I’m Obsessed With These Football Stadium Sugar Cookies

I’m Obsessed With These Football Stadium Sugar Cookies because they are not only delicious but also ridiculously fun to make. Perfect for tailgates, parties, or simply enjoying during the big game, this recipe turns ordinary sugar cookies into a touchdown-worthy snack everyone will love.

Why I Can’t Stop Making These Cookies

• Quick win: The dough is easy to mix and rolls out smoothly for cutting into stadium shapes or other themed designs.
• Flavor twist: A hint of vanilla blends with the classic buttery sugar cookie base to keep every bite irresistible.
• Pantry-friendly: Made with common baking staples you probably already have on hand.
• Kid-friendly: Little ones love helping shape and decorate, making this a fun family activity.
• Seasonal appeal: Perfect for football season, but great anytime you want to bring a sporty touch to the snack table.

What Type of Butter Should I Use?

For the best cookies, use high-quality unsalted butter softened to room temperature. This ensures even mixing and a tender crumb. Avoid using salted butter unless you omit extra salt from the recipe. Fresh butter gives the best flavor, but if using frozen, thaw in the fridge overnight and bring to room temperature before baking. Avoid melted or overly soft butter, which can cause the dough to spread too much and lose its shape.

Options for Ingredient Alternatives

• Butter: Swap with equal parts coconut oil (solid, chilled) for a dairy-free option just chill the dough longer before baking.
• Chocolate: White chocolate chips can be swapped for milk or dark chocolate chips, or mini peanut butter cups for a twist.
• Milk: Use any type of milk (dairy, almond, oat) or skip if dough is moist enough.
• Extracts: Vanilla can be replaced with almond, maple, or coconut extract to change up the flavor profile.
• Fruit: Fresh berries can be swapped for dried fruit but rehydrate dried fruit briefly and pat dry before folding in.

The Biggest Challenges While Baking

• Folding Delicate Ingredients: Add chocolate chips or berries last and fold gently to avoid breaking or bruising.
• Butter Temperature: Make sure butter is softened but not melted; cold butter won’t cream properly, and melted butter will cause spreading.
• Avoid Overmixing: Mix just until combined to keep cookies tender, overmixing develops gluten and toughens the dough.
• Fix Dry Dough: If dough feels crumbly, add milk 1 tablespoon at a time to bring it together.
• Chilling: Don’t skip a 30-minute chill in the fridge, it helps cookies hold their shape better when baked.

Storage & Freezing Instructions

Store baked cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. For longer storage, freeze baked cookies layered between parchment paper in a freezer-safe container for up to 3 months. Cookie dough can also be frozen shape into a disk, wrap tightly in plastic wrap, then foil; thaw in the fridge overnight before rolling and cutting.

Estimated Nutrition

For the whole batch (about 24 cookies): approximately 1800 calories, 80 g fat, 250 g carbs, and 18 g protein.
Per cookie (1 of 24): roughly 75 calories, 3.5 g fat, 10 g carbs, and 0.75 g protein. These are general estimates and vary depending on mix-ins and portion sizes.

Ingredients

• 1 cup granulated sugar (200 g)
• 1 cup unsalted butter, softened (225 g)
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3 cups all-purpose flour (360 g)
• 1 cup white chocolate chips (170 g)
• 1 cup fresh blueberries, washed and dried (150 g)
• 2 tablespoons milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together salt, baking soda, and flour. Gradually add dry ingredients to the wet mixture, stirring until just combined avoid overmixing.
5. Gently fold in the white chocolate chips and fresh blueberries last, being careful not to crush the berries. If dough feels too dry, add milk 1 tablespoon at a time until it holds together.
6. Chill the dough in the refrigerator for 30 minutes to help it firm up.
7. Roll out dough on a floured surface to about 1/4 inch thickness and cut into football stadium shapes or desired cookie cutters. Place cookies 2 inches apart on prepared baking sheets. Bake for 10–12 minutes, or until edges are just lightly golden. Cool on wire racks before serving.

Tips, Variations & Serving Ideas

• Add chopped nuts or mini marshmallows for extra texture.
• Decorate with a drizzle of melted chocolate to create stadium lines or goalposts.
• Underbake slightly for a softer, chewier center.
• Store leftover cookies layered between parchment to prevent sticking.
• Turn them into cookie sandwiches with your favorite icing or jam inside.
• Freeze baked cookies and thaw at room temperature for a quick snack.
• Serve with a cold glass of milk or warm hot chocolate during the game.

FAQs

Q: Can I use frozen berries in the dough?
A: Yes, but thaw and pat dry well to prevent excess moisture in the dough.

Q: How do I keep cookies from spreading too much?
A: Chill dough before baking and avoid using melted butter.

Q: Can I make these cookies gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend, but results may vary slightly.

Save This for Later (Pinterest)

If you’re ready to bring some fun and flavor to your next game day, be sure to save this recipe for Football Stadium Sugar Cookies on your Pinterest board. Share with friends who love easy, playful baking ideas that taste as good as they look!