Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Beat in the eggs one at a time, then stir in the vanilla extract. If the dough seems too stiff, add the milk and mix until just combined.2 large eggs, 2 teaspoons vanilla extract, 2 tablespoons milk
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the cookie dough into two equal portions.
- To one portion, add just a few drops of black food coloring and knead it in until you achieve a dark brown "football" color. Add more coloring as needed to get your desired shade.black food coloring
- To the second portion, add a few drops of white food coloring and knead it in until you create a lighter brown dough for the "laces." (Alternatively, you can reserve a small portion of the plain dough and mix in white food coloring, or use a very small amount of black and white to create a marble effect for the laces).white food coloring
- For each cookie, take about 1 tablespoon of the dark brown dough and roll it into a ball. Gently flatten the ball and shape it into an oval, resembling a football. Place the shaped cookies on a baking sheet lined with parchment paper, leaving about 2 inches between them.
- Take small pieces of the lighter brown dough and roll them into thin ropes. You can either press these ropes onto the football-shaped cookies to create laces, or for a cleaner look, you can use an edible black marker or melted black candy melts after the cookies are baked and cooled. If using dough for laces, ensure they are pressed gently to adhere.black edible marker or melted black candy melts
- Cover the baking sheets with plastic wrap and refrigerate for at least 30 minutes, or until the dough is firm. This helps prevent the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C).
- Bake the chilled cookies for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Cooking time may vary depending on the size of your cookies.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the filling. In a large bowl, beat together the softened butter until creamy.1 cup unsalted butter
- Gradually add the powdered sugar, alternating with the milk, beating until the frosting is smooth and fluffy. Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a little more milk, a teaspoon at a time. If it's too thin, add more powdered sugar.3 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract, pinch salt
- Once the cookies are completely cool, pair up similar-sized cookies. Spread a generous spoonful of the filling onto the flat side of one cookie and gently press another cookie on top to create a sandwich.
- If you didn't add dough laces earlier, now is the time to use your black edible marker or melted black candy melts to draw the laces on each football sandwich cookie. You can also dust the cookies lightly with brown sanding sugar before they are assembled for a slight sparkle.brown sanding sugar or granulated sugar, black edible marker or melted black candy melts
Notes
Store assembled cookies in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze assembled cookies for up to 1-2 months. Unassembled cookies can be stored at room temperature for up to 3 days. Filling can be stored in the refrigerator for up to a week.