Candy cane CookiesEven though there is someone in my house who cannot eat wheat or gluten, I still love to make Christmas Cookies. Cooking without wheat is quite a challenge in itself, but baking has always been even more difficult, so I was really excited that the following cookies came out tender and tasty from my very own oven!

These cookies are fun to make, but I am not a very artistic person. Please excuse the picture, it was the best I could do. If you are a good baker, you should have no problem making your cookies look better than mine!


3 Cups Gluten Free Flour Mix

1 1/2 Tsp. Xanthan Gum

1 Tsp. Baking Soda

1/4 Tsp. Salt

1 Cup (2 sticks) Unsalted Butter

1 Cup Granulated Sugar

1 Egg

1 Tbs. Milk

1 Tsp. Vanilla Extract

12 drops Red Food Coloring

1/4 Cup Superfine Sugar

Powdered Sugar


· Mix together the dry ingredients in a separate bowl and set aside

· In electric mixer, combine the softened butter, sugar, and egg

· Slowly add the dry ingredients, 1 cup at a time, mixing for 1 minute in between flour additions

· Blend in milk and vanilla

Separate half of the dough onto a sheet of wax paper and roll it into a tube. Add the red food coloring to the remaining half in the mix and blend until it is a solid color. Place this half of the dough onto another sheet of wax paper and roll it into a tube. Refrigerate both tubes of dough overnight or for at least 2-3 hours.

Remove the dough from the fridge and break off a small piece of the red dough. With hands that are floured with the Powdered Sugar, roll the dough into a snake-like coil. Do the same with some of the white dough. Twist the two coils together and place them on a cookie sheet lined with parchment paper. Fold over the top to make it look like a candy cane. When your sheet is full, sprinkle the cookies with the superfine sugar and bake for 12-13 minutes at 375 F. The bottoms of the cookies should turn slightly brown, and they will only rise a little bit.

Cool the cookies on racks and enjoy!