There’s something special about crafting a batch of cookies that are not only delicious but also themed for fun occasions. These Baseball Cookies with Royal Icing are perfect for game days or family gatherings. They’re simple to make, bringing comfort and creativity to the kitchen, whether you’re winding down after a busy day or enjoying a leisurely weekend. The process is straightforward, making it accessible for anyone who loves baking. Let’s dive into this delightful recipe.
Why You’ll Love This Baseball Cookies with Royal Icing
These Baseball Cookies with Royal Icing offer both ease and reliability, making them a fantastic choice for home bakers. With a comforting flavor and a fun presentation, they are perfect for various occasions. The balance of sweet cookie dough paired with royal icing makes for a satisfying treat that’s enjoyable for both kids and adults alike. This recipe delivers practical everyday value, whether you’re baking for a gathering or simply indulging yourself.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk or electric mixer
- Baking sheets
- Parchment paper
- Rolling pin
- Cookie cutter (baseball shape)
- Cooling rack
Ingredients
- 2 ½ cups all-purpose flour (structure)
- ¼ teaspoon baking powder (lift)
- ¼ teaspoon salt (enhances flavor)
- 1 cup unsalted butter, softened (moisture and richness)
- ⅔ cup granulated sugar (sweetness and structure)
- 1 large egg (binding agent)
- 1 teaspoon vanilla extract (flavor)
- ½ teaspoon almond extract (flavor)
- 4 cups powdered sugar (sweetness and consistency for icing)
- 3 tablespoons meringue powder (stabilizes icing)
- 5 tablespoons water (dilutes for icing consistency; more as needed)
- Yellow food coloring (optional, for yellow softballs)
How to Make Baseball Cookies with Royal Icing
Step 1. Start by combining the all-purpose flour, baking powder, and salt in a mixing bowl. Stir these dry ingredients together until evenly blended. This helps to ensure that the baking powder is evenly distributed, providing uniform lift throughout the cookies.
Step 2. In another large bowl, cream together the softened butter and granulated sugar using a mixer. Mix until the mixture is light and fluffy, which should take a couple of minutes. A fluffy texture indicates that air has been incorporated, which will help your cookies rise nicely.
Step 3. Add in the large egg, vanilla extract, and almond extract to the butter and sugar mixture. Mix thoroughly until all ingredients are well combined and the mixture looks smooth. You’ll notice a richer aroma from the extracts, which will enhance the flavor of your cookies.
Step 4. Gradually add the flour mixture to the wet ingredients, stirring until combined. The dough will start to pull away from the sides of the bowl and form a cohesive mass. Look for a soft, pliable dough that is not overly sticky; this means it’s ready for the next step.
Step 5. Cover the dough with plastic wrap and chill for at least one hour in the refrigerator. Chilling prevents the cookies from spreading too much during baking, helping them keep their shape. It will also make the dough easier to roll out later.
Step 6. Preheat your oven to 350°F. While it heats, remove the dough from the refrigerator and let it sit for a few minutes until it’s manageable. Prepare your baking sheets by lining them with parchment paper to prevent sticking.
Step 7. On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use a baseball-shaped cookie cutter to cut out your cookies. The thickness of the dough will ensure a nice bite without being too crispy.
Step 8. Transfer your cut-out cookies to the prepared baking sheets, spacing them an inch apart. This spacing is important for maintaining their shape while baking. A well-arranged sheet will help the cookies bake evenly as well.
Step 9. Bake your cookies for about 8 to 10 minutes or until the edges begin to turn lightly golden. Keep an eye on them, as baking times may vary slightly. When done, they should look set but still soft, ready to cool.
Step 10. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a cooling rack. Cooling is essential, as it allows the cookies to firm up, making them easier to handle.
Step 11. While the cookies cool, prepare the royal icing by mixing together the powdered sugar, meringue powder, and water in a bowl. Stir until you achieve a smooth and glossy consistency. This icing will dry hard, perfect for decorating.
Step 12. Divide the icing into separate bowls if using various colors. You can add yellow food coloring for softballs or leave it white. Use food coloring sparingly until you reach your desired shade.
Step 13. Decorate the cooled cookies with royal icing using a piping bag or a simple Ziploc bag with the corner snipped off. Pipe the icing in whatever design you’d like, giving the cookies a personalized touch. This is also the time to add any additional decorating elements if desired.
Step 14. Allow the decorated cookies to dry completely, which may take a few hours. The royal icing will harden, providing a smooth finish and making the cookies easier to stack or package.
Serving Suggestions
These Baseball Cookies with Royal Icing make for a delightful treat at various occasions. They’re perfect for breakfast alongside coffee or to serve as snacks during game day. You can also pack them in school lunches or enjoy them with family at dinner. Leftover cookies can be stored and carried for a weekend picnic or a sweet surprise for the kids after school. Their charm and flavor make them versatile for any setting.
Pro Tips for Best Results
- Ensure your butter is adequately softened; overly soft butter can lead to cookies that spread too much during baking.
- Chill the dough long enough for it to firm up before rolling out; this helps maintain the shapes of your cookies.
