Gluten-Free Peppermint Sour Cream Sugar Cookies

meaningfuleats.com

subheading: FOR THE COOKIES:

½ cup (113g) butter, softened

½ cup (110g) vegetable oil

1 cup (240g) sour cream, full fat

1 large egg

1 ½ (300g) cups granulated sugar, plus more for rolling

1 teaspoon vanilla extract

½ teaspoon peppermint extract

1 teaspoon baking powder

1 teaspoon salt

3 ¾ (560g) cups gluten-free measure-for-measure flour

1 cup Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Thins, chopped

subheading: FOR THE FROSTING:

6 tablespoons (84g) butter, softened

⅓ cup (80g) sour cream

4 cups (450g) powdered sugar

½ teaspoon salt

½ teaspoon peppermint extract

½ teaspoon vanilla extract

1 tiny drop red food coloring

Directions at meaningfuleats.com

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