Our gluten free candy cane cookies are the perfect combination of soft sugar cookies and peppermint that give you a truly quintessential Christmas treat! They are buttery, tender and the perfect accompaniment to rich hot chocolate or cool eggnog.
Our gluten free sugar cookies have been a hit for years. My friend Katie who isn't gluten free said they are the best she's ever had so I knew I had to create some more delicious gluten free treats from its base. I love peppermint (just like in our gluten free peppermint brownies) so these pretty Christmas cookies seemed like a great option. Not only do they taste like Christmas, they look so pretty on a hot cocoa bar.
More reasons you will love them
- So easy, and no frosting required - I love that these tasty sugar cookies are so pretty all on their own with the two colors and twist that you don't even need to step of frosting like you do with traditional sugar cookies. The sanding sugar on top makes them even more gorgeous so I always like to add it. They are great in a cookie box with our gluten free stained glass cookies too.
- The ultimate in Christmas flavor - Is there a more holiday flavor than peppermint? These cookies have the perfect amount oof peppermint along with butter and sugar. Stick with the amount I recommend though as less is more in this recipe.
- Soft & tender - Our tried and true gluten free sugar cookie recipe always delivers a soft and tender cookie. The almond flour gives it the perfect crumb.
What really makes these cookies a success
- Gf All Purpose Flour & Almond Flour - I always love using King Arthur gluten free all purpose flour as it yields the best results. When combined with almond flour it has the perfect crumb.
- Gel Red Food Dye - We found that using gel over liquid gives a much better texture and fluid color to the dough.
- Peppermint Extract - This is obviously the key to the flavor int these cookies. Don't be tempted to add more since too much can actually give it an unpleasant flavor.
- Butter - The depth of flavor butter gives is truly undeniable in this recipe. I also love a good dairy free butter and it works great here as well.
Let's bake some candy canes!
These candy cane cookies really are going to be a hit at your next holiday gathering. These are so cute when served in a cup standing up. You can even hang them on a mini tree or place then on each plate for a unique and fun presentation.
Serve these with our Christmas mocktails, non alcoholic Prosecco and Christmas charcuterie board for a truly celebratory spread.
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Soft Gluten Free Candy Cane Cookies
Ingredients
- 1 ⅓ cups butter softened
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon peppermint extract
- 1 large egg
- 3 ½ cups gluten-free all-purpose flour (King Arthur gluten-free blend is my favorite, regular flour works as well)
- ½ cup almond flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- red gel food coloring (to the color of red you like)
Instructions
- Preheat oven to 350 degrees
- In a stand mixer, beat butter and sugar until light and fluffy then add egg, vanilla and peppermint extracts and mix until combined
- In another bowl, whisk remaining ingredients then slowly add dry ingredients to wet ingredients and mix until well combined
- Divide the dough evenly into two halves and tint one with red gel food coloring and mix until the color is uniform
- Wrap each tightly in plastic wrap and chill for at least an hour
- Roll each color into small ropes (about ½ inch thick and 5-6 inches long) then place once red and one white rope side by side and gently twist them together and curve the top to make that candy cane shape
- Transfer cookies to a parchment lined baking sheet and sprinkle with sanding sugar (optional) and bake at 350 degrees for 8-10 minutes (DO NOT OVERBAKE, you want them soft and tender)
- Cool on the baking sheet for 5 minutes before transferring to a wire rack
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