Football Cookies

Name: Football Cookies
Prep time: 10 min
Total time: 1 h 45 min
Yield: 2 dz.
Ingredients: 2 sticks unsalted butter, softened; 1/2 c. granulated sugar; 1 1/2 tsp. vanilla extract; 2 1/3 c. all-purpose flour; 1/4 c. unsweetened cocoa powder; 3/4 tsp. baking powder; 1/2 tsp. kosher salt; 2/3 c. toasted pecans, very finely chopped; 2/3 c. powdered sugar

It's the cutest treat for game day!

By Hannah Klinger; Recipe by Sloane LaytonPublished: Jan 10, 2023

3 Ratings

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the pioneer woman's football cookies recipe

Will Dickey

Yields:

2 dz.

Prep Time:

10 mins

Total Time:

1 hr 45 mins

Rival teams at your tailgate can all agree to love these adorable football cookies—the perfect sweet snack for game day! A simple chocolate dough is made with crunchy toasted pecans, then finished with actual icing laces. This recipe is the perfect activity for kids, too! They can divide and shape the cookies into footballs and pipe the white icing on top. No pastry bags for piping? Just fill a sandwich bag and snip off a tiny corner before decorating. Add this cookie to your plate of Super Bowl desserts, college bowl eats, or a spread for any game night watch party. They're worthy of a touchdown no matter which team comes out on top!

Why is my cookie dough crumbly?

Some cookie doughs have a higher ratio of dry ingredients (like flour) to wet ingredients (like butter). This makes cookies that aren't cakey or chewy but wonderfully crumbly. This dough will be a bit crumbly when it's ready to scoop. Gently squeeze the dough balls in your hands as you form into footballs; the warmth from your hands will help the dough hold its shape.

What's the difference between unsweetened cocoa and Dutch processed cocoa?

Regular unsweetened cocoa is lighter in color and brighter in flavor than Dutch processed—a cocoa that's been treated to be darker and mellower. Stick to regular unsweetened cocoa powder for this recipe.

Can football cookies be made ahead?

Football cookies can be baked and kept in an airtight container at room temperature for a couple of days, or kept in a resealable freezer bag in the freezer for up to a month. Thaw as many as you need, then pipe on the icing.

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Directions

1. Step 1Preheat the oven to 350°. Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Stir in the vanilla extract.
2. Step 2Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. With the mixer on medium-low, gradually add the flour mixture, beating until just incorporated, 1 to 2 minutes. Stir in pecans and beat until dough starts to clump together, about 1 minute.
3. Step 3Line a baking sheet with parchment paper. Divide dough into 1 1/2 tablespoon balls, and form each ball into an oblong football shape at 2 1/2 inches long. Press footballs onto the baking sheet to flatten the bottom side, spacing at least 1 inch apart.
4. Step 4Bake the cookies until the dough is no longer shiny and set, 18 to 22 minutes. Transfer the baking sheet to a wire rack and let cool completely, about 30 minutes.
5. Step 5To decorate: Whisk together the powdered sugar and 2 teaspoons water in a small bowl to form a thick icing. Transfer icing to a piping or zip-up bag. Cut a small (about 1/8-inch) hole in the corner. Pipe lines on top of the cookies to resemble the seams of a football. Let stand until the icing hardens, about 30 minutes.