A football stadium complete with the yard lines, touchdown zones, fans, and footballs all in a delicious royal iced sugar cookie form. The perfect dessert for the 2014 Superbowl!
I know, I know. The Superbowl is still a couple of weeks away. But before you know it, it will be here!
Like take Christmas for instance. One day I was enjoying a Thanksgiving turkey with my family and then the next day Christmas had come and gone. Seriously, the holidays flew by!
And if you are anything like me, you like to know what you are bringing to a party or what you are going to make for your family a wayyy in advance.
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 first of February comes around. I’m just getting it to you a bit early :).
Okay. So a little bit about this stadium. It comes together super easily. Just placing cookies by each other is basically all it takes. Butttt the cookies do take a little TLC. In my opinion, if you have all the materials, royal icing cookies aren’t hard, they are just a bit time consuming. The good news is, these royal iced cookies aren’t super detailed or ornate. Just simple lines and a few letters here and there.
This sugar cookie dough is my all time favorite. It’s incredibly simple, few ingredients, and best of all it doesn’t require chilling (!!!). The amount of dough produced by this recipe should be enough to finish your field and football cookies if you don’t roll the cookies too thick.
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.
To make this stadium and these cookies, here is a list of supplies you will need:
(I included links in case you are a first timer with royal iced sugar cookies. These are not affiliate links and you can find most of these things at a grocery or craft store. I’ve bought these items at both JoAnn’s and Wal-Mart)
- Batch of sugar cookie dough (recipe below)
- Batch of royal icing (recipe below)
- Football-Shaped Cookie Cutter
- #1 plain tip
- #2 plain tip
- Disposable icing bags
- Standard Couplers
- Icing Coloring: Brown and Green
- Squeeze bottles
- Colorful nonpareils sprinkles
- Red Sugar Sprinkles
Happy preparation for Game Day!!!
Oh and before you make this, don’t forget to enter in the $400 cash giveaway sponsored by the Weary Chef, a fantastic group of bloggers, and me!
- 1/2 cup white sugar
- 1/2 cup country crock spreadable butter, used right from the fridge (no softening)
- 1 egg, at room temperature
- 1 tsp. vanilla extract
- 1/4-1/2 tsp. almond extract, to taste
- 1 and 1/2 cups all-purpose white flour
- 1 and 1/2 tsp. baking powder
- Pinch of salt
- 4 egg whites
- 1 tbsp. cream of tartar
- 3 and 1/2 cups powdered sugar
- Brown dye
- Green dye
- Colorful nonpareil sprinkles
- Red sugar sprinkles
- Preheat the oven to 350 degrees F.
- In a medium sized bowl, combine the sugar, butter, and egg. Beat until combined and creamy.
- Stir in the two extracts and then slowly add in the flour mixture. Beat together until completely combined.
- In another small bowl, combine the flour, baking powder, and salt. Mix.
- The dough may be crumbly and that’s okay. Knead the dough together to form a ball. Immediately 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. You can roll out the remaining sugar cookie dough to make as many footballs as you want or can with the remaining dough.
- Places 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.
- 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.
- 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.