these<\/a>. I use mine all the time!<\/p>\n\n\n\nOther than that, these Chocolate Cut Out Cookies are made just like any other cookie dough batter. With simple ingredients like butter, white sugar, vanilla, an egg, gluten-free flour, baking powder, salt and cocoa powder.<\/p>\n\n\n\n
So the dough is easy enough, but what about the cut out’s?<\/h4>\n\n\n\n Most importantly, after making the dough it’ll chill for at least two hours wrapped in saran wrap in the fridge. <\/strong>This is really a must-have, or the dough will be too soft to work with and your cut out’s will not work well at all.<\/p>\n\n\n\nAfter chilling, you’ll place your dough onto a well-floured counter<\/strong>, to roll it out with a rolling pin.<\/p>\n\n\n\nI recommend consistently sprinkling the top of your dough with a little flour<\/strong>, every 3-4 rolling pin rolls. This will help the dough to not stick to the rolling pin.<\/p>\n\n\n\nAfter you’ve rolled your dough out to about 1\/4 inch thin, it’s time to start punching some shapes out!<\/p>\n\n\n\n
Push your cookie cutter into the dough and pull it back out.<\/strong> If your cookie came up inside the cookie cutter, go ahead and gently push it out onto a baking sheet. If it did not, I recommend using a thin metal spatula to very quickly and firmly slide under the cookie. Then, you can gently slide the cookie off onto your baking sheet.<\/p>\n\n\n\nContinue until you’ve cut out as many cookies as you can.<\/p>\n\n\n\n
Place cookies that are similar in size on the same baking sheets,<\/strong> so they bake correctly. If you have small cookies on the same pan as large cookies, your small cookies will over cook and your large cookies will be under done.<\/p>\n\n\n\nYou can gently re-work the leftover dough edges together (placing more flour on your counter and sprinkling more across the top of your dough). Roll it out again and cut out more cookies. I would recommend doing this no more than two times (or the dough will start to get too soft and be hard to work with).<\/p>\n\n\n\n
Then, after baking and cooling, it’s time to decorate!<\/h4>\n\n\n\n You can use whatever frosting and sprinkles you want with these cookies. <\/p>\n\n\n\n
I’ve included a recipe for a simple chocolate icing, that dries hard. It’s ideal for cookie decorating, if you want to make the prettiest chocolate cookies that you can!<\/p>\n\n\n\n
Otherwise, a chocolate buttercream frosting (homemade or from a jar) would work great as well.<\/p>\n\n\n\n
Then sprinkle away to your hearts content, with Christmas Classics blasting in the background!<\/p>\n\n\n\n <\/figure>\n\n\n\nThese gluten-free Chocolate Cut Out Cookies are simple to make, no spread, filled with chocolate flavor, and so much fun to decorate for the Holidays.<\/p>\n\n\n\n
After you make them, let me know what you think!<\/strong> Did they turn out well for you? Leave a comment\/rating, below, and\/or find me on Instagram<\/a> and tag me in a picture of your cookies! I love to see it.<\/p>\n\n\n\nNeed more Christmas Cookie inspiration before you go?<\/strong> Be sure to check out my gluten-free Chocolate Peppermint Cookies<\/a>, Almond Flour Shortbread Cookies<\/a> and Gingerbread Oatmeal Cookies<\/a>.<\/p>\n\n\n<\/div>
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