Disclosure: This article is sponsored by Pillsbury. All thoughts, opinions, and recipes are my own.
It’s hard for me to grasp that Christmas Eve is really tomorrow. Last week went by so slowly, and this week already seems to be flying by. My family has a Christmas Eve eve tradition- baking Christmas cookies for Santa so they can be ready for the Christmas Eve party and for the kiddos in the family to take home to leave by the tree. When I say that Christmas snuck up on me- I mean it. I barely wrapped my presents on time, my Christmas cards are probably going to be arriving late, and sadly, I didn’t get to make my traditional sugar cookies like I do every year. HOWEVER, I still thought it’d be fun to leave Santa a little something (and in my house, Mathew and I are both Santa to each other), and I thought why not make something different and easy!? So…the Santa’s Pillsbury Peppermint Sandwiches were created…and they’re a HIT!
Gluten and I want to be besties, but to be honest, it’s not good for my tummy all the time. I’m not allergic to gluten, but I just feel bloated and yucky after I eat my favorite carbs. I went to H-E-B though looking for regular cookie dough, and found Pillsbury Gluten Free cookie dough (and they even have pizza dough too- squee!) and I had to try it. I was actually surprised to see that H-E-B had it, but Pillsbury gluten free dough is now widely available at major grocery retailer near you. I found mine near the crescent rolls and refrigerated cookie dough were. I grabbed my supplies and came home to bake!
I didn’t need too many of the Santa’s Pillsbury Peppermint Sandwiches since there are only two of us, so I only made enough for 6 sandwiches. You will absolutely have more than enough dough and ice cream left over because the Pillsbury Gluten Free Chocolate Chip Cookie Dough comes in an 14.3 oz. tub for easy storage and makes approximately 16 2” cookies, so feel free to make more if you need! Also, if you require your food to be completely gluten-free please read the contents of your ice cream on the label before you purchase it.
- 1 tub Pillsbury Gluten Free Cookie Dough
- 1 tub Peppermint Ice Cream (I used H-E-B)
- Holiday Sprinkles
- Small melon baller
- Use your small melon baller to create 12 tiny balls of cookie dough. Place cookie balls on a baking sheet 2 inches apart from each other.
- Bake cookies at 350 for 10-15 minutes, or until golden brown.
- Allow cookies to completely cool on a cookie rack.
- After cookies are cooled, flip your cookie upside down, and use a small spoon to spread a layer of peppermint ice cream onto the flat side of your cookie.
- Top with another cookie of similar size.
- Hold sandwich over a bowl and pour sprinkles onto the sides, turning your cookie as you sprinkle.
These cookies may not last until Santa gets here because Mathew and I are eating them quick! If you are looking for more gluten free recipes, I’m loving the Cat Cora Gluten Free Recipes board on Pinterest. She’s an Iron Chef, so you KNOW they’ve gotta be good!