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Peppermint Meltaway Cookies (GF Option)

These cookies taste like the holidays! These cookies just melt in your mouth and have just the right amount of sweetness and peppermint flavor to keep everyone coming back for more.
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Servings 15 cookies

Ingredients
  

For the Cookies

  • 1 cup flour sub: gluten-free baking flour (I love Bob's Red Mill 1:1 Baking Flour)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup butter softened (sub: coconut oil)
  • 1/2 cup sugar
  • 1 egg white
  • 1/2 teaspoon peppermint extract

For the Glaze

  • 1 cup powdered sugar
  • 4-5 teaspoons milk
  • 1/2 teaspoon peppermint extract
  • 2 candy canes crushed

Instructions
 

For the Cookies

  • In a large bowl add the butter and sugar and beat with an electric mixer on medium speed until creamy. Add the egg white and peppermint extract and mix in. Add your dry ingredients and mix together till you have smooth cookie dough.
  • In a separate, small, bowl combine the flour, cornstarch and salt with a fork. Add to the large bowl and mix until completely combined and smooth.
  • Cover the bowl and place in the fridge to chill for at least one hour. After an hour, check the dough texture - it should be firm but still easy to scoop. If you're not sure, let it chill longer (dough that's not chilled long enough will spread too much when you bake the cookies).
  • Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper (or spray with non-stick spray).
  • Use a small ice cream scoop (or spoon) to scoop out the dough and place on your baking sheet spread apart - you don't want more than 12 per sheet as they will spread.
  • Bake for 12-14 minutes until the edges of the cookies are set and just starting to turn a light golden brown.
  • Remove and let the cookies cool completely on a cooling rack before glazing them.

For the Glaze

  • In a small bowl, add the powdered sugar, 4 teaspoons milk and peppermint extract. Whisk with a fork until smooth (add a little more milk if it's too thick).
  • Hold each cookie upside down and dip the top into the glaze, then place back on the cooling rack to let the extra glaze drip off below. Immediately sprinkle crushed up candy canes on top. Repeat for each cookie.

Notes

Store cookies in an airtight container for up to 5 days or freeze and remove an hour before serving.