I hope everyone had a great Thanksgiving! I had some tasty turkey and delicious sweet potatoes and pumkin pie, and now I'm ready for Christmas baking! I was so excited when Immaculate Baking Company asked me to team up with them for a sponsored post for their gluten free sugar cookies. What I love about Immaculate Baking Company for holiday recipes is their convenience. I can have the cookies ready in minutes, and my daughter can start decorating. It's a win-win! I also love that this product is glueten free, and can be enjoyed by our family and friends with gluten allergies. Immaculate Baking Company is offering a $1 coupon. Click here to print it! You can findImmaculate Baking products as stores such as Whole Foods and Sprouts. I found my sugar cookie mix right down the road at Target, which was so convenient! They have a wide array of holiday cake mixes and cookie mixes. Click here for Immaculate Baking recipe inspiration!
Here's how I made these festive chocolate dipped peppermint sugar cookies: 
First, I made the Immaculate Baking Company sugar cookies according to the directions on the back of the box.
I baked the cookies at 350 degrees until they were golden brown on the edges.
Next, I dipped them into melted chocolate...
And then I sprinkled them with crushed candy cane pieces and colored sprinkles.
Here's the full recipe...
Ingredients One box Immaculate Baking Company Sugar Cookies mix; one 12 ounce bag semi-sweet gluten free chocolate chips; 2 tablespoons shortening; 6 crushed gluten free red and green candy canes; 1 jar gluten free colored sprinkles Directions Preheat oven to 350 degrees or 325 for dark or non-stick pans. Prepare sugar cookie mix according to directions on the back of the package using the "butter" method. I used my kitchen mixer to combine the dough, but you can stir by hand if you wish. The dough may appear a little crumbly. But if you gently kneed it, it will combine easily. Drop dough by rounded spoonfuls onto an ungreased cookie sheet or one fitted with parchamant paper. Bake for 15 minutes, or until cookies are golden on the edges. Cool on a cookie sheet. Place chocolate chips and shortening in a small microwave safe bowl. Microwave for 30 seconds and stir. Repeat until chips are completely melted. It take about 60-90 seconds depending on your microwave. Dip cookies into the chocolate and allow them to harden on waxed paper. Crush the candy canes by placing them in a resealable plastic bag and use a potato masher to brake into bite size pieces. Sprinkle over the melted chocolate. Generously shake colored sprinkles over the top of the melted chocolate. Allow chocolate to harden before serving. 
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