“Everything” Holiday Cookies (Gluten-Free) (Edit recipe)

yeet.that.wheat

3 recipes
|
2 followers

This cookie is so simple, yet so satisfying and looks stunning for your holiday table! There's a little something for everyone with hints of molasses, chocolate, and peppermint, you won't be able to get enough. Between the fluffy cake-like texture from the cookie, the ooey gooey marshmallows, and a slight candy cane crunch you'll have the full taste of the holiday season right at your fingertips!

save

PREP TIME

1 hour

COOK TIME

10 minutes

INGREDIENTS

Serves: 24

Ingredients

1.5 cups Salted Butter, softened
1 cup Cane Sugar
1 cup Brown Sugar, packed
2 Eggs
1.5 tsp Vanilla Paste
3 cups Gluten Free All Purpose Flour, of your choosing -I used King Arthur*
0.5 tsp Baking Soda
0.5 tsp Baking Powder
1 tsp Xanthan Gum
1 cup M&Ms
1 cup Semi-Sweet Chocolate Chips
0.5 cup Peppermint Marshmallows
0.25 cup Candy Canes, crushed; make sure GF!

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375 F.
Line two 9"x11" baking sheets with parchment paper or silicone baking mats; set aside.
In a large bowl, cream butter and sugars together until a paste has formed. Mix in eggs and vanilla paste and set aside.
In a medium bowl, whisk together gluten-free APF with baking soda, baking powder, and xanthum gum.
Slowly incorporate dry ingredients (flour mixture) into wet ingredients. Once fully incorporated, add in M&Ms, chocolate chips, peppermint marshmallows, and crushed candy canes.
Using a cookie scoop, give two (2) scoops per cookie and place on baking sheet. Roll cookie dough into balls to smooth. Cool cookie dough in refrigerator for 30 minutes.
Bake cookies for 8-10 minutes (going over will burn the bottoms and lead to a dryer cookie).
Allow cookies to cool.
Enjoy!

Notes

Make sure to scrape the bottom and sides of the bowl when incorporating the dry mixture into the dough to prevent clumping. Don't overfill each cookie with toppings; if there are too many toppings and not enough dough from the cookie, it is more likely to fall apart in the oven. These cookies have both baking soda and baking powder, which means they will spread AND rise. Don't overcrowd the cookie sheet! It is tempting to bake the cookies for longer, but the crushed candy canes will re-harden as they cool. If the cookie is not soft enough then this will lead to a less pleasant eating experience.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	222
Fat:	15 g
Carbohydrates:	21 g
Protein:	1 g
Cholesterol:	30 g
Sodium:	142 mg
Fiber:	1 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.