Gluten-Free Thin Minty Cookies

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IngredientsThin Minty Cookies

  • 1 cup gluten – Free All – Purpose Flour (to see gluten free flour recipe click here)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 1/2 ounces (5 tablespoons) shortening, at room temperature
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon pure peppermint extract
  • Confectioners’ sugar for dusting
  • 2 pounds dairy-free semisweet coating chocolate

Directions

  1. Preheat oven to 350⁰ F. with racks in the middle and upper third.
  2. Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  4. In a large bowl beat together the sugar and shorting until fluffy, about 1 minute with an electric mixer at medium speed.  Reduce the speed to medium low and beat in the egg and egg yolk, beating well after each addition.
  5. Add the vanilla and peppermint extracts.
  6. Slowly beat in the flour mixture until just combined.
  7. Shape the dough into a disk.
  8. Working on a confectioner’s sugar – dusted piece of parchment paper. roll out the dough until about 1/8” thick.  Wrap in a plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  9. Using a 2” biscuit cutter, cut out the cookies and place them 1/2“ apart on the baking sheets.  Reroll any scraps and cut out more cookies.  We used Ateco Plain round Cutters Click Here
  10. Freeze the cutouts for about 15 minutes.
  11. Bake, switching the pans from top to bottom and front to back halfway through, until firm around the edges, 8 – 10 minutes.
  12. Let cool slightly; transfer to wire racks to cool completely.
  13. While cookies are cooling bring water to a low simmer in a double boiler.
  14. Place 2/3 of the chocolate in the double boiler and melt to 115⁰ F.
  15. Stir in the remaining 1/3 of the chocolate and let sit for 5 minutes; stir to combine.
  16. Let the chocolate cool to 90⁰ F.
  17. Submerge a cookie into the melted chocolate and turn to coat completely.
  18. Shake off any excess and place on parchment paper.
  19. Repeat to coat all the cookies, reheating the chocolate to 90⁰ F. as needed.
  20. Let the cookies set for at least 2 hours.

Makes 60 cookies.

Store cookies in an airtight container separated by sheets of parchment paper.

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