Cooking and Serving: 30 minutes | 24 cookies
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | ¼ cup (20 g) unsweetened cocoa powder, (natural or Dutch-processed)
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (20 g) unsweetened cocoa powder, (natural or Dutch-processed)
¾ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon kosher salt
¾ cup (150 g) granulated sugar
8 tablespoons (112 g) unsalted butter, at room temperature
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
2 teaspoons pure vanilla extract
Red gel food coloring, (optional) (AmeriColor brand is gluten free)
1 cup (115 g) confectioners’ sugar, (for coating)
Instructions
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached.
parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder,.
the confectioners’ sugar in a small bowl and set it aside.
Remove the cookie dough from the freezer and roll each portion tightly into a.
again completely and return it to the baking sheet.
Place the baking sheets, one at a time, in the center of the preheated oven.
Bake until the cookies are puffed and set in the center (about 14 minutes).
Remove from the oven and allow to cool completely on the baking sheet.