Football Cookie Cups

Yield: 18-20 cookies 

Prep time: 10 minutes

Total Time: 22 minutes 

Ingredients:

For the cookie:

For the frosting:

  • 3/4 cup unsalted butter, slightly softened
  • 2 cups powdered sugar 
  • 1 tablespoon heavy whipping cream 
  • ½ teaspoon clear vanilla extract
  • Green food color gels

For the decorations:

  • ¼ cup candy melts 
  • 16-18 whole almonds

Directions:

For the cookie: 

  • Preheat the oven to 350°F and spray a mini muffin sheet with cooking spray. In a medium-sized mixing bowl, combine cookie mix, butter and egg and beat until well mixed. 
  • Scoop 2 Tablespoons of cookie dough into each mini muffin cavity.
  • Bake 12-14 minutes until the cookie dough is lightly golden brown. Allow the cookie cups to cool for 15-20 minutes. While the cookies are still warm, use the back of a measuring spoon to press into the center of each cookie to make a cup shape
  • Remove cookie cups gently and allow to cool completely. 

For the frosting: 

  • Cut the butter into 1 tablespoon-sized pieces and whip in a standing mixer 5-7 minutes, until the butter looks light in color. Add powdered sugar and mix on low speed until incorporated, then add heavy whipping cream and vanilla extract. Decrease speed to medium-high and beat for 3-5 minutes to whip additional air into the frosting. It should be light and airy. 
  • Add 2-3 drops of green food coloring into the frosting and stir until well combined. 
  • Use a piping bag fitted with a tip 233, pipe the grass into each cookie cup.

For the decorations: 

  • Microwave candy melts in 20 second increments until they start to melt, stirring each time. Stir until completely smooth.  
  • In a piping bag fitted with a size 1 piping tip, pipe a thin line on the almonds to imitate a football. Allow the candy melt line to harden.
  • Change the piping tip to a size 3 to pipe the goal posts onto a piece of parchment paper. Allow the chocolate goal posts to harden and place them onto the cookie cups.
  • Store in an airtight container. 

 

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