If you’re craving a delightful treat that combines the rich indulgence of chocolate with the sweet simplicity of sugar cookies, you’ve got to try this Gluten-Free Chocolate Sugar Cookies Recipe. It’s the perfect way to enjoy a classic favorite without worrying about gluten, delivering soft, chewy, and wonderfully chocolatey cookies that are sure to win hearts. Whether you’re baking for a special occasion or just an everyday moment, these cookies bring warmth, comfort, and a bit of magic to your kitchen.
Ingredients You’ll Need
This recipe keeps things straightforward with a handful of essential ingredients that each play a crucial role in creating the perfect cookie. From the structure offered by gluten-free flour to the luscious cocoa powder that gives it that irresistible chocolate flavor, every component is thoughtfully chosen.
- Gluten-free all-purpose flour (1 ¾ cups): This forms the base of your cookies and ensures they’re safe for gluten-sensitive diets; make sure it contains xanthan gum or add it separately to help bind the dough.
- Cocoa powder (¼ cup): Adds a rich, deep chocolate flavor that turns your sugar cookies into chocolaty delights.
- Baking soda (1 teaspoon): Helps your cookies rise beautifully while keeping a chewy texture.
- Salt (¼ teaspoon): Balances out the sweetness and enhances all the flavors.
- Unsalted butter (½ cup, softened): Provides richness and a tender crumb, plus it helps achieve that perfect melt-in-your-mouth softness.
- Granulated sugar (1 cup): Sweetens the dough and contributes to a lovely crackled surface once baked.
- Large egg (1): Binds everything together for the perfect cookie consistency.
- Vanilla extract (1 teaspoon): Adds warmth and depth, making the chocolate flavor even more vibrant.
- Milk (2 tablespoons): Moisturizes the dough; you can use dairy or your preferred non-dairy milk without changing the recipe’s magic.
- Granulated sugar (¼ cup, for rolling): Coats the cookies before baking to give a delightful crunchy sugar coating.
How to Make Gluten-Free Chocolate Sugar Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by combining the gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl. Mixing these dry ingredients well is important so the cocoa and baking soda distribute evenly, creating a balanced chocolate flavor and even rise.
Step 2: Cream the Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to beat the softened butter with the granulated sugar until light and fluffy. This step is where the cookie’s texture truly begins to form—fluffy creamed butter ensures soft, tender bites.
Step 3: Add Egg, Vanilla, and Milk
Mix in the egg, vanilla extract, and milk into the butter and sugar mixture. These wet ingredients will bring the dough together and infuse it with flavor and moisture that’s crucial for that soft cookie experience.
Step 4: Combine Wet and Dry Ingredients
Gently add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make your cookies tough. The dough should be soft but manageable.
Step 5: Chill Your Dough
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle when shaping the cookies.
Step 6: Shape and Roll in Sugar
Preheat your oven to 350°F (175°C). Roll dough into 1-inch balls and then gently toss them in the extra granulated sugar. This sugar coating adds a sparkling crunch to the cookie surface after baking.
Step 7: Bake to Perfection
Place the sugared dough balls on a parchment-lined baking sheet about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops show cracks. The cookies will look a little soft but will firm up as they cool.
Step 8: Cool and Enjoy
Allow your cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This cool-down period lets them firm up just right, ready for that first heavenly bite.
How to Serve Gluten-Free Chocolate Sugar Cookies Recipe
Garnishes
While these cookies are fantastic on their own, sprinkling them lightly with powdered sugar or melting a little white chocolate drizzle over the top can add an extra touch of elegance and contrast. Fresh berries on the side can also brighten up the presentation beautifully.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or your favorite dairy-free alternative. If you’re feeling fancy, serve alongside vanilla bean ice cream or a hot cup of coffee for a comforting dessert duo that’s impossible to resist.
Creative Ways to Present
Turn these cookies into a festive gift by stacking them in a pretty tin layered with parchment paper. Or, create sandwich cookies by spreading your choice of frosting or jam between two cookies for a fun twist. Decorating the tops with colored sugar crystals before baking adds a delightful sparkle perfect for parties.
Make Ahead and Storage
Storing Leftovers
Keep your baked cookies fresh by storing them in an airtight container at room temperature for up to a week. Make sure to place a slice of bread inside the container to help maintain softness and prevent drying out.
Freezing
If you want to bake cookies ahead of time, the dough can be frozen comfortably for up to 3 months. Simply shape the dough balls, freeze them on a sheet before transferring to a container, and bake directly from frozen—just add a couple extra minutes to the baking time.
Reheating
To bring the cookies back to their soft, fresh-baked glory, microwave them for 10 to 15 seconds or warm them slightly in a low oven. This will revive their chewiness without over-drying.
FAQs
Can I use a different type of flour for this Gluten-Free Chocolate Sugar Cookies Recipe?
Choosing a reliable gluten-free all-purpose flour with xanthan gum is best for maintaining the correct texture and structure. If your blend doesn’t include xanthan gum, you’ll want to add it separately to avoid crumbly cookies.
Can I substitute the butter with oil or a dairy-free alternative?
Butter gives these cookies their characteristic richness and texture, but you can substitute with coconut oil for a dairy-free option. Keep in mind the flavor and texture might be slightly different but still delicious.
How do I know when the cookies are done baking?
The edges should be set, and the tops will develop charming cracks. The cookies might look a little soft in the middle, which is perfect since they will continue to firm up as they cool off the heat.
Can I make these cookies vegan?
To adapt this recipe for a vegan diet, replace the butter with a plant-based alternative and the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). This works well but may change the texture slightly.
What makes this a Gluten-Free Chocolate Sugar Cookies Recipe?
The use of gluten-free flour and careful ingredient selection ensure these cookies are safe for those avoiding gluten. The recipe retains all the classic comfort and chocolate goodness without any gluten-containing ingredients.
Final Thoughts
I truly hope you give this Gluten-Free Chocolate Sugar Cookies Recipe a try because it’s one of those treats that combines simplicity with decadence in the best possible way. Whether you’re baking for friends, family, or simply indulging yourself, these cookies deliver all the chocolatey joy you could want without any gluten worries. Happy baking, and may your kitchen be filled with delicious memories!
Print
Gluten-Free Chocolate Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten-Free Chocolate Sugar Cookies are a delicious twist on classic sugar cookies, featuring rich cocoa flavor and a perfectly soft texture. Made with gluten-free flour and rolled in sugar for a delightful crunch, they are ideal for those following a gluten-free diet without compromising on taste.
Ingredients
Dry Ingredients
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum, or add 1 teaspoon xanthan gum if using flour without it)
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
For Rolling
- ¼ cup granulated sugar (for rolling cookies)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready when your dough is prepared.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until evenly combined, ensuring a uniform texture.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy, which helps create a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter mixture until fully incorporated, which adds moisture and enhances flavor.
- Incorporate Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients, alternating with the 2 tablespoons of milk. Mix until a smooth dough forms, being careful not to overmix.
- Form and Roll Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the ¼ cup granulated sugar to coat, which gives a sweet crunchy exterior.
- Place on Baking Sheet: Arrange the sugar-coated dough balls on an ungreased baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12-14 minutes, or until the cookies set and the edges are firm but centers remain soft.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure your gluten-free flour blend contains xanthan gum for proper texture; if not, add 1 teaspoon xanthan gum as indicated.
- Using softened butter is key to achieving the right dough consistency.
- You can substitute dairy milk with any non-dairy milk such as almond or oat milk if preferred.
- Cookies will keep well in an airtight container for up to 5 days.
- For a more intense chocolate flavor, consider using dutch-processed cocoa powder.
