These gluten free chocolate cookies are crunchy, with a deep chocolate flavour. They're the best gluten free chocolate cut-out cookie, because they hold their shape and have smooth, flat tops that are perfect for decorating.
Sift together the gluten free flour, cocoa powder, xanthan gum and baking powder. Whisk to combine well and set aside.
Using a stand mixer with the paddle attachment, or an electric handheld mixer and a large bowl, beat together the butter, caster sugar, brown sugar, vanilla and lemon juice just until creamy and combined. We don't want to add too much air - that will cause bubbles and an uneven surface on the cookies.
Add in the egg, and mix again until combined. Don't worry if the mixture separates.
Add the dry ingredients in 2-3 additions. (If using a hand mixer, you might want to mix the last addition of flour in by hand with a wooden spoon, as the dough will get quite thick and it may be too difficult for the mixer.) Scrape down the sides of the bowl, and mix again until well combined and a soft dough has formed.
Pop the bowl into the fridge for 10-15 minutes, until the dough firms up slightly. I use this time to clean the bench and get everything ready to roll the dough out.
Split the dough into two, and roll out each piece on a piece of non-stick baking paper or parchment. Use a light dusting of gluten-free flour or cornstarch (I just use cornstarch in a shaker) if needed to stop the dough from sticking to the rolling pin. The dough should be approximately 5mm thick (see notes below for tips). Once rolled, place another piece of baking paper on top, slide the dough onto a baking sheet and refrigerate until firm. Repeat with the other ball of dough.
When ready to bake, heat the oven to 180°C (approx. 350°F) and line baking sheets with non-stick baking paper.
Flip the piece of dough over, and gently peel the back piece of baking paper off the dough, then press it back down lightly (this makes it easier to pick up the shapes when you cut them as the dough is not stuck to the paper) then flip the dough back over and peel off the top piece of paper.
Cut out the dough using your chosen cookie cutters, and place the shapes onto baking sheets, about 1" apart. If the shapes are still firm and cold, you can bake them immediately, if they have softened then pop them back in the fridge for a few minutes to firm back up.
Bake the cookies for 10-14 minutes, depending on size. As a rough guide: 10 min for small cookies, 12 min for medium cookies and 14 min for large cookies. Check the first tray after 10 minutes, and adjust the baking time from there.
Allow cookies to cool slightly on the trays until firm enough to handle, then carefully move them to a wire rack to cool completely.
Store in an airtight container and/or decorate as desired. They will keep well for at least a week, although they will naturally soften over time.
To freeze the cookie dough:
Once you've finished mixing the dough, shape it into a flat square shape (or two), wrap well in plastic wrap and seal in an airtight container or resealable plastic bag. Thaw the dough before rolling.
You can also freeze the cut out dough shapes before baking them. Place the shapes in a single layer onto a baking sheet and freeze them until firm. Stack them into an airtight container, placing sheets of baking paper or parchment between each layer so they don’t stick together. No need to thaw the shapes before baking, just add an extra minute or two to the baking time.
Notes
Gluten free flour - I highly recommend using my Gluten Free Flour Blend for Baking in this recipe (it's the blend this recipe was tested with). Keep in mind that different gluten free flour blends will give you different results, due to the different flours and starches used.If you choose to use a packaged gluten-free flour blend, check the ingredients - if it contains a gum ingredient (xanthan gum or guar gum), then omit the xanthan gum from the recipe.Lemon juice - The lemon juice in this recipe is optional but it helps to reduce the cookie's spread, so I recommend using it. You won't taste lemon in the baked cookies.Rolling cookies - I like to use two 5mm thick wooden dowels as spacers on either side of the dough to roll it out evenly. A rolling pin with plastic spacers is also great.For extra flat cookies - gently press the tops down using a fondant smoother as soon as the cookies come out of the oven.