Chocolate Sugar Cookies

I purchased a set of football cookie cutters a few years ago, and I decided to break them out again for our annual Superbowl party, since our home team THE DENVER BRONCOS made it to the Superbowl!!!

Rather than make brown or chocolate frosting, I decided to make chocolate cut-out cookies so that the cookies would already be brown. These are very similar to my regular cut-out sugar cookies, except better, because EVERYTHING’S better with chocolate! They sure were a hit at the party!

Chocolate Cut-Out Sugar Cookies
Contains wheat and dairy
(Gluten-free flour and Earth Balance (or similar) butter substitutes would easily remove those)


  • 1 1/2 cups (3 sticks) butter, softened
  • 2 cups sugar
  • 2 Tbsp Ener-G egg replacer + 8 Tbsp water (or 4 eggs equivalent of your favorite egg replacer)
  • 1 tsp vanilla
  • 1 cup cocoa powder
  • 4 cups flour
  • 2 tsp baking powder
  • 1 tsp salt


(I forgot to take pictures while making the dough this time. Sorry, it was late the night before a party.)

Cream butter and sugar.

Beat in Ener-G and vanilla. Stir in cocoa, baking powder, and salt.

Switch to a dough hook if using a stand mixer. Then gradually add flour and mix until fully combined.

Cover/wrap and chill 1+ hours.

Heat oven to 400 degrees F. Roll out cookies and cut. I cut the cookies on the plastic wrap I had used to refrigerate the dough, and I didn’t have to dust anything with flour. It worked well!

Place 1 inch apart on a cookie sheet. Bake for 6 minutes. Remove to a rack to cool completely.

Once cool, decorate with your choice of frosting. I used my aquafaba royal icing, tinted blue and orange.

(Or hand frosting bags to children, smile as they decorate five cookies, and then finish the job they got bored with. 😉


Linking up at Allergy Free Wednesdays and Gluten Free Fridays


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