I made a version of this football cookie cake for the season opener this year, and I made it Packers themed. It was delicious, but I didn’t take any non-iPhone photos because it got consumed. I also put the sprinkles on top after it was baked, and they just sort of sat oddly on top, and didn’t stick to the frosting (see below). So when I made it this time, I put the sprinkles in the cookie. Just think, in the 17 weeks of the season, all those men have gotten in the equivalent of 57 car crashes, and I have improved my baking strategy. We’ve all accomplished so much!
I think the version with the sprinkles in the dough makes it slightly less obvious which team it’s for. But I also blame the fact that the two teams playing have such similar colors, and I tried to do half for each of them. I also don’t care about either team, so… who cares if you can’t tell which team’s half you’re eating a slice of!
I have not really cared about a Super Bowl in a while, but I always appreciate the spectacle, the halftime show, and the commercials. It’s always a fun time, and I’ve got to stay #PluggedIn to the pop culture moments. I’m looking forward to seeing what kind of show Bad Bunny puts on, even if I only really know two of his songs. I don’t think we’ll get another Left Shark, but one can dream. I miss the days of Left Shark. But the chance of a Left Shark is why I must watch the Super Bowl every year.
And, as the Uber Eats commercials claim, football really is about selling food. At least on the big days, like the Super Bowl. I’m looking forward to the guac and Elote and wings, and of course, this cookie cake.
Those little football cookies come in handy for all sorts of decoration. I’m not sure if anyone ever actually just eats them plain, but I think I would be shocked by the average eating habits of most Americans. So maybe some people love them plain.
But I clearly prefer them when they’re on top of another cookie.
I think you can go either way on the frosting for this cookie cake. Frosting on cookie cake makes me feel nostalgic, like it’s a 2nd grad birthday party where someone brought a store-bought cookie cake. But also, it’s perfectly good without. This isn’t a perfect copy cat for a store-bought cookie cake, so it doesn’t need it.
This is better quality, and far thicker, than a grocery store cookie cake, but… there really is something about those store-bought baked goods, isn’t there?
Anyways, cookie cake or not, I hope you all enjoy the Super Bowl and related festivities. It’s the 2nd most American of holidays!
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PinIngredients
- 3/4 cup (12 Tbsp) unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups semi-sweet chocolate chips, or candy of choice
- Sprinkles of choice (optional)
- Half a box of these football sugar cookies
- Your favorite frosting, if desired
Instructions
- Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or 9-inch round cake pan with nonstick spray. Set aside.
- In a large bowl using a handheld mixer or stand mixer fitted with paddle attachment, beat the butter and brown sugar together on medium speed until creamy, about 3 minutes. Beat in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add the dry ingredients into the wet ingredients and beat on low speed until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds or until evenly dispersed.
- If you’re doing two teams, divide your cookie dough in two and fold in sprinkles to each half. If just doing one team, just fold the sprinkles into the dough. Then, press the cookie dough evenly into the prepared pan, half on each side if you’re doing two teams.
- Once pressed into the pan, lightly press the football cookies into the top of the dough, in whatever pattern you want.
- Bake for 22–26 minutes or until the cookie cake is lightly golden brown all over the surface (could be up to 30 minutes, depending on your oven). Use a toothpick to test for doneness; if it comes out mostly clean with just a few moist crumbs, it’s done. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges.
- Remove from the oven and set the pan on a cooling rack to cool completely.
- Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. Frost with your favorite frosting, if desired.
- Cookie cake remains fresh covered tightly at room temperature for up to 3 days
Notes
Cookie cake from Sally’s Baking Addiction