Description
A nostalgic, homemade sugar cookie recipe shaped like footballs and decorated with rich chocolate royal icing. These cookies hold their shape perfectly, are make-ahead friendly, and are ideal for game day celebrations.
Ingredients
Scale
- 226 g (1 cup) unsalted butter, room temperature
- 200 g (1 cup) granulated sugar
- 100 g (½ cup) light brown sugar
- 2 large eggs, room temperature
- 15 ml (1 tbsp) vanilla extract
- 360 g (3 cups) all-purpose flour
- 5 g (1 tsp) baking powder
- 3 g (½ tsp) salt
- 30 g (3 tbsp) meringue powder
- 340 g (3 cups) confectioners’ sugar, sifted
- 15 g (2 tbsp) unsweetened cocoa powder, Dutch-processed
- 30–45 ml (2–3 tbsp) water
Instructions
- In a stand mixer fitted with the paddle attachment, cream the room temperature butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the sides of the bowl.
- Reduce speed to medium. Add eggs one at a time, mixing just until combined after each addition. Add vanilla extract and mix for 30 seconds until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low, gradually add dry ingredients to the wet mixture. Mix until just combined; do not overmix.
- Divide dough into two discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 3 days).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough to ¼ inch thickness on a floured surface. Cut into football shapes using a cookie cutter.
- Place cookies on baking sheets, leaving an inch between each. Re-roll scraps to cut more cookies. Bake for 10-12 minutes until edges are set but centers look slightly soft. Rotate pans halfway through.
- Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, beat meringue powder and 3 tablespoons of water on high speed for 3 minutes until stiff peaks form. Gradually add sifted confectioners’ sugar and cocoa powder on low. Increase speed to high and beat for 2-3 minutes until glossy. Adjust consistency with water or sugar as needed.
- Pipe a base coat of icing onto cooled cookies using a #2 round tip. Let sit for 10 minutes to form a skin.
- Switch to a #1 round tip with thicker icing to pipe laces and details. Let icing dry completely for 2-4 hours.
Notes
Ensure butter is soft but not melted to prevent spreading. Chill dough thoroughly to maintain shape. Sift sugar and cocoa to prevent clogged piping tips. Adjust icing consistency for base coat (thinner) vs. details (thicker). Do not freeze iced cookies as icing may crack.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: football cookies, sugar cookies, royal icing, game day snacks, super bowl treats, chocolate icing, homemade cookies, kid-friendly baking