Gluten Free Dutch Cocoa Cookies Copycat Version Of Archway Dutch Cocoa Cookies

Dutch Cocoa Cookies The Toasty Kitchen

WEBApr 16, 2019 · Instructions. In a large bowl, add butter and sugar. Using a hand mixer or stand mixer, cream together until light and fluffy, about a …

1. In a large bowl, cream together butter and sugar. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
2. In a separate bowl, sift together the flour, dutch cocoa, baking soda, and salt.
3. Gradually stir dry ingredients into butter mixture until just combined.
4. Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.

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Gluten Free Cocoa Cookies This Mess is Ours

WEBJul 26, 2017 · Add the flour mixture then mix on low speed, scraping the sides of the bowl as needed, until just combined. Form the dough into a …

1. Sift together the flour, unsweetened cocoa, cinnamon, and salt into a bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy, about 5 minutes. Add the sugar and beat until light in color and fluffy, about 2 more minutes, stopping to scrape down the sides of the bowl as necessary. Add the vanilla and mix until incorporated. Add the flour mixture then mix on low speed, scraping the sides of the bowl as needed, until just combined. Form the dough into a flattened disk and wrap in plastic wrap. Refrigerate for an hour or until firm.
3. Preheat the oven to 325°F and line two baking sheets with parchment paper.
4. Form the dough into 1-inch balls with a small cookie scoop and roll between the palm of your hands to smooth the edges; place on the prepared baking sheet. Bake until the cookies are firm about 20-25 minutes, rotating the pans halfway through the cook time. Cool the cookies completely on wire racks.

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