Chocolate Football Cookies frosted with rich and creamy chocolate ganache frosting make great desserts for tailgating or homegating parties or any football-themed event.
If you are looking for a football cookie recipe that looks and tastes amazing, you've come to the right place.
These football-shaped cookies are made with my favorite chocolate cut-out cookie dough and are frosted with decadently creamy chocolate ganache frosting.
They are easy to decorate with white frosting laces.
They look great on the table with other game-day snacks.
So, let's make some cookies.
- unsalted butter
- granulated sugar
- cocoa powder
- baking powder
- all-purpose flour
Chocolate Ganache Frosting
- heavy whipping cream
- corn syrup - Add a little corn syrup to the ganache to make it shiny.
- semi-sweet chocolate, finely chopped
- white frosting
mixing bowl and mixer to make the chocolate cookie dough
bowl and silicone spatula to make the chocolate ganache
3 to 4-inch football cookie cutter
parchment paper-lined baking sheets
pastry bag fitted with a small round tip
Make chocolate cookie dough.
- Cream the butter and sugar until smooth.
- Add the egg and vanilla extract and beat until combined.
- Sift the cocoa powder over the flour, salt, and baking soda then stir to combine.
- Combine the cocoa powder mixture with the butter mixture just until the dough comes together. Do not overmix or you will develop too much gluten and your cookies will be tough.
- The cookie dough is now ready to be rolled out and cut but you can make the chocolate ganache now or after you cut out the cookies. The ganache will need time to cool and thicken.
- You can chill your cookie dough in the refrigerator for a while until you are ready for it.
Make chocolate ganache frosting.
- Heat heavy whipping cream and corn syrup on the stove over medium-high heat until it starts to bubble. Do not let it come to a rolling boil.
- Pour the hot cream over the chopped chocolate in a bowl.
- Let it rest for 3-4 minutes and then begin to stir the chocolate in the middle of the bowl. Continue to stir, moving outward toward the edge of the bowl until the chocolate and cream come together into a shiny, creamy, ganache.
Cut out, bake, and decorate your cookies.
- Roll out the cookie dough on a cutting board that has been dusted with cocoa powder.
- Use a football cookie cutter to cut out 32 football cookies. Re-roll the dough as needed.
- Set the cut-out football cookies on parchment paper-lined baking sheets.
- Bake in a 350-degree F oven for 10-12 minutes.
- Allow the cookies to cool completely.
- Frost with the chocolate ganache.
- Pipe white frosting laces onto the cookies.
Store these chocolate glazed football cookies in a single layer in airtight containers for up to 5 days. They'll be fine a in cardboard cake box for up to 3 days.
You might also like these other chocolate football-themed recipes.
If you want more tailgating or homegating party ideas for the college football season, be sure to check out my Football Party Food ideas.
Chocolate football cookies are topped with chocolate ganache and are decorated with white frosting laces. They are deliciously easy to make for a football-themed party.
- 10 tablespoons unsalted butter, softened slightly
- ¾ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour, plus 1-3 tablespoons more
- ½ cup heavy whipping cream
- 1 tablespoon corn syrup
- 8 ounces semi-sweet chocolate, finely chopped
- ¼ cup white frosting
In a large mixing bowl, combine butter and sugar.
Cream until light and fluffy.
Mix in egg and vanilla extract until well combined.
Combine the cocoa powder, baking powder, salt, and flour in a small bowl.
Stir in to wet ingredients and mix just until incorporated.
Flatten dough into a disc and wrap in plastic wrap or place in a zip top bag.
Refrigerate for 1 hour.
Preheat your oven to 350 degrees Fahrenheit.
Dust cutting board with flour.
Remove dough and knead in additional flour, if needed, until no longer sticky.
Roll dough out to ⅛th inch thickness on a flour dusted cutting board.
Cut out 28-32 football-shaped cookies using a 3 or 4-inch football cookie cutter.
Set cut-out cookies on parchment paper-lined baking sheets.
Bake cookies for 10-12 minutes until firm around the edges.
Remove and allow to cool completely.
Pour the chopped chocolate into a heat-proof bowl.
Pour the heavy whipping cream and corn syrup into a small saucepan.
Heat over medium heat just until bubbles form around the edge of the pan.
Remove the pan from heat and pour the hot cream over the chocolate.
Let sit for 3 minutes, then stir the chocolate until melted.
Set aside, stirrng occasionally, and allow it to cool until it thickens enough to spread onto cookies. This could take an hour or so.
Once the ganache is ready, spread it over the football cookies. Allow the frosting on the cookies to dry for about an hour.
Spoon the white frosting into a pastry bag fitted with a small round pastry tip (#4).
Pipe white frosting laces and stripes onto each football shaped cookie.
Store the football cookies in a single layer in airtight containers at room temperature for up to 5 days.