Deconstructed Gluten-Free Peppermint Oreo Cookies

Ingredients:

• 1 batch Gluten Free Oreo Cookie dough (prepared according to your preferred recipe)
• 1 batch Royal Icing (or use the mint chocolate coating described below)
• 8 gluten-free candy canes, crushed
For Mint Chocolate Coating (alternative to Royal Icing), per dozen cookies:
• 1 cup chopped gluten-free chocolate (use a solid bar, not chips)
• 2 teaspoons confectioners’ sugar
• 16 drops mint extract, or to taste (optional)

Instructions:

1. Prepare the Oreo cookie dough according to your chosen recipe. Roll the dough, cut it into your preferred shapes, and bake. If making larger cookies, bake a few minutes longer than the original recipe suggests. Transfer to wire racks and cool completely.
2. Option A – Royal Icing: Make royal icing and pipe or spread it onto each cooled cookie. While the icing is still wet, sprinkle with crushed candy cane so it adheres. Allow to dry fully before storing.
3. Option B – Mint Chocolate Coating: In a heatproof bowl set over simmering water, gently melt the chopped chocolate. Stir in confectioners’ sugar and add mint extract a few drops at a time until you reach the desired flavor. Dip the top of each cooled cookie into the melted chocolate and immediately sprinkle with crushed candy cane. Place on parchment to set.
4. Storage: Keep cookies in an airtight container at room temperature. Consume within two days for best texture, or freeze for up to four weeks.

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