Sugar Cookie Football Stadium
I’m kind of crazy that way. I have a bajillion different calendars in my attempt to get organized. They have food ideas for this blog, what I’m making for dinners for the next couple of days, and food ideas for what I’m going to bring to the next social event or party I’m heading to.
Anyways. This sugar cookie football stadium can be put on your list of things to do and make when the Super Bowl comes around.
☆☆☆☆☆ 0 votes0
SUGAR COOKIE DOUGH
1/2 cwhite sugar
1/2 clovebutter, at room temperature
1 largeegg, at room temperature
1 tsppure vanilla extract
1/4 tspalmond extract
1 1/2 call-purpose white flour
1 1/2 tspbaking powder
4 largeegg whites
1 Tbspcream of tartar
3 1/2 cpowdered sugar
·brown food coloring
·green food coloring
·colorful nonpareil sprinkles
·red sugar sprinkles
How to Make Sugar Cookie Football Stadium
- 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)
- Squeeze bottles