Goalpost Cookies Recipes

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GOALPOST COOKIES



Goalpost Cookies image

Touchdown! Score big at your next tailgating party with these adorable sugar cookies, which are coated in colorful, football-themed sprinkles and frosting.

Provided by Arlyn Osborne

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 roll refrigerated sugar cookie dough (16.5 ounces)
2 cups white chocolate (candy melts)
1 tablespoon coconut oil
1 cup rainbow nonpareils
1 (4 1/4 ounce) package green decorating icing
10 white taffy candies (i.e. Airheads)
12 white lollipop sticks (8 inches each)
12 almonds

Steps:

  • Preheat oven to 350F degrees and line 2 baking sheets with parchment paper.
  • Roll out the cookie dough to about ½ inch thickness between two sheets of parchment paper, then freeze for 15 minutes.
  • Punch out 12 rounds with a 2 ½ inch cutter and transfer to prepared baking sheets. Insert lollipop stick into the bottom of each cookie and bake 10-13 minutes or until golden brown. Let cookies cool completely on baking sheet.
  • Meanwhile, cut the white taffy into strips to create the shape of a goalpost that will fit on the cookies.
  • Add white candy melts and coconut oil to a small bowl and microwave until melted and smooth, about 60 seconds.
  • Holding the base of the cookie (not the stick), dip the top half of the cookies into the candy melts. Spread with a small offset spatula if needed. Place the dipped cookies onto a parchment-lined baking sheet and immediately cover with rainbow nonpareils. Be sure to work with one cookie at a time. Let dry.
  • Transfer the remaining candy melts to a small piping bag. Pipe a small strip of threading onto the almonds so it looks like a football. Let dry.
  • Attach a small grass #233 tip to the tube of green icing. Pipe grass onto the bottom half of the cookies.
  • Pipe a little of the white candy melts onto the back of the white taffy strips, then stick them onto the cookies so they create a goalpost.
  • Finally, pipe a little of the white candy melts onto the back of the almonds and stick them in between the goalposts. Let dry before serving.

Nutrition Facts : Calories 177.1, Fat 11.3, SaturatedFat 6.6, Cholesterol 6.4, Sodium 36.3, Carbohydrate 17.9, Fiber 0.2, Sugar 17.1, Protein 2

GRANDMA'S CLASSIC NO-BAKE COOKIES



Grandma's Classic No-Bake Cookies image

This is the first cookie I ever learned to make as a child. They're very delicious with the peanut butter and oatmeal. You can eat them fresh out of the pan in a bowl with a spoon, which is delicious with a glass of milk besides. This no-bake cookie recipe was my grandmother's, and my mother taught it to her children, and I will to mine. I hope you have as much fun making this either by yourself or with your children, as I did with my mom. Separate cookies with waxed paper if putting in a tin or baggie to prevent sticking.

Provided by Jadebloodraven

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 7

2 cups white sugar
½ cup milk
½ cup unsalted butter
2 tablespoons cocoa powder
3 cups old-fashioned oats
½ cup peanut butter, or more to taste
1 teaspoon vanilla extract

Steps:

  • Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
  • Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.5 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 14 mg, Sugar 8.8 g

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