Description
These Shortbread Thumbprint Cookies with Chocolate Footballs are buttery, festive treats perfect for holidays or any special occasion. The cookies are coated in colorful nonpareil sprinkles, baked to a delicate golden perfection, and topped with decorative chocolate footballs that add a fun and delicious finishing touch.
Ingredients
Scale
Cookies
- 1 cup unsalted butter room temperature
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup nonpareil sprinkles
Chocolate Footballs
- 1 ½ cups dark or milk melting chocolate
- ½ cup white melting chocolate
Instructions
- Prepare Chocolate Footballs: Melt the dark or milk chocolate in a double boiler or microwave at 50% power. Pour the melted chocolate into a disposable piping bag. Pipe the chocolate into the cavities of a football candy mold and tap the mold gently on the counter to remove air bubbles. Refrigerate for 5-10 minutes until firm. Remove from fridge, invert the mold, and tap to release the chocolate footballs.
- Pipe Details on Footballs: Melt the white chocolate using the same method. Put the melted white chocolate in a piping bag fitted with a #2 round tip or snip a tiny corner of a plastic bag. Pipe laces onto the chocolate footballs. Refrigerate the decorated footballs for about 5 minutes until the white chocolate firms.
- Preheat Oven and Prepare Baking Sheet: Set the oven to 350° F. Line a baking sheet with parchment paper. Pour the nonpareil sprinkles into a shallow bowl for coating.
- Make Cookie Dough: In an electric mixer bowl, cream together the room temperature butter, granulated sugar, and vanilla extract until light and fluffy. Add the flour and beat just until combined into a smooth dough.
- Shape Cookies: Use a 1 tablespoon scoop to portion the dough. Roll each portion into a ball and roll the dough ball in the nonpareil sprinkles until fully coated. Place the coated balls onto the prepared baking sheet about two inches apart.
- Chill Dough Balls: Refrigerate the baking sheet with dough balls for about 10 minutes to prevent spreading during baking.
- Bake Cookies: Remove dough from fridge and bake for 12 minutes until the tops remain light and bottoms turn just golden. Meanwhile, place the chocolate footballs in the freezer to keep them firm.
- Attach Chocolate Footballs: Allow the cookies to cool for 2 minutes after baking. Remove the chocolate footballs from the freezer and gently press one onto the center of each cookie.
- Chill Finished Cookies: Transfer the cookies to a cutting board or platter and refrigerate for 20-30 minutes to ensure the chocolate footballs firm up and don’t melt on the warm cookies.
- Store Properly: Once cooled and the chocolate is firm, store the cookies at room temperature in an airtight container for up to two weeks.
Notes
- Chilling the cookies for 10 minutes before baking keeps them from spreading, helping maintain a rounded shape ideal for thumbprints.
- Freezing the chocolate footballs while the cookies bake minimizes melting when added to the warm cookies.
- Refrigerating the assembled cookies speeds up chocolate firming; at room temperature, chocolate will solidify more slowly.
- If lacking a football mold or short on time, use chocolate Easter eggs with foil removed and attach as described.
- Consider using ethically sourced or homemade chocolate alternatives like fair trade chocolate bars or peanut butter cups.
- Store cookies layered in an airtight container with wax paper or tissue paper between layers and on top to prevent movement and preserve shape for shipping.
Nutrition
- Serving Size: 1 cookie
- Calories: 108 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
