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Home » Recipes

Gluten Free Candy Cane Cookies

Published: Jan 31, 2014 · Updated: Nov 28, 2020 by Kristi Winkels, RDN, LD · This post may contain affiliate links · Leave a Comment

These candy cane cookies are dairy, soy, egg, wheat/gluten, peanut, tree nut free and are a beautiful addition to any holiday cookie plate!

A plate pf gluten free candy cane cookies

When I first made this recipe, I intended to make candy cane shaped cookies out of the dough.

However, when I attempted to make them into the candy cane shapes, I found it to be way too tedious! I made two and was tired of fussing with them so I changed my game plan.

Candy cane cookies
My candy canes (right) didn't quite turn out how I was hoping (left).

Instead, I decided to go for a checkerboard look. It’s not as perfect as a checkerboard, I know. But it is red and white like a candy cane...and that was the goal! 🙂

Allergy friendly ingredients

To make these candy cane cookies free of the top 8 allergens, I used a few allergy friendly ingredients.

Dairy free margarine

For the margarine, I use Earth Balance Buttery Spread. I prefer to use the sticks for baking, only because they’re so convenient. The margarine needs to be softened so I let it sit on the counter for a bit before mixing.

Egg replacer

I have used both Ener-G Foods egg replacer and Bob’s Red Mill egg replacer for this recipe. Both of these products are made from potato starch, tapioca starch, a leavening agent, and a binder and they both work well.

Gluten free flour

I used Bob’s Red Mill all-purpose gluten free flour for this recipe. It is a blend of rice flours, tapioca starch, potato starch, sorghum flour and also has xanthan gum added which acts as a binder.

You can also make your own gluten free flour blend.

Food coloring

To color the red part of the dough, I used ½ teaspoon of Wilton’s food coloring gel. This product is free of the top 8 allergens but does have an advisory statement “Made in a facility that processes peanuts, tree nuts, fish, shellfish, milk, soy and wheat products”. If you are very sensitive to any of these allergens, I would recommend looking for another food coloring option.

McCormick makes food coloring from plants, vegetables, and seeds rather than artificial colors. This product is free from the top 8 allergens.

If you prefer not to use any food coloring, a white cookie with candy cane sugar sprinkled on it would be just as pretty as the pinwheel design!

Candy canes

Candy canes are usually free of the most common allergens but that doesn't mean you shouldn't check to make sure. Candy is often susceptible to cross-contact in the manufacturing process so always be sure to check for this.

One brand that has good manufacturing practices when it comes to food allergies is Spangler. These candy canes are free of dairy, eggs, wheat, gluten, peanuts, fish, shellfish, and sesame. They do contain a small amount of soybean oil which may be tolerated depending on the severity of your soy allergy. You can read their allergen statement on their website.

Brach's candy canes are another option that is free of the most common allergens. Brach's parent company, Ferrara, states on their Frequently Asked Questions page that they do include advisory statements on labeling if cross-contact with common allergens occurs in production.

How to make them

Step 1

Make the dough as outlined in the recipe (no additional tips needed!)

Step 2

Divide the dough in half. To do this, I scrape the sides of the mixing bowl and press the dough evenly in the bowl Then, I cut a line through the middle of the dough and scoop out half of it, and put it in a bowl.

Step 3

Add the food coloring to the dough remaining in the mixing bowl and mix well. 

Step 4

Put the white and red dough in separate bowls and refrigerate for an hour or until firm.

Red and white dough for candy cane cookies

Step 5

Add flour to a large surface (I used a large wooden cutting board). Divide the white dough in half and divide the red dough in half and form each into a ball. Now you have two balls of red dough, and two balls of white dough.

Balls of red and white dough
Divide each color of dough in half so you have 2 of each.

Step 6

Roll each of these balls into a log about 6 inches long.

Red and white cookie dough formed into logs
Form each ball of dough into logs

Step 7

Place a red log next to a white log. Then place the remaining white log on top of the red log and the remaining red log on top of the white log. 

Gently squish the four logs together and roll until they are one log that is about a foot long. The diameter of the log should be about 2 inches. Push on each end so the diameter is the same from one end to the other.

Red and white cookie dough rolled into one log
Roll the four logs into one making a 2 inch diameter log.

Step 8

Using a paring knife, cut ½ inch thick cookies and place them on a cookie sheet. Dip a small glass in sugar and press the cookie down slightly.

Step 9

For the candy cane sprinkles, take 3-4 large candy canes and put them in a resealable sandwich bag. Crush using a rolling pin until the candy cane is in small pieces. You could also put them in a food processor and pulse a few times until they are chopped up fairly finely.

Sprinkle the candy cane bits on top of the cookies. Now it’s time to bake!

A pan of candy cane cookies ready to bake

A few more tips...

The cookies will be very soft when they’re done but firm up as they cool. Wait a minute or two before transferring to a cooling rack.

Store these in an airtight container for up to 5 to 7 days.

If you have extra candy cane/sugar mixture, don't throw it out!  Put it in a airtight container and save it to add to coffee, tea or dairy free hot chocolate.

More holiday treats

  • Peanut Free Sunflower Butter Blossoms
  • Corn Flake Wreaths
  • Allergy Free Gingerbread Cookies
  • Gluten Free Sugar Cookies
A plate of candy cane cookies

Candy Cane Cookies

Kristi Winkels, RDN, LD
These candy cane cookies are dairy, egg, soy, wheat/gluten, peanut, and tree nut free!
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Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine holiday
Servings 24 cookies
Calories 135 kcal

Ingredients
  

  • 1 cup "safe" margarine or butter, softenend (such as Earth Balance)
  • 1 cup powdered sugar
  • 2 teaspoon. Ener-G Foods Egg Replacer
  • 2 tablespoons warm water mixed together
  • 2 teaspoons vanilla extract
  • 2 ½ cups wheat-free all-purpose flour mix
  • 1 teaspoon salt
  • ½ cup crushed candy cane
  • ½ cup granulated sugar
  • ½ teaspoon red food coloring

Instructions
 

  • In a mixing bowl, combine the margarine and sugar until creamy. In a small bowl, whisk together the egg replacer and 2 tablespoons warm water. Add this mixture and vanilla extract to the margarine and sugar mixture. Add flour to the margarine and sugar mixture. Remove half of the dough from the mixing bowl. Add the red food coloring to the other half and mix well. Refrigerate the dough until firm, about 1 hour.
  • Divide the red dough and roll each piece into a log that is about 1" in diameter. Repeat with the white dough. You should have 2 strands of white dough and 2 strands of red dough. To make the checkerboard pattern, lay a red and white strand next to each other, then lay a white strand on top of the red and a red on top of the white next to it. Roll the strands to combine them into one. Wrap in plastic wrap and refrigerate for about an hour.
  • Remove from the refrigerator and slice into cookies that are about ½" thick. Place cookies on a cookie sheet and sprinkle with the candy cane and sugar mixture.
  • Bake at 350 degrees for 6-8 minutes.

Notes

Nutrition Facts - Serving size: 1 cookie, calories: 135, fat calories: 68, total fat: 8 grams, saturated fat: 1.2 g, cholesterol: 0 g, sodium: 188 mg, total carbs: 16, fiber: less than 1 g, sugar: 7 g, protein: 1 g

Nutrition

Calories: 135kcal
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Kristi Winkels, RDN, LD
Kristi Winkels, RDN, LD
Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.
Kristi Winkels, RDN, LD
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About Kristi Winkels, RDN, LD

Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.

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