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Touchdown Cookies

 Touchdown Cookies
With some simple sweet touches, you can transform regular sugar cookies into a special treat for football fans at your pigskin party. —Sister Judith LaBrozzi, Canton, Ohio
27 ServingsPrep: 25 min. Bake: 10 min. + cooling


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • GLAZE:
  • 2 cups confectioners' sugar
  • 4 to 5 tablespoons hot water
  • 3 to 4 teaspoons baking cocoa


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, cream of tartar and baking soda;
  • gradually add to creamed mixture and mix well. Cover and refrigerate
  • for 3 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness.
  • Cut with a football-shaped cookie cutter. Place 2 in. apart on
  • ungreased baking sheets.
  • Bake at 350° for 8-10 minutes or until lightly browned. Remove to
  • wire racks to cool.
  • In a large bowl, combine confectioners' sugar and enough hot water to

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Touchdown Cookies (continued)

Directions (continued)

  • achieve spreading consistency; beat until smooth. Place 3
  • tablespoons glaze in a small bowl; set aside.
  • Add cocoa to remaining glaze; stir until smooth. Spread brown glaze
  • over cookies. Pipe white glaze onto cookies to form football laces.
  • Yield: 4-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 180 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 120 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.