La la la YUM! 25 Days of Yum – Peppermint Candy Cane Sugar Cookies

Sugar cookies are sweet, simple and delicious and the addition of crushed candy canes make them a perfect holiday treat.

Peppermint Candy Cane Sugar Cookies

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 12 minutes, rotating the baking sheets between racks halfway through baking.
  6. 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.

La la la YUM! 25 Days of Yum – Peppermint Candy Cane Brownies

On this green Monday, 13 days until Christmas, I bring you a minty chocolately treat. I love candy canes. That sweet peppermint taste is one of those things I look forward to this time of year. I can remember going to my grandma’s house throughout the holiday season and eat the candy canes off the christmas tree. Many popular candy cane brands such as Spangler and Bob’s are gluten free and are perfect to add that extra crunch and flavor to your favorite brownies or cookies.

Peppermint Candy Cane Brownies


  • 3/4 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 4 eggs
  • 1 1/3 cups gluten free flour
  • 1/2 teaspoon xanthan gum
  • 1 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup crushed peppermint candy canes (or favorite peppermint candy), divided
  1. Line a 13-in. x 9-in. x 2-in. baking pan with foil or parchment paper; grease and set aside.
  2. In a mixing bowl, beat oil and sugar. Stir in vanilla.
  3. Add eggs, one at a time, beat well after each addition.
  4. Combine the flour, cocoa, xanthan gum, baking powder and salt; gradually add to the creamed mixture.
  5. Set aside 2 tablespoons peppermint candy canes for garnish; stir remaining candy into creamed mixture.
  6. Spread into prepared pan.
  7. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack before cutting into bars.
  8. Sprinkle with reserved candy.