• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Natalie Way Bakes

  • Home
  • Recipes
    • All Recipes
    • Breakfast
    • Lunches
    • Dinners
    • Snacks
    • Muffins
    • Appetizers
    • Desserts
    • Drinks
  • About Me
  • My Story
  • Baby Daniel
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Peppermint Crunch Sugar Cookie Cake

December 21, 2021 By Natalie Leave a Comment

Jump to Recipe·Print Recipe
gluten free cookie cake

This Peppermint Crunch Sugar Cookie Cake is perfectly tender and soft with just the right amount of chewiness. Incredibly easy to make, no chilling the dough, and makes for the perfect Christmas dessert!

gluten free cookie cake

Santa Baby

Santa is coming to town and this Peppermint Crunch Sugar Cookie Cake is just what he needs 😉

This cookie cake is everything you love about Sugar Cookies but in Cake form. Soft and chewy center with a light crunchy outside. It requires no chilling and is incredibly easy to bake up. Topped with vanilla frosting and festive sprinkles for that magical touch!

We used Snacktivist Foods All-purpose Whole Grain Flour Blend for this gluten-free cookie cake. The taste and texture are excellent, and it lends to that classic chewy sugar cookie experience. Snacktivist Foods All-Purpose Flour Blend is a whole grain blend of ancient grains but has a higher percentage of rice flours giving it a lighter color and flavor. It’s certified gluten-free, Kosher, Vegan, and Non-GMO. Snacktivist Foods Whole Grain Flour Blend is available online.

If you are needing a flour that’s sold in stores due to the Christmas time crunch – then you can sub for Pamela’s Gluten-Free All-Purpose Flour Blend. Pamela’s is the only gf flour blend that you can sub with this recipe. I have tested multiple others and they do not work.

All in all if you haven’t tried Snacktivist Foods Flour Blend you need to go add it your cart. It truly is such a lovely gluten-free flour to bake with. Be sure to try our Chocolate Chip Banana Cupcakes made with Snacktivist Foods All-Purpose Whole Grain Flour Blend.

Our dairy-free version of this recipe is pretty cinch. Just swap out the baking chips for crushed candy canes. You can either buy already bagged and crushed candy canes, or simply crush candy canes yourself in a plastic bag using a rolling pin.

gluten free cookie cake

Ingredients To Make This Gluten-Free Cookie Cake

  • Snacktivist Foods All-purpose Whole Grain Flour Blend
  • baking soda
  • cream of tartar
  • baking powder
  • Earth Balance Butter
  • vanilla extract
  • almond extract
  • egg
  • yolk
  • sugar
  • Andes Peppermint Crunch Baking Chips or ( crushed candy canes for dairy-free version )
  • powdered sugar
  • unsweetened cashew milk

gluten free cookie cake

Hurry Down The Chimney!

Step 1. Preheat oven to 350 degrees and grease a springform pan. You can also use a 9 inch round cake pan.

Step 2. In a medium bowl mix all of your dry ingredients together and set aside.

Step 3. In a large bowl blend your sugar and wet ingredients together.

Step 4. Slowly blend dry ingredients into wet ingredients until smooth and combined.

Step 5. Fold in peppermint crunch baking chips or ( crushed candy canes for df version ).

Step 6. Press cookie batter into greased cake pan. Batter will be slightly sticky.

Step 7. Bake cookie cake for 16 to 18 minutes. Remove from oven and let cool completely before frosting.

Step 8. You will now start your frosting. In a medium bowl beat butter with electric hand mixer until light and smooth. Then beat in the powdered sugar, vanilla, and cashew milk until smooth and creamy. Once cookie cake has cooled, pipe frosting onto cake. Sprinkle with sprinkles and enjoy 😉

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free cookie cake

Peppermint Crunch Cookie Cake


  • Author: Natalie
  • Total Time: 48
  • Yield: 10 -12 slices 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

This gluten-free cookie cake is filled with Andes Peppermint Crunch Baking Chips. It’s soft, chewy, and requires no chilling.


Ingredients

Scale
  • 1 –1/4 cup Snacktivist Gluten-Free Whole Grain Flour Blend or Pamela’s All- Purpose Gluten-Free Flour
  • 1 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. baking Powder
  • 1/4 cup Earth Balance Butter ( room temp. )
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 egg
  • 1 yolk
  • 1/2 cup sugar
  • 1/2 cup Andes Peppermint Crunch Baking Chips or use 1/2 cup crushed candy canes for dairy-free.

Frosting

  • 1/4 cup Earth Balance Butter ( room temp. )
  • 1 1/2 cups powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 tbsp. unsweetened cashew milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a springform pan or round cake pan and set aside.
  3. In a medium bowl add flour, baking soda, baking powder, and cream of tartar. Mix together and set aside.
  4. In a large bowl blend butter, sugar, vanilla, almond, egg, and yolk.
  5. Add dry ingredients to wet ingredients and mix until combined.
  6. Fold in peppermint crunch baking chips or crushed candy canes for dairy-free version.
  7. Press cookie batter into greased cake pan. Batter will be slightly sticky.
  8. Bake cookie cake for 16 to 18 minutes.
  9. Remove from oven and let cool completely before frosting.

Frosting

  1.  In a medium bowl beat butter with electric hand mixer until light and smooth.
  2. Beat in the powdered sugar, vanilla, and cashew milk until smooth and creamy.
  3. Once cookie cake has cooled pipe – frosting onto cake.
  4. Sprinkle with sprinkles and enjoy 😉
  • Prep Time: 30
  • Cook Time: 18
  • Category: american
  • Method: bake
  • Cuisine: dessert

Keywords: peppermint crunch cookie cake, gluten-free cookie cake,

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

📸 Did you make this Peppermint Crunch Sugar Cookie Cake? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it! 📸

gluten free cookie cake

We hope you enjoy this ” Peppermint Crunch Sugar Cookie Cake ” as much as we do!

 

Happy Blessed Day!

MORE GLUTEN-FREE RECIPES TO TRY:

  • Gluten Free Sugar Cookie Bars
  • Gingerbread Spice Bars
  • Easy No Chill Chocolate Dipped Sugar Cookies

Make sure to check out all of our gluten free desserts

 

The Lord say’s, I will guide you along the best pathway for your life. I will advise you and watch over you. Psalms 32:8

 

Share this:

  • Twitter
  • Email
  • Facebook

Filed Under: cakes, cookies, Desserts, Gluten Free

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About Me

A passionate gluten-free and dairy-free food blogger with a fierce love for baking! I’ve been a food blogger for over 5 years now and I adore it. My gluten-free and dairy-free journey began about 9 years ago. After going through some really difficult health obstacles I found out I was sensitive to gluten and dairy. Initially it was very tough. I had no clue what I could eat, and I mourned my regular diet like it was the death of me.

Read more...

Recent Posts

  • Bourbon Spiced Apple Butter
  • Pumpkin Maple Coffee Cake
  • Frozen Coconut Margarita

Instagram

…

Recent Comments

  • Natalie on Frozen Coconut Margarita
  • Natalie on Bourbon Spiced Apple Butter
  • Catherine on Bourbon Spiced Apple Butter
  • Natalie on Gluten Free Lemon Coconut Cake With Lemon Cream Cheese Frosting
  • Natalie on Gluten Free Andes Mint Chocolate Cake
my foodgawker gallery
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Copyright
  • Terms and Conditions
  • Privacy Policy

© 2022 Natalie Way Bakes LLC

Copyright - Terms and Conditions - Privacy Policy