Description

Make-ahead football-shaped sugar cookies with royal icing that freeze beautifully and hold their shape, perfect for game day, tailgates, and office parties.

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
1 ½ cups (300g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
3 ½ cups (440g) all-purpose flour
1 tsp baking powder
1 tsp salt
4 cups (480g) confectioners’ sugar, sifted
3 tbsp (25g) meringue powder
3–4 tbsp (45-60ml) warm water
Food coloring gel

Instructions

In a stand mixer fitted with the paddle attachment, beat room temperature butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the sides.
With the mixer on low, add eggs one at a time, mixing until just combined after each. Add vanilla extract and mix for 30 seconds.
In a separate bowl, whisk together flour, baking powder, and salt.
Turn mixer to low and gradually add dry ingredients to wet ingredients. Mix until just combined; do not overmix.
Divide dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 4 hours, ideally 24 hours.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough to ¼-inch thickness on a lightly floured surface.
Cut out football shapes using cookie cutters. Place on baking sheets 1 inch apart. Re-roll scraps to cut more cookies.
Bake for 10-12 minutes until edges are set but centers are soft. Rotate pans halfway through. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
In a clean bowl, beat meringue powder and 3 tablespoons warm water on high speed for 3 minutes until stiff peaks form.
Gradually add sifted confectioners’ sugar, one cup at a time, beating on low. Increase speed to high and beat for 3 minutes until thick and glossy.
Divide icing into bowls and tint with food coloring gel.
Fill a piping bag with a #3 tip with white icing. Outline the football shape.
Thin a small amount of icing with water until it flows like honey. Use this to flood the outlined shape. Pop air bubbles with a toothpick.
Let icing dry for 4-6 hours or overnight until hard to the touch.

Notes

Chilling the dough for 24 hours is crucial to prevent spreading. Use gel food coloring for vibrant colors without altering icing consistency. Store un-iced cookies in the freezer for up to 3 months. Do not refrigerate iced cookies as humidity can make icing sticky.

Prep Time: 30 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 2-
Calories: 140
Sugar: 18
Sodium: 90
Fat: 6
Saturated Fat: 3
Carbohydrates: 22
Fiber: 0.5
Protein: 2

Keywords: football cookies, sugar cookies, royal icing, game day snacks, make ahead dessert, kid-friendly baking, party treats