Chocolate Sugar Cookies
A little chocolate twist on a classic Christmas cookie because Santa likes chocolate too!
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