How to Make Football Cookies Recipe

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy for about 2 minutes.

Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined for about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, add 1 Tablespoon more flour until it is a better consistency for rolling.

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat.

Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1 to 2 hours and up to 2 days.

If chilling for more than a couple of hours, cover the top dough piece with a single piece of parchment paper.

Once chilled, preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.

Remove one of the dough pieces from the refrigerator and cut into shapes with a cookie cutter(s). Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.

Arrange cookies on baking sheets 3 inches apart. Bake for 11 to 12 minutes until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time.

Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

Prepare royal icing. Spoon ½ cup of it into a separate bowl. Tint the rest of the icing brown.

Allow icing to set. Using piping tip #2 or piping tip #3, pipe the white laces/lines on top. Sprinkle with coarse sugar, if desired. Allow white icing to set.

Enjoy cookies right away or wait until the icing sets to serve them.