Gluten Free & Allergy Friendly Peppermint Sugar Cookies

Peppermint extract + red and white icing = the perfect holiday cookie!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 30 2" cookies


3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner's sugar
8 tablespoons coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
3 drops peppermint extract
For the Icing:
1/4 cup milk of choice
1 3/4 cups powdered sugar
red food coloring

How To

Preheat your oven to 350°. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, vanilla, and peppermint and mix to combine. The dough will be thick/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 at 350 degrees for about 6 to 8 minutes until just starting to brown.

For the icing, whisk the milk and powdered sugar together until the sugar dissolves. Split the icing between two bowls. Keep one white, and add red food coloring to the other until it gets to the desired color. If not using icing immediately, cover 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 set for five minutes.