Get ready to tackle your sweet cravings with this fun and easy Cookie Footballs recipe. These delightful edible footballs are perfect for game day parties, kids’ birthdays, or any occasion that calls for a touch of playful charm and deliciousness.
Key Ingredients for Cookie Footballs :
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the Royal Icing:
- 3 cups powdered sugar
- 3-4 tablespoons milk (or water)
- 1 teaspoon vanilla extract
- Brown food coloring
- White food coloring (optional, for laces)
- For Decoration:
- Piping bags or zip-top bags with corners snipped
How to Make Cookie Footballs :
Whip up these adorable Cookie Footballs in no time, perfect for any celebration! This recipe is incredibly simple, yielding buttery-soft cookies adorned with festive football-inspired icing. With a preparation time of about 30 minutes of active cooking and then chilling and decorating time, they’re a satisfying treat that brings delight to every bite and is sure to be a touchdown for your taste buds.
Step-by-Step Instructions :
Make the Cookie Dough:
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy. This usually takes about 2-3 minutes.
- Add Wet Ingredients: Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
- Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle. This chilling step is crucial for preventing the cookies from spreading too much during baking.
Shape and Bake the Footballs:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the Footballs: Take one disc of chilled dough out of the refrigerator. Work with one disc at a time to keep the dough firm. Lightly flour your hands and a clean surface. Pinch off a portion of dough, about the size of a walnut, and roll it into an oval shape. Gently taper both ends of the oval to create the classic football shape. Aim for a shape that is slightly pointed at the ends and a bit wider in the middle. Repeat with the remaining dough.
- Place on Baking Sheets: Arrange the shaped cookie footballs on the prepared baking sheets, leaving about 1-2 inches of space between them.
- Bake: Bake for 9-12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before decorating.
Make the Royal Icing:
- Prepare Icing Base: In a medium bowl, whisk together the powdered sugar and 3 tablespoons of milk until smooth. Add more milk, 1 teaspoon at a time, if the icing is too thick. It should be the consistency of thick glue, pourable but not watery. Stir in the vanilla extract.
- Color the Icing: Divide about ¾ of the icing into a separate bowl and tint it with brown food coloring to achieve a football brown color. If you want to add laces, divide a small portion of the remaining white icing into another bowl, or be prepared to use it directly from the container.
Decorate the Cookie Footballs:
- Outline the Footballs: Spoon the brown royal icing into a piping bag fitted with a small round tip (or a zip-top bag with a very small corner snipped off). Pipe an outline around the edge of each cooled cookie football. This will create a barrier to hold the flood icing.
- Flood the Footballs: Once the outlines have set slightly (about 5-10 minutes), thin the remaining brown icing with a tiny bit more milk if needed, so it’s a slightly runnier consistency. Spoon this thinned icing into a piping bag (or the same bag, if cleaned, with the same tip). Carefully fill in the center of each outlined football, allowing the icing to spread to the edges. Gently tap the baking sheet on the counter to help the icing settle and become smooth. If any gaps appear, gently guide the icing with a toothpick.
- Add the Laces: If using white icing for laces, fill a very fine-tipped piping bag (or a zip-top bag with a tiny corner snipped off) with white icing. Once the brown flood icing has set completely (this can take several hours), pipe thin, parallel lines across the width of the football to “lace” them. You might need to practice this on parchment paper first.
- Let Dry: Allow the royal icing to dry completely, which can take anywhere from 4 hours to overnight, depending on humidity. Once dry, the cookies will be ready to serve!
Why You’ll Love This Cookie Footballs Recipe :
You’ll absolutely adore this Cookie Footballs recipe for so many reasons, starting with the sheer fun factor! These aren’t just cookies; they’re edible works of art that bring a playful spirit to any gathering. Imagine the delight on your guests’ faces as they bite into these buttery, perfectly shaped footballs, far superior to a store-bought alternative and much more cost-effective to create yourself. And the best part? The simple yet satisfying vanilla cookie paired with the smooth, subtly sweet royal icing offers a delightful flavor profile that’s universally loved.
