Description
These tasty, rich, chocolatey stamped cookies taste delicious and look beautiful on a cookie tray. And they are gluten-free!
Ingredients
2 cups gluten-free flour blend
1/2 cup granulated sugar
1/4 cup Dutch cocoa powder (can be omitted if you prefer vanilla cookies)
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter chilled
2 oz cream cheese
1 t pure vanilla extract
2 eggs
Ingredients for Glaze
1 cup powdered sugar
1 teaspoon pure vanilla extract
2–3 Tablespoons of milk or cream
Instructions
Special Equipment:
cookie stamps, parchment paper or silicone baking mat, electric mixer with paddle attachment, cooking spray
Instructions for making Chocolate Stamped Cookie Dough
- First, in the large mixing bowl of your electric mixer, combine flour, salt, sugar and stir to combine.
- Next, cut butter and cream cheese into cubes and slowly add to the mixer, while mixing on low.
- Then mix until the mixture resembles coarse breadcrumbs.
- Next, add vanilla and eggs, one at a time and mix until dough forms ball and all flour is incorporated.
- Divide dough into two halves and wrap each half of dough in plastic wrap. Chill the dough for 20 minutes in the refrigerator while you clean up the mixer:) If you haven’t already, preheat the oven to 350°F.
Stamping the Cookies
- Remove the dough from the refrigerator and shape into 1″ balls.
- Line baking sheet with parchment paper or silicone baking mat.
- Dust stamps with cocoa to prevent sticking (or spray with cooking spray).
- Place balls on parchment paper, several inches apart, and stamp each ball of dough. If the cookie sticks to the stamp (as mine did) gently peel it off and place on the parchment.
- Bake in preheated 350°F oven for 10 minutes.
- Remove to cooling rack to cool.
Instructions for Glazing or Dusting
If dusting with powdered confectioners sugar, dust the cookies while they are still warm.
If glazing the cookies, wait until they have fully cooled.
- Mix glazing ingredients together and stir until smooth. Glaze should be thin and drippy. Add an additional teaspoon of milk or cream if the glaze is too thick.
- Place a piece of parchment paper or waxed paper beneath a cooling rack.
- Brush the top surface of each cookie with glaze and place on the cooling rack until dry.
- Alternatively, you can dip the entire cookie in the glaze if you prefer.
Store cookies in an airtight container for up to two weeks. If you would like to keep them longer, store the container in the refrigerator. Use waxed paper to separate layers of cookies.
- Prep Time: 40
- Cook Time: 10