The Most Delicious White Chocolate Peppermint Icebox Cookies

white chocolate chips

🥗Healthier: yogurt chips

💰Cheaper: butterscotch chips

Yogurt chips reduce calories while maintaining sweetness.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

powdered sugar

🥗Healthier: stevia

💰Cheaper: cornstarch

Stevia reduces calories while adding sweetness.

Whisk together the dry ingredients: gluten-free all-purpose flour, baking powder, baking soda, and a quarter teaspoon of sea salt in a bowl.

In a large bowl, add softened unsalted butter and granulated sugar. Use a hand mixer or stand mixer with a whisk attachment to whip until a paste-like consistency is achieved.

Add applesauce and vanilla extract to the whipped butter and sugar, mixing until well combined.

Gradually add the dry flour mixture to the wet mixture, smashing and turning to ensure no clumps of flour remain.

Scoop the dough onto parchment paper and shape it into a log, pinching and rolling as needed.

Refrigerate the dough for at least 1 hour to firm up, or place it in the freezer to speed up the process.

Once the dough is chilled, slice the log into cookies and bake them on a baking sheet lined with parchment paper.

Bake the cookies until they are lightly golden, then remove them from the oven and let them cool.

Melt white chocolate with coconut oil in the microwave or over a double boiler, stirring to achieve a drippy consistency.

Chop up three candy canes for decoration.

Drizzle the melted white chocolate over the cooled cookies, starting with larger pieces and finishing with a dusting of smaller pieces of candy cane.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens