Gluten Free Peppermint Blossoms
Description
It’s Christmas Cookie Season!! My absolute favorite (baking) time of the year. As you know by now- I LOVE cookies!!! These are my new favorite Christmas Cookies, a cousin to the classic Peanut Butter Blossoms but with chocolate and peppermint! I can’t help but feel festive when I make/eat these. I hope you like them as much as I do. Enjoy!
- Gluten Free
- Vegetarian
- 10 minutes prep time
- 10 minutes cook time
- 1 hour chill time
Recipe
1/4+1/8 cup (37g) cocoa powder
1 cup (130g) 1:1 gluten free flour blend
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) butter, softened
1 ounce cream cheese, softened
3/4 cup (150g) brown sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup (50g) granulated sugar, for rolling
Hershey’s Peppermint Kisses
1. Combine cocoa powder, gluten free flour, baking soda and salt in a medium bowl, set aside.
2. Cream together butter, cream cheese and brown sugar until light and fluffy.
3. Add in egg and vanilla extract and beat until smooth. Scrape down the sides of the bowl as needed.
4. Slowly add in dry ingredients and beat until fully incorporated.
5. Refrigerate for 1 hour.
6. Preheat oven to 350°F.
7. Scoop and roll dough onto equal sized balls.
8. Roll each ball in granulated sugar and place on cookie sheet lined with parchment or silicone baking mat.
9. Bake at 350° F for 9-10 minutes.
10. Remove from oven and allow to cookies to cool for 5 minutes.
11. Press a single Peppermint Kiss into the middle of each cookie.
12. Cool for 10 minutes on wire baking rack. Enjoy!
1/4+1/8 cup (37g) cocoa powder
1 cup (130g) 1:1 gluten free flour blend
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) butter, softened
1 ounce cream cheese, softened
3/4 cup (150g) brown sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup (50g) granulated sugar, for rolling
Hershey’s Peppermint Kisses
1. Combine cocoa powder, gluten free flour, baking soda and salt in a medium bowl, set aside.
2. Cream together butter, cream cheese and brown sugar until light and fluffy.
3. Add in egg and vanilla extract and beat until smooth. Scrape down the sides of the bowl as needed.
4. Slowly add in dry ingredients and beat until fully incorporated.
5. Refrigerate for 1 hour.
6. Preheat oven to 350°F.
7. Scoop and roll dough onto equal sized balls.
8. Roll each ball in granulated sugar and place on cookie sheet lined with parchment or silicone baking mat.
9. Bake at 350° F for 9-10 minutes.
10. Remove from oven and allow to cookies to cool for 5 minutes.
11. Press a single Peppermint Kiss into the middle of each cookie.
12. Cool for 10 minutes on wire baking rack. Enjoy!