Gluten-Free Chocolate Cut-Out Sugar Cookies

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

• Holds its shape in the oven. No spreading or puffy middles. Your Christmas trees will actually look like Christmas trees.
• The dark color makes decorations pop. White royal icing looks especially good against the chocolate background.
• Make-ahead friendly. The dough can be refrigerated for up to 3 days or frozen for months.

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

• Use royal icing for decorating. It dries hard and won’t smudge, which makes these easy to stack or package as gifts. Here’s my royal icing recipe .
• Roll out with powdered sugar, not flour. It prevents sticking without toughening the dough, and adds a little sweetness.
• Sift your cocoa powder. It clumps easily and you don’t want chalky bits in your dough.

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

• 

  Gluten-Free Nutella Stuffed Peanut Butter Cookies

• 

  Gluten-Free Cactus Sugar Cookies

• 

  4th of July Sugar Cookies

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.