Gluten-Free Candy Cane Cookies
These Gluten-Free Candy Cane Cookies are fun, easy to make, festive... and you'd never know they're GF. They have great flavour and texture!
Servings: 32 Cookies
Calories: 111kcal
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
- 1 cup White rice flour
- 1 cup Sorghum flour
- ¼ cup Coconut flour
- 2 tablespoon Tapioca Starch/Flour
- 2 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ¾ cup Butter softened
- 1 ¼ cup Granulated sugar
- 2 Large eggs
- 2-3 teaspoon Peppermint extract
- Gel food colouring
Instructions
- In a medium bowl, whisk together all dry ingredients (except sugar) until well combined, set aside.
- In a separate bowl - the bowl of a stand mixer fixed with a paddle attachment, or a large bowl, if using a hand mixer - cream butter and sugar until smooth and fluffy.
- Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
- Add the eggs to the mix, one at a time, beating well between each addition. Add peppermint extract, and mix until well incorporated and smooth.
- With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
- On a clean work surface, divide dough into 3 balls - 2 larger balls of about the same size, and one smaller ball (about half the size of the other two)
- Add food colouring to the balls - red to one of the larger ones, white to the other (optional), and green to the smallest. Knead in until colouring is evenly incorporated in each dough ball.
- Wrap dough balls - separately - in plastic film, chill for 1 hour. This is an important step for gluten free cookie dough, don’t skip it!
- Preheat oven to 375F, line cookie sheets with parchment paper.
- Divide each dough ball into 4 equal pieces, and each of those 4 pieces into 4 pieces. You should have 16 pieces of each colour.
- Following your choice of directions in the post, roll the dough balls out into thin logs, cut in half, and roll into candy cane cookies.
- Place on prepared baking sheets as you finish them.
- Bake cookies for 10-12 minutes, or until golden brown on the bottom.
- Once completely cool store in an airtight container until serving.
Video
Nutrition
Calories: 111kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 101mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 148IU | Calcium: 12mg | Iron: 1mg