Gluten Free Peppermint Meltaway Cookies are sweet, tender, and easy to make. This simple frosted cookie, topped with candy, is melt-in-your-mouth delicious!
In large mixing bowl, combine butter, powdered sugar, and peppermint extract. Beat at medium speed until creamy.
In small mixing bowl, whisk together gluten free flour and cornstarch.
Add the flour mixture to the creamed mixture in 2 or 3 portions, beating on low speed after each addition. Continue beating until completely combined.
Transfer the mixture to a smaller bowl, cover with plastic wrap, and refrigerate for one hour.
When you are ready to bake the cookies, preheat oven to 350 degrees.
Roll the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
Bake for 10-12 minutes or until cookie bottoms are lightly browned.
Allow cookies to cool on baking sheet for 3 minutes before removing to wire rack to cool completely.
For the Frosting:
Beat the butter in a small mixing bowl until fluffy. Add the milk, peppermint extract, and powdered sugar and beat until smooth.
Spread frosting on cooled cookies and sprinkle with crushed candy canes.
Store cookies in an airtight container.
Notes
Check the ingredients in your gluten free flour mix for xanthan gum. If your flour mix doesn't contain xanthan gum, try adding ½ teaspoon to the recipe.
When forming the chilled dough into balls, use the warmth of your hands to make the dough more pliable.
Cool the baked cookies completely before frosting. The frosting will slide off a warm cookie.
If you prefer a thicker frosting, increase the amount of powdered sugar to achieve the desired consistency.