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!
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.
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
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 😉
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Peppermint Crunch Cookie Cake
- Total Time: 48
- Yield: 10 -12 slices 1x
- Diet: Gluten Free
Description
This gluten-free cookie cake is filled with Andes Peppermint Crunch Baking Chips. It’s soft, chewy, and requires no chilling.
Ingredients
- 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
- Preheat oven to 350 degrees.
- Grease a springform pan or round cake pan and set aside.
- In a medium bowl add flour, baking soda, baking powder, and cream of tartar. Mix together and set aside.
- In a large bowl blend butter, sugar, vanilla, almond, egg, and yolk.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold in peppermint crunch baking chips or crushed candy canes for dairy-free version.
- Press cookie batter into greased cake pan. Batter will be slightly sticky.
- Bake cookie cake for 16 to 18 minutes.
- Remove from oven and let cool completely before frosting.
Frosting
- In a medium bowl beat butter with electric hand mixer until light and smooth.
- 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 😉
- Prep Time: 30
- Cook Time: 18
- Category: american
- Method: bake
- Cuisine: dessert
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!
We hope you enjoy this ” Peppermint Crunch Sugar Cookie Cake ” as much as we do!
Happy Blessed Day!
MORE GLUTEN-FREE RECIPES TO TRY:
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
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