1tablespoonmilk(dairy-free use your favorite non-dairy milk. I like cashew, coconut or almond milk.)
2large eggs(room temperature)
1tablespoonpure vanilla extract
2cupsgluten-free all-purpose flour(I like Pillsbury Gluten Free)
½teaspoonxanthan gum(leave out if your flour has it already)
¾teaspoonsbaking soda
¾teaspoonscream of tartar
½teaspoonsalt
gluten-free sprinkles
Hersey Kisses(I used candy cane-which is very minty, so if you are not a candy cane fan please use your favorite gluten-free flavor. For dairy-free use your favorite dairy-free chocolate)
Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
Combine flour, baking soda, cream of tartar and salt in a separate large bowl. Mix into shortening mixture until well blended.
Scoop 1 tablespoon of dough and roll into a ball. (I used a cookie scoop.)
Roll cookie dough ball in the sprinkles and place onto a parchment-lined baking sheet.
Bake for 12-14 minutes. (Please watch your cookies because every oven is different.)
As soon as you bring the cookies out of the oven place the Hersey Kisses in the center of each cookie.
Allow to cool completely or the Hersey Kisses will flatten.
Store in an airtight container.
Enjoy!
Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.