Gluten Free Candy Cane Cookies
Iconic gluten free candy cane cookies taste and look the part as the cookies of the season!
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Servings: 1 batch
Ingredients
- 1 cup butter or vegan alternative e.g. Earth Balance Buttery Sticks, softened
- ½ cup sifted confectioners’ sugar
- ½ cup very finely crushed gluten-free candy canes or peppermints Hammonds or Spanglers are gluten free -- check labels
- 1 large egg or substitute
- 1 tsp. pure vanilla extract
- 2½ cups 337.5 gr gfJules™ Gluten Free All Purpose Flour
- 1 tsp. sea salt if butter is unsalted
- 1-2 Tbs. milk of choice only if dough seems dry
- Red food coloring optional Watkins natural food colors
- ½ cup extra crushed gluten-free candy canes optional
Instructions
- Place butter, confectioners’ sugar and finely 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.
- Wrap each half of dough in plastic wrap and refrigerate until dough is cold, at least one hour, ideally.
- 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 two 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 about 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. See videos for how-to.
- 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 more crushed candy, if desired. Remove to fully cool on a wire rack before serving.
Video
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.