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Basic sugar cookie dough is dyed and twisted easily into these soft and tender gluten free candy cane sugar cookies. Add a touch of peppermint extract for some extra holiday cheer!
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It’s really up to you, youngbaker. I only store nut flours in the refrigerator or freezer.
OK. I just mixed up the mixes the other night and I already have ‘soft white sandwich bread’ and ‘cinnamon swirl bread’ dough rising in the fridge. So excited to start making my way through the bread book. And the new book for that matter! Ps. I’m keeping the flours in our breeze way. It’s about 10 degrees cooler in there than in the rest of the house.
Nicole, I just love your blog and your cookbooks! You have saved my life since having to go gluten free 4 years ago! (My husband thanks you also, since I keep a GF kitchen!) I’m so excited about these cookies, my mom made these every year growing up!
I am having a Christmas cookie emergency though!! For the last few years I’ve made your chocolate thumbprint cookies with the peppermint kisses for the guys in my husbands office. But now I can’t seem to find the recipe on your site?! There is a turtle version which looks divine, but I’m looking for the original one, which I believe had peppermint extract and used confectioners sugar. Where or where did it go??
I’ll be honest, Victoria, I have no idea where that recipe went! There have been a few elderly recipes here on the blog that have up and disappeared recently. It’s very unsettling! I’d use the chocolate thumbprint recipe for the turtle cookies you mention, and just add peppermint extract (a little goes a long way, though!). So sorry for the inconvenience. :/
I have that recipe printed out! It is 1/2 tsp. peppermint extract. I made them last year, but used mint (not peppermint) extract and melted an Andes mint (the perfect food) in the center. They were delicious that way, too!
Oh-favorite cookie from childhood that I thought to never have again! Yeah! Thank you, thank you, thank you! My old recipe had crushed peppermint candy canes sprinkled on top before baking. I think I’ll try it with this recipe too. Can’t say enough how much I appreciate all your hard work and experiments to improve our baking experiences. Your website and blog make my day every time I open them. Happy, happy, merry, merry!
These are adorable! They also look delicious.