- When making royal icing, add water gradually until the desired consistency is achieved—too much water can make it runny, while too little can make it hard to spread.
- Use a toothpick to smooth out any icing that’s not spreading properly or to create fine details in your designs.
- Let the icing dry fully before stacking your cookies to prevent smudging or damage to the decorated surfaces.
- If using food coloring, start with a small amount and gradually increase to avoid overly vibrant shades.
Common Mistakes to Avoid
Skipping the Chilling Step: Not chilling the dough can cause your cookies to spread in the oven, leading to flat cookies instead of the desired shapes. Always chill to ensure they maintain their design.
Using Cold Ingredients: Cold butter or eggs can affect the creaming process and overall texture. Allow butter to soften at room temperature beforehand, and let eggs come to room temperature if possible.
Overmixing the Dough: Mixing too long after adding flour can develop the gluten, resulting in tough cookies. Mix until just combined to keep the cookies tender.
Ignoring Baking Times: Each oven is different, and baking times can vary. It’s important to check your cookies and pull them out when they are lightly golden at the edges but not overbaked.
Not Letting Cookies Cool Completely: Icing cookies that are still warm can cause the icing to melt or run. Ensure they are completely cooled on the rack before decorating.
Inconsistent Icing Consistency: If your royal icing is too thick, it won’t spread well; too thin can cause it to run off the sides. Aim for a smooth, spreadable consistency by adjusting water carefully.
Variations & Substitutions
You can adjust the cookie shapes for different occasions, using other cookie cutters for holidays or themes. For a different flavor, consider adding citrus zest, such as lemon or orange, to the dough to brighten up the flavor. Additionally, use different colors of food coloring for the icing to match your celebrations or personal preference.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For refrigerator storage, keep them in a container lined with parchment paper. If you opt to freeze them, place the baked cookies (without icing) in an airtight container, separated by wax paper, for up to three months. When ready to enjoy, let them thaw at room temperature and then ice as desired. To preserve texture, reheating is generally not necessary for these cookies, but you can briefly warm them in a microwave if preferred.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to three days. This allows you to simply roll and bake when you’re ready.
How long does it last in the fridge?
The decorated cookies can be kept in the refrigerator for about a week when stored in an airtight container. Keeping them well-sealed will help maintain freshness.
Can I freeze this recipe?
Yes, you can freeze the baked cookies without icing. Place them in an airtight container with parchment paper between layers and freeze for up to three months. Decorate them after thawing for best results.
What can I substitute for one ingredient?
If you don’t have meringue powder, you can use egg whites instead. Use about 2 tablespoons of egg whites for every tablespoon of meringue powder.
Why didn’t my recipe turn out as expected?
There are many factors that could affect the outcome, such as incorrect measurements, using cold ingredients, or not chilling the dough. Always measure carefully and follow the steps closely for the best results.
Final Thoughts
Making Baseball Cookies with Royal Icing is a wonderful way to enjoy baking while creating a treat that brings a smile. The blend of flavors and the fun of decorating allows for both creativity and satisfaction in the kitchen. With their comforting taste and charming appearance, these cookies can easily become a cherished recipe in your baking repertoire. Remember, each step contributes to the final result, so take your time. Enjoy this sweet experience with family and friends.
Baseball Cookies with Royal Icing
Ingredients
Cookies
- 2 ½ cups all-purpose flour Structure
- ¼ teaspoon baking powder Lift
- ¼ teaspoon salt Enhances flavor
- 1 cup unsalted butter, softened Moisture and richness
- ⅔ cup granulated sugar Sweetness and structure
- 1 large egg Binding agent
- 1 teaspoon vanilla extract Flavor
- ½ teaspoon almond extract Flavor
Royal Icing
- 4 cups powdered sugar Sweetness and consistency for icing
- 3 tablespoons meringue powder Stabilizes icing
- 5 tablespoons water Dilutes for icing consistency; more as needed
- 1 drop yellow food coloring Optional, for yellow softballs
Instructions
Preparation
- Combine the all-purpose flour, baking powder, and salt in a mixing bowl. Stir together until evenly blended.
- In another large bowl, cream the softened butter and granulated sugar using a mixer until light and fluffy.
- Add in the egg, vanilla extract, and almond extract to the butter and sugar mixture. Mix until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until combined to form a cohesive dough.
- Cover the dough with plastic wrap and chill for at least one hour in the refrigerator.
Baking
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- On a floured surface, roll out the dough to about ¼-inch thickness and use a baseball-shaped cookie cutter to cut out cookies.
- Transfer the cut-out cookies to the prepared baking sheets, spacing them an inch apart.
- Bake for about 8 to 10 minutes or until the edges begin to turn lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack.
Icing and Decoration
- Prepare the royal icing by mixing together powdered sugar, meringue powder, and water until smooth.
- Divide the icing into bowls if using multiple colors and add food coloring as desired.
- Decorate the cooled cookies with royal icing using a piping bag or Ziploc bag with a snipped corner.
- Allow the decorated cookies to dry completely for several hours.