Gluten-Free Chocolate Cut-Out Cookies
These gluten-free chocolate cut out cookies are rich, chocolatey, and bake perfectly flat for easy decorating. A delicious twist on classic sugar cookies.
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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
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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.
Nutrition
Calories: 184kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 56mg | Potassium: 66mg | Fiber: 2g | Sugar: 15g | Vitamin A: 256IU | Calcium: 25mg | Iron: 1mg
