For the past week I have been posting not-so-healthy, but fun gluten-free holiday sweets recipes. And today is no different… I want to share with you a favorite recipe of mine: Chocolate Snowflake cookies.
When I was taking photos of each cookie I started to think about all the imperfections that would show up in them. How the icing isn’t spot on or how there are still sprinkles on the counter from our decorating session.
But, then I reminded myself that I wanted to capture the home-baked feel. None of my cookies are perfect or frosted in a way that would make Martha Stewart proud… but they are delicious. And festive. And best of all, gluten-free.
This year, my family and I baked to our little hearts desire. My husband and I had a baking night as well. We lit the fireplace and played Christmas music and just spent some time together. So, that is what I think of when I see these imperfectly frosted cookies.
I hope you enjoy your baking season as much as I have this year!
INGREDIENTS
2 sticks unsalted butter
1 cup plus 2 tablespoons granulated sugar
1 egg
1 tsp. vanilla extract
2 cups plus 1 tablespoon all-purpose gluten free flour (with Xanthan gum included)
1 scant cup dark cocoa powder
pinch of salt
1. In a large bowl (or stand mixer) mix the butter and sugar together until it’s just incorporated. Don’t over mix here because it will make the cookies flat.
2. Add the egg and vanilla extract. Mix on a low speed and scrape sides as needed.
3. In another bowl mix together flour, cocoa powder and salt. Slowly add the dry mixture to the butter and egg mixture. Mix until the dough forms and it is uniform in color (no streaks).
4. Turn the dough onto a sheet of wax paper and place another sheet of wax paper on top. Roll the dough out between the two sheets of wax paper. Place dough, wax paper and all, on a cookie sheet and wrap cookie sheet with saran wrap. Place in fridge for an hour.
5. Remove dough from fridge and remove top layer of wax paper. Roll the dough a little thinner, about 1/2″ thickness.
6. Preheat oven to 350°F
7. Using a snowflake cookie cutter, cut out cookies and transfer to a parchment paper lined baking sheet. Be careful handling them as they tear easily. Make sure the edges aren’t curled up, gently press them flat before baking.
8. Bake the cookies for 12-17 minutes, depending on thickness.
9. Let cool on baking sheet for 5 minutes before transferring to wire rack. THIS IS IMPORTANT as they are fragile right out of the oven.
10. Once they are completely cooled, decorate as you wish!
