Gluten-free Chocolate-Dipped Sugar Cookies

Vanilla and chocolate together, what could be better? These scrumptious sugar cookies are soft on the inside with a lovely crisp exterior and a rich, chocolate coating. Simple, elegant, and delicious, these classic cookies are super easy to make and even easier to eat!

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Life is complicated, but dessert doesn’t have to be. Sometimes the simplest treats can be the most satisfying, and in my book, there are few things as simple yet wonderfully satisfying as a good sugar cookie. Luckily for you, I’ve got a recipe that is simply splendid. Adapted from Momables, not only do these sugar cookies taste absolutely delicious, but they have a lovely texture and most people won’t have any idea that they’re gluten-free!

Nicely hard and crisp on the outside, but soft when you bite into them, these sugar cookies have a lovely, light vanilla flavor with just the right amount of sweetness. While they taste delicious on their own, dipping them in chocolate (especially dark chocolate), takes them to another level and the combination of flavors is simply heavenly. Moreover, I think that the visual contrast between the white cookie base and black chocolate looks very beautiful.

And what’s more, these sugar cookies are incredibly easy to make. I hope you enjoy making them (and eating them) as much as I did.

What you will need

These cookies come together in a snap and require minimal ingredients. I used dark melting chocolate for dipping the cookies, but you can use whatever chocolate you prefer. Here’s everything you need:

• caster or granulated sugar
• soft unsalted butter
• 1 large egg
• milk
• vanilla extract
• gluten-free all-purpose flour- I used Doves Farm Freee
• salt
• cinnamon
• xanthan gum
• chocolate- I used dark melting chocolate

How to make chocolate-dipped sugar cookies

First, let’s make the sugar cookies. Before you start making the cookie dough, make sure that your butter is nice and soft so it can be whipped up easily. In a mixing bowl, cream the soft butter and sugar together at medium speed using a stand mixer or electric mixer for (about 2 minutes). Add the egg, milk, and vanilla and beat until combined.

Add the flour, salt, xanthan gum, and cinnamon and mix at a low speed until combined. Cover the dough and refrigerate for at least one hour (or up to overnight).

Preheat the oven to 350⁰F / 180⁰C / 160⁰C fan. Line a baking sheet with parchment paper and set it aside.

Roll out the dough about ¼ inch thick onto a lightly floured surface.

Cut out the dough with cookie cutters of your choice, and place the cookies on the parchment paper (make sure the cookies are not touching).

Remove any scrap dough, reform it, and roll it out, then continue cutting more cookies.

Bake cookies for 10-12 minutes, until lightly brown around the edges. Remove from the oven and allow cookies to cool for 5 minutes on the baking sheet. Transfer to a wire rack to allow them to cool completely.

Put the chocolate into a bowl and microwave in 30-second intervals until melted. Dip half of each cookie into the melted chocolate, using a spoon to help it look nice and smooth. Place the chocolate-dipped cookies on a cooling rack to dry. 

Enjoy these delicious cookies as a light dessert or snack, they pair beautifully with milk, tea, or hot chocolate.

Tips for success!

• I recommend weighing your ingredients for better accuracy. Since I bought a kitchen scale, I find it so much easier and faster than measuring by cups.
• You need soft butter for the creaming process. I usually let my butter sit out of the fridge on the counter for a few hours before baking if the weather is warm, or overnight in the colder months.
• Chill that cookie dough! The dough will be very sticky after you make it, and chilling it helps it firm up so you can easily roll it out. It also helps the cookies stay crispy on the outside but soft on the inside. So don’t skip this step!

Gluten-free Chocolate-Dipped Sugar Cookies

These scrumptious sugar cookies are soft on the inside with a lovely crisp exterior and a rich, chocolate coating. Simple, elegant, and delicious, these classic cookies are super easy to make and even easier to eat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Dough chill time 1 hour hr

Course Dessert, Snack

Cuisine American

Servings 32

Ingredients

  

• 200g caster or granulated sugar (1 cup)
• 113g soft unsalted butter (½ cup)
• 1 large egg
• 1 tbsp milk
• 1.5 tsp vanilla
• 300g gluten-free all-purpose flour (2 cups)
• ¼ tsp salt
• ¼ tsp cinnamon
• ½ tsp xanthan gum
• 200g chocolate (7 ounces)  I used dark melting chocolate

Instructions

 

• In a mixing bowl, cream the soft butter and sugar together at medium speed using a stand mixer or electric mixer for (about 2 minutes).
• Add the egg, milk and vanilla and mix until combined.
• Add the flour, salt, xanthan gum, and cinnamon and mix at a low speed until combined.
• Cover the dough and refrigerate for least one hour (or up to overnight).
• Preheat the oven to 350 F / . Line a baking sheet with parchment paper and set it aside.
• Roll out the dough about ¼ inch thick onto a lightly floured surface.
• Cut out the dough with Halloween-themed cookie cutters, and place the cookies on the parchment paper (make sure the cookies are not touching).
• Remove any scrap dough, reform it and roll it out, then continue cutting more cookies.
• Bake cookies for 10-12 minutes, until lightly brown around the edges. Remove from the oven and allow cookies to cool for 5 minutes on the baking sheet. Transfer to a wire rack to allow them to cool completely.
• Put the chocolate into a bowl and microwave in 30-second intervals until melted. Dip half of each cookie into the melted chocolate, using a spoon to help it look nice and smooth. Place the chocolate-dipped cookies on a cooling rack to dry. 

Notes

• Store cookies in an airtight container at room temperature for up to 4 days.
• To freeze the cookie dough: form the dough into a ball and wrap it tightly in plastic wrap. Put the wrapped dough in a ziplock bag in the freezer and store for up to 3 months.

Keyword chocolate, gluten-free cookies, sugar cookies

This nutritional information is based on the brands and ingredients I used for this recipe. They may not be 100% accurate for you. Please check your nutrition labels for more precise information.