Peppermint extract + red and white icing = the perfect holiday cookie!

 

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Makes: 30 2" cookies

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 powdered sugar

8 tablespoons 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 powdered sugar

Red food coloring

Preheat your oven to 350°F. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, vanilla, and peppermint, then 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 about ¼ inch thick. Cut out your shapes. Bake for about 6 - 8 minutes, just until they start to brown.

For the icing:

Whisk the milk and powdered sugar together until the sugar dissolves. Separate the icing between two bowls. Keep one white, and add red food coloring to the other bowl until it reaches the desired color. 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 spoon or fork to drizzle icing on the cookies. Let them set for 5 minutes. Serve!