In a stand mixer - or with a hand mixer - combine the butter, white sugar, and brown sugar. Cream until this mixture is well combined.
Add the eggs to the wet batter one at a time, and mix after each addition.
Add the sorghum and all-purpose flour, tapioca flour, xanthan gum, baking soda, cocoa powder, and vanilla extract. Mix until well combined. The dough will be a little wet but plenty firm for handling.
Preheat your oven to 375 degrees Fahrenheit.
Using a small ice cream scoop, form little balls. After scooping on to the baking tray, press in one holiday candy into the center of the ball and make sure it is indented into the cookie dough.
Bake for 7 to 9 minutes.
Let the cookies cool for a few minutes before moving to a cooling rack.
Serve and enjoy!