American•indulgent

Gluten-Free Sugar Blossom Cookies

These gluten-free sugar blossom cookies are a delicious and easy treat for the holiday season! This recipe also has a dairy-free option.

Ingredients

Quantities are shown as originally provided.

1/2 cup vegetable shortening
3/4 cups granulated sugar
1/4 cup brown sugar (packed)
1 tablespoon milk (dairy-free use your favorite non-dairy milk. I like cashew, coconut or almond milk.)
2 large eggs (room temperature)
1 tablespoon pure vanilla extract
2 cups gluten-free all-purpose flour (I like Pillsbury Gluten Free)
1/2 teaspoon xanthan gum (leave out if your flour has it already)
3/4 teaspoons baking soda
3/4 teaspoons cream of tartar
1/2 teaspoon salt
gluten-free sprinkles
Hershey Kisses

1
Preheat oven to 350 degrees.
2
Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
3
Combine flour, baking soda, cream of tartar and salt in a separate large bowl. Mix into shortening mixture until well blended.
4
Scoop 1 tablespoon of dough and roll into a ball. (I used a cookie scoop.)
5
Roll cookie dough ball in the sprinkles and place onto a parchment-lined baking sheet.
6
Bake for 12-14 minutes. (Please watch your cookies because every oven is different.)
7
As soon as you bring the cookies out of the oven place the Hersey Kisses in the center of each cookie.
8
Allow to cool completely or the Hersey Kisses will flatten.
9
Store in an airtight container.
10
Enjoy!