter, cut out cookies and place on a greased or lined cookie sheet (Silpat works well).
Bake cookies for 10 minutes. Remove from oven and allow to cool on a cooling rack. Once cooled, place a dollop of colored frosting between two cookies. Roll frosting in sprinkles if desired.