Unlike plain sugar cookies that can be a bit bland, these Cookie Footballs offer visual and thematic appeal that elevates them beyond a simple dessert. They are incredibly versatile for parties – whether it’s Super Bowl Sunday, a sports-themed birthday, or just a casual get-together. Plus, making them at home saves you money compared to ordering custom cookies from a bakery, allowing you to add your personal touch. So, grab your apron and gather your ingredients; this Cookie Footballs recipe is a guaranteed win for your next celebration!
Storing and Reheating Tips :
- Storage: Once the royal icing is completely dry, store the Cookie Footballs in an airtight container at room temperature. They can be layered with parchment paper between them to prevent sticking.
- Freshness: Properly stored, these cookies will remain fresh and delicious for up to 1 week.
- Freezing: While not ideal for preserving the crispness of the cookie and the smooth finish of the icing, you can freeze decorated cookies. Wrap each cookie well in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 1 month. Thaw them at room temperature.
Final Thoughts :
This Cookie Footballs recipe is a fantastic way to bring a smile to anyone’s face with a delicious, handmade treat. They’re easy to make, fun to decorate, and incredibly satisfying. Give them a try for your next event and watch them become the ultimate crowd-pleaser!
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Cookie Footballs
Get ready to tackle your sweet cravings with this fun and easy Cookie Footballs recipe. These delightful edible footballs are perfect for game day parties, kids’ birthdays, or any occasion that calls for a touch of playful charm and deliciousness.
Ingredients
Equipment
Method
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy. This usually takes about 2-3 minutes.1 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle. This chilling step is crucial for preventing the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Take one disc of chilled dough out of the refrigerator. Work with one disc at a time to keep the dough firm. Lightly flour your hands and a clean surface. Pinch off a portion of dough, about the size of a walnut, and roll it into an oval shape. Gently taper both ends of the oval to create the classic football shape. Aim for a shape that is slightly pointed at the ends and a bit wider in the middle. Repeat with the remaining dough.
- Arrange the shaped cookie footballs on the prepared baking sheets, leaving about 1-2 inches of space between them.
- Bake for 9-12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before decorating.
- In a medium bowl, whisk together the powdered sugar and 3 tablespoons of milk until smooth. Add more milk, 1 teaspoon at a time, if the icing is too thick. It should be the consistency of thick glue, pourable but not watery. Stir in the vanilla extract.3 cups powdered sugar, 3-4 tablespoons milk (or water), 1 teaspoon vanilla extract
- Divide about ¾ of the icing into a separate bowl and tint it with brown food coloring to achieve a football brown color. If you want to add laces, divide a small portion of the remaining white icing into another bowl, or be prepared to use it directly from the container.brown food coloring, white food coloring (optional, for laces)
- Spoon the brown royal icing into a piping bag fitted with a small round tip (or a zip-top bag with a very small corner snipped off). Pipe an outline around the edge of each cooled cookie football. This will create a barrier to hold the flood icing.Piping bags or zip-top bags with corners snipped
- Once the outlines have set slightly (about 5-10 minutes), thin the remaining brown icing with a tiny bit more milk if needed, so it’s a slightly runnier consistency. Spoon this thinned icing into a piping bag (or the same bag, if cleaned, with the same tip). Carefully fill in the center of each outlined football, allowing the icing to spread to the edges. Gently tap the baking sheet on the counter to help the icing settle and become smooth. If any gaps appear, gently guide the icing with a toothpick.3-4 tablespoons milk (or water)
- If using white icing for laces, fill a very fine-tipped piping bag (or a zip-top bag with a tiny corner snipped off) with white icing. Once the brown flood icing has set completely (this can take several hours), pipe thin, parallel lines across the width of the football to “lace” them. You might need to practice this on parchment paper first.Piping bags or zip-top bags with corners snipped
- Allow the royal icing to dry completely, which can take anywhere from 4 hours to overnight, depending on humidity. Once dry, the cookies will be ready to serve!
Notes
Once the royal icing is completely dry, store the Cookie Footballs in an airtight container at room temperature. They can be layered with parchment paper between them to prevent sticking. Properly stored, these cookies will remain fresh and delicious for up to 1 week. While not ideal for preserving the crispness of the cookie and the smooth finish of the icing, you can freeze decorated cookies. Wrap each cookie well in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 1 month. Thaw them at room temperature.