Gluten Free Hershey Chocolate Kiss Cookies To Sweeten Up Christmas

Christmas baking in our home always begins with a flurry of flour, sprinkles, and giggles. But as a mom of two with different tastes and a need for gluten-free treats, finding a cookie everyone loves has been like searching for the perfect ornament in a box of mismatched decorations. After countless holiday baking experiments, I finally landed on something that both the kids, my husband, and Santa approves of - gluten-free Hershey Kiss cookies.

There is nothing I relish more than the scent of freshly baked cookies filling the air, and tiny hands eagerly reaching for warm, peppermint-topped cookies fresh from the oven. These aren’t just any cookies — they’re soft, white chocolate chip cookies crowned with peppermint Hershey’s Kisses, a festive twist that makes our holiday dessert table shine.

The magic comes from using a reliable gluten-free flour blend with xanthan gum, ensuring each cookie is soft yet sturdy enough to hold its peppermint topper. Pressing a crumbled Kiss into the center adds a touch of whimsy and extra flavor, creating a cookie that’s both fun to make and irresistible to eat.

Now, our holiday baking sessions feel complete. These cookies have become more than just treats to share; they are forming part of bringing smiles and sweet memories. And the best part? They freeze well, so I can bake ahead and enjoy more moments with my family around the dinner table.

Add Eggs and Vanilla

Once the butter and sugars are well combined, incorporate one whole egg, one egg yolk, and half a teaspoon of vanilla extract into the mixture. Mix until everything is fully incorporated and smooth.

Prepare the Dry Ingredients

In a separate mixing bowl, combine two cups of gluten-free baking flour, half a teaspoon of xanthan gum (omit if your blend has it), half a teaspoon of baking soda, one teaspoon of baking powder, and half a teaspoon of salt. Stir these dry ingredients together until they are evenly mixed.

Chill the Dough

Cover the bowl with plastic wrap or a lid and refrigerate the cookie dough for at least one hour. For the best flavor and texture, you can chill it overnight.

Preheat the Oven

When you're ready to bake, preheat your oven to 320°F (160°C). Line one of your baking sheets with parchment paper or a reusable silicone mat.

Shape the Cookies

Using a medium cookie scoop, portion out the chilled dough and roll it into balls. Place the cookie balls on the prepared cookie sheet, leaving about two inches of space between each one. If you have extra dough, refrigerate it while the first batch bakes.

Bake the Cookies

Transfer the baking sheet to the preheated oven and bake for 13-16 minutes. If you prefer fudgy cookies, aim for 13 minutes; for crispier cookies, leave them in for the full 16 minutes.

Flatten and Decorate

Halfway through the baking time, gently tap the baking sheet on the counter 5-7 times to help flatten the cookies. If desired, use a larger cookie cutter to shape the edges of the cookies into a more uniform circle. Before finishing the bake, press the remaining chopped white chocolate pieces into the center of each cookie.

Cool the Cookies

After baking, remove the Gluten Free Hershey Kiss Cookies from the oven and tap the baking sheet again. Carefully transfer the cookies to a wire rack to cool completely. They will taste delicious fresh out of the oven but are even better once cooled.

I recommend storing these cookies in an airtight container at room temperature. They'll stay fresh for up to 3 days this way.

For longer storage, I suggest moving them to the refrigerator. In the fridge, these cookies will keep well for about 2 weeks.

If you want to store them even longer, freezing is a great option. Once the cookies have cooled completely, I place them in a freezer-safe bag. They'll stay good in the freezer for up to 3 months. You can also use a container with a tight seal. This prevents air and moisture from getting in, which could cause freezer burn.

To thaw frozen cookies, I simply take them out and let them sit at room temperature. They'll be ready to eat in about an hour. I've found these storage methods work well to make gluten-free baked cookies and raw cookie dough. If freezing dough, I shape it into balls first for easy baking later.

When hosting friends or my kids' friends during the holiday season, I often include Pumpkin Spice Bars with Cranberries and Glaze on a dessert platter. They add a festive touch and pair nicely with other gluten-free options like Gluten-Free Sticky Date Pudding and No-Bake Chocolate Pistachio Cake.

For a fun variation, I sometimes serve Chocolate-Covered Marshmallow Treats for Winter Celebrations. Their festive look makes them perfect for holiday dessert spreads, adding whimsy that kids and adults alike enjoy.

White Chocolate Bark with Cranberry and Pistachio is a great addition to any dessert table. Its vibrant colors and flavors make it a standout choice for celebrations, pairing well with drinks while adding an elegant touch. I also love to make these Cream Cheese Cherry Pinwheel Cookies and pair it all together for a fantastic holidaty cookie platter!

Christmas Rosemary Shortbread Cookies with Cranberry Coulis are another excellent option for holiday spreads. Their unique flavor profile complements coffee and tea beautifully, making them perfect for an after dinner snack during the holidays.

For drinks, a Pumpkin Pie Martini Mocktail is a seasonal treat that pairs well with cookies and spiced desserts. It’s a festive choice that guests of all ages can enjoy.  A Pumpkin Spice Latte with Syrup is another favorite that complements baked goods. For a more refreshing option, the Christmas Gin Mocktail provides a citrusy twist that balances the sweetness of desserts, adding a bright and festive touch to the holiday table.

Other great cookie options include Christmas Date Cookies, White Chocolate Chip Cookies, Lemon Rosemary Shortbread, and Pistachio Cranberry Cookies. Their diverse flavors make them versatile additions to any holiday dessert spread.