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
Scale
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.
