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The thing I love most about these gluten free candy cane cookies is that they’re sweetened with real candy canes! Oh, and they’re so fun to shape! And they’re pepperminty through and through. And so festive at the holidays. And who doesn’t love candy canes!? … I guess any one of those attributes would be enough to sell me on making these super cute candy cane cookies — how about you?
There’s also no wrong or right in making them: they can be as big or as small, as thick or as thin as you like. Bake them longer and make them crunchier if you like. Sprinkle more crushed candy canes on top after baking, or not. They’re your gluten free candy cane cookies, after all!
As for crushing the candy canes you’ll need for this recipe, use a food processor or a coffee grinder for best results. Otherwise, you can always just store up all the day’s frustration and put coarsely broken candy canes in a large zip-top freezer bag and seal, then lay flat on a counter and repeatedly roll (or beat!) a rolling pin over the candy canes until they’re evenly crushed into fine pieces.
The finer the better for crushing the candy canes needed for these cookies so they don’t melt and break the dough apart. Measure out ½ cup of crushed candy for this recipe. Sprinkle any remainder over cookies after they’re baked, if desired.
I can’t wait to hear what you think of this traditional recipe, made gluten free. It’s a keeper!
And because ONE delicious gluten free cookie is never enough, I’ve joined a bunch of my gluten-free food blogger friends for a Virtual Gluten-free Cookie Exchange.
Check out all 12 recipes in our virtual gluten-free cookie exchange, listed in the order they appear in the photo, left to right, row by row:
Gluten-free Oatmeal Cranberry Chocolate Chip Cookies by My Gluten-Free Kitchen
Gluten-free Gingerbread Kiss Cookies by Gluten Free Palate
Snowball Cookies by Allergylicious
Gluten-Free Double Chocolate Mint Cookies by Meaningful Eats
Cinnamon Stars by Life After Wheat
Gluten-Free Chocolate Chip Cookies in Jar by This Vivacious Life
Crock Pot Bark with Salted Peanuts by What the Fork
Coffee Flour Cookies by Flippin’ Delicious
Snickerdoodle Cookies by Veggie Balance
Lemon Cranberry Cookies by Vegetarian Mamma
Gluten Free Vegan Rasberry Pinwheel Cookies by Sarah Bakes Gluten FreePrint
Place butter (and shortening, if using), confectioners’ sugar and crushed candy canes into a large mixing bowl and cream until fluffy. Add egg and vanilla and beat until incorporated.
Slowly stir in the gfJules Flour and salt, mixing until completely combined.
Divide dough into equal halves. Place one half into a separate bowl. Add red food coloring to remaining half in the mixing bowl, mixing color into dough until it’s the desired color red.
Prepare the cookies or wrap each half of dough in plastic wrap and refrigerate until ready to make the cookies.
Preheat oven to 375°F.
Line 2 baking sheets with parchment paper and set aside. Dust a clean countertop or pastry mat with a small amount of gfJules Flour.
Pinch off approximately one tablespoon-sized pieces of red and white dough and roll them into thin logs of equal length. (Logs should be about 5 inches long and no more than ¼-inch in diameter. The exact length isn’t important, only that they’re about the same size.) Don’t roll in too much flour or they will not roll well; too little flour and they will stick to the surface.
Create pairs of joined red and white logs by pinching their ends together (wet the ends with a touch of water if they are too floured to stick together). Gently “braid” each red and white pair by laying one over the other, repeating until the 2 logs are twisted around each other up their entire length. Pinch ends to seal.
Using a spatula, gently place each twisted pair onto prepared baking sheets. Curl the top of each cookie down to form a candy-cane shape.
Place cookies in preheated oven and bake 9 to 10 minutes. Do not let cookies brown.
Remove from oven and sprinkle hot cookies with crushed candy, if desired. Remove to fully cool on a wire rack before serving.