Gluten Free Chocolate Cut Out Cookies (Sugar Cookies)

These Gluten Free Chocolate Cut Out Cookies are essentially just a sugar cookie that’s been given a heavy kick of chocolate. The dough rolls out beautifully and they hold their shape when baked. Making it perfect for decorating with royal icing or adding a ganache or buttercream filling for elegant sandwich cookies.

baked gluten free chocolate cut out cookies stacked, close up view

Having a versatile chocolate cookie recipe that can be rolled out, cut into shapes and decorated is a must for any pastry chef or aspiring home baker. Luckily this recipe for my Gluten Free Chocolate Cut Out Cookies couldn’t be easier to make!

This recipe as well as my recipes Gluten Free French Sablé Cookies and Ultimate Gluten Free Chocolate Chip Cookies are all included in Module Five: Gluten Free Cookies of the Kira Bakes Gluten Free Pastry School

baked gluten free chocolate cut out cookies with chocolate ganache filling on baking sheet

What Makes These The Best Gluten Free Chocolate Cut Out Cookies

  • These gluten free cookies are PACKED with chocolatey flavour! Each bite is filled with rich cocoa notes and just a hint of sweetness.
  • This chocolate cookie dough is so easy to work with and the cookies bake up crisp with just the right amount of tenderness.
  • They make the PERFECT holiday cookie! These cookies hold their shape really well when baked, making them perfect for decorating with royal icing around Christmas time.
  • If you want to try something a little different, swap out the Dutch process cocoa powder for black cocoa powder and you’ll have a cookie that is very close to a homemade Oreo cookie.
baked gluten free chocolate cut out cookies stacked

Tips For Making Gluten Free Chocolate Cut Out Cookies

  • Don’t overmix the butter and sugar: the goal for these cookies is to keep their shape when baked. to achieve this the most important thing to remember is not to incorporate too much air during the mixing process. that means when you are ‘creaming’ the butter and sugar, mix only until just combined and glossy.
  • Let the dough rest and chill: this dough will be soft when you first make it and it needs to solidify before rolling and cutting. Leave the dough in the fridge for 1 to 2 hours and then it will roll out nicely. If the dough starts to get sticky and warm while you are rolling it out. just slide it onto a cutting board and place it back in the fridge until it feels firm again.
  • Add flavour: these cookies are great on their own but also work really well with orange zest, 1/4 tsp almond extract or 1/2 tsp instant espresso powder.
  • Bake chilled dough: once the cookies have been cut into the desired shapes, return them to the fridge or freezer until they are firm to the touch before baking. This step will help maintain the shape of the cookies.
baked gluten free chocolate cut out cookies with chocolate ganache filling, close up view

Chocolate Cut Out Cookies QUICK FACTS:

Origin: The origin of the sugar cookie dates back to the mid-1700’s in Nazareth, Pennsylvania. Over the centuries many different variations of the sugar cookie has emerged. The original Nazareth Cookie (sugar cookie) was round with a buttery, crumbly texture. Over the centuries, the sugar cookie has evolved and includes different types of sugar cookies, such as cookies that are round and puffy with a soft texture or crisp cut-out cookies that are beautifully decorated with royal icing or colourful frosting.

Difficulty Level: Easy

Type of Cookie: Cut Out Cookie

Ingredients: Gluten free flour blend, xanthan gum, butter, icing sugar, eggs, milk, cocoa powder, baking powder and salt

baked gluten free chocolate cut out cookies stacked, overhead view

How to make Gluten Free Chocolate Cut Out Cookies…Like a Pro!

Lets get baking! (Step-by-Step Instructions)

baked gluten free chocolate cut out cookies with chocolate ganache filling, close up on baking sheet

Mis en Place

Going back to the Kira Bakes Gluten Free Pastry Principals, this is always our first step when baking as it not only helps ensure accuracy during the mixing process, but it also makes the whole baking process a lot more relaxing and enjoyable. It’s a win/win!

If I’ve said it 100 times, I’ll say it again. Measuring ingredients by weight not volume is the magic sauce to gluten free baking! I always do my best to provide the cup (volume) measurements where possible. If you are going to measure by volume, click this link for tips on the correct way to measure by volume.

Scale the following ingredients

Gluten Free Chocolate Cut Out Cookies

*This recipes makes approx 40 cookies

225g or 1 cups Unsalted butter (soft)

120g or 1 cup Icing sugar

1 Egg  + 1 Yolk

30ml Whole milk

260g or 2 cups Gluten free flour blend (recipe tested using Cup4Cup or Bob’s 1 to 1)

75g or 3/4 cup Dutch process cocoa powder

1 tsp Xanthan gum

1 1/2 tsp or 6g Baking Powder

1/2 tsp Kosher salt

Method

Step 1

In a medium bowl, whisk together gluten-free flour, Dutch cocoa powder (sifted), xanthan gum, baking powder and salt. Set aside. 

Using an electric mixer fitted with a paddle attachment, or by hand with a wooden spoon, cream the room temperature butter and icing sugar just until combined.

