Gluten-Free Chocolate Cut-Out Cookies for Holidays That Actually Hold Their Shape (and Steal the Show)

If your holiday cookie tin doesn’t spark a little chaos, you’re doing it wrong. These gluten-free chocolate cut-out cookies bring bold cocoa flavor, clean edges, and zero crumble drama—so yes, you can finally use that snowflake cutter without summoning a blizzard of crumbs. The dough rolls like a dream, bakes evenly, and decorates beautifully.

Your gluten-eating relatives won’t know the difference, and frankly, you don’t have to tell them. Big flavor, sharp shapes, easy win—add these to your holiday flex.

What Makes This Recipe Awesome

• Shape-holding dough: The blend of gluten-free flour, cocoa, and a touch of cornstarch keeps edges crisp and designs defined.
• Soft bite, crisp edges: Perfectly balanced texture—no chalky crumble, no tooth-breaking snap.
• Deep chocolate flavor: Dutch-process cocoa and espresso powder give a rich, bakery-level taste.
• Chill-friendly and freezer-safe: Make the dough ahead, cut later, bake just before guests show up. Hero move.
• Allergy-conscious and flexible: Naturally gluten-free, with easy dairy-free and egg-free swaps that actually work.

Ingredients Breakdown

• 1 3/4 cups (245g) gluten-free all-purpose flour blend with xanthan gum.

  If yours has no gum, add 1/2 tsp xanthan.

• 1/4 cup (30g) cornstarch for tender structure and clean cuts.
• 1/2 cup (45g) Dutch-process cocoa powder for smooth, deep chocolate notes.
• 1 tsp instant espresso powder optional, boosts chocolate flavor without tasting like coffee.
• 1/2 tsp baking powder keeps the cookies from puffing too much.
• 1/2 tsp fine sea salt for balance.
• 3/4 cup (150g) granulated sugar classic sweetness and spread control.
• 1/2 cup (100g) light brown sugar subtle molasses depth and moisture.
• 10 tbsp (140g) unsalted butter, room temp dairy-free option: use a firm vegan butter.
• 1 large egg, room temp egg-free option: 1 flax egg (1 tbsp ground flax + 3 tbsp warm water, rested 10 min).
• 2 tsp pure vanilla extract flavor magic.
• 1–2 tbsp milk or dairy-free milk as needed for dough cohesion.
• For decorating: Royal icing, melted chocolate, or a simple glaze; sprinkles (ensure gluten-free); flaky salt (optional).

How to Make It – Instructions

1. Whisk the dry team: In a bowl, whisk flour, cornstarch, cocoa, espresso powder, baking powder, and salt until evenly combined.
2. Cream the butter and sugars: In a stand mixer or with a hand mixer, beat butter, granulated sugar, and brown sugar on medium for 2–3 minutes until fluffy. Don’t skimp—this sets your texture.
3. Add egg and vanilla: Beat in the egg and vanilla until smooth. Scrape the bowl—corners matter.
4. Bring it together: Add dry ingredients in two additions on low speed.

   If the dough looks dry or sandy, add milk 1 teaspoon at a time until it clumps and holds when pinched. It should be soft but not sticky.

5. Divide and chill: Split dough in half, flatten into 1-inch discs, wrap, and chill 45–60 minutes. This prevents spread and makes rolling civilized.
6. Roll it out: Preheat oven to 350°F (175°C).

   Roll chilled dough between two sheets of parchment to about 1/4 inch thick for sturdier cookies, 3/16 inch if you like them snappier.

7. Cut clean shapes: Use floured or cocoa-dusted cutters. Lift with a thin spatula to keep edges sharp. Reroll scraps once—twice if you must, but the third time gets tough, IMO.
8. Pan and chill (quick): Arrange cookies on parchment-lined sheets, 1 inch apart.

   Pop trays in the fridge or freezer for 10 minutes for extra clean edges.

9. Bake: Bake 8–11 minutes depending on thickness and size. Edges should look set and matte; centers may still be soft. They firm as they cool.
10. Cool and decorate: Cool on sheet 5 minutes, then move to a rack.

    Decorate with royal icing, a thin glaze, or dip in melted chocolate. Add sprinkles before icing sets.

