Description
These classic Shortbread Thumbprint Cookies are topped with beautifully crafted Chocolate Footballs, perfect for holidays or game day celebrations. The buttery cookies coated in colorful nonpareil sprinkles pair with decorative chocolate footballs to create a festive treat that delights with each bite.
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
- Make Chocolate Footballs: Melt the dark or milk chocolate in a double boiler or microwave at 50% power, stirring until smooth. Transfer the melted chocolate to a disposable piping bag and pipe into the cavities of a football candy mold. Tap the mold gently on the counter to release air bubbles and refrigerate for 5-10 minutes until firm. Remove and gently pop the footballs out of the mold.
- Decorate Footballs: Melt the white chocolate using the same method. Transfer to a piping bag with a small round tip (#2) or snip a tiny corner off a plastic bag. Pipe lace designs onto the chocolate footballs to mimic football laces. Refrigerate for another 5 minutes until the white chocolate firms.
- Prepare Cookies: Preheat oven to 350° F and line a baking sheet with parchment paper. Pour nonpareil sprinkles into a shallow bowl. Using an electric mixer, cream together the room temperature butter, sugar, and vanilla until light and fluffy. Add flour and mix just until combined.
- Shape Cookies: Use a tablespoon scoop to portion dough. Roll each scoop into a ball and then roll in the nonpareil sprinkles until fully coated. Place dough balls about two inches apart on the prepared baking sheet.
- Chill Dough Balls: Refrigerate the baking sheet of sprinkle-coated dough balls for 10 minutes. This helps prevent spreading for nicely rounded cookies.
- Bake Cookies: Remove baking sheet from fridge and bake for 10-12 minutes until bottoms turn golden and tops remain light. Meanwhile, place chocolate footballs in the freezer to chill and prevent melting when placed on warm cookies.
- Assemble Cookies: Let cookies cool on the baking sheet for 2 minutes after baking. Immediately press one chilled chocolate football gently onto the top of each cookie.
- Set Cookies: Transfer cookies to a cutting board or platter and refrigerate for 20-30 minutes to allow the chocolate footballs to firm up and prevent melting.
- Store Cookies: Once cookies and chocolate are fully set, store them at room temperature in an airtight container for up to two weeks.
Notes
- Chilling the dough before baking keeps the cookies from spreading and helps maintain a perfect round shape for thumbprints.
- Freezing the chocolate footballs while baking minimizes melting when pressing onto warm cookies.
- Refrigerating after assembly speeds up chocolate firming; room temperature setting will take longer.
- No football mold? Use foil-wrapped chocolate Easter eggs as a quick substitute for the chocolate topping.
- Consider using fair trade chocolate bars or peanut butter cups as alternatives to commercial chocolate kisses.
- For packing and shipping, layer cookies with wax paper between layers and secure the top layer with tissue or wax paper to prevent movement.
Nutrition
- Serving Size: 1 cookie
- Calories: 108 kcal
- Sugar: 8 g
- Sodium: 40 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
