It's beginning to look a lot like Christmas with these festive gluten free candy cane cookies! Inspired by the traditional treat, these cookies are free from common allergens including dairy, eggs, and wheat. Despite being allergy-friendly, they still have a delicious buttery flavor and add a festive touch to any cookie plate during the holiday season!
When I first made this recipe, I intended to make candy cane-shaped cookies out of the dough. But in my experimentation, I quickly realized that cookie dough without gluten and eggs is a bit more delicate to work with so I changed my game plan.
Instead, I created a peppermint candy-inspired cookie. Ever since, these cookies are included on our holiday cookie plates that also include other favorites like spritz cookies, sunflower butter blossoms, gingerbread, and sugar cookie cut outs.
Ingredients
I use the following ingredients to make these cookies gluten free as well as free from dairy, eggs, and other top 9 allergens.
Dairy free margarine - I use Earth Balance Buttery Spread which is dairy free. Earth Balance also comes in a dairy AND soy free variety if needed. If you are not allergic to dairy, feel free to use the same amount of butter instead.
Powdered sugar
Egg replacer - I use Bob's Red Mill egg replacer which is free from the top 9 allergens and is gluten free.
Vanilla extract
Gluten-free all-purpose flour - I like Bob's Red Mill gluten free 1 to 1 baking all-purpose flour blend. It is a blend of rice flour, tapioca starch, potato starch, and sorghum flour, and also has xanthan gum added which acts as a binder. You can also make your own gluten free flour blend.
Salt
Candy canes, peppermint candies, or candy cane/peppermint sprinkles - Check out this post all for allergy friendly candy cane brands. See the recipe tips below for crushing candy canes into sprinkles.
Granulated sugar - for rolling the cookies.
Red food coloring - I usually use McCormick's because it is easy to find at the grocery store. The company offers a helpful allergen statement on their website.
This post at Enjoy Life Foods offers some other allergy friendly food coloring suggestions.
How to make candy cane cookies
To make these festive cookies, you will start by making the dough.
In a small bowl, mix the egg replacer and water and set aside.
Add the margarine and powdered sugar to a large mixing bowl and mix until creamy.
Mix in the egg replacer/water mixture and vanilla with the margarine and sugar.
Next, add the flour and salt and mix until it is fully incorporated. Scrape the sides of the bowl with a spatula to ensure all of the flour is mixed in.
Next, you make the two different colors of dough to make the candy cane design.
Remove half of the dough from the mixing bowl. Add red food coloring to the remaining dough and mix well.
Place the red and white dough in separate bowls, cover, and refrigerate for 30-60 minutes until dough is firm.
Now it's time to put the colors together. Add flour to a large cutting board or other surface. This makes it easier to work with the dough.
Remove the red and white dough from the refrigerator and divide them in half. Form each part into a ball so you have two of each color.
Take each ball and roll them into "logs", about 6 inches long. Try to get these as uniformly shaped as possible. Again, having flour on the surface and your hands helps prevent sticking.
Once you have your equally shaped logs, place a red and white one next to each other, then the other two on top so the colors alternate. Begin gently pressing the sections together and rolling the log.
Roll and press until the log that is about a foot long. The diameter should be about 2 inches. Push on the ends to make it uniform from one end to the other.
Tip
The dough is a bit delicate and can start to crumble. Just push it back together again and keep working it until the whole log of dough is the same diameter. The design of the cookie changes as you work the dough making each cookie a unique pattern!
Using a paring knife, cut ½-inch thick cookies. To give the cookies a smooth surface and round shape, place each piece on the cutting board and press gently, then flip over to do the same on the other side. Press on the sides to make a round shape.
Dip the cookie in granulated sugar and place on a cookie sheet.
Sprinkle the cookies with the candy cane pieces. Bake in a preheated oven for 6-8 minutes.
Let the cookies cool for a few minutes on the cookie sheet before transferring to a cooling rack or paper towel.
