12 days of cookies: chocolate cutouts

Remember yesterday when I said I was procrastinating making sugar cutouts? Well, I was holding out on you. I did successfully make gluten free cutouts, only not typical sugar cutouts. For the last few years chocolate cutouts have been a staple at Christmastime, and this year could be no different. Gluten or no gluten. In the wonderful Martha Stewart Cookie Cookbook, there is a recipe for Chocolate Cutouts and it is delectable. I wasn’t sure how it would turn out using gluten free bisquick, but hey – it was worth a shot.

Well, I must say that these surpassed my expectation. I think they turned out even better than the ones I used to make with flour. They were the perfect thickness (although I have to thank my wonderful Joseph Joseph adjustable rolling pin for the perfect 1/4″ dough!). And I must admit the reindeer adaptation is just about the cutest thing ever!

Chocolate Cutouts

  • 1 1/2c gluten free Bisquick
  • 1/2c + 2T cocoa powder (Trader Joe’s is the best!)
  • 3/4t xanthan gum
  • 1/8t salt
  • 1/4t cinnamon
  • 1 1/2 sticks unsalted butter
  • 1 1/2c powdered sugar
  • 1 egg
  • 1/2t vanilla

1. Sift the cocoa powder into a bowl with the gluten free bisquick, salt and cinnamon.

2. Beat the butter and powdered sugar together until pale and fluffy.

3. Add in the egg and vanilla.

4. Gradually mix the dry ingredients into the wet until it is all incorporated. Roll into a ball, wrap in plastic wrap, and place in the fridge for a couple of hours (up to a couple of days – if you’re baking a lot, it’s nice to get the doughs all ready before hand and then just bake away on the same day!).

5. Once the dough is chilled, take out of the fridge and separate into smaller, more manageable pieces. Dust your rolling surface and rolling pin with cocoa powder and roll to 1/4″ thickness.

6. Cut into desired shapes. In my case, mittens, snowmen and hearts. I’ve never used the heart cookie cutter before, but when I saw it I envisioned a reindeer! Luckily they turned out and didn’t look creepy ;).

7. Bake in a 350′ oven for 8-10 minutes, until set but not overbaked. Take out and allow to cool on the cookie sheets and then move to cooling racks.

8. Decorate with frosting and sprinkles, or just eat as-is. You really can’t go wrong with this recipe!

The reindeers are decorated with Snyder’s gluten free pretzel sticks, a colored white chocolate chip, and some eyes from a specialty baking store. Regular chocolate chips for the eyes will probably work too, but we had these laying around and I couldn’t resist!

Easy Chocolate Frosting

  • powdered sugar
  • sifted cocoa powder
  • a dab of softened butter
  • milk to moisten

1. Combine all ingredients and mix until a semi-thick consistency. There’s no exact measurements. Obviously the more cocoa powder you add, the darker chocolate flavor and color you will get. You want it thin enough to spread, but thick enough to not fall off – this one was spot-on!

The 12 days of cookies just keep getting better and better ;).