Peppermint Sugar Cookies

These delightful Peppermint Crunch Cookies combine the refreshing taste of peppermint with a rich, creamy texture that will leave you wanting more. Perfect for any festive occasion or as a tasty treat to enjoy at home.

• Cookies
• Butter1/2 cup (113g)
• Coconut oil1/2 cup
• Lactose free sour cream1 cup
• Large egg1
• Granulated sugar1 ½ cups
• Vanilla extract1 teaspoon
• Peppermint extract1/2 teaspoon
• Baking powder1 teaspoon
• Salt1 teaspoon
• Gluten free baking flour4 1/2 cups
• Andes Peppermint Crunch Thins, chopped1 cup
• Frosting
• Butter6 tablespoons
• Lactose free sour cream1/3 cup
• Powdered sugar4 cups
• Salt1/2 teaspoon
• Peppermint extract1/2 teaspoon
• Vanilla extract1/2 teaspoon
• Red food coloring3 drops

1. Cookies
2. Preheat the oven to 350°F and line three large baking sheets with parchment paper.
3. In a large bowl, use an electric hand mixer to beat the softened butter on medium speed for 2-3 minutes until light and fluffy.
4. Add the coconut oil and mix for another 1-2 minutes.
5. Incorporate the sour cream, egg, granulated sugar, vanilla extract, and peppermint extract, mixing on medium-low speed until well combined.
6. Add the baking powder, salt, and one-third of the gluten-free flour, mixing until well incorporated. Gradually mix in the remaining flour until the dough is even, then fold in the chopped Andes Peppermint Crunch Thins.
7. Scoop the dough into ¼ cup-sized portions and roll into balls. Arrange them several inches apart on the prepared baking sheets, placing six cookies per sheet.
8. Pour about 1/2 cup of granulated sugar into a shallow dish or bowl. Lightly spray the bottom of a measuring cup (¼ or ⅓ cup) with cooking spray and dip it in the sugar.
9. Press each dough ball with the sugared bottom of the measuring cup until even, dipping it in sugar again between each press. The cookies should be around 1/2-inch thick.
10. Bake the cookies for 6-8 minutes, making sure they are slightly underbaked.
11. Allow the cookies to cool on the baking sheets, then chill them in the fridge for at least one hour.
12. Frosting
13. Using a hand mixer, blend together the softened butter, lactose free sour cream, powdered sugar, salt, peppermint extract, vanilla extract, and a few drops of red food coloring until fully combined.