It’s Super Bowl Sunday! To celebrate, I wanted to make a cute and simple dessert that anyone can try to recreate at home. Last year I shared some pretty detailed iced sugar cookies because the New York Giants were in the Super Bowl. I felt like I needed to do my part as a New Yorker and celebrate my hometown team. This year, I just want to celebrate a fun football Sunday with friends. So I’m bringing these football shaped whoopie pies for dessert.
These football shaped whoopie pies are super cute and really easy to make. I mixed up my delicious and non-dairy recipe for whoopie pies. Instead of using my small cookie scoop to make the cookies round, I piped them into football shapes.
I used my football cookie cutter as a guide and traced the cutter onto parchment paper. Then I placed that stencil under a clean piece of parchment paper and piped the batter into football shapes. You can also print out your football shape if you don’t have a football cookie cutter. If you are bad at piping or don’t have the proper tools, you can also spread the batter into cute little footballs.
Since this batter puffs and spreads a little while baking, they come out better if they are spread on the thinner side. Once the footballs are piped (or spread) and baked, I filled them with marshmallow cream filling.
Then I used some white royal icing to pipe the laces on the footballs. You can also use the same marshmallow filling for the decorations but I like using royal icing because it dries hard and won’t smudge. Here’s the printable dairy-free recipe. Happy Super Bowl Sunday!
- ⅔ cup dutch process cocoa powder
- ¾ cup hot water
- 1 tsp. baking soda
- ½ cup non-dairy sour cream (such as Tofutti Brand)
- 1⅓ cup brown sugar
- ¼ cup margarine
- ¼ cup shortening
- 1 large egg
- 2 tsp. vanilla extract
- 2 cups flour
- 1 tsp. baking powder
- ¾ tsp salt
- 1 cup shortening
- 2 cups confectioners sugar
- 2 tsp. vanilla extract
- 1 cup marshmallow cream (such as Marshmallow Fluff)
- Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper. Make sure to use a new piece or parchment paper for each batch because some crumbs will stick to the paper.
- In a small bowl whisk the cocoa powder with the hot water until dissolved.
- Stir in the baking soda and sour cream and set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the brown sugar with the margarine and shortening until light and fluffy.
- Add in the egg and vanilla and beat until combined.
- Add in the flour, baking powder, and salt and beat on low speed for a few seconds.
- Pour the cocoa mixture into the mixer and mix until smooth and combined.
- Pipe the batter into shapes or scoop batter into small round mounds using a small cookie scoop.
- Bake for 8-10 minutes until the cookies are set and spring back to the touch.
- While the cookies are cooling, make the filling.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening and sugar until smooth.
- Mix in the vanilla.
- Add in the marshmallow cream and mix until combined.
- Using a piping bag, cookie scoop, or a knife, fill one side of cookie with filling and sandwich another cookie on top.
- To make them look like footballs, pipe the laces using some royal icing or some marshmallow filling in a pastry bag fitted with a very small straight piping tip. I used a #2 PME brand piping tip.