Dessert

Gluten Free Peppermint Sour Cream Sugar Cookies Recipe

Byanna orden November 5, 2025November 5, 2025

Introduction

These Gluten Free Peppermint Sour Cream Sugar Cookies are a festive twist on a classic treat. Soft and tender with a refreshing peppermint flavor, they’re perfect for holiday gatherings or any time you want a sweet, minty delight.

The image shows four soft cookies on a white plate with a white marbled surface in the background. Each cookie is round, light beige in color with a slightly cracked texture, and topped with crushed red and green candy pieces, adding a festive look. The candies are scattered unevenly on the top, giving a rough, colorful texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups gluten free all-purpose flour
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed peppermint candies

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Add the sour cream, egg, vanilla extract, and peppermint extract to the butter mixture. Mix well to combine.
Step 4: In a separate bowl, whisk together the gluten free flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 6: Fold in the crushed peppermint candies evenly throughout the dough.
Step 7: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden.
Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

For an extra peppermint kick, sprinkle some finely crushed peppermint candies on top of the cookies before baking.
To make these cookies dairy-free, substitute the butter and sour cream with coconut oil and a dairy-free yogurt alternative.
Ensure your gluten free flour blend contains xanthan gum for better texture, or add 1/2 teaspoon if your blend lacks it.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat gently in a microwave for a few seconds to restore softness.

How to Serve

A white plate holds five soft, thick cookies with a light golden color. Each cookie is topped with a mix of crushed red, green, and white peppermint candy pieces that add texture and color, sprinkled evenly on the surface. The cookies look fluffy with a slightly cracked top, showing a soft inside, especially the front cookie, which is broken in half revealing a moist, tender interior. The plate sits on a white marbled surface, making the colors and textures of the cookies stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten free flour?

Yes, you can substitute regular all-purpose flour if you don’t need the cookies to be gluten free. The texture might be slightly different but the flavor remains delicious.