These Sugar Cookie Blossoms have a soft and chewy cookie base, covered in red sugar and topped with a dark chocolate heart. They're so perfect for Galentine's Day, Valentine's Day or even an anniversary! Not a fan of red or hearts? Switch the color of the sugar and the chocolate heart center for whatever chocolate kiss or square you desire! Best yet, these beauties are gluten free, nut free, egg free and easily dairy free (vegan).
In a large bowl, whisk together the gluten free flour, the baking powder and the kosher salt. Set aside.
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and granulated sugar until it is soft and creamy. About 2-3 minutes.
Slowly beat the cornstarch water mixture, milk and vanilla into the creamed butter and sugar. It will look chunky.
Slowly beat in the gluten free flour mixture a little at a time until just combined. Once combined, scrape down the sides of the bowl using a spatula.
Remove the dough from the bowl, shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes to 1 hour. It needs to harden otherwise the cookies will spread all over the place.When the dough is almost done chilling, preheat your oven and line a baking sheet with parchment paper.
Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Take the dough out of the fridge. Use a small cookie scoop to scoop the dough into small dough balls. If you don’t have a cookie scoop, roll dough into 1 inch balls. Roll each dough ball in the red sugar or more granulated sugar to coat completely.
Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 11-13 minutes. Store extra dough balls in the fridge while the rest are baking if they don't all fit. I like to bake 12 at a time.While the cookies are baking, line a small baking sheet with parchment paper.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape.
Immediately after reshaping, press a chocolate heart into the center of each cookie. Then immediately move the cookies to the small baking sheet lined with parchment and freeze the cookies for 15 minutes to prevent the chocolate hearts from melting. After 15 minutes, remove from freezer and let the cookies finish cooling on a cooling rack.
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Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate hearts.All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams) and 2 tablespoons of milk. Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if desired. Be careful. not to burn your mouth.Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.