Chocolate Sugar Cookie – with a Gluten Free version

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Here is my recipe for chocolate roll out sugar cookies.  It’s almost the same recipe as my sugar cookie recipe with a few minor adjustments.  These roll out perfectly and bake in the oven with very little spreading.

Original Recipe Ingredients: (all purpose flour)

  • 2 cups (400 gr) granulated white sugar
  • 2 cups (454 gr) unsalted butter (at room temperature)
  • 3 eggs
  • 4 cups (500 gr) all purpose flour (extra for rolling if your not using parchment paper)
  • 1 cup (125 gr) cocoa powder sifted
  • 1 tsp salt
  • 2 tsp Vanilla
  • *Optional – This recipe originally called for 2 tsp baking powder.  I omit to keep the cookies from spreading or the tops from rounding.

Gluten Free Ingredients: (Gluten Free Flour*)

  • 2 cups (400 gr) granulated white sugar
  • 2 cups (454 gr) unsalted butter (at room temperature)
  • 3 eggs
  • 840 grams gluten free flour* see below – approximately 5 1/2 cups (extra for rolling if your not using parchment paper)
  • 130 grams gluten free cocoa – approximately 1 cup
  •  1 tsp salt
  • 2 tsp Vanilla
  • *Optional – This recipe originally called for 2 tsp baking powder.  I omit to keep the cookies from spreading or the tops from rounding.
  1. Preheat your oven to 350°F
  2. My oven has convection so I drop my temp to 340°F if using.
  3. Using the paddle attachment cream the butter and sugar together in the bowl of an electric mixer on low to medium speed.
  4. Sift all dry ingredients together in a separate bowl
  5. Scrape down sides and add the eggs mixing again to incorporate.
  6. Add the vanilla, stir in ( I use my own homemade vanilla click this link to see how I do this)
  7. Add all the dry ingredients to the butter mixture mix on low for about 45 sec to 1 minute just until it sticks together.
  8. Overmixing is not your friend. If your making the gluten free recipe overmixing shouldn’t matter, but there is no need.
  9. Divide the dough in half and place in between two sheets of parchment. Roll the dough with a rolling-pin to the desired thickness leave the parchment attached
  10. Refrigerate to chill the dough for at least 1 hour.
  11. Roll the dough further if you need to, remove the top sheet of parchment and replace it.  Flip it over and remove the parchment from the other side. ( this make the cookies easier to remove from the parchment once cut).  Now cut out cookie shapes with cutters. Place on parchment paper-lined baking sheet.
  12. Re-roll scrap dough and repeat
  13. I chill the cookies again before baking on the cookie sheets for 10-15 minutes, as this helps keep the cookies from spreading and they will be more uniform
  14. Bake cookies for 10 min or until the edges just start to become turn a slight golden color. (Baking time can vary depending on your oven)
  15. Remove the cookies from the oven.  Leave on cookie sheet to continue cooking for 5 minutes
  16. Remove from sheets and let cookies cool on a rack until room temperature.
  17. Now the fun part. Decorating!  To decorate with Royal Icing, or like I did with these valentines cookies spread with an old fashioned buttercream like my mom always made.

*Gluten Free Flour Recipe

  • 150 grams brown rice flour
  •  50 grams sorghum flour
  • 350 grams white rice flour
  • 200 grams potato starch
  • 150 grams tapioca powder
  • 100 grams potato flour
  • 2 tsp psyllium husk

Mix all flours together and store in a dry covered container.

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Cream butter and sugar together for about 2 minutesDSC_6984 DSC_6990

Scrape down the sides and add the eggs and vanilla.  Mix until combinedDSC_6993

Sift all the dry ingredients together with a whisk

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Pour all the dry ingredients into the mixer and mix until combined.

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Once the dough is mixed, place on a sheet of parchment.  Pat down a bit.  Cover with a second sheet of parchment and roll out for cutting

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Place in refrigerator and chill for one hour.  Cut out with cookie cutter shapes and place on parchment covered baking sheet.

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Bake for 10 minutes in a 350° oven (340° on convection)

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Let cool on baking sheets for 5 minutes then place on cooling racks.


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2 thoughts on “Chocolate Sugar Cookie – with a Gluten Free version

  1. mary stiles says:

    Hi Mina, Thanks for the gluten free version and also your g/f flour mix. I have a couple of “mixes” that I use but will try this one. I am still looking for the perfect g/f/ bread recipe. It is a challenge.
    I really enjoy your blog and have tried several things
    Mary

    Like

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