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These chocolate sugar cookies are a chocolate twist on a classic cut-out cookie recipe. They’re rich, easy to shape and decorate, and especially nice for holiday baking. The dough holds shapes well and bakes up soft and tender with a pleasant lift from a bit of baking powder.
If you love chocolate and want a reliable gluten-free, eggless cut-out cookie, this recipe delivers. The cookies are buttery, deeply chocolatey, and forgiving to work with once you follow a few simple tips for rolling and chilling.
I developed this version from a favorite sugar cookie base, adding unsweetened cocoa powder and keeping the texture soft so you can cut shapes cleanly without getting flat cookies. Decorating is optional but makes these especially festive.
Cutting and decorating cookies can take some time, but it’s a fun activity to share with family or friends. Use cookie cutters you already own or a seasonal set to make themed shapes for holidays, birthdays, or year-round treats.
The dough is slightly crumbly before chilling, so the chill step is important. Once chilled, it becomes much easier to cut and transfer the shapes to the baking sheet without losing definition.
Why You’ll Love These Chocolate Sugar Cookies…
- If you’re a chocolate fan, these are a go-to gluten-free, eggless option that still feels indulgent and classic.
- The recipe is straightforward, but the result is rich and tender cut-out cookies that make lovely gifts or a special holiday treat.
- Making and decorating cut-outs is a fun, hands-on activity for families and makes holiday baking extra memorable.
What You’ll Need…
- Dry ingredients: a gluten free flour blend, unsweetened cocoa powder, baking powder, and salt.
- Flavor: granulated sugar and vanilla extract to add sweetness and aroma.
- Fat: unsalted butter for richness and structure.
- Egg substitute: an egg replacer mixed with water if you prefer an eggless version; you can use 1 egg instead if you are not avoiding eggs.
Tips For Rolling Out And Cutting Cookies…
Here are a few practical tips to make rolling and cutting easier and cleaner. First, divide the dough into two portions. Smaller portions are easier to roll and chill evenly.
Roll each portion between two pieces of parchment paper to prevent sticking and reduce flouring the surface. Rolling between parchment sheets keeps your rolling pin clean and preserves the smooth surface of the dough.
Chill the rolled dough for at least an hour before cutting shapes. Chilling firms up the dough so cutters produce sharp edges and cut cookies hold their shape during baking. Gather scraps, re-roll gently, and chill again before cutting additional shapes.
How To Make Chocolate Sugar Cookies From Scratch…
Start by whisking together the dry ingredients: gluten-free flour blend, unsweetened cocoa powder, baking powder, and a pinch of salt. Set this mixture aside.
In a large bowl, cream room-temperature unsalted butter with granulated sugar until light and smooth. Add your prepared egg replacer (or a beaten egg) and vanilla extract, then reduce the mixer speed and add the dry ingredients gradually. Mix just until a uniform dough forms.
Divide the dough into two rounds. Place each round between sheets of parchment and roll to about 1/4-inch thickness. Cover and chill both rounds in the refrigerator for at least one hour to firm up the dough.
Once chilled, remove the top parchment and use cookie cutters to cut shapes. Transfer the shapes to a parchment-lined baking sheet, spacing them evenly. Gather scraps, re-roll if needed, and chill again before cutting more shapes.
Bake the cookies at 350°F (175°C) for about 11–12 minutes. Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before decorating.
For a simple icing, mix sifted powdered sugar with a small amount of water and vanilla extract, stirring until you reach a spreadable consistency. Add water little by little to thin, or more powdered sugar to thicken, until you get the texture you want. Decorate with icing and sprinkles as desired.
📖 Recipe
Chocolate Sugar Cookies – Gluten Free, Eggless
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Ingredients
- 2 cups (296g) gluten free flour blend
- ½ cup (42g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 1 tablespoon egg replacer mixed with 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
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In a medium bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, and salt. Set aside.
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Using a hand mixer or stand mixer with the paddle attachment, cream the butter and sugar until smooth. Add the prepared egg replacer and vanilla. Lower the mixer speed and slowly add the flour mixture, mixing until the dough forms.
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Divide the dough into two rounds. Place each round between two sheets of parchment paper and roll to about ¼ inch thick. Cover and chill in the refrigerator for at least 1 hour.
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Preheat the oven to 350°F and line a baking sheet with parchment. Use cookie cutters to cut the chilled dough into shapes and arrange them on the prepared baking sheet.
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Bake for 11–12 minutes. Let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack and cool completely before decorating.
Notes
- Follow the instructions on your chosen egg replacer product. After mixing with water, most egg replacers need a few minutes to thicken before using.
- If you prefer not to use an egg replacer, you can substitute 1 regular egg in place of the replacer and water.
- Yields will vary with cutter size. Using large cutters typically gives around 16 cookies; smaller cutters will yield more.
Did you make these chocolate sugar cookies? Leave a comment below and tag on Instagram @justastastyblog and #justastastyblog