Preheat oven to 350 F. In a bowl, beat the butter with the sugars until light and fluffy.

Add the egg, vanilla, and peppermint extract (if making the peppermint flavor) and continue to mix until well combined. The mixture should look thick and creamy.

Slowly add the King Arthur Gluten free Measure for Measure Flour, baking soda, sea salt, and cacao powder (if making chocolate flavor) while continuing to mix. Be sure not to over-mix this step and only mix until the flour is incorporated.

Fold in the mix-ins for your desired cookie flavor (ie. chocolate chips, peppermint crunch, marshmallows, etc.).

Use a large 2-oz cookie scoop to scoop the dough into a ball and place on a cookie sheet lined with parchment paper for easy clean up at least 3 inches apart. These cookies will spread so make sure you leave enough space in between each cookie. Bake in the oven for 12 - 14 minutes until the edges of the cookie look crispy. Let the cookie cool on the baking sheet before serving.

To prepare the cookie board, first place a few bowls with snacks of choosing, like chocolates or nuts, on a large platter. Then place the cookies in lines and in loose piles around the bowls. Enjoy with friends and family!