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Football Sugar Cookies - Soft, Buttery, and Game-Day Ready

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • For the cookies:
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional, but adds great flavor)
  • For the icing and decoration:
  • 2 1/2 cups powdered sugar, sifted
  • 3–4 tablespoons milk (plus a splash more as needed)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Gel food coloring: brown and white
  • Piping bags or zip-top bags; small round tips (or snip a tiny hole)

Method
 

  1. Whisk dry ingredients: In a bowl, whisk flour, cornstarch, baking powder, and salt. Set aside.
  2. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
  3. Add egg and extracts: Mix in the egg, vanilla, and almond extract (if using) until smooth.
  4. Bring dough together: Add dry ingredients in two additions. Mix just until combined and the dough holds together. Do not overmix.
  5. Chill: Divide dough in half, flatten into discs, wrap, and chill for at least 1 hour (or up to 2 days). Chilled dough = clean shapes.
  6. Preheat and prep: Heat oven to 350°F (175°C). Line baking sheets with parchment.
  7. Roll and cut: On a lightly floured surface, roll dough to about 1/4 inch thick. Use an oval cutter, or cut ovals by hand. Gently pinch one end to form a football shape if needed.
  8. Bake: Place cookies 2 inches apart and bake 9–11 minutes, until edges are just turning golden. Do not overbake for soft centers.
  9. Cool: Let cookies rest on the sheet 5 minutes, then transfer to a rack to cool completely before icing.
  10. Make icing: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth. You want a pipeable but not runny consistency—like school glue. Divide: tint most of it brown, leave some white for the laces.
  11. Decorate: Outline and fill each cookie with brown icing. Let set 15–30 minutes. Pipe one white horizontal stripe near each end, plus one center line and short cross-laces. Let dry until set.