These Cinnamon Swirl Football Cookies are a fun tailgate food and a treat for your kids on game day. Use a refrigerated pie crust dough for a simple recipe.
This year, my oldest is really into fantasy football. It is the first time both he and Ben are competing with a few other dads and their sons from our church group.
In fantasy football, your group has a draft day where they all take turns choosing their players. We decided to host our group on draft day and make it a fun event. The dads and their sons came over, each with their own laptop or iPad ready for the draft. Of course, I had to add a little football flair to it with these football cookies and a couple of other snacks.
I didn’t realize how much Judah would get into this game! The main reason we asked friends to do this with us is so our kids would start learning the games and the players. Both of our boys have been somewhat obsessed with collecting football cards, but they know nothing about the players! With fantasy football, they are now paying attention more to who the players are and how they are performing. It’s pretty fun to watch them grow in their knowledge!
The kids ate up these football cookies. I think they liked that they were shaped as footballs. You, too, can surprise your kiddos with these cookies — maybe even have them help! It only takes a few ingredients, including a refrigerated pie crust dough.
To fit all of these football cookies on one baking sheet, I use my large half sheet pan. This is the one I have and love, but you can order two for a great price as well. I have this silicone mat so never having to waste loads of parchment paper.
On an ending note — Who watched the Bears barely lose to the Packers the other night? Although we lost, I have to say our team is looking pretty good!
Cinnamon Swirl Football Cookies
Ingredients
- 1 refrigerated pie crust thawed (or homemade)
- 3 tablespoons butter melted
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
- Pillsbury tub cream cheese frosting
Instructions
- Preheat oven to 350°F. Line cookie sheet with parchment paper or silicone mat.
- Roll out pie crust. In a small bowl, combine the melted butter, sugar, cinnamon and salt. Brush evenly over the pie crust.
- Gently roll up the pie crust in a log. Cut 1-inch cookie rolls with a sharp knife.
- Flatten each roll, cut side up, to about 1/4-inch thick. Use a small football-shaped cookie cutter or a knife to shape into individual footballs. Place 2 inches apart on prepared cookie sheet.
- Bake for 10-12 minutes, or until just golden. Do not over cook.
- Remove from oven and let cool completely before icing.
- Scoop spoonfuls of the frosting into a small freezer bag. Snip a small corner of the bag and pipe football lines onto the cookies. Serve immediately or store in a sealed container for 1-2 days.
Notes
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