Blossom cookies are so much fun for the Christmas holidays with the addition of a chocolate kiss candy in the middle. Recipe courtesy of Anne-Marie Nichols from This Mama Cooks!
Servings
46 servings
Prep time
20 minutes
Cook time
8 minutes
Passive time
n/a
Ingredients
1/2 cup
Vegan Buttery Spread
softened, dairy free or butter
1 package
White Chocolate Peppermint Kiss Candies
approximately 48 candies per package
Instructions
Heat oven to 350 degrees F.
Mix buttery spread, brown sugar, egg, vanilla, and coconut milk in a large bowl until well blended.
In another bowl, stir together Gluten Free 1-to-1 Baking Flour, baking soda, and salt.
Add flour mixture to butter mixture a little at a time. Mix until well blended.
Poor sparkling sugar on to a medium sized plate. Using a small ice cream scoop, measure out dough into enough for a 1-inch ball. Roll ball in sparkling sugar and place cookie on a baking mat on a cookie sheet.
Bake cookies for 8 minutes or until edges have browned slightly and the cookies have set.
While cookies are baking, unwrap candies.
Remove cookie sheet from oven. Cool cookies for 2 minutes. Gently press a chocolate kiss into the center of each cookie. Using a spatula, carefully move cookies to cool on a wire rack.