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These Chocolate Cutout Sugar Cookies are a little chocolate twist on a classic Christmas cookie because Santa likes chocolate too!
Christmas cookies come in all shapes, sizes, and flavors, and it should not be surprising that everyone will have their die-hard favorite cookie for this time of year.
I usually am all over the gingerbread cookies this time of year, but our girls are all about the sugar cookies. I mean, who doesn’t love decorating all the fun shapes to make a plate filled with all the holidays' sights and colors.
Sometimes it is more fun to think outside of the traditional cookie jar and make something extra fun, and that’s where these cookies come into play! They have all the fun of traditional sugar cookies with a little chocolate twist!
These Chocolate Sugar Cookies don’t spread, which makes them perfect for using all your favorite cutters.
Tips and Tricks
- Use room temperature butter.
- Chill the dough in the fridge for about 30 minutes before rolling out.
- I like to freeze the shapes for about 10 minutes before baking - this helps them keep their shapes during baking.
- Be careful measuring your flours. Always fluff the cassava flour before measuring. Trust me; this makes a difference as it tends to settle, leading to you using more than you want to. Stir the flour with a fork to fluff it up, and use a spoon to help transfer it into the measuring cup.
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You can cut these out and decorate them however you like. I like to use a simple royal icing on them to make the cookies look pretty and taste good. The thing to make sure you are being careful with being grain-free is your powdered sugar. A lot of powdered sugars are made with corn starch, which is why I love the Wholesome Brand Powdered Sugar. It doesn't contain any corn ingredients, so I know my cookies look and taste great while staying grain-free.
Easy Royal Icing
- 1 Egg White
- 1 ½ teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- 3-4 C Powdered Sugar
- Cold Water 1-4 TBS
Combine all the ingredients into a bowl and whisk until smooth. Add the powdered sugar and water as needed to get the desired consistency.
More Christmas Treats
Grain Free Cutout Sugar Cookies
Easy 5 Ingredient Meringue Cookie Pops
Chocolate Sugar Cookies
Ingredients
- 1 C Butter
- 1 C Sugar
- 1 Large Egg
- 1 ½ teaspoon Vanilla
- 2 ½ C Cassava Flour 300 g
- ½ C Arrowroot Starch
- ⅓ C Cocoa Powder
- ¾ teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Batch Royal Icing optional
Instructions
- Cream the butter and sugar until it is light and fluffy.
- Add the egg and vanilla and mix till combined.
- Combine the remaining dry ingredients and whisk lightly to fluff up the flours as cassava flour likes to settle.
- Slowly incorporate the dry ingredients into the wet and mix just until combined.
- Shape the dough into a disk, wrap in parchment paper and allow it to chill about 30 minutes.
- When you are ready to bake the cookies, preheat the oven to 350 degrees, place parchment paper on a baking sheet and set aside.
- Roll the dough out to between ⅛ to ¼ inch thick, depending on if you like your cookies crunchier or softer. I like to place it between two pieces of parchment paper to help keep it from sticking.
- Use your favorite cutters to shape the dough as you like and then place them on the prepared baking sheets about 1-2 inches apart. They don't spread, but they do puff a little as they bake.
- Bake the cookies for 8-10 minutes. Allow the cookies to cool on the tray for about 2-3 minutes before transferring them to a cooling rack to cool completely.
- Decorate them with royal icing or preferred icing of choice. Store in an airtight container for about a week.
Notes
- Use room temperature butter.
- Chill the dough in the fridge for about 30 minutes before rolling out.
- I like to freeze the shapes for about 10 minutes before baking – this helps them keep their shapes during baking.
- Be careful measuring your flours. Always fluff the cassava flour before measuring. Trust me; this makes a difference as it tends to settle, which can lead to you using more than you want to. Stir the flour with a fork to fluff it up and use a spoon to help transfer it into the measuring cup.
- 1 Egg White
- 1 ½ teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- 3-4 C Powdered Sugar
- Cold Water 1-4 TBS
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Originally posted 12/9/2019
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