Gluten-free cookie cups with white chocolate candy cane Kisses, perfect for Christmas cookie trays and holiday parties!
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
2 1/2cupsgluten-free floursee note
1cupbutter softened2 sticks
45Candy Cane Hershey's Kisses1 bag
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!
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.