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chocolate sugar cookies on a cookie sheet over parchment paper with white frosting on them decorated for christmas

Chocolate Sugar Cookies

Sara Vaughn
A little chocolate twist on a classic Christmas cookie because Santa likes chocolate too!
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 24
Calories 144 kcal

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
  • 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.
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.
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