Looking for a festive Christmas Cookie recipe? This is one of my favorites that I make every year. I like these even better than the traditional sugar cookies.
The recipe follows below. I’ve made it several different ways so that I can tailor it for different food allergies (I love to make them gluten-free). Have fun with it and make allergy-friendly substitutions to make it work for you and your family.
Enjoy and Merry Christmas!
Candy Cane Christmas Cookies
- ½ cup butter
- ½ cup shortening (white)
- 1 cup powdered sugar
- 1 egg
- 2 ½ teaspoons vanilla extract
- 1 teaspoon salt
- 2 ½ cups of flour
- 1 teaspoon xanthan gum
- Red food coloring
- ½ cup sugar for decoration
Preheat oven to 375 degrees. Mix butter, shortening, powdered sugar, egg, and vanilla extract. Blend in flour, xanthan gum, and salt. Divide dough in half.
Blend ½ teaspoon of red food coloring in half of the dough. Put both halves of dough in freezer for 8 minutes.
Remove dough from freezer and shape 1 teaspoon of red dough and use your hands to roll it into a 4 inch rope. Repeat with the plain dough and then twist the two colors together into a candy cane shape. Place the candy canes on a parchment paper-lined cookie sheet and bake for 8 minutes, taking care not to let the cookies brown.
Repeat until all the dough has been used. *If dough becomes too soft, return it to the freezer for 8 minutes.*