Baseball Sugar Cookie Cutouts
Move over hot dogs and cracker jacks you have a new side kick. These fun Baseball Sugar Cookie Cutouts are perfect to celebrate America’s past time. Whether you are at the field taking in a game or watching from home, these will satisfy your sweet tooth and are a perfect ballpark treat.
Take me out to the ball game
Ever since I can remember, baseball has been a part of my life early on. Taking in many Atlanta Braves games growing up at the old Fulton County Stadium (which is now SunTrust Park), following my brother to all of his games ranging from little league all the way up to the college level.
Additionally, my son became a lover of the game and for many years our second home started to increasingly feel more and more like it was at the ball park where concession stand dinners were the norm. Before long, little league fields soon transitioned to become high school and then college level diamonds, as he to also played at the college level. Hmm, you think baseball runs in the family just a bit? One of the highlights of our baseball journey was taking in a college world series in Omaha where my Georgia Bulldogs were playing. Go Dawgs! Traveling around during those college years watching him play all across the country was such a thrill and great fun! Great memories all around.
These baseball cookies are in honor of all of you who love the game as much as I do and a special hat tip to my brother and son for allowing me to take part in some great baseball memories along the way!
Making Baseball Sugar Cookie Cutouts
These cookies are just a standard sugar cookie cutout dough, rolled out and cut with a circle cutter, and iced with white and red royal icing made from pasteurized egg whites. Here is my go to recipe:
1/3 cup pasteurized egg whites
1 lb powdered sugar
1/2 tsp lemon juice
1/4 tsp vanilla extract.
Place the egg whites in a mixer with a paddle attachment with the powdered sugar. Mix on low till combined. Turn the mixer to medium high and mix about 4-5 minutes till white and thickened. Add the lemon juice and vanilla and mix till incorporated.
Note: I took a small amount of this icing and put into a separate container and colored it red and placed in piping bag with plain tip 2 to decorate the lacing on the cookie.
To the remaining mixture I thinned out with a little water till I reached a consistency for the icing to flood the cookie. Allow for this icing to dry on the cookies before piping on the lacing. I usually allow the finished cookies to sit out at room temperature till thoroughly dried, this usually takes a few hours.
Tip: Once thoroughly dried, you can place in single layers separated with parchment paper and freeze in containers for 1-2 months. It’s great because you can make these up ahead of time and have on hand. Once you remove them from the freezer, place them all out flat on a table to allow the condensation from the freezing process to evaporate. This ensures your cookies will not bleed or stick together. Usually just takes about 10 minutes, then you are good to go.