Name: Football Cookies
Prep time: 10 min
Cook time: PT-487343H7M37S
Total time: PT-487343H7M37S
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup Dutch-process cocoa powder; 2 teaspoons baking powder; ¾ teaspoon salt; 1 cup unsalted butter, room temperature; 1½ cups confectioners’ sugar; 1 large egg, room temperature; 2 teaspoons pure vanilla extract; 3 cups confectioners’ sugar (for icing); 4–5 Tbsp hot water; ¾ cup bittersweet chocolate chips; ½ tsp vanilla extract (for icing); 2 Tbsp light corn syrup; White chocolate wafers

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Short Description

I share a fun, game-day-worthy recipe for football-shaped chocolate sugar cookies topped with rich chocolate icing and white chocolate laces—perfect for tailgates, parties, or any football celebration.

Football Cookies

Why You’ll Love This Recipe

I love how these cookies are festive yet simple. The dough comes together quickly, the texture is soft and chocolaty, and the icing is straightforward—no complicated steps. Plus, they’re reliable; I’ve used my favorite cut-out chocolate cookie base that always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cut-Out Chocolate Cookies

2 cups all-purpose flour
¾ cup Dutch-process cocoa powder
2 teaspoons baking powder
¾ teaspoon salt
1 cup unsalted butter, room temperature
1½ cups confectioners’ sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract

Chocolate Icing

3 cups confectioners’ sugar
4–5 Tbsp hot water
¾ cup bittersweet chocolate chips
½ tsp vanilla extract
2 Tbsp light corn syrup
White chocolate wafers

directions

Preheat oven to 400°F and line baking sheets with parchment.
Whisk flour, cocoa, baking powder, and salt; set aside.
Beat butter and confectioners’ sugar until fluffy. Add egg and vanilla, blend until smooth.
Add dry ingredients and mix until combined.
Roll dough to ¼-inch thickness on lightly floured surface. Use a football cookie cutter to cut shapes; transfer to baking sheets. Re-roll scraps.
Bake for 7–8 minutes until edges set. Cool completely on wire racks.
For icing, melt chocolate chips. Meanwhile, bring corn syrup and water to boil, remove from heat, and stir in melted chocolate, confectioners’ sugar, and vanilla until smooth.
Spread icing on cooled cookies with an offset spatula. Let them harden for about an hour.
Melt white chocolate wafers in the microwave at 50% power, stirring every 15 seconds. Pipe football laces and stripes using a small round tip. Let dry completely before serving.

Servings and timing

This recipe yields about 24 cookies.

Prep time: 10 minutes
Bake time: 7–8 minutes per batch
Cooling & icing time: ~60 minutes icing set + lacing and drying
Total time: ~38 minutes active (plus drying)

Variations

Skip the chocolate icing: Just add white chocolate laces on plain dough for simpler football design.
Make cookie sandwiches: Spread chocolate buttercream between two iced cookies.
Add sprinkles: While the chocolate icing is still wet, sprinkle chocolate nonpareils or sanding sugar before piping white laces.

storage/reheating

I keep the dough refrigerated (up to 48 hours) or freeze in a log for up to 3 months. Once baked and decorated, I store the cookies in an airtight container at room temperature for up to 5 days—using parchment between layers. For long-term storage, I freeze stacks of 4–5 cookies wrapped in plastic and packed in freezer bags for up to 3 months. To serve, I thaw them at room temperature.

FAQs

Why did the cookies spread during baking?

I’ve found it’s usually because the dough was too warm. When it’s hot or humid, I chill the cut-outs in the fridge for about 10 minutes before baking.

Why are my cookies dry?

That happens if I overmeasure flour or cocoa. I weigh them, or spoon and level. Overbaking or oven being too hot can also dry them out.

Can I use natural cocoa instead of Dutch-process?

Yes—but natural cocoa is more acidic and bolder, which affects flavor. I prefer the smoother taste of Dutch-process in this recipe, especially since it uses baking powder.

Can I prep the dough ahead of time?

Absolutely. I refrigerate the dough (well wrapped) for up to 48 hours or freeze it for 3 months—just thaw before rolling and slicing.

How do I keep my icing smooth and shiny?

Corn syrup is key—it gives the icing a glossy finish and helps it set properly. I also let the icing crust slightly before piping white details for a crisp, clean look.

Conclusion

I hope you love making these festive football cookies as much as I do. They’re easy, fun, and always grab attention at gatherings. Perfect for scoring big with friends and family on game day!