Football Cookies

For these Super Bowl cookies, I used my tried-and-true chocolate sugar cookies recipe that yields a soft, chewy and deliciously chocolatey treat. It’s a reader favorite that works beautifully for all kinds of decorated cookies. If you’re more into classic sugar cookies, feel free to swap in my easy sugar cookies recipe instead! It has the same soft texture and is perfect for cutting into fun shapes and decorating.

• All-purpose flour: When measuring flour, avoid scooping directly from the bag, which can compact it and make your cookies dense. Instead, use the fluff-and-scoop method to gently spoon the flour into your measuring cup and level it off with a knife for accuracy.
• Unsweetened cocoa powder: I use Hershey’s natural unsweetened cocoa powder, but any brand will do. The key is to use unsweetened for that rich chocolate flavor.
• Baking powder: This is what gives your Super Bowl cookies their chewy texture.
• Salt: It balances out the sweetness and brings out the chocolate flavor, so don’t skip it.
• Unsalted butter: To soften butter quickly, cut it into small cubes and leave it at room temp for 15-20 minutes.
• Sugar: Good ol’ granulated sugar is all you need to sweeten the dough and achieve a slightly crisp edge.
• Eggs: Bind everything together. Room temp eggs are ideal for achieving a cookie that’s light and crispy, rather than hard and flat.
• Vanilla extract: For flavor. I always use pure or homemade vanilla extract for the best taste—avoid imitation if you can.

See the recipe card for full information on ingredients and quantities.

You’ll start by making a simple chocolate sugar cookie dough. Sift together the flour, cocoa powder, baking powder and salt. This breaks up any clumps and aerates the ingredients, which results in a smoother dough and fluffier cookies. Set this mixture aside. Next, cream the butter and sugar until light and fluffy. This takes about 3 minutes in my stand mixer.

Add the eggs, then add the vanilla extract and continue beating, scraping down the sides of the bowl as needed. Add the flour mixture and beat until the dough is smooth.

Now this is where the order of each step really becomes important for perfectly shaped, beautifully decorated chocolate football cookies that are sure to impress:

1. Roll out before you chill. This chocolate sugar cookie dough needs to be rolled out before chilling—trust me, trying to roll out chilled dough is nearly impossible! Freshly made dough is soft and pliable, making it much easier to work with. Divide the dough in half, then roll each portion between two sheets of parchment paper to prevent sticking. Transfer the sheets of rolled dough onto baking sheets and pop them in the fridge to chill.
2. Chill the dough thoroughly. Don’t skip the chill! Refrigerating the dough for at least 2 hours (or overnight) prevents the cookies from spreading in the oven. Think of it as your pre-game warm-up—it makes all the difference.
3. Cool the cookies completely before decorating. If you frost warm cookies, your icing will melt and instead of football laces, you’ll have a melty mess that doesn’t resemble a football at all. Let the cookies cool on a wire rack until they’re completely room temperature before you break out the piping bags.
4. Store decorated sugar cookies like a pro. Once the icing has set, stack the cookies with parchment paper between layers to avoid smudging. Store in an airtight container at room temperature for up to a week, or freeze for longer storage. Game day prep? Done!

Unlike some recipes that have you add a full base layer of frosting before adding the laces, I’ve kept decorating these cookies as simple as possible. Here are all the tools I used to make these football-shaped cookies:

• Football cookie cutter. This is the easiest way to stamp out the cookie dough, but you could also use a sharp knife to trace football shapes.
• Piping tip and piping bag. I used an Ateco #2 for piping the white laces you see in my photos. If you don’t have a piping bag, check out my video tutorial on making a homemade piping bag with parchment paper.
• Green sprinkles. I serve these cookies on a bed of green sprinkle “grass” for a festive addition to any gameday or Super Bowl party. You can buy green sprinkles in bulk online or opt for shredded coconut dyed with green food coloring to provide a similar festive backdrop.

Beginner’s Tip: If you’re new to decorating, practice on a piece of parchment paper first to perfect your technique!

Frosting Choices: Find Your Match

Since these cookies only need the laces piped, here’s how different frostings measure up:

• Royal icing: The MVP for crisp, clean lines that dry hard. Perfect if you want laces that hold their shape and won’t smudge in transport.
• Cookie icing: Easier to use than royal icing, with a smooth finish that’s great for beginners or quick decorating. Note: It doesn’t dry as hard, so handle with care.
• Vanilla buttercream: The tastiest option! It’s creamy, easy to work with and delivers unbeatable flavor. Just keep in mind it won’t set firm like the other two options.

Ready to bake your best batch of sugar cookies? Check out my Cookie Baking Tips guide for all my essential tips for success!

Freezing Instructions

Want to get a jumpstart on your gameday prep? These football cookies freeze beautifully, making them the perfect make-ahead treat! Here’s how to freeze them:

Freeze the cookies BEFORE decorating: If you want to keep things simple, you can freeze the cookies before decorating. Just bake the cookies, let them cool completely, then arrange them in a single layer on a baking sheet. Freeze for about 1-2 hours until they’re firm. Once frozen, transfer the cookies to a freezer bag and store them for up to 3 months. Thaw at room temperature, then decorate as desired.

Freeze AFTER decorating: If you’ve already decorated your cookies with icing, you can still freeze them! Just make sure the icing is fully set before freezing to prevent smudging. Place the decorated cookies in a single layer on a baking sheet and freeze for 1-2 hours. After they’re firm, carefully transfer the cookies to a freezer bag, separating layers with parchment paper to avoid sticking. They’ll keep in the freezer for up to 3 months. Thaw at room temperature.

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