Gorgeous Gluten Free White Chocolate Peppermint Cookies that are super fun for the holidays and very easy to make
Add egg, salt,(omit salt if your butter/margarine has salt added) vanilla extract, peppermint extract, to the mixture and mix briefly to combine.
Add the flour mix slowly to the butter and sugar and mix well, don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated.
Add the white chocolate chips and then the candy cane pieces and mix well to combine.
Use a cookie scoop to drop tablespoon sized balls of cookie dough onto a parchment lined baking sheet.
Bake the gluten free white chocolate cookies for 12 -15 minutes.
Allow the cookies to cool a little on the cookie sheet before transferring onto a cooling rack.
These Cookies are best eaten fresh within a day or two, you can freeze them but they are not quite as good defrosted as fresh.
BAKE BY WEIGHT I bake by weight with a digital kitchen scale as I find that gives the most consistent results for gluten free baking, not all gluten free flour blends weigh the same due to the different flours. I also have cup measure for those that don't yet have a scale.
GLUTEN FREE FLOUR I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results over using ready mixed blends.