Gluten-Free White Chocolate Peppermint Icebox Cookies

In a mixing bowl, cream together butter and granulated sugar for 3-4 minutes, until light and fluffy.
Add milk, peppermint extract, vanilla, and salt and mix to combine.
Add in the gluten-free flour (and xanthan gum if using) about a cup at a time, mixing in between, until the flour is incorporated.
Stir in 2/3 of the chopped candy canes (4 candy canes worth) until incorporated into the dough.
Scoop cookie dough out onto a piece of parchment paper and roll into a log. I like to somewhat shape it into a log with my hands and then cover with parchment paper and roll it until it becomes a log shape. The log should be about a foot long and 2 inches wide. Cover with parchment paper or plastic wrap. Freeze for at least an hour.
Preheat oven to 375F. Line a baking sheet with parchment paper.
Slice cookie log into 1/4 inch pieces and place on the baking sheet. Bake for 10-12 minutes at 375F until the outer edges of the cookie just begin to brown. Let cool for 5 minutes on the pan before transferring to a wire rack to finish cooling.
While the cookies are cooling, add white chocolate chips to a microwave safe bowl or glass measuring cup. Melt in 30 second increments, stirring in between, until chocolate is just melted. It should take about 90 seconds in total.
Dip the cooled cookies in the white chocolate, covering about half of the cookie. Use a spoon if need be to spoon the white chocolate over the cookie. Sprinkle with remaining candy canes.
Let the white chocolate set completely before serving. You can speed up the process by placing them in the freezer for 10 minutes.

Gluten-Free White Chocolate Peppermint Icebox Cookies

Ingredients

Instructions

Notes

Nutrition