Baseball themed decorated sugar cookies. A simple, soft, thick sugar cookie recipe topped with fondant painted baseball designs. Decorating sugar cookies with fondant is so much easier than using icing, especially when making detailed designs.
First step in making these baseball themed cookies is making the sugar cookies. Use a standard circle cookie cutter and jersey shaped cookie cutter to cut out the sugar cookie shapes.
Baseball Sugar Cookies
Print RecipeIngredients
- SUGAR COOKIES:
- 3/4 cup unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 1/4 teaspoon almond extract (I used Rodelle)
- 1/8 teaspoon ground nutmeg
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- ICING TOPPING:
- 2 tablespoons melted butter
- 2 tablespoons milk
- 1 teaspoon vanilla
- pinch of salt
- 2 cups powdered sugar (more or less to reach desired consistency)
- Vanilla fondant
- gel food coloring
Instructions
COOKIE DOUGH: In the bowl of an electric mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until pale and glossy. Add the sugar to the butter and mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the egg to the mixture. Mix until incorporated. Add the vanilla extract and almond extract to the mixture, and mix until incorporated.
Change the mixer speed to low and slowly add the nutmeg, flour, baking powder and salt to the wet ingredients. Mix on medium-low until just combined. Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are thoroughly incorporated.
Dump the cookie dough onto a piece of parchment paper and flatten out into a disk (approximately 1/4-inch thickness), and chill in the refrigerator for one hour. If leaving the cookie dough in the fridge for longer than a couple hours, then wrap with plastic wrap.
Once dough has chilled, preheat oven to 350-degrees and line 2-3 baking sheets with parchment paper. Set aside. Use desired cookie cutters to cut out your cookies. Re-roll leftover dough out and continue to cut out cookies until all dough is used.
Bake cookies, one cookie sheet at a time, in 350-degree oven for 8-14 minutes. Bake time will depend on the size and thickness of your cookies, but cookies are done when the cookies are very lightly colored on top and around the edges. Allow cookies to cool on cookie sheet for 5-minutes, before transferring to a wire rack to cool completely.
TOPPING: Once cookies are cooled and you are ready to add your fondant designs, mix together the icing topping. You want the icing to be a thick glue-like consistency. Add a layer of icing and attach the fondant design and press gently to adhere to the cookie.
Notes
Store at room temperature in an airtight container.
Once the cookies have baked and cooled, roll out the vanilla fondant and use the same cookie cutters to cut out the toppers. Use gel food coloring and paintbrushes to add the designs.
To add the fondant topper to the cookie, mix up the icing. Add a thin layer of icing, add the fondant topper and press gently to adhere to the cookie.
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