Description
Delicious and soft gluten-free chocolate sugar cookies made with rich cocoa powder and a tender, buttery dough. These cookies are perfect for those who need or prefer a gluten-free treat, offering a delightful chocolate flavor with a crunchy sugar coating.
Ingredients
Scale
Dry Ingredients
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
Additional
- Extra granulated sugar for rolling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt to combine and aerate the mixture.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and milk into the butter and sugar mixture, mixing until fully blended and smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft and consistent dough forms without overmixing.
- Shape and Coat Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, then roll the balls in extra granulated sugar to add a sweet, crunchy coating.
- Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart to allow space for spreading. Flatten each slightly using the bottom of a glass to ensure even baking.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the cookie edges are set but the centers remain soft.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a richer chocolate flavor, substitute regular cocoa powder with dark cocoa powder.
- Add 1/2 teaspoon espresso powder to intensify the chocolate taste.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
