Football Field Goal Post Cookies

Football Field Goal Post Cookies

*Pastry bag with small round tip

*1/2 to 1 cup  White Chocolate/Candy Melting Wafers,  like Ghirardelli, melted, used for piping goal posts and pipe the goal post to the size desired.  (Let the goal post set after piping before adding to cookies.  Also make sure the goal posts are thick enough so they won’t break when inserting in the cookie. Use light hand pressure when inserting goal posts and make a few extras incase some break.)

*Silpat/Baking Mat, for easy release of goal posts

*Rectangle Cookie Cutter, or cut into rectangular shapes

*Flat Pastry Cutter, optional but helps with decorating

*Green Sugar Crystals

*Colorful Dallies, Non Pareils/Sprinkles

*1 container Cream Cheese Frosting, like Betty Crocker or homemade Cream Cheese Recipe

Sugar Cookie Recipe



*1/2 cup Butter

*1 cup Sugar

*1 teaspoon Vanilla

*1 Egg

*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variation each gives the cookie a slightly different taste and they’re all yummy!)

*3 1/4 cup All-purpose Flour

*1 teaspoon Soda

*1/2 teaspoon Salt

In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.

Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!

Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.

Remove 1 dough disk at a time from the refrigerator and roll-out disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.

Use a cookie cutter of your choice and cut out shapes in the rolled out dough. Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used.
Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet. For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.

Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become to hard. Cool on baking sheet.

Let cookies cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

*3 1/2 cups Confectioners’ Sugar

*2 teaspoon Meringue Powder, helps keep the frosting shape when piping

*5 tablespoons Salted Butter, softened

*2 1/2 teaspoons Vanilla, clear if desired

*1    (8 ounce ) packages Cream Cheese, room temperature

Whisk together in bowl Confectioners’ Sugar and meringue powder.

In a stand mixer with paddle and cream together butter, cream cheese and vanilla.

Slowly add confectioners’ sugar and meringue powder mixture to creamed mixture.

Mix in stand mixer until well combined and desired texture, scraping sides every so often.


Frost cookies and then use the a flat pastry cutter to mark and guide the sprinkles.  This will help keep sprinkles in the spots you want them to go on your frosted cookie.

I sprinkled on the colorful round sprinkles first (people) using the flat pastry cutter to guide the edges so that they didn’t get onto the green field.  Then I sprinkled the green grass sprinkles last in the center of the cookie.  Now add the goal post  ( I used a lollipop stick to poke holes in the cookie where I wanted the goal post go on the field.)



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