Do you have tons of candy canes hanging around during the holiday season? We do! They’re generally sold in big packs and after handing them out to friends or hanging some on the tree, we always have some leftover. That’s how we started making peppermint topped treats, and peppermint nice cream. My kids and I enjoy dreaming up new recipes together and making them come to life. This time my daughter said, what if the candy canes were inside the cookie, not just on top? Sounded like a good idea to me, so we started experimenting. The result was Gluten Free Candy Cane Cookies and they’re so incredibly delicious!
The recipe is quite simple to make. It has less than 10 ingredients, makes 12 cookies, and the dough requires no chill time. Seriously, no chill time? Yes, I promise!! The cookies are gluten free, dairy free, soy free, tree nut and peanut free. I should also mention that they’re a lot of fun to make and totally kid-friendly. So, if your little ones are wanting to help in the kitchen this is a recipe they can do on their own (but you’ll need to help when it’s time for the oven).
To make these Gluten Free Candy Cane Cookies you will need:
- 1 cups gluten free multi-purpose flour
- 1/2 cup sugar
- 2 tbsp egg, beaten
- 1/4 cup crushed candy canes
- 1/4 cup dairy free butter
- 1/4 cup palm oil shortening
- 3/4 tsp baking powder
- 3/4 tsp vanilla extract
- 1/8 tsp peppermint extract
- mixing bowl
- stand mixer or electric hand mixer
- baking sheet
- parchment paper (optional)
How to Make Gluten Free Candy Cane Cookies
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper to prevent sticking and set aside.
- Crush your candy canes with a mallet until they are a little larger than crumbs.
- Place crushed candy cane into a small bowl and set aside.
- Add your butter, shortening and sugar to a mixing bowl and mix on low until well combined.
- Add your egg. Mix for one more minute.
- Next, add your vanilla extract and peppermint extract, mix on medium for one minute.
- Combine your baking powder and gluten free flour into an easy pour container, and slowly add it to your mixing bowl.
- Take a small piece of dough (about 1 1/2 in diameter), dip it in your bowl of crushed candy canes.
- Roll the dough with your hands into a ball, and gently roll it in the crushed candy cane again.
- Place the cookie ball on your baking sheet.
- If you prefer them to not be in a ball shape, then press down gently with your thumb to flatten them a bit before baking.
- Repeat with the rest of the dough, placing each cookie one inch apart.
- Bake for 9 minutes.
- Enjoy!
Helpful Tips:
- Reduce the mess! Place your candy canes inside a large sealed plastic bag before crushing. This will prevent the pieces from flying all over your counter and there will be no sticky candy cane mess to clean up.
- The recipe calls for 1/2 an egg. The easiest way to do this is to beat your egg in a bowl until well combined. Then, measure out 2 tbsp and add it to your mixing bowl.
- No peppermint oil on hand? It’s ok to omit, as you’ll still get plenty of peppermint flavor from the candy canes.
Gluten Free Candy Cane Cookies Printable Recipe
Gluten Free Candy Cane Cookies
This recipe is gluten free, dairy free, soy free, peanut free, and tree nut free. It makes 36 cookies.
Ingredients
- 1 cups gluten free multi-purpose flour
- 1/2 cup sugar
- 2 tbsp egg
- 1/4 cup candy canes crushed
- 1/4 cup dairy free butter
- 1/4 cup palm oil shortening
- 3/4 tsp baking powder
- 3/4 tsp vanilla extract
- 1/8 tsp peppermint extract
Instructions
-
Preheat your oven to 350 degrees.
-
Line a baking sheet with parchment paper to prevent sticking and set aside.
-
Crush your candy canes with a mallet until they are a little larger than crumbs.
-
Place crushed candy cane into a small bowl and set aside.
-
Add your butter, shortening and sugar to a mixing bowl and mix on low until well combined.
-
Beat an egg in a bowl, and add two tablespoons to your mixing bowl. Mix for one more minute.
-
Next, add your vanilla extract and peppermint extract, mix on medium for one minute.
-
Combine your baking powder and gluten free flour into an easy pour container, and slowly add it to your mixing bowl.
-
Take a small piece of dough (about 1 1/2 in diameter), dip it in your bowl of crushed candy canes.
-
Roll the dough with your hands into a ball, and gently roll it in the crushed candy cane again.
-
Place the cookie ball on your baking sheet.
-
If you prefer them to not be in a ball shape, then press down gently with your thumb to flatten them a bit before baking.
-
Repeat with the rest of the dough, placing each cookie one inch apart.
-
Bake for 9 minutes.
-
Enjoy!
Recipe Notes
- Reduce the mess! Place your candy canes inside a large sealed plastic bag before crushing. This will prevent the pieces from flying all over your counter and there will be no sticky candy cane mess to clean up.
- The recipe calls for 1/2 an egg. The easiest way to do this is to beat your egg in a bowl until well combined. Then, measure out 2 tbsp and add it to your mixing bowl.
- No peppermint oil on hand? It's ok to omit, as you'll still get plenty of peppermint flavor from the candy canes.
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