Gluten-Free Candy Cane Kiss Sugar Cookie Cups

Gluten-Free Candy Cane Kiss Sugar Cookie Cups: White chocolate Candy Cane Kisses nestle inside sugar cookie cups in this easy, gluten-free Christmas cookie recipe.

Hmmm cookies. I have a weak spot for them. If I were given the choice between a piece of cake and a freshly baked cookie, I’d choose the cookie every time.

I love seeing Pinterest pictures of festive Christmas cookies and treats to prepare for holiday parties and cookie exchanges. Many of the recipes I’ve pinned are not gluten-free, so I decided to begin creating gluten-free cookie options to share. Last year I shared one of my favorite holiday cookie recipes: Peppermint Bark No-Bake Cookies.

Today I’m sharing a recipe for another peppermint inspired gluten-free cookie: Gluten-Free Candy Cane Kiss Sugar Cookie Cups. Made with a simple gluten-free sugar cookie base (no chilling of dough or rolling required!), and Candy Cane Hershey Kisses, these cookie cups are full of Christmas flavor!

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Gluten-Free Candy Cane Kiss Sugar Cookie Cups

Gluten-free cookie cups with white chocolate candy cane Kisses, perfect for Christmas cookie trays and holiday parties!

Course Dessert

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 45 cookies

Author Rachael

Ingredients

• 2 1/2 cups gluten-free flour see note
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup butter softened 2 sticks
• 1 cup sugar
• 1 tsp vanilla extract
• 1 egg
• 2 tablespoons milk
• 45 Candy Cane Hershey's Kisses 1 bag

Instructions

• Pre-heat oven to 350 and place Kisses in the freezer (optional).
• Whisk together gluten-free flour, salt and baking soda.
• Use an electric mixture to cream softened butter and sugar in a large bowl until light and fluffy, then beat in vanilla and egg.
• Add flour mixture and beat until smooth.
• Beat in milk.
• Press 1 tbs of dough into each cup of a non-stick or lightly greased mini muffin pan. (If you don't have a mini muffin pan, you can make cookie blossoms by dropping 1 tbs of dough onto a lightly greased baking sheet).
• Bake for 10 minutes.
• While baking, unwrap enough Kisses for each cookie cup.
• Remove cookies from oven and press a Kiss into the center of each one.
• Allow to cool completely (you may place in the freezer or fridge once the pan is cooled to harden the candy) and gently pop each cookie cup out using a knife and enjoy!

Notes

I highly recommend Bob's Red Mill Gluten-Free 1 To 1 Baking Flour, but you can use the gluten-free flour of your choice.

If you don’t own a mini-muffin pan, you can still enjoy this holiday recipe! Follow the same prep instructions, but instead of pressing a tablespoon of cookie dough into a mini-muffin pan cup, form a ball of dough and place it directly on a lightly greased cookie sheet. When the cookies come out of the oven, press the kisses into the middle to make Candy Cane Kiss Blossom instead of cookie cups.

Looking for more seasonal recipes? Visit my seasonal recipes page for more delicious seasonal treats!

What’s your favorite holiday cookie recipe?