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Football Cookies

Makes 2 1/2 dozen
Author: Jill



  • 1 C unsalted sweet cream butter softened
  • 1 1/2 C powder sugar
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1 large egg
  • 1 tsp baking soda
  • 1 tsp cream of tarter
  • 3 C flour

Royal Icing ingredients:

  • 3 egg whites
  • 2 C powder sugar
  • 1/2 tsp cream of tarter
  • 1 tsp vanilla
  • two piping bags fitted with the number 2 tip
  • Brown gel food coloring
  • Brown cake spray



  • Preheat oven to 350 degrees.
  • Line cookie sheet with parchment paper.
  • Using a standing mixer, cream together the butter, powdered sugar, vanilla, almond extract and egg and mix until combined
  • In a large bowl combine the flour, baking soda, and cream of tarter. Mix until combined
  • Gradually mix in the flour mixture into the wet ingredients until combined
  • Lightly flour a cutting board and begin to knead the dough until the dough is smooth
  • Roll the dough out to 1/4 inch thick
  • Using the cookie cutter, cut out the shapes and place onto the cookie sheet about 1 inch apart
  • Bake in the oven for 8 minutes
  • Pull out of the oven and cool completely

Icing Directions:

  • Using the standing mixer, combine the powder sugar, egg whites, cream of tarter and vanilla and mix on medium speed
  • If the royal icing is still a yellow soup, add in 1/2 C powder sugar
  • Continue to mix until you get stiff peaks
  • Divide the icing between the two bowls
  • Add several drops of the brown gel coloring into one bowl and mix until combined
  • Leave the second bowl white
  • Scoop a little bit of the brown icing into one piping bag and set aside
  • Scoop a little bit of the white icing into the second piping bag and set aside
  • Mix in 2 tsp of water into the white and brown icing and mix until combined
  • Pour the brown and white icing into 1 each of the squeeze bottles

Decorating Directions:

  • Using the edible marker, draw out where your white lines on the football will go
  • Using the white icing bag, pipe the outline for the white lines
  • Using the white icing in the squeeze bottle, fill in the white outlines
  • Using the brown icing, pipe an outline around edge of the football and white lines
  • Fill in with the thinned brown icing
  • Allow to completely dry for 4 hours before doing the final detail
  • Once dried, pipe a brown line across the middle and pipe small dots into the middle lower section of the football
  • Using the white icing, pipe the white lines on the top of the football
  • Allow to dry for 30 minutes
  • Using the brown cake spray, spray around the edges of the cookie to give it an old and dirty look


Makes 2 1/2 dozen Cookie cutter: Football Allow to dry for 10 minutes before enjoying!