Ingredients
Method
- Mix together flour, baking soda, xanthum gum and salt in a bowl and set aside
- In mixer bowl, cream together butter and sugar. Scrape the sides of the bowl often.
- Add in egg and vanilla
- Slowly add in the flour mixture and stir for 1 minute past when all flour is incorporated
- Split the cookie dough into 3 equally sized pieces
- Place 1/3 back into the mixer and add in peppermint extract and 1/4-1/2 tsp red gel food color.
- Mix until even, remove from bowl and set aside
- Place another 1/3 of the cookie dough into the mixer bowl, add in cocoa and if needed 1 tsp water or milk
- Mix until cocoa is fully incorportated
- Roll all three pieces into balls and set in fridge to chill for a few minutes
- Once chilled roll out each section of dough into a 12x8 inch rectangle. I recommend doing this on silicone baking mats.
- Chill again (the gluten free dough needs to be cold to stick together)
- Place the three layers on top of each other then roll like a jellyroll, be as tight as you can manage
- If you roll is a bit fat, you can evenly roll the log against the table to elongate it, so long as you are gentle and apply pressure evenly
- Chill in freezer at least 2 hours
Bake
- Preheat oven to 350F
- Take log out of freeze and cut 1/8-1/4 inch circles of dough from your cookie log. Rotate the log 90 degrees every cut to keep the log from flattening along one side.
- Place disks of cookie dough on baking sheet 2 inches apart
- Bake 12-14 minutes until lightly browned
- Transfer cookies to a wire cooling rack.