Step 2

In a bowl or measuring jug, whisk the eggs and milk together. In three additions, gradually stream in the egg mixture until fully combined. Remember to scrape the sides and bottom on the bowl. 

Butter, eggs, milk and icing sugar in clear bowl for gluten free chocolate cut out cookies

Step 3

Add in the dry ingredients all at once and mix until you can no longer see any streaks of flour. The dough will be fairly soft at this point.

Cover the dough with plastic wrap and chill in the fridge for 1 hour or until firm.

gluten free chocolate cut out cookie dough wrapped in plastic wrap

Step 4

Remove the dough from the fridge and place on a sheet of parchment paper. Using a rolling pin, roll the dough to a 1/8 inch or 0.3cm thickness. Using cookie cutter, cut the dough into 2 1/2 inch rounds.

gluten free chocolate cut out cookie dough rolled out on work surface with rolling pin

Place the cut cookie dough rounds back in the fridge or freezer until the dough is firm to the touch.

gluten free chocolate cut out cookie dough rolled out and cut into rounds

Step 5

Preheat the oven to 175°C/350°F degrees.

Place the cookies about 1-2 inches apart on a sheet pan lined with parchment paper or a silpat. Bake for approx 5-7 minutes.

Allow the cookies to cool for approx 5 minutes on the sheet pan before transferring to a cooling rack.

Storing Gluten Free Chocolate Cut Out Cookies

Store baked Gluten Free Chocolate Cut Out Cookies in an airtight container for 3 days. Refrigerated dough will keep for 2-4 days. 

You can also freeze the cookie dough once it has been cut into rounds. Follow Step 4 but instead of baking the cookies, place them in a Ziplock freezer bag for up to three months. Bake form frozen for best results

Print
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baked gluten free chocolate cut out cookies stacked, close up side view

Gluten Free Chocolate Cut Out Cookies (Sugar Cookies)


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  • Author: Kira McMullan
  • Total Time: 2 hours 30 minutes
  • Yield: 40 cookies 1x
  • Diet: Gluten Free

Description

The only Gluten Free Chocolate Cookie recipe you will ever need! These chocolatey cut out cookies won’t spread, making them perfect for decorating!


Ingredients

Scale

225g or 1 cups Unsalted butter (soft)

120g or 1 cup Icing sugar

1 Egg + 1 Yolk

30ml Whole milk

260g or 2 cups Gluten free flour blend (recipe tested using Cup4Cup or Bob’s 1 to 1)

75g or 3/4 cup Dutch process cocoa powder

1 tsp Xanthan gum

1 1/2 tsp or 6g Baking Powder

1/2 tsp Kosher salt


Instructions

Step 1

In a medium bowl, whisk together gluten-free flour, Dutch cocoa powder (sifted), xanthan gum, baking powder and salt. Set aside. 

Using an electric mixer fitted with a paddle attachment, or by hand with a wooden spoon, cream the room temperature butter and icing sugar just until combined.

Step 2

In a bowl or measuring jug, whisk the eggs and milk together. In three additions, gradually stream in the egg mixture until fully combined. Remember to scrape the sides and bottom on the bowl. 

Step 3

Add in the dry ingredients all at once and mix until you can no longer see any streaks of flour. The dough will be fairly soft at this point. 

Cover the dough with plastic wrap and chill in the fridge for 1 hour or until firm.

Step 4

Remove the dough from the fridge and place on a sheet of parchment paper. Using a rolling pin, roll the dough to a 1/8 inch or 0.3cm thickness. Using cookie cutter, cut the dough into 2 1/2 inch rounds.

Place the cut cookie dough rounds back in the fridge or freezer until the dough is firm to the touch.

Step 5

Preheat the oven to 175°C/350°F degrees.

Place the cookies about 1-2 inches apart on a sheet pan lined with parchment paper or a silpat. Bake for approx 5-7 minutes.

Allow the cookies to cool for approx 5 minutes on the sheet pan before transferring to a cooling rack.

STORING GLUTEN FREE CHOCOLATE CUT OUT COOKIES

Store baked Gluten Free Chocolate Cut Out Cookies in an airtight container for 3 days. Refrigerated dough will keep for 2-4 days. 

You can also freeze the cookie dough once it has been cut into rounds. Follow Step 4 but instead of baking the cookies, place them in a Ziplock freezer bag for up to three months. Bake form frozen for best results

  • Prep Time: 25 minutes
  • Chill Time: 2 hours
  • Cook Time: 5 minutes

Recipe questions? I’d love to help!

Connect with me @kirabakesglutenfree or info@kirabakesglutenfree.com

Gluten Free Pastry Chef Kira McMullan, eating slice of cake

Ready to try another Gluten Free Recipe? Why not bake my Ultimate Gluten Free Chocolate Chip Cookies or Gluten Free Brownies.  

The next lesson is Module Three: Cream and Custard. Modules launch the last Monday of each month. Make sure to sign up to my newsletter for reminders and other gluten free recipes and tips.



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