Candy Cane Cookies are a tasty treat for the festive holiday season.  Or they are also a great way to use up candy canes once the Christmas season comes to an end!

You can pick up some gluten free candy canes at your local health food store.

This dessert recipe yields 48 cookies.

Candy Cane Cookies are a tasty treat and dipping these cookies in chocolate adds flavour and texture to an already delicious dessert.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Candy Cane Cookies I placed some gluten free candy canes in a plastic ziploc bag.

Then I crushed the candy canes.

After crushing the candy canes I softened some butter slightly in the microwave.  

Then I dumped the softened butter, brown sugar and granulated sugar into a mixing bowl.

I used an electric hand mixer to cream the ingredients together before beating in some eggs and vanilla extract.

Next I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and salt.

After beating in the dry ingredients with the electric hand mixer I stirred in the crushed candy canes.

I divided the cookie dough into two and rolled them out on wax paper into 1 1/2 inch logs.

Then I wrapped each log up with the wax paper.

Next I placed the wrapped rolls of cookie dough in the fridge to chill for about an hour.

I removed the cookie dough from the fridge and removed the wax paper.

Then I sliced the dough logs into cookies about 1/4″ thick.

I lined a cookie sheet with parchment paper.

Then I placed the cut cookie dough onto the parchment paper lined baking sheet.

I baked the cookies in a 350F oven for 10 – 12 minutes or until they were turning golden brown around the bottom edges.

Then I allowed the cookies to cool on the baking sheet for a couple of minutes before transferring them to a cooling rack to cool completely.

While the cookies were cooling I crushed some more gluten free candy canes.

Once the cookies were cooled I put some mint chips and some chocolate chips into a microwave safe bowl.

The I heated the chips on low in the microwave for 20 second intervals.  I made sure to stir well in between intervals.

Once the chocolate mixture was smooth I stirred in a bit of almond milk to make it thinner.

Next I dipped half of each candy cane cookie into the chocolate mixture.

Then I placed each cookies on top of the wax paper and immediately sprinkled each cookies with some of the crushed candy canes.

Once set transfer these delicious cookies to a serving tray.

Whether you make these Candy Cane Cookies for Christmas or to use up your candy canes after the holidays, they are sure to be a hit!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Candy Cane Cookies:

• 1 cup butter softened
• 3/4 cup brown sugar
• 2 eggs, large
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/4 tsp salt
• 3 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1/3 cup crushed gluten free candy canes
• After Baking:
• 1/2 cup mint chips
• 1/2 cup chocolate chips
• 4 tbsp almond milk
• 5 mini gluten free candy canes, crushed

How to Make Candy Cane Cookies:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Crush enough gluten free candy canes to make 1/3 cup.
3. Cream together the softened butter and sugars in a large mixing bowl using an electric hand mixer.
4. Continue using the electric hand mixer to beat in the eggs and vanilla.
5. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and salt. Beat again.
6. Fold in the first amount of gluten free crushed candy canes.
7. Pack mixture firmly together with hands to form a ball. Divide into two.
8. Roll mixture into 1 1/2″ diameter rolls.
9. Wrap rolls in wax paper and refrigerate until firm. At least an hour.
10. When firm, slice rolls into 1/4″ slices and place on a parchment paper lined baking sheet.
11. Bake in the 350F oven for 10 – 12 minutes or until just starting to turn golden brown around bottom edges.
12. Allow to cool on the pan for a few minutes before transferring to cooling rack and preparing the dipping chocolate.
13. While cooling you can crush the second amount of candy canes.
14. Put the mint chips and chocolate chips into a microwave safe bowl and melt on low for 20 second intervals.  Stir well in between intervals.
15. Once melted stir in the almond milk.
16. Dip half of each cookie in the chocolate mixture.
17. Place dipped cookie on top of the wax paper.
18. Immediately sprinkle with the crushed candy canes.
19. Allow chocolate to set.
20. Add cookies to your holiday dessert tray and enjoy!

FAQS:

How do I store candy cane cookies?

To store candy cane cookies and maintain their freshness, follow these steps:

1. Cool Completely: Allow the cookies to cool completely on a wire rack before storing. If stored while warm, they may become soggy.
2. Layer with Parchment or Wax Paper: Place a layer of parchment or wax paper between each layer of cookies to prevent them from sticking together.
3. Air-Tight Container: Store the cookies in an air-tight container to prevent them from absorbing moisture from the air, which can make them soft or stale.
4. Room Temperature or Refrigeration: Candy cane cookies can be stored at room temperature for up to a week, depending on the recipe. If your kitchen is particularly warm or humid, you might want to store them in the refrigerator to extend their shelf life. However, keep in mind that refrigeration can sometimes alter the texture of cookies, making them harder.By following these steps, you can ensure that your candy cane cookies stay fresh and delicious for as long as possible.

Can I freeze chocolate dipped cookies?

Yes, you can freeze chocolate-dipped cookies. Here’s a simple guide on how to do it:

1. Allow the Chocolate to Set: After dipping the cookies in chocolate, allow them to sit at room temperature until the chocolate sets completely. This usually takes about 30 minutes to an hour, depending on the temperature of your kitchen.
2. Arrange on a Baking Sheet: Once the chocolate has set, arrange the cookies on a baking sheet lined with parchment paper or wax paper. Make sure they are not touching each other.
3. Flash Freeze: Place the baking sheet with the cookies in the freezer for about 1-2 hours, or until the chocolate hardens completely.
4. Transfer to an Airtight Container or Freezer Bag: Once the chocolate on the cookies is fully frozen, transfer them to an airtight container or a freezer bag. It’s a good idea to place parchment paper between the layers of cookies to prevent them from sticking together.
5. Label and Store: Label the container or freezer bag with the date and contents, then store it in the freezer.
6. Thawing: When you’re ready to enjoy the cookies, remove them from the freezer and let them thaw at room temperature for about 30 minutes to an hour before serving. This will allow the cookies to soften slightly and become more enjoyable to eat.

Following these steps should help preserve the quality of your chocolate-dipped cookies while they’re in the freezer.