Peppermint Sugar Cookies

Allergy Friendly + Gluten Free + Vegan

Makes:  30 2" cookies
Prep Time:  10 minutes
Cook Time:  10 minutes
Difficulty:  easy

A holiday-inspired sugar cookie with a peppermint icing twist!

Ingredients

For the Cookie

 

2 cups Hungry Harry's All-Purpose Flour Blend

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup granulated sugar

3 tablespoons confectioners sugar

1/2 cup coconut oil or vegetable shortening, softened, not melted

2 eggs or 2 egg replacers, lightly beaten

1 teaspoon gluten-free vanilla extract

3 drops peppermint extract

 

For the Icing

 

1/4 cup milk of choice

1 3/4 cups confectioners sugar

allergy friendly red food coloring

 

How To:

Preheat your oven to 350°F. Line a baking tray with parchment paper.
In a large bowl, combine the All Purpose Flour Blend, baking powder, salt, granulated sugar, and confectioners sugar.
Add the oil, egg, vanilla, and peppermint. Mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.
Roll the dough out between two pieces of parchment paper to ¼ inch thickness. Use your favorite cookie cutter to cut out your shapes and carefully transfer to the baking tray. Leave an inch of room between each cookie.
Bake for about 6 - 8 minutes, until the edges are golden brown. Transfer to a wire rack and allow to cool completely. Make the icing while you wait.
While the cookies are cooling, make the icing. Whisk the milk and confectioners sugar together until smooth.
Separate the icing between two small bowls. Add the red food coloring to one bowl, and stir until the icing reaches the color you desire. Leave the other icing white.
If you are not using the icing immediately, cover it with plastic wrap to keep it from drying out.
When the cookies are completely cooled, use a fork to drizzle the icing over the tops of each cookie. Start with the white, then add the red. Let them set for a few minutes until the icing is firm. Enjoy!