Recipe Tips
To make candy cane sprinkles
You can use any type of candy canes (see this post for allergy friendly brands). Just put them in a resealable bag and crush them with a rolling pin until they are small pieces.
An easier and less messy option is to put them in a food processor and pulse a few times until you have small pieces.
It's ok if you get some larger pieces and some candy cane dust - both will be perfect to sprinkle on top of the cookies!
Allow to cool before transferring
These cookies will be very soft when they’re done but firm up as they cool for a few minutes. Let them cool on the baking sheet for a few minutes, then transfer to a cooling rack or paper towel before transferring to a storage container.
Storage
You can store these cookies at room temperature in an airtight container for up to 2-3 days. After that, they can tend to dry out and be more crumbly. If you won't eat them by then, you can freeze them for up to 3-4 months.
Uses for candy cane sprinkles
I always end up with extra candy cane sprinkles. If you do to, don't throw them out! Add them to a jar of hot chocolate mix or save in an airtight container and add some holiday flavor to coffee, tea or oat milk hot chocolate!
📖 Recipe
Gluten Free Candy Cane Cookies
Ingredients
- 1 cup dairy free margarine or butter, softened I use Earth Balance
- 1 cup powdered sugar
- 2 teaspoons powdered egg replacer I use Bob's Red Mill Egg Replacer
- 2 tablespoons warm water
- 2 teaspoons vanilla extract
- 2 ½ cups gluten free all-purpose flour mix I use Bob's Red Mill 1 to 1 gluten free all purpose flour
- ½ teaspoon salt
- ½ teaspoon red food coloring
- ⅓ cup crushed candy canes
- ¼ cup granulated sugar
Instructions
- In a small bowl, whisk together the egg replacer and 2 tablespoons warm water.; set aside. In a mixing bowl, beat together the margarine and sugar until creamy. Add the egg replacer and water mixture along with the vanilla extract to the margarine and sugar mixture. Next, add the gluten free flour and salt and mix together. Scrape the sides of the bowl to ensure that all the flour is fully incorporated.
- Remove half of the dough from the mixing bowl. Add the red food coloring to the other half and mix well. Place the white and red dough in separate bowls and cover. Refrigerate until firm, about 30 minutes.
- Put some gluten free flour on a cutting board or other surface. Divide the red dough and roll each piece into a log that is about 2 inches in diameter. Repeat with the white dough. To make the checkerboard pattern, lay a red and white log next to each other, then lay a white log on top of the red and a red on top of the white next to it. Press the sections together while rolling until it is one uniform log that is about 2 inches in diameter.
- Using a knife, slice into cookies that are about ½" thick. Take each piece and press gently onto the cutting board, then flip to the other side. Shape the cookie into a circle. Then, dip the cookie in the sugar on both sides and place on a cookie sheet. Sprinkle with candy cane pieces and press into the cookie gently.
- Bake at 350℉ for 6-8 minutes. Allow the cookies to cool for a few minutes before transferring to a paper towel or cooling rack.
Notes
- To make the dough easier to work with, use gluten free flour on a the cutting board surface and on your hands.
- When forming the main log, gently roll it while pushing the ends toward the middle to retain the diameter and shape. The design of the cookie changes as you work the dough making each cookie a unique pattern!
- 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 2-3 days or freeze for up to 3-4 months.
- If you have extra candy cane/sugar mixture, -don't throw it out! Put it in an airtight container and save it to add to coffee, tea, or dairy free hot chocolate, or sprinkle them on top of a jar of this dairy free hot chocolate mix!
Nutrition
Love this recipe?
Please leave a rating ⭐⭐⭐⭐⭐ and share your comments below!
Stay in touch on social media! You can find me @ Instagram, Facebook, and Pinterest. I love getting your feedback so please tag me if you try a recipe!
- Gluten Free Candy Cane Cookies (Dairy Free) - December 10, 2023
Questions? Comments? Drop them below! 👇