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Sugar Cookies with Chocolate in red sugar and Dove chocolate.
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5 from 1 vote

Sugar Cookies with Chocolate

These Sugar Cookies with Chocolate have a soft and chewy cookie base, covered in red sugar and topped with a dark chocolate heart. Best part is, they’re gluten free, nut free, egg free and easily dairy free (vegan). 
Prep Time45 mins
Cook Time11 mins
Freezing Time15 mins
Total Time1 hr 11 mins
Course: Dessert
Cuisine: American
Servings: 27 Cookies
Calories: 100kcal
Author: Lee


  • ½ cup 1 stick unsalted butter or vegan baking stick
  • 1 ¼ cups granulated sugar
  • 2 tablespoon cornstarch mixed with 3 tablespoons of water heaping
  • 1 teaspoon pure vanilla extract
  • ¼ cup milk of choice
  • 1 ¾ cup gluten free flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup red sugar


  • In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the granulated sugar until soft and creamy. About 2-3 minutes.
  • In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. 
  • With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla and milk. The mixture might look slightly chunky and that’s ok. 
  • In a separate large bowl, whisk together the gluten free flour, the baking powder and the kosher salt. 
  • Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
  • Once combined, scrape down the sides of the bowl using a spatula.
  • Shape the dough into a disc, cover with plastic wrap and refrigerate for at least 30 minutes. 
  • After 30 minutes, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
  • Take the dough out of the fridge. Using a small cookie scoop, scoop the dough out. If you don't have a cookie scoop, roll the dough into 1 inch balls.
  • Drop each dough ball into a small bowl of the red sugar and coat completely. 
  • I only put about 12 cookies on the tray at a time. Make sure to space them at least 3 inches apart. Put the extra dough back into the fridge in between batches. 
  • Bake the cookies in the middle rack for 11 minutes.
  • While the cookies are baking, line a small baking sheet with parchment paper. 
  • When the cookies come out of the oven, reshape if needed (see FAQS in blog post) and immediately gently press a chocolate heart into the center of each cookie. 
  • Immediately transfer cookies to the other lined baking sheet and freeze for 15 minutes to prevent the heart from melting.
  • Once the cookies are frozen for 15 minutes, store in an airtight container at room temperature. Enjoy! 



Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving.
Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 


Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 151mg | Potassium: 5mg | Fiber: 1g | Sugar: 10g | Vitamin A: 109IU | Calcium: 22mg | Iron: 1mg