Sugar Cookie Football Stadium
Family Tested & Approved
SUGAR COOKIE DOUGH
butter, at room temperature
egg, at room temperature
pure vanilla extract
all-purpose white flour
colorful nonpareil sprinkles
Prepare the sugar cookies:
Preheat the oven to 350 degrees.
In a medium sized bowl, combine the sugar, butter, and egg. Beat until combined and creamy.
In another small bowl, combine the flour, baking powder, and salt. Mix
Stir in the two extracts and then slowly add in the flour mixture. Beat together until completely combined.
The dough may be crumbly and that's okay. Knead the dough together to form a ball.
If the dough is too wet, add more flour up to 1/4 cup.
Wrap the dough tightly and allow to chill for at least 30 minutes, more preferably an hour.
Roll out the dough to be cut.
To cut out the field, touchdown, and fan cookies, roll out the dough and measure it to be 10 inches by 7 inches.
With a butter knife and using the ruler, cut the rectangles to be 1 inch by 3 and 1/2 inches. You should have 20 rectangle cookies. (I used a pizza cutter)
You can roll out the remaining sugar cookie dough to make as many footballs as you want or can with the remaining dough.
Place the sugar cookies on a cookie sheet and freeze the cookies for 7-10 minutes before baking.
Bake the cookies for 7-10 minutes. Mine generally all took about 8.
Prepare the icing:
Combine the egg whites and cream of tartar in a medium-sized bowl and whisk together until the cream of tartar is fully incorporated.
Add in the powdered sugar and mix with hand beaters or with a stand mixer for about 10-12 minutes or until stiff peaks form when you lift the mixers.
Separate the icing into 3 bowls. Leave one white, dye one green, and dye the other brown.
Place the green dye into a disposable bag with a #2 tip.
Pipe a rectangle around all of the rectangular cookies.
Add a little bit of water to the remaining green dye in the bowl and let the frosting sit with a damp towel for a few minutes.
Transfer the frosting to a squeeze bottle and flood the cookies.
Use a toothpick to pop any bubbles that appear in the cookie and to guide the frosting to the edges.
Allow the frosting to dry completely before piping on the white lettering with a #1 tip.
For the footballs:
Outline the cookie with a #2 tip and brown icing.
Add a little bit of water to the remaining brown dye in the bowl and let sit with a damp towel over the frosting for a few minutes.
Transfer the frosting to a squeeze bottle and flood the cookies. Again, use the toothpick to help pop bubbles and guide the frosting.
For the touchdown cookies:
Allow the green frosting to dry fully and then pipe a white line around with a #1 tip.
Put the red sprinkles on the white part and shake off the excess sprinkles. Carefully pipe the word "Touchdown" with the #1 tip.
For the fans:
instead of flooding the cookies, pipe white or green frosting over the cookies and pour nonpareil sprinkles over the frosting.
This way when you shake off the excess sprinkles, wet frosting won't come with them.
Putting it together:
Place the yard lines together going from 10 to 50 and back down to 10 again.
Place the fans on either sides of the field and the touchdown zones and each side.
Place footballs around the scene.
To make this stadium and these cookies, here is a list of supplies you will need:
Batch of sugar cookie dough (recipe above)
Batch of royal icing (recipe above)
Football-Shaped Cookie Cutter: link provided
#1 plain tip and #2 plain tip: link provided
Disposable icing bags: link provided
Standard Couplers: link provided
Icing Coloring: Brown and Green: link provided
Colorful nonpareils sprinkles: link provided
Red Sugar Sprinkles; link provided
If you haven’t ever tried royal icing, here is a fantastic tutorial you should read before getting started: How to decorate cookies with royal icing.