Sugar Cookies: Tailgate Edition

Sugar Cookies: Tailgate EditionSugar Cookies: Tailgate Edition

As football season begins, I am extremely excited to begin experimenting with all of my different tailgating specialties. I decided, what better way to win over the tailgate than my delectable sugar cookies in the FHF’s favorite team’s color: bright orange.

Now let me preface this recipe by pointing out some noteworthy things upfront. 1. This recipe is best over a two day period. Make the dough one day, let it refrigerate over night, then bake and frost the next day. 2. Make sure to get all of your supplies ready prior to beginning. I made the mistake of forgetting eggs mid-batter, and let me tell you… leaving a hand-held-mixer unattended can be VERY dangerous. 3. Get creative with your toppings! The Tennessee team colors are orange and white so I chose orange M&M’s, white choclate chips, and orange and white sprinkles for decorations; but since every team’s colors are different, make sure to hit up the candy aisle with open arms and an empty shopping cart.

For my recipe, I once again used my favorite cookie book by Alice Medrich that I used in my dark chocolate, white chocolate, & dried cherry cookie recipe. I decided to make her Vanilla Sugar Cookie as my base for the cookies.

Ingredients (makes about 20 cookies):

  • 4 cups of unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks of unsalted butter (or 1/2 lb)
  • 2 cups of sugar
  • 2 eggs
  • 1 tablespoon of pure vanilla extract


  1. Combine the flour, baking powder, and salt in a bowl and mix together with a whisk
  2. Beat the butter and sugar in a large bowl with an electric mixer until fluffy
  3. On low speed, beat in the flour.
  4. Scrape the dough out of your bowl and onto your counter top and knead it with your hands until smooth. Divide the dough into 4 pieces and form each into a flatty patty. Wrap each section into clear plastic wrap.
  5.  Take your four patties and stick them in the refrigerator overnight!
  6. {The Next Day} Preheat the oven to 350 degrees. Remove each flatty patty from the fridge, roll out with a rolling pin, and begin to cut out your shapes with your cookie cutters.
  7. Take out two cookie sheets and spray with PAM. Then place your cookies at least 1.5 inches apart on the sheets. Pop your two sheets in the over for 8-10 minutes.
  8.  Remove your cookies when they are golden brown with crispy edges and set aside to cool.

On to the Sugar Cookie Icing which I found on

Ingredients: (I doubled the recipe that is displayed online and it still hardly provided enough for 20 cookies!)

  • 2 cup confectioners’ sugar
  • 4 teaspoons milk
  • 4 teaspoons light corn syrup
  • 1/2 teaspoon almond extract
  • assorted food coloring
  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. (I swear that mixing this baby is no easy task… no need to lift weights after this recipe!)
  2. Add food coloring to desired intensity. (I wanted it really orange so I quadrupled the number recommended on the food dye box)
  3. By now your cookies should be hardened and cooled. Time to prepare your decorating station. Get out a large piece of wax paper and lay it across your counter top. Then sit your bowl of icing as well as all of your decorating items out in front of you
  4. Then, Have some fun decorating!
  5. And voila, gorgeous tailgating friendly cookies are served!

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