Low FODMAP Candy Cane Cookies

Total time1 hr 25 min

Prep time35 min

Cook time20 min

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Ingredients

24 servings

For the dough

1 cup (2 sticks) unsalted butter, softened
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 cup powdered sugar, sifted
1 large egg
1 ½ tsp peppermint extract
½ tsp vanilla extract
2 ½ cups all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 2/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
½ tsp salt
½ tsp red gel food coloring

For finishing

3 tbsp crushed candy canes
2 tbsp granulated sugar

Instructions

1
Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
2
Add the egg, peppermint extract, and vanilla extract and beat on medium speed until fully incorporated, about 1 minute, scraping down the sides of the bowl as needed.

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