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Candy Cane Cookies Recipe--Gluten Free & Corn Free

Candy Cane Cookies Recipe--Gluten Free and Corn Free

Updated December 1, 2018.

This vintage Candy Cane Cookies recipe 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 these Candy Cane Cookies, creating their own family holiday tradition.

You can find these cookies garnished with drizzled chocolate, and then sprinkled with peppermint candy sugar

Very festive!

Some families top their Candy Cane Cookies hot from the oven with white cookie icing before sprinkling on peppermint candy sugar.

Others finish off cooled cookies with a peppermint glaze (see recipe below) or dust their Candy Cane Cookies with powdered sugar just before serving them.

Instead of making candy canes, color one half of the dough with gluten-free green food coloring, twist dough into ropes and circle the dough to make Christmas Wreath cookies.

To make this gluten-free Candy Cane Cookies 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 and garnished with a generous sprinkle of crushed peppermint candy sugar.





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Candy Cane Cookies Recipe--Gluten Free & Corn Free


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Candy Cane Cookies Recipe--Gluten Free &Corn Free


"Fabulous!" "I remember making these with my family every Christmas!" That's what people are saying about this Candy Cane Cookies recipe. Now, you can enjoy them gluten-free and corn-free!

Prep Time: 1 1/2 hours
Cook Time: 40 minutes
Yield: about 48 cookies

Candy Cane Cookies

Ingredients:
- 1/2 cup crushed gluten-free, corn-free hard peppermint candy
- 1/2 cup granulated white sugar
- 2 1/2 cups White Gluten Free Flour Blend
- 1/2 cup potato starch
- 1 teaspoon salt
- 1 cup cold butter (or shortening)
- 1 cup sifted powdered sugar, gluten-free, corn-free
- 1 large egg
- 1 1/2 teaspoons gluten-free, corn-free almond extract
- 1 teaspoon Homemade Vanilla Extract
- 1/2 teaspoon gluten-free, corn-free red food coloring

Instructions:
1. Prepare Peppermint Glaze and set aside.
2. In a medium mixing bowl, stir together flour, potato starch and salt, and then set aside.
3. In a large mixing bowl and butter, powdered sugar, egg, almond and vanilla extracts, and beat until fluffy.
4. Add flour mixture and mix until well blended.
5. Divide dough in half.
6. Blend red food coloring into one half of dough.
7. Cover and chill dough for about 1 hour.
8. Line cookie sheets with parchment paper.
9. Preheat oven to 350°F.
10. In a small bowl stir together crushed peppermint candy and white sugar, and then set aside.
11. 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 into 4 inch lengths.
12. Place strips side-by-side and gently press together.
13. Twist the strips together to create a candy cane spiral, and then curve the top to make the cane handle.
14. Place on prepared cookie sheet and bake for 9 minutes or until done.
15. Let cookies set up for 10 minutes before removing from cookie sheet to wire rack to cool completely.
16. Brush cooled cookies with Peppermint Glaze and garnish tops with a sprinkle of crushed peppermint candy sugar.

Peppermint Glaze

Ingredients:
- 1 cup cold water
- 1 cup granulated white sugar
- 2 teaspoons gluten-free, corn-free peppermint extract

Instructions:
1. In a small saucepan, stir together water, sugar and peppermint extract.
2. Bring to a boil, and then reduce heat to a simmer.
3. Simmer for 3 minutes.
4. Remove from heat and cool to room temperature.
5. Pour into a glass jar and keep in a cool, dark place until ready to use.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Nut-free, Soy-free, Vegan, Vegetarian




Variations

Metric Measurements--Candy Cane Cookies Recipe

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 125 ml  crushed gluten-free, corn-free hard peppermint candy
  • 125 ml  granulated white sugar
  • 625 ml White Gluten-free Flour Blend
  • 125 ml  potato starch
  • 5 ml salt
  • 250 ml cold butter (or shortening)
  • 250 ml sifted powdered sugar, gluten-free, corn-free
  • 1 large egg (or equivalent egg replacer)
  • 7.5 ml  teaspoon gluten-free, corn-free almond extract
  • 5 ml Homemade Vanilla Extract
  • 2.5 ml gluten-free, corn-free red food coloring

Instructions

  1. Prepare Peppermint Glaze and set aside.
  2. In a medium mixing bowl, stir together flour, potato starch and salt, and then set aside.
  3. In a large mixing bowl add butter, powdered sugar, egg, almond and vanilla extracts, and beat until fluffy.
  4. Add flour mixture and mix until well blended.
  5. Divide dough in half.
  6. Blend red food coloring into one half of dough.
  7. Cover and chill dough for about 1 hour.
  8. Line cookie sheets with parchment paper.
  9. Preheat oven to 180°C, Gas Mark 4.
  10. In a small bowl stir together crushed peppermint candy and white sugar, and then set aside.
  11. Working to make one cookie at a time, use about 5 ml of dough from each color, and evenly roll back and forth on a lightly floured board into 10 cm lengths.
  12. Place strips side-by-side and gently press together.
  13. Twist the strips together to create a candy cane spiral, and then curve the top to make the cane handle.
  14. Place on cookie sheet and bake for 9 minutes or until done.
  15. Let cookies set up for 10 minutes before removing from cookie sheet to wire rack to cool completely.
  16. Brush cooled cookies with Peppermint Glaze and garnish tops with a sprinkle of crushed peppermint candy sugar.


Metric Measurements--Peppermint Glaze

Ingredients

  • 250 ml cold water
  • 250 ml granulated white sugar
  • 10 ml gluten-free, corn-free peppermint extract

Instructions

  1. In a small saucepan, stir together water, sugar and peppermint extract.
  2. Bring to a boil, and then reduce heat to a simmer.
  3. Simmer for 3 minutes.
  4. Remove from heat and cool to room temperature.
  5. Pour into a glass jar and keep in a cool, dark place until ready to use.





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