Peppermint Candy Cane Cookies
1 1/2 cup powdered sugar*
1 1/4 cup Earth Balance soy and dairy free butter**
1 egg at room temperature
1 tsp peppermint extract
1 tsp vanilla extract
2 cups gluten free flour blend (use a brown rice version like King Arthur’s or Authentic Foods)
3/4 cup sorghum flour
1/4 tsp salt
red gel food color
1. Preheat the oven to 350 degrees and line flat cookie sheets with parchment paper.
2. In a mixer, mix powdered sugar, butter, egg, and the peppermint and vanilla extracts, beating just until well mixed and creamy.
3. Mix the gluten free flour blend and the sorghum flour and salt. Add to the wet mixture and mix just until well blended.
4. Divide the dough in half and add a drop or two of the red gel food color to one of the halves.
5. To make the cookies, roll one tsp of each color, white and red, into straight strands. Then twist the two strands together and curve the top to look like a candy cane.
6. Place the cookies on the lined cookie sheets with enough room for some spreading, and bake for 8 to 12 minutes until they are puffed and beginning to harden. (Time will vary depending on your oven and the size of the cookies, which inevitably will get bigger as your children continue to make the cookies!)
7. Cool the cookies on the cookie sheet on a wire rack for a couple of minutes before removing them to the wire cooling rack to completely cool.
8. Store cookies in a container lined with waxed or parchment paper or a paper towel.
* If you want to avoid using sugar, you can make your own powdered sugar out of Truvia or coconut sugar. You simply process either in a food processor until it’s powdery like powdered sugar and then substitute your version into the recipe. I have found, though, that this does affect the taste and texture of these cookies, though.
** You can cut the butter in half for this recipe if you really do need to watch your fat intake. The cookies just won’t be as buttery or puffed.