Preservation Guide

• Room temperature: Store baked cookies in an airtight tin at cool room temp for 5–7 days. Layer with parchment to protect decorations.
• Freeze baked: Freeze undecorated cookies in a zip-top bag up to 2 months.

  Thaw at room temp in the bag to prevent condensation.

• Freeze dough: Wrap discs well and freeze up to 3 months. Thaw overnight in the fridge, then roll and cut.
• Make-ahead icing: Royal icing keeps in the fridge for 3–4 days. Press plastic wrap directly on the surface and store in an airtight container.

Benefits of This Recipe

• Cozy holiday vibes, minus gluten: Inclusive cookies that don’t feel like a “special” option—just delicious.
• Reliable for decorating: Flat tops and crisp edges make piping and stamping easy.
• Balanced sweetness: Deep cocoa flavor means you can go nuts with icing without cloying results.
• Kid- and crowd-friendly: Simple steps, easy dough handling, and they travel well.
• Customizable texture: Adjust thickness and bake time for soft-chewy or crisp-snap results.

Avoid These Mistakes

• Using the wrong flour blend: Not all GF blends are equal.

  Choose a 1:1 baking blend with xanthan gum. If your blend lacks it, add xanthan or the dough will crack and spread.

• Skipping the chill: Warm dough spreads and blurs edges. Chill before rolling and again before baking for clean shapes.
• Overmixing after flour goes in: Gluten-free doughs get pasty if overworked.

  Mix just until combined.

• Overbaking: Cocoa makes it hard to see doneness. Pull when edges are set and the surface looks matte. Dry cookies are cookie sadness.
• Too much extra flour when rolling: Dust with cocoa or use parchment to avoid tough, dry cookies.

Mix It Up

• Peppermint mocha edition: Add 1/2 tsp peppermint extract to the dough and drizzle with white chocolate.

  Sprinkle crushed candy canes.

• Orange dark chocolate: Zest 1 orange into the sugar before creaming. Finish with a dark chocolate dip and a pinch of flaky salt.
• Spiced hot chocolate: Add 1/2 tsp cinnamon and 1/8 tsp cayenne. Sub 2 tbsp of sugar with powdered sugar for extra tenderness.
• Hazelnut twist: Swap 2 tbsp of flour with finely ground hazelnuts or almond flour for nutty richness.

  Check for GF if serving celiac guests.

• Cut-out sandwich cookies: Bake thinner, then fill with marshmallow fluff, mint buttercream, or raspberry jam.

FAQ

Can I make these dairy-free?

Yes. Use a high-fat, plant-based butter that’s stick-style (not a tub) and a dairy-free milk. The texture remains tender, and the dough still cuts cleanly.

What if I don’t have Dutch-process cocoa?

Use natural cocoa and reduce baking powder to 1/4 tsp, or keep as is for slightly puffier cookies.

Flavor will be a bit brighter, less mellow.

Do I need xanthan gum?

If your blend already includes it, you’re good. If not, add 1/2 teaspoon xanthan for structure. Without it, expect cracking and spread—hard pass.

How thick should I roll the dough?

For softer cookies, aim for 1/4 inch.

For crisp cookies or intricate shapes, 3/16 inch is ideal. Keep thickness consistent so everything bakes evenly.

Can I decorate with royal icing the same day?

Absolutely. Let cookies cool fully, then pipe.

If stacking or packing, let icing dry 6–8 hours or overnight until completely set.

Why did my cookies spread?

Likely warm dough, over-creamed butter, or too much milk. Chill the cut shapes before baking and weigh ingredients for accuracy, FYI.

How do I avoid jagged edges when cutting?

Use sharp metal cutters, dip in cocoa or flour between cuts, and lift with a thin spatula. Rolling between parchment also prevents sticking.

Can I halve or double the recipe?

Yes.

Halves and doubles both work. For big batches, keep dough discs chilled and rotate trays to maintain consistent results.

Final Thoughts

These Gluten-Free Chocolate Cut-Out Cookies for Holidays bring pro-level looks with home-baker ease. They’re sturdy, rich, and wildly customizable—aka perfect for cookie boxes, swaps, and “I need something spectacular in under an hour” moments.

Keep a dough disc in the freezer, keep your sprinkles close, and go make your cookie cutter collection feel useful for once. Tis the season to bake smarter, not harder.