Get ready for a true melt-in-your-mouth holiday cookie! These gluten free peppermint meltaways are like little clouds with a super soft cookie kissed with refreshing peppermint. Finish the small batch of cookies with a pretty pink peppermint frosting to truly evoke the spirit of the holidays!
Gluten Free Peppermint Meltaways Cookies
I have had these Christmas cookies on my list to bake for a couple years now. And when I received my weekly Taste of Home email that featured these little cookies, it was time to put a check mark by them on my list!
The peppermint meltaways embody everything I find iconic about a holiday cookie: a soft cookie that is delicately flavored and features peppermint in every layer. Not to mention, the soft pink frosting and candy cane bits shout it’s Christmas cookie time from the rooftops!
Why You’ll Love These Peppermint Cookies
- The actually do melt-in-your-mouth – Yes, my lemon snowballs and pecan snowballs are soft. However, these peppermint meltaways take super soft to the next level!
- Buttery flavor – There is a higher ratio of butter in these cookies to pair beautifully with refreshing peppermint.
- A pretty holiday cookie – It may be because I am channeling my inner little girl, but I find the combination of soft pink frosting and candy cane pieces beautiful for Christmas!
- Easy to make cookie – There are only a handful of gluten free ingredients to make the cookies. Plus, there are no eggs or leaveners in this cookie recipe.
Everything You Need To Make gluten Free Peppermint Meltaways
- Almond Flour – I recommend blanched almond flour because it is ground finer and without the almond skins. The almond flour gives the gluten free peppermint meltaways structure.
- Arrowroot Flour – The arrowroot flour combines with the almond flour to give the delicate cookies a little more structure.
- Tapioca Flour – Tapioca flour will make the cookies super soft.
- Salt – The salt will balance all of the flavors.
- Unsalted Butter – We use unsalted butter since we add our own salt.
- Powdered Sugar – The powdered sugar in the cookies keeps them light and airy. Plus, we use powdered sugar in the frosting.
- Peppermint Extract – A little goes a long way, and you can taste test as you go, and add more as desired.
- Coconut Cream – Or heavy cream to make the frosting. Although, I find the coconut cream makes the frosting extra creamy.
- Pink Food Coloring – I like to use pink food coloring to get the delicate shade. Though, you can use 1 drop of red if that is all you have.
- Candy Canes – Crush a couple small candy canes to decorate the top of the cookies.
- Mixing Bowls
- Hand Mixer – See the notes in the recipe card on how to use your stand mixer!
- Baking Sheet Lined with Parchment
These gluten free peppermint meltaways truly celebrate the iconic holiday candy cane! Each layer of the cookie features refreshing peppermint, with a finishing touch of crushed candy cane atop each cookie.
Tips To Make Peppermint Meltaways
- Chill the cookie dough – This is a delicate gluten free cookie that relies on butter for the melt-in-your-mouth texture. Time in the refrigerator will ensure the cookies don’t melt into puddles.
- Taste the dough and frosting to adjust the peppermint flavor – Peppermint extract is very strong and a little goes a long way. If you prefer a stronger flavor, taste as you go.
- Handle the cookies with care – The cookies are very delicate so use a gentle hand when handling them – especially when frosting!
- Store in a single layer – Whether you a storing at room temperature or freezing, store the cookies in a single layer so they don’t get crushed.
Yes, the recipe is easily doubled to make a larger batch of peppermint meltaways.
I can’t say for certain, but if you try it, let me know how the cookies turn out. In my experience, I find the 1:1 gf blends to be much drier which may require adjustments to the ingredients and ratios.
You certainly can, just use caution how much if you want a pink frosting!
Cover and store the cookies at room temperature for 3 to 5 days.
You can freeze the frosted cookies for up to 3 months. Place in a single layer in a freezer bag and thaw at room temperature.
Gluten Free Peppermint Meltaways
- In a small mixing bowl, whisk together the almond flour, tapioca flour, arrowroot flour, and salt.½ cup blanched almond flour, 6 tablespoons tapioca flour, 3 tablespoons arrowroot flour, ⅛ teaspoon salt
- In a medium mixing bowl, add the butter, powdered sugar, and peppermint extract. Using a hand held mixer, beat on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Note – See Notes for how to use a stand mixer.6 tablespoons unsalted butter, room temperature, ¼ cup powdered sugar, ⅛ teaspoon peppermint extract
- In increments, sprinkle the dry ingredients over the butter mixture and beat on low speed until all of the flour has been added. Once all the flour is added, turn the speed up to medium and beat until all the flour is incorporated, no dry streaks remain, and a moistened dough forms.
- Cover and chill for at least 1 hour.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Using a tablespoon measuring spoon, scoop and roll into a ball 14 cookies. Place on the baking sheet at least 2 inches apart. Bake the cookies for 11 to 12 minutes, or until the edges are set and look like they are about to turn golden. Do not overbake, or the cookies won't be as soft.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then gently transfer the cookies to the rack to cool completely. The cookies are very delicate!
- Once the cookies are cool, make the frosting.
- In a small mixing bowl, add the butter and coconut cream. You can swap heavy cream for the coconut cream – though the coconut cream makes the frosting extra creamy. Using a hand held mixer, beat until smooth and creamy.1 tablespoon unsalted butter, room temperature, 2 tablespoons coconut cream
- In increments, add the powdered sugar and mix until the frosting is smooth. Add the peppermint extract and a drop of food coloring. Mix to combine. Taste the frosting and add another drop of peppermint as needed.¾ cup, plus 2 tablepsoons powdered sugar, ⅛ teaspoon peppermint extract, 1 drop pink food coloring
- Gently frost the cooled cookies and top with crushed candy canes. The cookies can be stored covered at room temperature for 5 to 7 days.candy canes, crushed
- Serving Size – This is a small batch recipe that is easily doubled.
- Yield – The recipe as written using a tablespoon measuring spoon will yield 14 cookies. I do not recommend make the cookies bigger as the cookie centers may not bake all the way.
- Stand Mixer – You can use your tilt head stand mixer and the standard attachments with a small 3 quart mixing bowl. The small mixing bowl is more effective for small batch recipes. Otherwise, the regular size mixing bowl may not mix the butter effectively (it will just smear it along the side of the bowl!)
- Delicate Cookies – As the name implies, these cookies are delicate. Handle gently when frosting.
- Peppermint – If you like a stronger peppermint flavor in the cookies and/or frosting, taste test along the way and add more drops as needed.
- Freezing Cookies – Baked and frosted cookies can be stored for up to 3 months. Place in a single layer in freezer bag (they are delicate!), then thaw at room temperature.
- Freezing Cookie Dough – The peppermint meltaways dough can be frozen for up to 3 months. Form into the cookie balls after chilling and place in a freezer bag. Thaw in the refrigerator.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!