Candy Cane Cookies Recipe--Gluten Free and Corn Free
Updated June 24, 2017.
This vintage Candy Cane Cookies Recipe (gluten-free) is a well-loved Christmas classic passed down through the generations. It is still one of the most requested holiday cookie recipes in the United States and remains a childhood favorite.
Through time, cooks have put their personal stamp on this Candy Cane Cookie, creating their own family holiday tradition.
Some families top their candy cane cookies hot from the oven with white cookie icing before sprinkling on the peppermint candy sugar mixture. Others finish off cooled cookies with a peppermint glaze (see recipe below). I know a family who dusts their Candy Cane Cookies with powdered sugar just before serving them. I’ve seen these cookies garnished with drizzled chocolate and then sprinkled with peppermint candy sugar, very festive!
For those who prefer a stronger minty flavor, replace all extracts with a gluten-free peppermint extract, or stir crushed peppermint candies into the dough before dividing and adding food coloring.
Instead of making candy canes, color one half of the dough with green food coloring, twist dough into ropes and circle the dough to make Christmas Wreath cookies.
To make this Candy Cane Cookie recipe corn-free, use cornstarch-free powdered sugar, plain table salt and corn syrup free candy canes to make the peppermint candy sugar.
For a special treat, serve Candy Cane Cookies over the edge of a steaming mug of hot cocoa topped with whipped cream, garnished with crushed peppermint candy sugar.
Candy Cane Cookies Recipe
Time: about 2 hours
Servings: 48 cookies
- Line baking sheets with non-stick parchment paper.
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl stir together crushed peppermint candy and white sugar, and then set aside.
- In a medium mixing bowl, stir together gluten-free flour blend, potato starch and salt, and then set aside.
- In a large mixing bowl beat butter, powdered sugar, egg, and almond and vanilla extracts, until fluffy.
- Add flour mixture and mix until well blended.
- Divide dough in half.
- Blend red food coloring into one half of dough.
- Cover and chill for about 1 hour.
- Working to make one cookie at a time, use about 1 teaspoon of dough from each color, and evenly roll back and forth on a lightly floured board to 4 inch lengths.
- Place strips side by side and gently press together.
- Twist the strips together to create a candy cane spiral, and then curve the top to make the cane handle.
- Place cookies baking sheet and bake for 9 minutes or until done.
- Immediately sprinkle cookies with crushed peppermint candy sugar.
- Let cookies set up for 10 minutes before removing from baking sheet to wire rack to cool completely.
- In a small saucepan stir together 1 cup cold water, 1 cup white granulated sugar and 2 teaspoons gluten-free peppermint extract.
- Bring to a boil, and then reduce heat to a simmer.
- Simmer for 3 minutes.
- Remove from heat and cool to room temperature.
- Pour into a glass jar and keep in a cool, dark place until ready to use.
More Christmas Cookies You Might Enjoy
Candy Cane Sugar Cookies
Holiday Celebration Cookies
Holiday Chip Cookies
Peppermint Candy Sugar Cookies
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