There isn’t one football cookie recipe that’s better than this one. My football sugar cookie recipe is delicious and looks good too; you can’t beat that. My favorite cookie cutters to use for these cookies are the helmet, football, and jersey. You can find a pack of four at Michael’s in the cake decorating aisle. I especially like these because they are two-biters; perfect for a grab and go football party. This recipe makes approximately 24 cookies.
I had a lot of fun decorating these cookies and I just did some of the teams, but you can decorate them for your favorite team. What I did was printed off a picture of all the different helmets in the NFL and copied them. If you are a college football fan, you can essentially do the same thing. For the jerseys I mainly stuck to the team colors and some I decorated with the mascot on the front. The teams that I used to decorate my cookies were the Indianapolis Colts, Green Bay Packers, Kansas City Chiefs, and San Diego Chargers.
First, I made my Sugar Cookie Cutout recipe. I honestly love this recipe and I will never use a different recipe for this kind of cookie. The flavors of the cookie and the royal are icing are perfect together. There has not been one person who I made these for who hasn’t liked them, and I have some very honest friends and family. Every time my brother comes home from college, this is the one recipe he wants me to make. You really can’t stop eating them.
After I cut out the shapes, bake, and let cool; I start to make the Royal Icing. If you are going to use a lot of different colors, I would suggest using cereal bowls, ramekins, or any other small bowl to mix up the colors. (I like to have a plan of action before I start decorating. It saves time and resources.) I start with the stiff consistency icing first and outline every cookie the way that I want with the desired color. I finish all the outlining first and then fill in the lines with thin consistency royal icing. If the icing doesn’t reach the edges completely, I keep a toothpick on hand to make sure everything is filled in. It’s easier to do it this way, otherwise you could overflow the cookie with too much icing. Too much icing will make the icing take a lot longer to dry.
These cookies should dry overnight on a wire rack before you start stacking them. When I have football parties, I make them the day before so they are perfect for the next day. Sometimes, I even make the cookie dough two nights before because it has to refrigerate for 4 hours and I don’t like to wait around.
- 2¾ cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 16 ounces of powdered sugar (1/2 of a 32 ounce bag)
- 1 tablespoon unsalted butter, softened
- 4 to 5 tablespoons of milk
- Cream butter and sugar together until light and fluffy. Add eggs and vanilla one at a time until the mixture is fully incorporated.
- In a separate bowl whisk together flour, baking powder, and salt. Then add the wet ingredients a little at a time until fully incorporated. Refrigerate for at least four hours. (The longer you refrigerate it, the easier it is to work with).
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Roll cookie dough ¼ inch thick on a floured board. Use desired cookie cutter and cut out desired shape. Place cookies on baking sheet and bake in the oven for 6 to 8 minutes. Cool and wire rack and decorate with royal icing.
- For the Royal Icing: Mix the powdered sugar and butter together along with 1 to 2 tablespoons of milk. Keep adding the milk until you get the desired consistency. (When decorated cookies there are 2 consistency you need: stiff and soft peaks; stiff is used for outlining and soft is used for filling in) To check for the right consistency, run a knife the icing and if it molds back together slowly, that’s the right consistency. However; you don’t want it to thin because then it will never dry.