Every year around the holidays, I make these candy cane sugar cookies with my kids.
They’ve become a tradition in our house, and every time we bake them, the house smells like pure holiday cheer. What I love most is that these cookies are not just festive and fun; they’re gluten-free and full of flavor without being complicated.
I know how tough it can be to find a gluten-free cookie recipe that tastes just as good as the regular stuff, so I’m excited to share this one with you. It’s simple, delicious, and the perfect way to add a little magic to your holiday baking.
Tips
- Peppermint Punch: For extra peppermint flavor, mix crushed candy canes into the dough before baking.
- Storage: These cookies stay fresh for up to a week in an airtight container.
- Dairy-Free Option: Use vegan butter and a flaxseed egg (1 tbsp ground flaxseed + 2 ½ tbsp water, mixed and set for 5 minutes) for a dairy-free version.
Serving Suggestions
Serve these cookies with a glass of almond milk or a warm cup of peppermint hot cocoa for the ultimate cozy treat. Arrange them on a festive plate with a few extra candy canes for a beautiful holiday display.

Gluten-Free Candy Cane Sugar Cookies
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Festive gluten-free sugar cookies with a hint of peppermint and a candy cane crunch—perfect for the holidays.
Ingredients
- 2 ¼ cups gluten-free all-purpose flour (with xanthan gum if not included)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ½ tsp peppermint extract
- Red food coloring (optional, for candy cane effect)
- Crushed gluten-free candy canes (about ½ cup for topping)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar with a hand or stand mixer until it’s light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Combine: Gradually mix the dry ingredients into the wet ingredients, beating just until incorporated. If desired, divide the dough in half and add red food coloring to one portion to create a swirl effect later.
- Chill Dough: Cover the dough and refrigerate for about 30 minutes. This helps the cookies hold their shape.
- Shape and Swirl: Roll small balls of dough (about 1 tablespoon each). If using two colors, roll a small amount of each color together and lightly twist for a candy cane effect. Place the balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 8-10 minutes, or until the edges are set and the centers still look soft. Don’t overbake!
- Top with Crushed Candy Canes: While the cookies are still warm, sprinkle the tops with crushed candy canes and gently press them in. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill dough for the best texture. Adjust peppermint extract to taste.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg