Sugar Cookie Football Stadium
Serves 20 (more or less)
SUGAR COOKIE DOUGH
butter, at room temperature
egg, at room temperature
pure vanilla extract
all-purpose white flour
colorful nonpareil sprinkles
1Prepare the sugar cookies:
Preheat the oven to 350 degrees.
2In a medium sized bowl, combine the sugar, butter, and egg. Beat until combined and creamy.
3In another small bowl, combine the flour, baking powder, and salt. Mix
4Stir in the two extracts and then slowly add in the flour mixture. Beat together until completely combined.
5The dough may be crumbly and that's okay. Knead the dough together to form a ball.
6If the dough is too wet, add more flour up to 1/4 cup.
7Wrap the dough tightly and allow to chill for at least 30 minutes, more preferably an hour.
8Roll out the dough to be cut.
9To cut out the field, touchdown, and fan cookies, roll out the dough and measure it to be 10 inches by 7 inches.
10With 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)
11You can roll out the remaining sugar cookie dough to make as many footballs as you want or can with the remaining dough.
12Place the sugar cookies on a cookie sheet and freeze the cookies for 7-10 minutes before baking.
13Bake the cookies for 7-10 minutes. Mine generally all took about 8.
14Prepare 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.
15Add 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.
16Separate the icing into 3 bowls. Leave one white, dye one green, and dye the other brown.
17Place the green dye into a disposable bag with a #2 tip.
18Pipe a rectangle around all of the rectangular cookies.
19Add 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.
20Transfer the frosting to a squeeze bottle and flood the cookies.
21Use a toothpick to pop any bubbles that appear in the cookie and to guide the frosting to the edges.
22Allow the frosting to dry completely before piping on the white lettering with a #1 tip.
23For the footballs:
Outline the cookie with a #2 tip and brown icing.
24Add 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.
25Transfer the frosting to a squeeze bottle and flood the cookies. Again, use the toothpick to help pop bubbles and guide the frosting.
26For the touchdown cookies:
27Allow the green frosting to dry fully and then pipe a white line around with a #1 tip.
28Put the red sprinkles on the white part and shake off the excess sprinkles. Carefully pipe the word "Touchdown" with the #1 tip.
29For the fans:
instead of flooding the cookies, pipe white or green frosting over the cookies and pour nonpareil sprinkles over the frosting.
30This way when you shake off the excess sprinkles, wet frosting won't come with them.
31Putting it together:
Place the yard lines together going from 10 to 50 and back down to 10 again.
32Place the fans on either sides of the field and the touchdown zones and each side.
33Place footballs around the scene.
34To 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)
35Football-Shaped Cookie Cutter: link provided
36#1 plain tip and #2 plain tip: link provided
37Disposable icing bags: link provided
38Standard Couplers: link provided
39Icing Coloring: Brown and Green: link provided
41Colorful nonpareils sprinkles: link provided
42Red Sugar Sprinkles; link provided
44If 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.
Posted: Mon, Jun 9, 2014