Make your Super Bowl and football Sunday celebrations a little sweeter with these Easy Football Cookies. They’re so delicious! I’m talking melt-in-your-mouth, buttery, and sweet. Plus, they’re fun to make (trust me, you’ll love decorating them) and take just minutes to bake.
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So whether your team wins big or they fumble on the most important play, you’ll still enjoy the sweet taste of victory.
These cookies are so much fun to make, you’ll want them all year, but they’re especially sweet on game days, tailgating, and Super Bowl Sunday snack table.
I know you’re ready to run these cookies in for a touchdown, but I’ve got some other Super Bowl snacks you’ll want to make for your Sundays, like bacon-wrapped smokies, Buffalo chicken dip, and Magical Oreo fluff dip.
Pin it to your favorite dessert board! ⤵️
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Why You’ll Love Easy Football Cookies
- They’re super easy and come together fast. Trust me, I get it, the last thing you want to do is spend your watch party in the kitchen hovering over food. Heck you can even make them a day in advance.
- They taste unbelievable. I’m telling you, I have to watch myself around these cookies because they’re so buttery and soft with just the right amount of sweetness. One cookie becomes two, two becomes three, and so on.
- Our football cookies are a lot of fun to decorate. In no time, you’ll get inspired and start thinking about ways to put your own little spin on it.
Ingredients
- Sugar Cookies – Prepared sugar cookies using store-bought sugar cookies or our basic sugar cookie recipe.
- Green and White Frosting – thick buttercream frosting.
- Colorful Sprinkles – we like nonpareil sprinkles.
See the recipe card for quantities.
How to Make Easy Football Cookies
Follow steps 1 through 7 on the sugar cookie recipe card.
After chilling, use a 2 to 3-inch circle cookie cutter to cut out the cookies.
Place them on lined baking sheets, leaving about 1 inch of space between each one.
Bake for 10 to 12 minutes, or until the edges are lightly browned.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Add the sprinkles to a bowl larger than your cookies and set aside.
In a medium bowl, mix half of the white frosting with a few drops of green food coloring until you reach your desired color.
Add the green frosting to a piping bag fitted with a #233 tip to create a grass-like texture.
Place one-third of the remaining white frosting into a piping bag and cut off the corner. Add the rest of the white frosting to a bowl and set it aside.
Spread the white frosting on half of each cookie, then dip that half into the bowl of sprinkles.
On the other half of the cookie, pipe the green frosting until it is completely covered.
Using the white frosting in the piping bag, draw a horizontal line in the middle of the green half. Continue drawing lines on each side, you should be able to fit two additional lines on each side.
Continue until all cookies are frosted. Enjoy!
Top Tip
Others may disagree, but if you want these cookies bake up perfectly without overspreading, you absolutely must chill the dough before cutting out the cookies.
Personally, I like to chill them once again after cutting out the shapes.
Storage
I always store unfrosted cookies in an airtight container for up to 5 days at room temperature. Although, they usually don’t last that long. Or you can put them freezer bags for up to 2 months.
FAQs
Sure! Simply wrap it (tightly) in plastic wrap and chill in the fridge for up to two days. Or, you can freeze it. Sometimes I make multiple batches of this dough, roll it out into disc, wrap in plastic, and freeze for a couple of months.
Yes. In my opinion, it’s not optional if you want your cookies to look like the shapes you cut out.
You can use our simple American buttercream frosting recipe. It’s perfectly thick and sets up nicely!
Football Stadium Sugar Cookies Recipe
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I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 1 Basic Sugar Cookie Recipe
- 2 Cups Vanilla Frosting Homemade or Store Bought
- Green Gel Food Coloring
- Colorful Sprinkles
Instructions
- Follow steps 1 through 7 on the sugar cookie recipe card.
- After chilling, use a 2 to 3-inch circle cookie cutter to cut out the cookies. Place them on lined baking sheets, leaving about 1 inch of space between each one.
- Bake for 10 to 12 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Add the sprinkles to a bowl larger than your cookies and set aside.
- In a medium bowl, mix half of the white frosting with a few drops of green food coloring until you reach your desired color.
- Add the green frosting to a piping bag fitted with a #233 tip to create a grass-like texture.
- Place one-third of the remaining white frosting into a piping bag and cut off the corner. Add the remaining white frosting to a bowl and set it aside.
- Spread the white frosting on half of each cookie, then dip that half into the bowl of sprinkles.
- Using the white frosting in the piping bag, draw a horizontal line in the middle of 2nd half of the cookie. Continue drawing lines on each side, you should be able to fit two additional lines on each side.
- Then pipe the green frosting in between the white lines until it is completely covered.
- Continue until all cookies are frosted. Enjoy!
Notes
- Make sure the cookie dough is very cold. This will help prevent the cookies from spreading while baking.
- Ensure your cookies are completely cooled before adding any frosting or icing.
- Store in an air-tight container at room temperature for up to 5 days.
Nutrition
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