Gluten Free Candy Cane Cookies
Festive Candy Cane Cookies are the perfect treat to add to your gluten free Christmas cookie platter! Lightly flavored with peppermint and a slight crunch pairs perfectly with a warm mug of hot cocoa.
Servings: 3 dozen cookies
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Ingredients
- 2 cups 275g gluten free flour (see notes)
- 1/4 cup 32g sorghum flour
- 3/4 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter softened
- 3/4 cup 160g granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon red food coloring see notes
- 1 1/2 teaspoons peppermint extract
For Topping
- 1 egg white
- 1 teaspoon water
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon candy cane bits
Instructions
- Add the gluten free all purpose flour, sorghum flour, xanthan gum, baking powder, and salt to a medium bowl and whisk to combine. Then set aside.
- Add the butter and sugar to the bowl of a stand mixer and beat on medium low. When the butter/sugar is smooth and creamy, add the egg and vanilla extract and mix until well combined. Add the dry ingredients and mix on low until completely incorporated, scraping the bowl as needed.
- Divide the dough in half. Form half of the dough into a ball and wrap in plastic wrap, keep the remaining half of the dough in the mixing bowl. For best results, use a digital kitchen scale to weigh your dough to divide it evenly.
- Add the peppermint extract and red food coloring to the dough in the bowl and mix until all of the red food coloring is evenly distributed and no white streaks remain in the dough.
- Line 2 rimmed half-sheet pans with silicone baking mats or parchment paper and set aside.
- To form the candy canes, take 1 teaspoon of red dough and 1 teaspoon of plain dough. Roll each piece of dough into an even, 5-inch long rope. Place the ropes side-by-side and gently twist them together. Then place the twisted dough on a prepared baking sheet and form into a candy cane shape. Repeat with all remaining dough, you should end up with about 36 cookies.
- Once the cookies are formed, refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees.
- In a small bowl, whisk together the egg white and water. In a separate bowl, mix together the granulated sugar and candy cane bits.
- Arrange the cookies on the baking sheet so that they're 2 inches apart. Brush each cookie with the egg wash and then sprinkle with the sugar/candy cane bits.
- Bake for 8-10 minutes or until the edges just start to turn golden. Cool the cookies on the baking sheet on a wire rack for 15 minutes before removing to cool completely on a wire rack.
- For best results, bake a single sheet of cookies at a time on the center rack.
Notes
- I used my Nightshade Free Gluten Free Flour Blend in this recipe. If your flour blend contains xanthan gum, omit what's called for in the recipe.
- Use 1/4 cup of the same gluten free flour you used to replace the sorghum flour if necessary. However, the sorghum flour adds flavor to the cookies so if you substitute it, they won't have quite the same flavor.
- I used AmeriColor Super Red Gel Food Coloring in this recipe.
- For dairy free candy cane cookies, use Nutiva Shortening in place of the butter.
- Store these cookies at room temperature in an airtight container for up to 5 days. These cookies are delicate so be gentle when storing. They can also be frozen, defrost at room temperature before serving.
- To freeze the un-baked cookie dough, place the chilled cookies (already on the baking sheet) in the freezer. Once frozen solid, transfer the cookie dough to a freezer-safe bag up to 3 months. Bake from frozen for 9-10 minutes.
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Nutrition Information
Serving: 1g | Calories: 69kcal
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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