Okay, nothing says “game day vibes” quite like chocolatey, hand-shaped Football Cookies that are too cute to resist. Imagine biting into a soft, slightly fudgy cookie while cheering on your team, or sneaking one before anyone notices. These little footballs are more than just cookies; they’re a tiny, edible celebration.
You don’t need to be a pro baker to make them. With a few simple ingredients and a pinch of patience, you can whip up cookies that look impressive, taste amazing, and might just become the unofficial MVP of your snack table. So grab your apron, roll up your sleeves, and let’s make football… edible.
Why Football Cookies Are Fun and Must Bake
Game-day ready in a snap – Perfect for parties, snacks, or just a sweet pick-me-up while you binge the big game.
Adorable & impressive – No one will guess how easy they are to make when they see your little chocolate footballs lined up on a plate.
Kid-approved (and adult-approved too) – Shaping, decorating, and sneaking a bite is half the fun, bonus points for little helpers in the kitchen.
Zero baking intimidation – Simple ingredients, straightforward steps, and instant satisfaction. You’ll feel like a cookie pro in no time.
The Ingredients You’ll Need
- Flour, cocoa, and a pinch of salt: These are the basics that hold everything together, give your cookies that rich chocolatey look, and balance the flavors.
- Butter, powdered sugar, and vanilla: The dream team for soft, tender cookies that taste buttery and homemade in every bite.
- A hint of cinnamon (optional): Just a little twist of warmth to make your chocolate cookies extra cozy.
- Butter and powdered sugar for the laces: Smooth, sweet, and creamy, perfect for piping those cute little football stitches.
- A splash of milk: To make your icing just the right consistency so it flows easily but holds its shape.
How to Make Football Cookies
Step 1: Get the butter cozy
Start by letting your unsalted butter sit at room temperature until soft, think creamy, almost like it wants to be part of your cookies. Beat it until smooth, then gradually mix in the powdered sugar and vanilla. Take a moment to scrape down the sides, this is the part where the cookie magic begins, and trust me, it smells amazing already.
Step 2: Mix in the chocolatey goodness
In a separate bowl, sift together the flour, Dutch-processed cocoa, pinch of salt, and a tiny dash of cinnamon if you like that hint of warmth. Gently fold this into your butter-sugar mixture. Don’t overthink it, stop as soon as it forms a cohesive dough.
Step 3: Chill like a pro
Wrap the dough in plastic and let it chill for about an hour. This is your “me time” moment, coffee, music, or just staring at the dough is allowed. Before rolling, let it sit for a few minutes to soften slightly, so it rolls out without cracking.
Step 4: Shape your tiny chocolate footballs
Dust your surface lightly with flour and roll the dough to about ½-inch thick. Use a football-shaped cutter if you have one.
Step 5: Prep for baking
Place your footballs on a lined or greased baking sheet. For subtle texture, gently press a fork along the center of each cookie, it’s a tiny trick that gives your footballs a homemade feel.
Step 6: Bake to tender perfection
Pop them in the oven at 325°F (165°C) for about 11 minutes. They should come out soft in the center but set around the edges. Let them cool completely on a wire rack, you want them firm enough for decorating but still soft to bite into.
Step 7: Make the “winning” laces
Beat together salted butter, powdered sugar, and a splash of milk. Add the milk slowly until the frosting is thick, creamy, and pipeable.
Step 8: Pipe like a champ
Transfer the frosting to a small piping bag (or a zip-top bag with a tiny corner snipped). Carefully pipe the laces.
Step 9: Admire, snack, repeat
Give the frosting a few minutes to set. Then, grab a cookie, take a bite, and savor that soft, chocolatey goodness.
Mistakes to Avoid When Making Football Cookies
Skipping the chill time: Dough that isn’t chilled can be sticky and hard to shape. Give it that hour in the fridge, your footballs will be much easier to handle and bake evenly.
Overmixing the dough: Once you add the flour and cocoa, mix just until combined. Overmixing can make your cookies tough instead of soft and tender.
Rushing the frosting: If your icing is too runny or too stiff, piping the laces becomes frustrating. Add milk slowly and test the flow before decorating.
Let your cookies cool first: Decorating warm cookies is a recipe for frosting meltdown! Give them a little time to chill out, your laces will stay neat, and you’ll avoid any messy chocolate disasters.
What can I use as a football cookie cutter?
If you don’t have a football cookie cutter, no worries! A simple trick is to print a football shape, cut it out, and use it as a template. Just place the paper on top of your rolled-out dough and carefully cut around it with a knife.
It’s super easy, gives you nicely shaped cookies, and adds a fun little hands-on moment to your baking.
What to Serve With Football Cookies
- Cold milk: Classic, comforting, and perfect for dunking those chocolatey footballs.
- Hot chocolate: Extra indulgent, bonus points if you add a marshmallow or two.
- Coffee or latte: For grown-up game-day vibes while the cookies stay soft and chocolaty.
How to Store Football Cookies
Room temperature: Keep in an airtight container for up to 4–5 days. Tip: Layer with parchment paper to avoid frosting sticking.
Refrigerate: Store in a sealed container for up to a week, great if your kitchen is warm. Let them come to room temp before enjoying so the chocolate base stays soft.
Freeze for later: Wrap each cookie individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature for 30–60 minutes for a “freshly baked” feel.
Separate layers with parchment: Especially if decorated, this prevents the frosting from smudging while keeping them neat.
These football cookies are too fun not to make. Bake a batch, enjoy every chocolatey bite, and leave a comment, I’d love to hear how your cookies turned out!
Chocolate Football Cookies
Ingredients
For The Chocolate Base
- 1 1/2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- Pinch of salt
- 1/4 tsp cinnamon optional
- 3/4 cup unsalted butter 1 1/2 sticks
- 1 tsp vanilla extract
- 1/2 cup powdered sugar sifted
For the laces
- ¼ cup salted butter
- 1 cup powdered sugar
- 1-2 tablespoons whole milk as needed
Instructions
- Start by letting your unsalted butter soften at room temperature, then beat it until smooth and creamy. Gradually mix in the powdered sugar and vanilla, scraping the sides of the bowl as needed, until the mixture is light, fluffy, and smelling amazing.
- In another bowl, sift together the flour, Dutch-processed cocoa, a pinch of salt, and a dash of cinnamon if you want a hint of warm spice. Gently fold these dry ingredients into the butter mixture until a soft, cohesive dough forms, stop as soon as it comes together to keep the cookies tender.
- Wrap the dough in plastic wrap and chill it in the fridge for about an hour. When you’re ready to bake, let it sit for a few minutes so it softens just enough to roll without cracking.
- Lightly flour your workspace and roll the dough to about ½-inch thick. Use a football-shaped cutter. Place the cookies on a lined or greased baking sheet, and for a subtle homemade touch, gently press a fork along the center of each one.
- Bake in a preheated oven at 325°F (165°C) for around 11 minutes, until set. Transfer to a wire rack and let them cool completely so they’re ready for decorating.
- For the laces, beat together salted butter, powdered sugar, and a little milk, adding the milk slowly until the frosting is smooth, thick, and easy to pipe.
- Spoon the frosting into a small piping bag or a zip-top bag with a tiny corner cut, and carefully pipe the laces along each football.
- Allow the frosting to set for a few minutes, then dive in!
Notes
- Want extra chocolate flavor? Sprinkle a tiny pinch of cocoa over the dough before baking for a deeper chocolate look.
- Add a little cinnamon or espresso powder to the dough for a subtle flavor twist that pairs amazingly with chocolate.
