These gluten free fudge ribbon cookies will become a staple on your Christmas cookie tray. Delicate flaky pastry meets fudgy filling. A match made in heaven!
Every year I go over all my recipes for Christmas cookies that I’ve made for years, and then some new ones. I’m pin crazy when it comes to cookies because there are just SO many out there! My biggest dilemma is always, ALWAYS, what to bake this year. It’s so hard to choose from thousands and thousands of recipes and narrow it down to just a few. I get super ambitious and want to make ALL the cookies!! But then I get my head on straight and realize that’s just not possible.
These gluten free fudge ribbons are one of those cookies that I can never get out of my mind when thinking about making cookies. I used to work with a woman who would bring in a tray of cookies every Christmastime and put them in the kitchen. These cookies were always on her tray and as soon as I saw them, I’d grab several and go back to my desk before anyone could stop me. Haha! They were so good!!
Years later, when I was working from home, I emailed my old work friend and asked her for the recipe and she gladly gave it to me. The only problem was she didn’t give specifics as to how to roll the dough out, but she moved and I couldn’t get in touch with her. So, I kind of came up with my own methods and I think they work perfectly! I also tweaked the filling a little to add instant coffee granules or espresso powder. Coffee always bring out the flavor of chocolate so well.
How to Make Gluten Free Fudge Ribbon Cookies
The first step in making these tasty cookies is to make the dough that will encase the yummy fudgy goodness! Three ingredients–butter, cream cheese, and gluten free flour–are all it takes to make the dough. Cream the butter and cream cheese together until fluffy, add the flour slowly, and you’re done with the dough! Knead briefly on a lightly floured surface, divide in half, and wrap each in plastic wrap. Chill for 2 hours.
For the fudge filling, melt the chocolate chips with sweetened condensed milk and instant coffee granules in the microwave or on the stovetop until smooth. Add chopped nuts and cool to room temp.
Roll out one half of the dough at a time on a well-floured surface. It doesn’t need to be perfect, but try to get it into a rectangle. Spread half of the fudge filling to within 1/4 inch of the edges. Roll it up jelly roll style. It will crack. Just accept it and move on. Repeat with the second half of the dough and filling.
Set the rolls on a parchment-lined baking sheet and bake for about 27-35 minutes, or until very lightly browned. They will flatten out slightly. Remove them from the oven and place the baking sheet on cooling rack and allow rolls to cool completely.
Slicing the Cookies
Once the cookie rolls are completely cooled, remove them from the baking sheet and cut slices about 1/2-inch thick at a diagonal. Dust them with powdered sugar and serve!
I hope these cookies find a place on your Christmas baking list this year. I think they’re worthy enough to serve to Santa 🎅
Gluten Free Fudge Ribbons
- 1 cup (226 g) butter, softened
- 8 oz block (226 g) cream cheese, softened
- 2 cups (280 g) Kim's gluten free flour blend
- 12 oz (348 g) semi-sweet chocolate chips
- 14 oz can (396 g) sweetened condensed milk
- 1 cup (125 g) finely chopped pecans
- pinch or two of instant coffee granules, optional
- powdered sugar for sprinkling
- In a large bowl, cream the butter and cream cheese together until light and fluffy.
- Turn the speed down to low and slowly add flour. Mix just until completely combined.
- Knead the dough on a lightly floured surface for a few minutes until smooth. Divide it in half and wrap each in plastic wrap.
- Refrigerate for 1-2 hours.
- Melt the chocolate chips with the sweetened condensed milk and instant coffee granules, if using, over low heat until smooth. Add the chopped pecans and cool slightly.
- Roll out one portion of dough at a time on a well-floured surface into a rectangle about ¼-inch thick.
- Divide the filling in half. Drop spoonfuls of the fudge filling all over the dough and sprinkle it with powdered sugar. Press the fudge as best you can to spread it all along the dough. It won't be perfect, which is normal. Roll the dough with the fudge filling up like you'd roll a jelly roll or cinnamon rolls. The dough may crack along the outside, which is also normal. Once completely rolled up, wrap it in plastic wrap and refrigerate. Do the same with the other half of the dough and filling.
- Refrigerate both cookie rolls for one hour, or up to one day.
- Preheat the oven to 350° F. Place each roll on a parchment-lined baking sheet and bake for 27-35 minutes, or until very lightly browned.
- Remove from the oven and place the baking sheet on a cooling rack until the rolls are completely cooled.
- Slice into ½-inch thick slices and dust with powdered sugar.