Santa’s Cookies 🎅🏽 (Gluten-Free) (Edit recipe)

yeet.that.wheat

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Ho ho ho! These cookies are the perfect treat to leave for Mr. Claus on one of the most magical nights of the year. And of course, they're gluten-free (although Kris Kringle doesn't taste the difference! he loves all cookies~) Brown butter and Andes Peppermint Chips star in this recipe, and the cookies are so small and addictive that you won't notice you've had more than a couple in one sitting. These cookies come together so quickly that if you are a last minute baker like me, you'll have an easy dessert to share on Christmas Day. (And honestly, these cookies are tasty year round!)

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PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 48

Ingredients

1.5 cups Salted Butter
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 Measure for Measure
1 tsp Baking Powder
1 tsp Xanthan Gum
1 cup Andes Creme de Menthe Baking Chips
1 cup Dark Chocolate Chips
0.5 cup Sprinkles

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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.
To prepare your brown butter: In a medium saucepan melt butter medium heat while stirring continuously and scraping the bottom with a silicone spatula. Continue this process for 5-8 minutes until your butter mixture is darker in color and small flecks begin to form in the butter. The butter will also have a "toasted" or "nutty" smell at this point. Once browned, removed the butter from the head and pour into a heat safe bowl.
In the bowl with the browned butter, add both sugars and mix until fully incorporated. Mix in eggs and vanilla paste and set aside.
In a medium bowl, whisk together gluten-free APF with baking powder and xanthan gum.
Slowly incorporate dry ingredients (flour mixture) into wet ingredients. Initially, the mixture will resemble wet sand. It will gradually thicken as flour mixture is full incorporated.
Once fully incorporated, add in Andes, chocolate chips, and sprinkles.
Using a cookie scoop, portion into small cookies 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. Don't overcrowd the cookie sheet! It is tempting to bake the cookies for longer, but this can dry out the cookie. If the cookie is not soft enough then this will lead to a less pleasant eating experience.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	127
Fat:	8 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	15 g
Sodium:	66 mg
Fiber:	1 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.