Sugar cookies are sweet, simple and delicious and the addition of crushed candy canes make them a perfect holiday treat.
This is a recipe that uses a basic vanilla sugar cookie, but it is very versatile and can also be the basis for many of your favorite recipes. This time we are using candy canes for extra taste and texture and holiday cheer. Another note: do not use nonstick baking sheets; the cookies will brown quickly and might burn.
- 1/2 cup buttery spread such as Earth Balance, at room temperature, but not melted
- 1 cup granulated sugar + 1/4 cup for rolling
- 1 tablespoon packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 cups gluten free flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 peppermint candy canes
- Place a rack in the lower-middle position and another in the upper-middle position of the oven. Preheat the oven to 375ºF. Line two 15 x 10-inch baking sheets (not nonstick) with parchment paper.
- In a large mixing bowl, beat the butter, 1 cup granulated sugar, and brown sugar until very smooth. Beat in the egg, vanilla, and almond extract. Gradually add the gluten free flour, xanthan gum, baking powder and salt and mix until well blended.
- Now for candy cane goodness. Unwrap, put into a baggie & smash. Best suggestion is to use a small measuring cup for smashing assistance. Don’t over smash.
- With wet hands, shape the dough into 1 1/2-inch balls, roll them in the remaining 1/4 cup sugar, then smush in your candy cane pieces, and place 2 inches apart on the baking sheet, 12 per sheet. To flatten each cookie, coat the bottom of a drinking glass with vegetable oil cooking spray and gently flatten each cookie to about 1 inch thickness. Sprinkle the cookies with any sugar that remains. Place one sheet on the lower-middle rack and another on the upper-middle rack of the oven.
- Bake for 12 minutes, rotating the baking sheets between racks halfway through baking.
- Cool the cookies 2 to 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Store, tightly covered, for 2 days or in the freezer for up to 1 month.
- gluten-free soft molasses cookies (glutenfreegirl.com)