Break out your favorite cookie cutters, or buy some new jazzy ones and let’s have some fun (don’t forget to invite the kids)! Gluten and grain free sugar cookies are easy with Chēbē!
These are great for any holiday theme, or for no theme at all. We even have an egg-free version if you can’t have that in your dough, and the chocolate is optional.
“Cookie stamps. Who knew they could be so fun? I bought these silicone cookie stamps from William Sanoma and they were really easy to use.” – @sincitybluffrat)
(Sugar cookie with chocolate dip and silicone stamp photos by @sincitybluffrat)
- 1 package (7.5 o) Chebe All Purpose or Original Bread Mix
- ½ tsp baking powder if using Chebe Original Cheese Bread Mix
- 1 egg or aquafaba*
- 8 Tbsp (1 stick) butter or dairy free equivalent, room temperature
- 1 cup sugar (may use coconut sugar if paleo)
- 1 tsp vanilla extract
- 1 ½ cups semi sweet chocolate chips
Preheat oven to 350F.
Using an electric beater, blend the butter and the sugar.
Add the vanilla and egg and continue beating until it is creamy.
If using baking powder, blend it into the Chebe mix. With a fork or mixing spoon, gradually add in the Chebe mix and blend until it all comes together.
Chill the dough in the refrigerator for about 20 minutes
On parchment or wax paper, flatten the dough with a rolling pin to about 1/8” thick. Use your favorite cookie cutter and cut out the shapes in the flattened dough.
Line a baking sheet with parchment paper and place the shapes on the paper, keeping them about 1 inch apart.
Gather dough scraps together, form into dough, and roll it out again to cut out more cookies.
Bake for 12 – 15 minutes. Watch closely after 10 minutes to prevent from burning the edges. The cookies should be lightly browned. Remove and let cool.
Double boil the chocolate. Use a small heat-safe bowl or a Pyrex measuring cup as the chocolate container and place it in a saucepan of simmering water. Place the chips in the container and melt half of the chocolate, stirring occasionally. Add remaining chips and stir. Melt until smooth. (Do not allow any water to get in the chocolate!) Remove bowl from heat.
Lay down a sheet of wax paper.
With tongs, hold the cookie and gently dip the bottom in the chocolate. Raise it out of the chocolate and let the excess chocolate drip back into the container. Place the cookie on the waxed paper to harden.
*For an egg-free version, use 3 Tbsp aquafaba.
These cookies freeze well, so you can make several batches to stock up. You can eat them cold, right out of the freezer for a great treat!