Candy Cane Christmas Cookies

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

Directions:

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.

DSC03171Remove 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.

When cookies are done, remove from oven and immediately sprinkle with a pinch of sugar. Let cookies cool for 5 minutes and then remove them from the cookie sheet.

Repeat until all the dough has been used.   *If dough becomes too soft, return it to the freezer for 8 minutes.*

 

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6 thoughts on “Candy Cane Christmas Cookies

  1. So cute! We used to make cookies that looked just like this when I was little, but haven’t made them for years. I’ll have to bring them back with this recipe, since my sister just discovered she is gluten-sensitive. Thanks for sharing!

  2. Thank you for letting me know this link is inactive now that FAAN is FARE.

    Here is the recipe:
    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 (I used King Arthur’s Gluten-Free Multi-Purpose Flour)
    1 teaspoon xanthan gum
    Red food coloring
    ½ cup sugar for decoration

    Directions:
    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.

    When cookies are done, remove from oven and immediately sprinkle with a pinch of sugar. Let cookies cool for 5 minutes and then remove them from the cookie sheet.

    Repeat until all the dough has been used. *If dough becomes too soft, return it to the freezer for 8 minutes.*

  3. I used to make these back in the day! Thanks for the childhood memory moment. I think I will make some today with my daughter. We are going to make cookies!!

    This,was a very fun post for me.

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