1cupdairy free margarine or butter, softenedI use Earth Balance
1cuppowdered sugar
2teaspoonspowdered egg replacerI use Bob's Red Mill Egg Replacer
2tablespoonswarm water
2teaspoonsvanilla extract
2 ½cupsgluten free all-purpose flour mixI use Bob's Red Mill 1 to 1 gluten free all purpose flour
½teaspoonsalt
½teaspoonred food coloring
⅓cupcrushed candy canes
¼cupgranulated 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!