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Chocolate Sugar Cookies

by Donna Washburn, PHEc and Heather Butt, PHEc

Chocolate Sugar Cookies

Makes 30 cookies

Serving size: 1 cookie

 

Just like a sugar cookie, only it’s chocolate! Why not make trees for Christmas, hearts for Valentine’s Day, and bunnies for Easter, suggest Donna Washburn and Heather Butt, authors of The Gluten-Free Baking Book!

 

2-inch (5 cm) cookie cutter

Baking sheets, lightly greased and lined with parchment paper

1 cup            teff flour            250 mL

14 cup            quinoa flour            60 mL

12 cup            GF confectioner’s (icing) sugar, sifted            125 mL

34 cup            cornstarch            175 mL

2 tsp            xanthan gum            10 mL

12 tsp            baking soda            2 mL

14 tsp            salt            1 mL

14 cup            sifted unsweetened cocoa powder            60 mL

1 cup            granulated sugar            250 mL

34 cup            butter, softened            175 mL

1            large egg            1

1 tsp            vanilla extract            5 mL

1.   In a bowl or plastic bag, combine teff flour, quinoa flour, confectioner’s sugar, cornstarch, xanthan gum, baking soda, salt and cocoa. Mix well and set aside.

2.   In a separate bowl, using a heavy-duty electric mixer on low speed, cream granulated sugar and butter until combined. Beat in egg and vanilla until light and fluffy. Gradually beat in the dry ingredients just until combined.

3.   Divide dough into 3 equal portions and place each between two sheets of plastic wrap. Roll out to 14 inch (0.5 cm) thick. Overwrap each portion in plastic wrap and refrigerate for at least 1 hour or overnight.

4.   Preheat oven to 375°F (190°C). Place dough on a lightly floured surface and cut out shapes with the cookie cutter, rerolling scraps. Place 1 inch (2.5 cm) apart on prepared baking sheets.

5.   Bake for 10 to 12 minutes or until firm. Let cool on pans on racks for 2 minutes. Transfer cookies to racks and let cool completely. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months.

 

Tips

Diet margarine cannot be substituted for the butter, as it has too high a water content.

If the dough sticks to the cookie cutter, dip the cutter in a saucer of sweet rice flour or return the dough to the refrigerator until thoroughly chilled.

To bake two baking sheets at once, bake in the top and bottom thirds of the oven, rotating and switching baking sheets halfway through.