Cooking and Serving: 30 minutes | 24 cookies
Ingredients
13 tablespoons (115 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if your blend already contains it) | 3 tablespoons (27 g) cornstarch, (replace with more if you’re using Cup4Cup
Description
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 24 cookies
Ingredients
Dairy Free?
13 tablespoons (115 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
3 tablespoons (27 g) cornstarch, (replace with more if you’re using Cup4Cup
¼ cup (20 g) unsweetened Dutch processed cocoa powder
½ cup (58 g) confectioners’ sugar, plus more for sprinkling
¼ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, at room temperature
Instructions
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached.
parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, cocoa powder,.
stir to combine. The dough will be crumbly at first
Continue mixing until the dough has begun to darken in color. With lightly.
Place the dough on a lightly floured surface, and sprinkle the top lightly.
Roll out the dough until it’s about thickness of a graham cracker.
Flour a cookie cutter of your choice, and cut out shapes from the dough.
Loosen the shapes from the surface with a bench scraper or large flat knife.
Place the shapes about 1 inch apart from one another on the prepared baking.
Place the baking sheet in the freezer to chill until firm (about 5 minutes).
Gather and reroll the scraps, and repeat the process.
Place the chilled cutouts in the center of the preheated oven and bake until.
Remove from the oven and allow to cool on the baking sheet until firm, at.
Transfer to a wire rack to cool completely before icing or dusting with.