Gluten Free Lactose Free Candy Cane Cookies
These Christmas Cookies I don’t remember making as a child. I think I started making them because maybe my aunt makes them and I wanted to find the recipe, or I tried them somewhere and went looking for it. Peppermint is one of my favorite flavors. I adapted the Betty Crocker recipe I had on hand to be gluten-free and lactose free. It’s also easy to prepare ahead of time and then roll out later. Makes 4 ½ dozen cookies. I’m looking forward to making these again. I will make sure to: 1. Add more red food coloring to the Red dough, 2. use less flour when rolling the ropes out, and 3. Make the rolls thinner. Disclaimer, these taste FANTASTIC, they are so soft and tasty; but they look a little different than the picture on the recipe I had on hand.
1 cup sugar
1 cup butter or margarine, softened
½ cup LF milk
1 teaspoon vanilla
1 teaspoon peppermint extract
3 ½ cups GF flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon red food coloring
2 tablespoons finely crushed peppermint candies or candy canes
2 tablespoons sugar
Stir together the one cup sugar, the butter, milk, vanilla, peppermint extract and egg. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into one half. Cover both halves and refrigerate at least 4 hours.
Preheat oven to 375⁰F.
Stir together peppermint candy and 2 tablespoons sugar, set aside.
For each candy cane, shape 1 rounded tablespoon of dough from each half into a 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side, press together lightly, and twist. Place on ungreased cookie sheet and curve top of cookie down to form handle of cane.
Bake 9-12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Betty Crocker’s baking tip: to make cookies about the same size, measure dough for one cookie with a ruler, and then use that dough to measure all the rest.