For the Cookies:
- 1 C two sticks butter, softened
- 3/4 C granulated sugar
- 1/3 C cocoa powder
- 2 C gluten-free all-purpose flour or regular
- 1/2 tsp xanthan gum omit if using regular flour
- 1/2 tsp fine sea salt
For the Glaze:
- 1 C powdered sugar
- 3 Tbsp cocoa powder
- 1 tsp vanilla extract
- 2-3 Tbsp hot water
Cream together butter and sugar. In a seperate bowl, whisk together flour, cocoa powder, xanthan gum and salt.
Add dry ingredients to the butter/sugar and mix until just combined. Refrigerate dough 1 hour or overnight.
Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicon baking mat.
Roll dough into 1 1/2 inch balls and use your thumb or teaspoon to indent. Bake for 7-9 minutes. Reform indent if necessary after baking.
While the cookies are cooling, mix together powdered sugar, cocoa powder, vanilla extract and water. Spoon glaze into cookies and immediately garnish with sprinkles if desired.
Let the glaze set before storing in air-tight containers or freezing.
Serving: 1g | Calories: 163kcal | Carbohydrates: 39g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 102mg | Potassium: 57mg | Fiber: 3g | Sugar: 23g | Calcium: 18mg | Iron: 1mg
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.