Basic sugar cookie dough is easily dyed and twisted into these soft, tender gluten free candy cane sugar cookies. A hint of peppermint extract adds a festive touch that makes them perfect for holiday gifts and cookie plates.
I made 18 gift boxes of holiday cookies recently — all gluten free, and most for people who can also eat gluten. The point of baking holiday cookies to give away is to show you took the time: you planned, gathered ingredients, creamed butter and sugar, and maybe even dyed and twisted dough until your hands were a little messy. That extra effort says “you matter” more than any fancy packaging.
If you search for “candy cane sugar cookies” you’ll find many versions. This gluten free recipe stands out because the dough is forgiving: it shapes easily, holds together during twisting, and bakes up soft without cracking. The technique is straightforward, and a few photos are helpful if you want to follow along.
When shaping, don’t over-twist the ropes. About three gentle turns per pair of ropes is enough to create the candy-cane pattern without stressing the dough. After twisting, bend one end into a hook so each cookie looks like a classic candy cane — keep the opposite end straight so they stack and package neatly.
If you prefer not to use food coloring, leave the dough its natural color; the candy cane shape still reads as festive. Likewise, you can omit the peppermint extract if you prefer a vanilla-only cookie — both versions are delicious and tender.
Gluten Free Candy Cane Cookies
By Nicole Hunn
Prep Time: 25 mins • Cook Time: 10 mins • Yield: 40 cookies
These gluten free candy cane cookies start with a tender gluten free sugar cookie dough. One half of the dough is tinted red, the halves are twisted together, then shaped into candy canes for a festive, homemade gift.
Ingredients
- 3 cups (420 g) all-purpose gluten free flour blend (I used Better Batter; use a blend formulated for 1:1 baking)
- 1 ½ teaspoons xanthan gum (omit if your blend already contains it)
- 1 ⅛ teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 5 tablespoons (36 g) confectioners’ sugar
- 13 tablespoons (182 g) unsalted butter, at room temperature
- 3 eggs (about 150 g weighed out of shell), at room temperature, beaten
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract (optional; substitute more vanilla if you prefer)
- Red gel food coloring (a small amount — AmeriColor brand is gluten free)
Instructions
1. Prepare
Preheat the oven to 350°F (175°C). Line rimmed baking sheets with unbleached parchment paper and set aside.
2. Make the cookie dough
- In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, kosher salt, granulated sugar, and confectioners’ sugar until well combined.
- Add the room-temperature butter, beaten eggs, vanilla extract, and optional peppermint extract. Mix until the dough is thick and smooth.
- Divide the dough into two equal pieces. Wrap one half in plastic wrap and set aside.
- Place the other half on a piece of parchment or plastic wrap. Add about 1/8 teaspoon red gel food coloring and knead into the dough until the color is even. You only need a little color for a bright stripe.
- Divide each color of dough into teaspoon-sized pieces (about 10 grams each). Roll each piece tightly into a ball. Keep the balls covered with plastic wrap so they don’t dry out while you shape the cookies.
3. Shape the cookies
- Work with two pieces at a time — one plain and one red. Roll each ball into a rope roughly 4 inches long.
- Lay a plain rope and a red rope side by side and press them together lightly along their length so they adhere.
- Hold the rope at each end and twist in opposite directions about three turns. Avoid over-twisting, which can cause cracking.
- Bend one end into a hook to form the candy cane. Keep the other end straight. Repeat with remaining dough, spacing cookies about 1 inch apart on prepared baking sheets.
4. Bake
Bake the cookies, one baking sheet at a time, in the center of the preheated oven for about 10 minutes, or until the cookies are puffed and just beginning to brown around the edges. Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring to a rack or packaging for gifts.
Notes and Tips
• Keep the dough at room temperature while shaping so it’s pliable. If it becomes too soft, chill briefly for easier handling. • Use gel food coloring for a more vivid red without adding extra liquid to the dough. • For peppermint flavor, start with ½ teaspoon peppermint extract and adjust to taste — pure peppermint is strong, so a little goes a long way. • If your gluten free flour blend already includes xanthan gum, omit the extra xanthan called for in the ingredients.
Storage
Store baked cookies in an airtight container at room temperature for up to 4 days. You can freeze cooled cookies layered between sheets of parchment for up to 2 months; thaw at room temperature before serving.
Nutrition information is automatically calculated and should be used as an approximation.