These Gluten Free Snickerdoodle Hershey Kisses are a delightful twist on the classic snickerdoodle cookie, featuring a soft, chewy cinnamon-sugar cookie that is perfectly complemented by a rich, creamy chocolate kiss on top. This recipe is designed to be foolproof, using a simple gluten-free flour blend that yields a tender cookie without any grittiness. The combination of tangy cream of tartar, warm cinnamon, and sweet chocolate makes these cookies a crowd-pleasing treat for any occasion.
Ingredients
- 2 1/4 cups (315 g) gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (50 g) granulated sugar for rolling
- 2 teaspoons ground cinnamon for rolling
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be slightly soft but should hold together when pinched.
- In a small shallow bowl, mix the 1/4 cup granulated sugar and cinnamon for rolling.
- Scoop tablespoon-sized portions of dough (about 1.5 tablespoons each) and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set and lightly golden. The centers may look slightly underdone; that’s okay.
- Remove the baking sheets from the oven and immediately press one Hershey’s Kiss into the center of each warm cookie. The heat from the cookie will soften the chocolate slightly, but the Kiss should hold its shape.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. The chocolate will firm up as they cool.
Tips
- Use a quality gluten-free flour blend: For best results, use a blend that already contains xanthan gum, such as King Arthur Measure for Measure or Bob’s Red Mill 1-to-1. If your blend doesn’t include xanthan gum, add 1/2 teaspoon to the dry ingredients to prevent the cookies from crumbling.
- Don’t overbake: Gluten-free cookies can become dry and crumbly if overbaked. Remove them from the oven when the edges are set but the centers still look slightly soft. They will continue to set as they cool.
- Chill the dough if needed: If your dough feels too sticky to roll, refrigerate it for 20-30 minutes. This makes it easier to handle and helps the cookies hold their shape better.
- Press the Kisses gently: Press the chocolate kiss into the cookie just enough to make an indentation, but not so hard that the cookie cracks or the chocolate melts completely. If the Kiss starts to lose its shape, you can place the cookies in the refrigerator for a few minutes to firm it up.
Serving Suggestions
These cookies are perfect for holiday cookie exchanges, birthday parties, or as a sweet treat with a glass of cold milk or a warm cup of coffee. They also make a wonderful homemade gift when arranged in a decorative tin or box. Serve them at room temperature for the best texture, with the chocolate slightly softened and the cookie chewy.
Variations
- Chocolate Kisses: Use dark chocolate, milk chocolate, or caramel-filled Hershey’s Kisses for a different flavor profile.
- Add nuts: Stir in 1/2 cup of chopped pecans or walnuts to the dough for extra crunch.
- Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for a more complex spice flavor.
- Dairy-free option: Substitute the butter with a dairy-free butter alternative and use dairy-free chocolate kisses to make these cookies dairy-free as well.
Storage and Reheating
Store the baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it will absorb excess moisture and keep the cookies chewy. You can also freeze the unbaked dough balls (before rolling in cinnamon sugar) for up to 3 months. When ready to bake, roll the frozen dough balls in the cinnamon-sugar mixture and bake directly from frozen, adding 2-3 minutes to the baking time. Baked cookies can be frozen for up to 2 months; thaw at room temperature before serving. To reheat, place a cookie in the microwave for 10-15 seconds to soften the chocolate and warm the cookie, or in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use regular all-purpose flour instead of gluten-free? Yes, you can substitute the gluten-free flour with the same amount of regular all-purpose flour. The cookies will have a slightly different texture but will still be delicious.
Why do my cookies spread too much? This can happen if the butter is too soft or the dough is too warm. Make sure your butter is softened but not melted, and if your kitchen is warm, chill the dough balls for 15-20 minutes before baking.
Can I make the dough ahead of time? Absolutely! You can prepare the dough and keep it in the refrigerator for up to 3 days. Let it sit at room temperature for 10-15 minutes before rolling and baking.
What if I don’t have cream of tartar? Cream of tartar gives snickerdoodles their signature tangy flavor and chewy texture. If you don’t have it, you can substitute with 1 teaspoon of lemon juice or white vinegar, but the flavor will be slightly different.
How do I prevent the chocolate kisses from melting completely? Press the kisses into the cookies as soon as they come out of the oven, but don’t push too hard. If your kitchen is very hot, you can refrigerate the cookies for a few minutes to set the chocolate.
Can I use other chocolate candies? Yes, you can use any chocolate candy that is similar in size, such as Rolos or chocolate stars. Just make sure to press them into the cookies while they are still warm.
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