Candy Cane Sugar Cookies
Candy Cane Sugar Cookies with a twist - literally! Split the dough in half, colour one part red and twist it into a candy cane shape. These cookies are made with gluten free ingredients for our celiac household.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Shaping time 35 minutes mins
Total Time 1 hour hr
Course Cookies and Cakes, Dessert, Snacks
Cuisine gluten free
- 126 g butter
- 125 g powdered sugar
- 2 tsp sugar
- 1 small egg
- 1 tsp psyllium husk powder
- 100 g white rice flour
- 50 g millet flour
- 60 g oat flour or quinoa flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp salt
- 3 to 4 drops red food colouring
In a mixing bowl, beat the butter with the icing sugar for 1 to 2 minutes until light and creamy.
In a small bowl beat together the egg and psyllium husk powder with an immersion blender until well combined. The use of an immersion blender ensures the psyllium will not clump. Add the psyllium and egg to the butter and sugar mix.
Gradually add the sifted flours, baking soda, spices and salt to the butter mixture. Start mixing with a spoon, then use your hands to form a smooth ball of dough. Divide the dough into two equal parts.To one half, add the cinnamon, nutmeg, and red food colouring.
Roll each portion of dough into small balls, approximately the size of half a walnut or about 9 grams each. Take one ball from each color and roll each into strips about 4 inches long.
Gently twist the two strips together to form a candy-cane shape. If they tear a little, just pinch them back into shape.
Place the cookies on a baking sheet lined with parchment paper and chill them for 30 minutes.
Bake in a preheated oven at 180°C for about 10 minutes or until the edges are lightly golden.
Remove from the oven and let cool completely on a wire rack before serving
Keyword candy cane cookies, gluten free sugar cookies, sugar cookies