I absolutely love this chocolate sugar cookie recipe (and so do my friends and family)! Let’s just say, there are never any leftovers of these cookies!
I love to use this recipe to make football cookies because it makes them the perfect football color (which means less icing needed to decorate them). You These cookies are so soft and chewy and chocolatey that you wouldn’t believe that these cookies have no dairy, egg, or gluten!
Check them out for yourself!
Note: You can also make these regular sugar cookies by subtracting the cocoa powder! I’ll be posting the exact recipe soon.
Chocolate Sugar Cookies
Delicous dairy free, egg free, gluten free and chocolatey sugar cookies that are soft and chewy.
Course Dessert
Keyword Chocolate, Cookie, football, sugar
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 12 cookies
Ingredients
1 cup + 2 Tbsp Gluten Free all-purpose flour (I use the King Arthur Brand)
1/2 tsp Baking soda
1/4 cup cocoa powder
a pinch of salt
1 stick Dairy free butter softened to room temperature (I use Blue Bonnet Lactose Free sticks which are less that $1 at the store)
1/4 cup White granualted sugar
1/4 cup Light brown sugar
1/2 tsp Vanilla extract
2 Tbsp Unsweetened original almond milk (I use Silk, Almond Breeze, or even the Aldi brand)
Instructions
Measure the dry ingredients (flour, baking powder, cocoa powder, and salt) into a bowl and whisk until incorporated. Set aside.
Put softened butter in another bowl and beat it with an electric hand mixer until creamy and smooth (I normally put the stick in the microwave for 10-15 seconds)
Then add both sugars and beat it until it becomes fluffy (about 2 minutes)
Next add vanilla extract and milk. Beat until it is incorporated
Add dry ingredients and mix it together
Place the dough on a large sheet of saran wrap, shape it into a puck/disc shapre, and chill it in the fridge for 1 hour (or 20 minutes in the freezer)
Preheat oven to 350 degrees for at least 10 minutes
Line a cooking sheet with parchment paper
Once the dough has chilled, roll out the dough by using a pastry mat and rolling pin. Sprinkle the mat with some extra flour to keep the dough from sticking to the mat.
Then use a football shaped cookie cutter and continue to cut until you don’t have enough dough for another cookie. I also used a regular circle cutter to make the football field cookie.
Once they are all cut, place them on the lined cooking sheet
Place the cookie sheets into the freezer for about 10 minutes to help the cookies keep their shape while baking
Bake the cookies for about 10-12 minutes until the edges and bottoms are golden brown (I usually bake them for 11 minutes, right in the middle)
Let cool on the sheet for 5 minutes and then remove them to a cooling rack to completely cool.
Once they are cooled, it is time to decorate! You can either get fancy and make your own royal icing or you can be lazy like me and just use the pre-made squeezable icing from the store. Enjoy!
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