One of our family’s favorite Christmas traditions is making and decorating Christmas cookies, specifically gingerbread cookies. It’s a messy endeavor as the boys
bathe dust the kitchen table in flour to roll out the dough. But the really fun part comes the day after when we all decorate.
When my guys were little tots, my husband and I would chuckle at the kids’ green smiles and sprinkle crusted fingertips. Even though the boys are older now, someone still proudly boasts a green smile courtesy of dipping into the sprinkles one too many times. It all makes for some fun memories and great photos.
Because we spend so much time decorating cookies, I rarely have time to make an assortment of cookies for Christmas. I haven’t ventured out of the cookie cutter box the last few years, but this year, I am vowing to change that. The boys and I spent some time combing through old cookbooks and magazines, dog-earring our favorite cookie recipes. Now, it’s my turn to make those ideas and recipes gluten free and to give them my own spin.
First up is this cookie.
A chocolate, peppermint crinkle cookie. If you are a chocolate lover, you may have just found your new happy place. Filled with cocoa powder, chocolate chips, and melted chocolate stirred into the batter, these cookies will satisfy anyone’s choco-choco craving. They do require a chilling time, so I find it best to quickly make the batter in the evening and allow it time to sit in the fridge overnight.
A Few Quick Notes:
- When covering the cookie dough rounds in powdered sugar, be sure to put on a heavy coat.
- These cookies have a short bake time. When you first pull them out of the oven they will appear to be underdone. Resist the temptation to pop them back into the oven for a minute; they will quickly overcook.
- With a few minutes of cooling time on the baking sheet, the cookies will tighten up, as well as deflate a bit.
- One teaspoon of peppermint extract yields a subtle mint flavor. For a more pronounced mint flavor, add up to a total of two teaspoons of peppermint extract. I think that 1 1/2 teaspoons yields the best balance of flavors.
- The addition of a bit of cinnamon creates a little “something, something” to the flavor. It’s really good.
Gluten Free Triple Chocolate Mint Crinkle Cookies
1/2 cup (1 stick) salted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 – 2 teaspoons peppermint extract
1/2 cup melted semi-sweet chocolate chips
1 cup gluten free flour (I use Bob’s Red Mill 1 to 1 Gluten Free Flour)
1/3 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi sweet chocolate chips
1 cup sifted powdered sugar
Cream together the butter, granulated sugar, and brown sugar until fluffy.
Add in the peppermint extract and egg, mixing until just incorporated.
Slowly add the melted chocolate to the mixture. Do not pour all of the chocolate into the batter at one time. You do not want to scramble the egg!
Sift together the flour, cocoa powder, cinnamon, baking soda, and salt together. Gradually add the dry ingredients in with the wet.
Mix in the chocolate chips.
Cover and allow to chill at least two hours or overnight.
Preheat the oven to 350 degrees.
Line a stainless steel baking sheet with parchment paper.
Place the sifted powdered sugar into a small bowl.
Using a one tablespoon size, spring loaded scoop, scoop out a level scoop of dough. Roll the dough into a ball. Dredge in the powdered sugar.
Place the cookies 2 inches apart on the baking sheet.
Bake for 8 minutes.
Remove from the oven. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.