Football Cookies – Sweet Super Bowl Snack

Football Cookies – Sweet Super Bowl Snack

Football cookies are not just for the Super Bowl.


The Football cookies are the first recipe of several, for a perfect Super Bowl night. If you don’t like Football and the Super Bowl, you can use of course the recipes for any other occasion. These cookies are a bit more special and not for every occasion. As you can see in the picture, there are come some great recipes in the next few days. Everything homemade and delicious.

The Super Bowl, the final of the American Football League NFL, takes place for us Central Europeans on the night of 4 to 5 February. The largest single sporting event in the world draws around 800 million viewers in front of the television worldwide. Of course, they are very hungry and that’s the way to start this evening with themed snacks.


Football Cookies

Zubereitungszeit 20 minutes
Kochzeit 1 hour
Gesamtzeit 1 hour 20 minutes
Portionen 30 Pieces


For the dough:

  • 100 g Butter - soft
  • 50 g Sugar
  • 1 Pinch Salt
  • 150 g Wheat Flour

For the Icing:

  • 300 g Icing Sugar
  • 30 g Eggwhite
  • 1 dash Lemonjuice



  1. Put the butter, sugar and salt in a bowl and knead with the dough hooks.

  2. Add the flour and knead everything to a dough. Wrap the dough in foil and refrigerate for about 30 minutes.

  3. Roll out the dough on a floured work surface and cut out footballs with a cookie cutter (about 3x4 cm). [amazon link = "B00KJ8IRE4" title = "This cookie cutter is a bit bigger" /]

  4. Place the footballs on a baking tray with baking paper and bake in preheated oven at 175°C top/bottom heat for 10-12 minutes.

  5. Remove and allow to cool.


  1. Sift the icing sugar, and put about half in a bowl. Put the egg whites and lemon juice in the bowl and mix everything with a mixer.

  2. Gradually add the remaining icing sugar. The mass must be so strong that you can make a fine line without it runs.

  3. Fill approx. 1/2 tbsp icing into a small piping bag and set aside. Dye the rest in brown and fill in about 2 tbsp. also in a small piping bag.

  4. Dilute the remaining icing with water. It should so liquit that it runs flat when you put it on a cookie. Cover the icinig with a damp cloth and set aside.

  5. Make a outside line on the cookie with the brown icing in the piping bag, so that the liquit icing does not run down. Then fill the cookie with the brown liquit icing and leave to dry for about 1-2 hours.

  6. Make the decoration with the icings and allow to dry.



Hier gehts zum kostenlosen Reisegabel Newsletter. Damit verpasst Ihr keinen Beitrag und kein Rezept mehr.


Affiliate Links

Alle mit einem Sternchen* oder Amazon Logo gekennzeichneten Links werden als Werbelinks (Affiliate-Links) bezeichnet. Wenn Sie also dort klicken und einkaufen, geht eine kleine Provision an uns, welche Ihren Preis natürlich nicht ändert. Mehr erfahren Sie hier.


Giant cinnamon bun – a dream of yeast dough and cinnamon

The giant cinnamon bun is the big brother of the small coffee table version.

The giant cinnamon bun is perfect for all lovers of the small version. From the workload, it does not make much difference, but the giant cinnamon bun makes the afternoon and the coffee table a bit different.

I focused mainly in this version to the other appearance. I’ve done before a small version with pecans, which can be found here. It’s really quite a different picture if you do something in small or large. One or the other does not like the small buns, while others just prefer this.

I have chosen deliberately a giant cinnamon bun. This delicious, juicy pastry is not only good in a small version.

Riesen-Zimtschnecke 10

Giant cinnamon bun - a dream of yeast dough and cinnamon

You don't need to make small cinnamon buns, even in the large version it tastes.
Menüfolge Cake
Länder & Regionen US-American
Zubereitungszeit 25 minutes
Kochzeit 20 minutes
Gesamtzeit 47 minutes
Portionen 1 Cake (30 cm Ø)


For the Dough:

  • 125 ml Water
  • 125 ml Milk
  • 1 Cube Yeast - fresh
  • 500 g Flour
  • 75 g Sugar
  • 1 Tsp. Salt
  • 75 g Butter - room temperature
  • 1 Pcs. Egg

For the Filling:

  • 75 g Butter
  • 2 Tsp. Cinnamon
  • 75 g Sugar

For the Icing:

  • 75 g Icing Sugar*
  • 10 ml Milch
  • 15 ml Maple Syrup



  1. Warm water and milk lukewarm and dissolve the yeast in it. Mix flour, salt and sugar in a bowl. Give yeast milk, butter and egg to it and knead to a smooth dough. Rise covered for about 20 minutes.
  2. Put the dough on a floured surface and roll to a rectangle (about 40 x 50 cm).


  1. Melt the butter, mix cinnamon and sugar.
  2. Brush the dough with the butter and sprinkle cinnamon-sugar on it.
  3. Cut the dough into 3-4 cm wide strips.
  4. Rolling a dough strip into a swirl and put in the center of a greased springform pan or pizza tray (30 cm Ø). The remaining strips lay succession around.
  5. Let rise again about 10 minutes and bake in a preheated oven at 200°C for about 20 minutes. Remove and let cool.


  1. Mix icing sugar, milk and maple syrup to form a smooth glaze and spread it on the cinnamon bun.