Fun Basketball Sugar Cookies

posted by Andrea | 03/30/2011

Aren’t these cookies adorable?

Believe it or not, I actually made them…from scratch…all by myself!

It took a bit of time, but it’s the ONE thing I do every year for Dave’s basketball team {he’s a coach at his high school}

His team was 18 and 1 — a great season.

But now that the season is officially over, we celebrated with a team party last week.  All the parents bring food {yay for a night without cooking} and I bring the cookies.

Of course these cookies can be made to look like any “ball” {I make them for his tennis teams too} — and even if you don’t want to do all the fancy frosting, these are still THE BEST sugar cookies around!



I was given this recipe from two lovely ladies who I met about four years ago.

Bonnie and Cathy are two of the friendliest women I’ve ever met, they are best friends, and they are amazing bakers. I’m so glad they shared their recipe with me so I can share it with you!

INGREDIENTS:

{print this recipe} which makes about enough for 30 large basketball cookies

  • 1½ c. butter or margarine
  • 1½ c. sugar
  • 2 eggs
  • 2 t. vanilla
  • 2 t. almond extract {or flavor of your choice}
  • ½ t. salt
  • ½ t. baking soda
  • 4½ c. flour

Personally, I always use vanilla AND almond extract — and I think that’s what gives these cookies the extra flavor.

DIRECTIONS:

1. Combine butter & sugar and beat until well blended.

2. Add eggs, vanilla, and almond extract and mix well again.

3. Add salt, soda, and half the flour — mix on low speed until blended.

4. Add remaining flour and mix well. {If dough is sticky to the touch, add a ¼ cup of flour at a time until dough is smooth & not sticky.}

Refrigerate for one hour.

After one hour, preheat oven to 350 degrees.

5. Roll out to about ¼ inch thick. {I roll my dough on a silicone mat so it won’t stick or slip}

6. Cut cookies out and place on parchment lined cookie sheets. {I use a 4″ round cookie cutter}

7. Bake for 10-12 minutes or until set and edges are slightly brown.

As soon as cookies are removed from the oven, gently rub them back and forth with a spatula to flatten the decorating surface. Let the cookies cool or top with fondant frosting immediately and decorate.

Make sure you stop back tomorrow afternoon to see how I decorated the cookies and to get the recipes for this delicious Marshmallow Fondant Frosting and Amazing Glaze!

I’m definitely not a pro, but these cookies are actually pretty easy to make — and they always turn out great!

Plus, they freeze really well, I often make them in advance.

Congrats on a great season Calvin Christian!

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

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14 comments

  1. megan @ whatmegansmaking

    03/30/2011

    I just made basketball cookies last weekend as well! And baseball and football :) Yours turned out great! I’ve never used fondant – I always use a glaze icing. Can’t wait to see your recipe for the icing :)

    [Reply]

    Andrea Reply:

    Thanks megan — I bet your cookies looked amazing too!! I didn’t see them on your blog yet… :)

    [Reply]

  2. Tiffany @ Home Grown Families

    03/30/2011

    These are GREAT!! About a week late for me. I tried to make a backboard and basketball cake for The Princesses end of season party. The backboard crumbled and the balls were hard. I think it’s because it took longer for them to cook in a bowl. So I bought some cookies, covered them with cake icing and decorated those. I could have used this recipe!!
    Is the marshmallow fondant better then plain fondant that you buy? No one really likes that fondant…
    Tiffany

    [Reply]

    Andrea Reply:

    Well, there’s always next year Tiffany!!

    [Reply]

  3. Cassie

    03/30/2011

    Oh my gosh! Those are soooo cute. Way to go! They look delicious too. I’m going to have to try this recipe. :)

    [Reply]

  4. Cassie

    04/11/2011

    When you refrigerate the dough, do you leave it in the mixing bowl or transfer it to something else? (i’m making these this weekend.) :)

    [Reply]

    Andrea Reply:

    You can do either. I transfer the dough to another bowl and then make the fondant frosting in the same mixing bowl. But if your frosting is already made, I would just keep the dough in the bowl and cover with plastic wrap.

    Good luck with the cookies!

    [Reply]

    Cassie Reply:

    Thank you very much. I am so excited to try both this recipe and the fondant recipe! :)

    [Reply]

  5. Cassie

    05/12/2011

    So, I made these last night (for the 2nd time) and my husband claims I have to make them atleast once a week or he doesn’t know how he will survive! Lol, we love them! They are delicious!! :)

    [Reply]

    Andrea Reply:

    Thanks Cassie!! Glad you guys like them so much — they ARE delicious aren’t they!

    Just an F.Y.I — I make several dozen at a time and freeze them for months {fully frosted and everything}. They taste just as good as fresh and then I don’t have to make them so often.

    [Reply]

  6. Ellen

    08/21/2011

    I just made these yesterday. I was low on time so knew I could not make the great looking icing. Then I discovered that I did not have almond extract. I substituted orange extract for almond and added some orange zest and craisins to the dough. Bc I was short on time I formed the dough into “logs” put them in the frig and before cooking sliced them into cookie size. They were yummy! Thanks for the inspiration!

    [Reply]

    Andrea Reply:

    Sounds delicious Ellen! You’ll notice that many of the recipes on my site can easily be changed, altered, and adapted to fit the ingredients you have on hand!

    [Reply]

  7. melissa

    02/02/2012

    Do you freeze the cookies before or after you decorate them? Also how long can they keep in the freezer?

    [Reply]

    Ellie Reply:

    melissa
    Se Andreas reply May 12th, 2011

    [Reply]

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