These Gluten Free Chocolate Sugar Cookies don’t require you to chill the dough, hold their shape beautifully when baking, and have a wonderful chocolate flavor.
If you love my recipe for gluten free Rolled Sugar Cookies, just wait until you try these Chocolate Sugar Cookies.
A rich, chocolate flavour – almost brownie like.
The dough rolls out and bakes up like a dream. Use any cookie cutter you like, these cookies hold their shape beautifully when baking.
And the best thing? The dough for these gluten free Chocolate Sugar Cookies does not require any chilling. So mix up the dough, roll it out, bake, and decorate without delays.
A few notes for making the best GF Chocolate Sugar Cookies:
- You are going to want to use a mixer to mix this dough together. It is a stiff dough, and I’m not sure mixing with a wooden spoon would be easy. Doable, maybe, but not easy.
- Roll out the dough between two sheets of plastic wrap. This ensures that the dough doesn’t stick to the counter or the rolling pin, and you don’t need to add any extra flour to roll the cookies out.
- Use two 1/4-inch dowels, one on either side of your dough, for your rolling pin to sit on. This will help you to roll the dough out to a nice, even 1/4-inch thickness.
- Bake cookies of the same size on the cookie sheet. Small cookies will bake a little bit faster than large cookies. Baking cookies of the same size on the baking sheet means that no cookies are over-baked.
Decorating your Chocolate Sugar Cookies:
Whenever I make my rolled out sugar cookies, gluten free Gingerbread Cookies, or these gluten free Chocolate Sugar Cookies, I always use the Royal Icing recipe from Sweetopia.
It takes a little playing around with to get the right consistency of the icing, but she has so many great decorating tips and tricks, you’ll get it in no time.
You could also use this Crusting Buttercream. It pipes beautiful roses, which would be perfect piped on top a round cookie for Valentine’s Day.
My friend Megan also has a Dairy-Free Frosting recipe for those that can’t tolerate dairy.
When it comes to decorating sugar cookies, I find inspiration on Pinterest. Although I am kind of creative and crafty – I always find it easier to replicate something, or gain inspiration, from pictures others have shared.
Click here to see the tutorial for the cookies that inspired my decorations (theirs are still way cuter though).
Gluten Free Chocolate Sugar Cookies recipe:
Gluten Free Chocolate Sugar Cookies
These Gluten Free Chocolate Sugar Cookies don't require you to chill the dough, hold their shape beautifully when baking, and have a wonderful chocolate flavor.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/4 cup brown rice flour
- 2/3 cup cocoa powder
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 2 teaspoons xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon espresso powder (optional)
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper, and set aside.
- In the bowl of a stand mixer on medium speed, beat the softened butter and sugar until fully incorporated. Reduce the speed to low and add the egg and vanilla. Mix just until blended.
- In a separate mixing bowl, whisk together the rice flour, cocoa powder, potato starch, tapioca starch, xanthan gum, baking powder, espresso powder (if using), and salt.
- With the mixer on low speed, slowly add the dry ingredients, scraping down the bowl as necessary. Mix just until the dough comes together.
- Lay out a sheet of plastic wrap on the counter, and place half the dough on top. Cover with another sheet of plastic wrap. Roll the dough out to 1/4-inch thickness. Placing a wooden dowel on each side of the dough, for the rolling pin to roll on, will ensure that you get an even thickness.
- Remove the plastic wrap, cut out the dough using your favorite cookie cutters. Try to cut the cookies as close together as possible. Remove the "scrap" dough and place the cut cookies on the prepared baking sheets, leaving 2-inches between cookies.
- Bake in preheated oven for 10-12 minutes, depending on the size of the cookies. Large cookies will take longer to bake.
- Repeat with the remaining dough. Gather together all the scrap dough and re-roll to cut into cookies too. Do this until you don't have enough dough left for any cookies.
- Once cookies have baked, let them sit on the baking sheet for 2 minutes before removing them to a wire cooling rack. Let cool completely before decorating them.
- Store in an air-tight container. If you decorate them with icing, be sure to let the icing dry completely before storing, and place waxed paper or parchment paper between cookies to keep the icing from sticking.
Notes
Bake cookies of the same size on the cookie sheet. Small cookies will bake a little bit faster than large cookies. Baking cookies of the same size on the baking sheet means that no cookies are over-baked.
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Louise says
Hi there. I’ve been following you for awhile. Love that your recipes call for varying amounts of starches and flours rather that just using an all-purpose gluten-free mix. That being said, do you have any vegan gluten-free recipes on your site? (I checked your recipe archives but didn’t see an appropriate category) I can’t do milk, butter, or eggs. Thank you.
Amy says
My husband loved it, he literally asked for more after eating a handful. Thank you so much
Judy says
Hi! I see you use brown rice flour. Is there a reason for that in this recipe over white rice flour? I have white rice flour on hand — do you think using that will change the recipe much? Thanks!
Jeanine Friesen says
I use a lot of brown rice flour instead of white rice flour. I feel the nutritional value might be a little higher, I’m not sure now. I’ve done it this way for years. 🙂 I’m sure white rice would work well in these cookies as well.
Stacy says
Can I use Cup 4 Cup and then leave out the xantham gum, etc?