Chocoholics, rejoice! By adding cocoa to the classic cookie dough recipe, you can create chocolate-y stars, snowmen and snowflakes or whatever you fancy. Avoid intricate cut-outs as edges tend to lose their definition when the cookies bake. This recipe can be made with egg replacement; see instructions.
Get decorating instructions here!
For Egg-Free Chocolate Roll-Out Cookies, omit 1 egg. Reduce butter to 3/4 cup (1½ sticks or 12 tablespoons). Combine 1 tablespoon flax meal with 3 tablespoons hot unsweetened applesauce; let cool 5 minutes. Use this mixture to replace the egg in step 3. If the dough is too sticky when rolling, dust generously with flour blend.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).
- 2 cups Beth’s Cookie Flour Blend, more for dusting parchment paper
- 1/2 cup unsweetened cocoa
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter or Earth’s Balance Buttery Sticks, softened
- 1 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract, orange extract, lemon extract or ½ teaspoon peppermint flavoring, optional
1Preheat oven to 375°F.
2In a medium bowl, whisk together flour blend, cocoa, baking powder and salt.
3In a large bowl, beat together butter and sugar on medium-high speed until smooth. Beat in egg, then vanilla and almond extract (if using), occasionally scraping down the sides of the bowl. Add flour mixture and beat until just combined.
4Divide dough into 2 mounds, shaping each into a flat disk. Wrap them tightly in plastic wrap and refrigerate until firm but not hard, about 30 minutes.
5On a sheet of parchment paper that’s been dusted with about 1 tablespoon of flour blend, roll out 1 disk to about 3/8-inch thickness. Keep the second disk refrigerated until ready to use. With cookie cutters, cut out shapes.
6Remove dough between cut-outs using a paring knife or mini-offset spatula. On another sheet of flour-dusted parchment, reroll scraps and cut out additional cookies.
7Slide a cutting board under each parchment sheet of cut-out dough and transfer to the refrigerator to chill up to 30 minutes.
8Slide chilled cookies and parchment onto a large cookie sheet. (If necessary, use kitchen shears to cut the parchment and transfer cut-out cookies onto 2 cookie sheets.)
9Place in preheated oven and bake 10 to 12 minutes or until edges are golden.
10Remove from oven and let cool completely on a wire rack before decorating. Repeat with remaining dough.