This Glazed Chocolate Cookies recipe is a delicious combo of crisp yet fudgey chocolate cookies with a fruity raspberry glaze, and they’re gluten free!
I’m using S&C Natural Cocoa Powder (unflavoured) and Raspberry Ripple Natural Flavoured Icing Sugar. Take a look at the full ranges:
Im also using Sprinklelicious bake stable rainbow strands to decorate.
Ingredients
- 120g softened butter
- 200g caster sugar
- 1 egg
- 120g plain flour
- 35g Cocoa powder
- 1/2tsp Bicarbonate of soda
- pinch of salt
- 200g Raspberry Ripple Natural Flavoured Icing sugar
- 2-3 tbsp Boiled water
- Gluten free sprinkles (optional)
Method
Preheat oven to 160c fan
- In the bowl of a stand mixer with the paddle attachment fitted, cream together the softened butter and sugar until light and fluffy.
- Add the egg and mix again until well combined.
- Now sieve in the flour, cocoa, bicarb and salt and mix on low until just combined.
- Use a small cookie scoop to portion the dough onto a lined baking tray.
- Bake for 10-12 mins. they should be crispy at the edges and soft in the centre.
- Allow to cool on the baking tray for 5-10 minutes before transferring to a cooling rack to cool completely.
- Combine the icing sugar with just enough water to make a pourable glaze.
- Dip or Drizzle each cookie with the glaze and add a generous helping of sprinkles!
- Enjoy!
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