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Perfect Game Day Football Sugar Cookies with Royal Icing

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These soft-but-sturdy sugar cookies are perfect for decorating with royal icing to look like little pigskins. They’re easy to make ahead, use simple ingredients, and are a total crowd-pleaser for game day parties.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons meringue powder
  • 4 cups (480g) powdered sugar, sifted
  • 5–6 tablespoons warm water
  • ½ teaspoon clear vanilla extract
  • Gel food coloring (brown, white, and optional team colors)

Instructions

  1. Cream the butter and sugar: In a stand mixer bowl, beat the softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy (pale yellow, like wet sand).
  2. Add the egg and vanilla: Beat in the egg and vanilla extract on low speed until just combined. Scrape down the sides of the bowl.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture on low speed, mixing until no streaks of flour remain. The dough will be soft and slightly sticky.
  4. Chill the dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
  5. Preheat and roll: Preheat oven to 350°F (175°C). Lightly flour your work surface and rolling pin. Roll one disk of dough to ¼-inch thickness.
  6. Cut the shapes: Dip a 3-inch football cookie cutter in flour, then press straight down without twisting. Place cutouts on a parchment-lined baking sheet, spacing them about 1 inch apart.
  7. Bake: Bake for 8-10 minutes, rotating the pan halfway through. Edges should be just barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  8. Prepare the royal icing: In the mixer bowl, combine meringue powder and sifted powdered sugar. Add 5 tablespoons warm water and clear vanilla. Beat on low speed for about 4 minutes until thick, glossy, and forms stiff peaks. Adjust consistency with water or powdered sugar as needed.
  9. Color and thin the icing: Divide icing into bowls. Color one portion brown for the football base, leave another white for laces. Thin each to flood consistency (ribbon disappears into surface within 10 seconds).
  10. Decorate the cookies: Fill piping bags with thinned icing. Outline the football shape with brown icing, then flood the center. Use a toothpick to spread and pop bubbles. Let dry 20 minutes until set. Pipe white laces: a curved line across the middle and two short lines on each side. Let dry completely, uncovered, for at least 4 hours or overnight.

Notes

Chill the cutouts on the baking sheet for 10 minutes before baking to prevent spreading. Don’t overbake; pull cookies when edges are just set. Royal icing consistency is key: use the 10-second rule. Work in batches and keep icing covered with a damp paper towel. Let cookies dry at room temperature overnight for best results.

Nutrition

Keywords: football sugar cookies, game day cookies, royal icing cookies, decorated sugar cookies, football shaped cookies

Find it online: https://shimmersnack.com/perfect-game-day-football-sugar-cookies-with-royal-icing/