Which gluten free flour should I use?

My go-to brand is Bob's Red Mill 1:1 Gluten Free Baking Flour . I think it works well in almost every instance, and is readily available in most stores. Not all gluten free flours are created equal, so I can't guarantee your results will be the same with another GF flour blend. Please comment if you try and different brand and let me know how it goes!

The candy cane pieces melted. What did I do wrong?

More than likely, you crushed the candy canes too much. Too small, and the candy canes simply melt an then reconstitute as a hardened sugar. I found I had to leave fairly large pieces to prevent them from immediately melting. Any pieces of candy cane touching the baking sheet when baking will also have a tendency to melt, since the baking sheet is hot. If you'd like to avoid any threat of melting, you can sprinkle the crushed candy canes overtop the cookies as soon as they come out of the oven.

The cookies spread too much. What can I do?

If the candy cane pieces are too small or crushed into dust, they'll melt and basically become liquefied sugar, which causes the cookies to spread more than they otherwise would. They'll still be tasty! Just not great to look at. Otherwise, you may need to add a bit more gluten free flour. Start with a tablespoon and add more tablespoons as necessary.

Gluten Free White Chocolate Peppermint Cookies

Description

Studded with crushed candy canes and white chocolate chips, these buttery cookies pack a lot of holiday flavor in a single bite.

If you'd prefer, you can use peppermint baking chips instead of crushed candy canes. Just be mindful of whether the brand you use is gluten free and the other additives it may have!

Ingredients

Units Scale

3 cups Gluten Free 1:1 Flour (I used Bob’s Red Mill GF 1:1 Baking Flour)
1 teaspoon baking soda
1 teaspoon kosher salt
16 tablespoons butter, room temperature
1 1/2 cups cane sugar
2 large eggs, room temperature
1 1/4 cups white chocolate chips
3/4 cup roughly crushed (not ground) candy canes OR 3/4 cup peppermint baking chips

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Instructions

Preheat the oven to 350 degrees.
In a large mixing bowl, combine the gluten free flour, baking soda, and kosher salt. Stir until uniform.
Add the butter and sugar to the bowl of a stand mixer. Beat at medium speed to cream the butter and sugar together for 2-3 minutes, until the mixture is fully incorporated and light in color. Turn the beater to low and gradually add the flour mixture, stopping the beater to scrape down the sides as necessary. Be careful not to pour the flour onto the beater while it’s on! Finally, add the eggs, beating just until incorporated. Turn off the beater.
Fold in the crushed candy canes and white chocolate chips with a large spatula. Set the dough aside for 30 minutes before baking — I find this step crucial for most gluten free recipes to allow the liquid in the recipe to permeate the dense cassava flour.
Line a baking sheet with parchment paper. Using your hands, form 1 inch balls of dough and place them about 3 inches apart on the baking sheet. Bake at 350 degrees for 10-12 minutes. Let the cookies cool for a couple minutes on the baking sheet before removing to a wire rack to cool. Repeat as necessary in batches to use all of the dough.