After running a gluten-free cookie subscription box for four years, I’ve made a lot of cut-out cookies. This chocolate version was always a subscriber favorite because of the rich, almost brownie-like flavor and how good they look decorated.
The dough is easy to work with and the cookies bake perfectly flat, which makes them ideal for decorating with royal icing. I’ve tested this recipe with both Bob’s Red Mill 1-to-1 and King Arthur Measure-for-Measure flour blends, so you can use whichever you have on hand.
Whether you’re making them for the holidays or just because, these are the gluten-free chocolate cut out sugar cookies I reach for every time.
Why You’ll Love this Recipe
Searching for more gluten-free Christmas cookie recipes? Gluten-Free Christmas Cookies / Gluten-Free Snowball Cookies / Gluten-Free Peppermint Hot Chocolate Cookies / Gluten-Free Gingerbread Cookies
Ingredients
TIP
Use Dutch-process cocoa powder for the best results. It has a darker color and richer, less bitter flavor than natural cocoa. This is what gives the cookies that deep chocolate look and makes white icing really stand out.
Ingredient Notes
- Gluten-free flour blend — I’ve tested this recipe with Bob’s Red Mill 1-to-1 and King Arthur Measure-for-Measure. Both already contain xanthan gum. I can’t guarantee results with other blends.
- Dutch-process cocoa powder — This gives the cookies a darker color and richer flavor than natural cocoa. Don’t use sweetened cocoa or hot chocolate mix.
- Unsalted butter — Needs to be at room temperature so it creams properly with the sugar.
- Eggs — Use large eggs (50g each), at room temperature. Cold eggs can cause the butter to seize up when mixed together.
Recipe FAQs
Usually the butter was too soft or the dough wasn’t chilled long enough. Make sure your butter is at room temperature but not greasy, and chill the dough for the full time before rolling. For extra defined shapes, freeze the cut-outs for 10 minutes before baking.
Expert Tips
Storage instructions
Dough
- Refrigerator: Keeps up to 3 days wrapped tightly in plastic.
- Freezer: Freeze for up to 3 months in a freezer-safe bag. Thaw overnight in the fridge before rolling out.
Baked Cookies
- Room temperature: Store in an airtight container for up to a week, decorated or plain.
- Freezer: Freeze for up to 3 months. Let them come to room temperature before serving. If you’re decorating, frost after thawing — colored icing can run on defrosted cookies.
Serving suggestions
These are perfect with a cup of peppermint hot chocolate for a cozy holiday treat. I also like to include them alongside my gluten-free cut out sugar cookies on cookie platters — my mom’s a chocolate lover, so having both options keeps everyone happy.
More gluten-free cookies to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Chocolate Cut-Out Cookies
Ingredients
- 385 g (2 3/4 cups) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 65 g (3/4 cup) unsweetened Dutch-process cocoa powder - sifted
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 227 g (1 cup) unsalted butter - softened to room temperature
- 350 g (1 3/4) cups granulated sugar
- 2 large eggs - 50g each, at room temperature
- 2 teaspoons vanilla extract
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a medium bowl, whisk together 385g (2 3/4 cups) gluten-free flour blend, 65g (3/4 cup) cocoa powder, 1/2 teaspoon salt, and 1 teaspoon baking powder. Set aside.
- In the bowl of a stand mixer, cream together 227g (1 cup) butter and 350g (1 3/4 cups) sugar for 2-3 minutes until light and fluffy.
- Add 2 large eggs and 2 teaspoons vanilla extract and beat until combined.
- Gradually add the flour mixture and beat until incorporated.
- Scoop the dough onto plastic wrap and shape into a flat disk. Wrap tightly and refrigerate for at least 1 hour, or until firm.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Roll out the dough on a surface dusted with powdered sugar to 1/4 inch thickness. Cut with desired cookie cutters.
- Place cookies on prepared baking sheets, leaving 1-2 inches between each cookie. For extra crisp edges, freeze cut-outs for 10 minutes before baking.
- Bake for 10 minutes or until edges are firm and the centers no longer look shiny.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating with royal icing.
Notes
- Flour: I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) and King Arthur Gluten Free Measure-for-Measure Flour. Both already contain xanthan gum. I can’t guarantee results with other blends.
- Cocoa powder: Use Dutch-process for the best flavor and darkest color. Natural cocoa will work but the cookies will be lighter and slightly more bitter.
I just made some christmas cut outs with my kids. they are so much fun to make and yours are very beautiful.
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
your cookies are beautiful! so fun and festive.
Oh my goodness! Amazing article dude! Thank you, However I am going through troubles with
your RSS. I don’t understand the reason why I am unable to
subscribe to it. Is there anybody else getting identical RSS problems?
Anyone who knows the answer will you kindly respond? Thanks!!