The Perfect Super Bowl Dessert – Super Bowl Cookies

• 4 Icing bags
• 4 Couplers – check out my note below for how to use a coupler and what couplers are
• Wilton tip #s 2, 5, and 233
• Rectangle shaped cookie cutter
• Bottle shaped cookie cutter – Get the exact one I used here: 7 Piece Beverage Cookie Cutter Set
• Horse head shaped cookie cutter – I made my own but here is a great alternative: Ann Clark Horse Head Cookie Cutter, if you want to make your own as well, check out my tutorial here: Getting Started: Learn How to Decorate Buttercream Cookies 
• Wilton gel coloring to obtain light brown, red, black, and white buttercream frosting, here’s my crusting buttercream recipe
• Angled flat spatula 
• Your favorite sugar cookie dough recipe – if you don’t have a favorite, here’s mine
• Parchment paper or access to a freezer

You may be asking, “What are couplers?” Couplers allow you to change your tips on your icing bags. Check out my page, Getting Started: Learn How to Decorate Buttercream Cookies, to learn how to use a coupler. Essentially, you will attach a coupler to each icing bag. When you need to attach a tip, just make sure to rinse out the previous color from the tip with hot water. Purchasing a set of couplers is pretty affordable on Amazon: 4 Count Wilton Coupler Set.

Part 2: Baking the Cookies and Setting up Your Icing Bags

1. Roll, cut out, and bake your sugar cookies according to your cookie dough recipe. I think it’s fun to create a few of each design so that people have more options when they choose which of the Super Bowl cookies to eat! However, if you know you won’t have much fun writing with buttercream frosting, maybe just make one or two of the Budweiser label cookies. I do have some tips for writing with buttercream, though, so I encourage you to try!
2. While your cookies are cooling, make your buttercream frosting. Separate the frosting into 4 different bowls and add in the gel food dye to obtain your light brown, red, and black frosting. You only need a small amount of white frosting and even less black frosting compared to the brown and red, so adjust accordingly. Remember when creating red frosting, get your shade about 3/4 of the way to where you want it. Then, let it sit out with plastic wrap over it for a few hours (if you have the time) and the red will deepen in color!
3. Set up your icing bags as follows: Place a coupler into each of the four icing bags and put one color into each bag. If you aren’t sure how to use a coupler, no worries, just hop over to my Getting Started: Learn How to Decorate Buttercream Cookies page. You don’t need to attach any tips yet.

Part 3: Decorating Your Super Bowl Cookies

I. Super Bowl Dessert – Clydesdale Horse Super Bowl Cookies

1. Your first step will be to outline and fill in the horse cookies with the light brown frosting. To do this, attach the tip #5 to the icing bag. You can be a bit sloppy with your line work since you will be smoothing out your icing.
2. Once you’ve completed step one on all of your cookies, you will want to smooth out the frosting. I have two easy options for you: either place all of the cookies into the freezer (not stacked) for 10 minutes or so. Then use a flat spatula to smooth the lines. Alternatively, cut a piece of parchment paper out just larger than the cookie. Lay it over the frosting, and, using the warmth of your fingers, press the lines out. This also helps the frosting adhere to the cookie. Remove the parchment paper and use a flat spatula to smooth it out further. 
3. Next, remove the tip #5 from your brown frosting and replace it with your tip #2. Outline the edges of the horse head.
4. Once you’ve completed step 3 on all of your cookies, I think it’s best to move to the horse’s hair and switch out the tip to the #233. You can move into the horse’s facial features and keeping tip #2 on for that, but since I am not an artist, I felt I benefited from doing the hair next. To do the hair, simply pipe out lines using the tip #233 along the top of the horse’s head and along the back of it’s neck. Once you’ve done that for all of your cookies, switch back to tip #2 for the facial features.
5. The last step for our Clydesdale horses is to place a dot of black frosting in for the pupil. Remove/rinse/dry the tip #2 from the brown frosting and attach it to the black frosting.

II. Super Bowl Dessert – Budweiser Beer Bottle Super Bowl Cookies

1. Your first step will be to outline the labels and the cap for the Budweiser inspired beer bottles. Attach tip #5 to your red icing to do this step. Fill in the cap and the top label with the red frosting but leave the larger label unfilled for now.
2. Once you have completed step 1 on all of your bottles, remove/rinse/dry the tip #5 from the red frosting and attach it to the brown frosting. Outline and fill in the glass part of the bottle with the brown frosting.
3. Next, you will want to remove/rinse/dry the tip #5 from the brown frosting and attach it to the white frosting. Outline and fill in the white part of the label.
4. Now, go in with your red frosting again to fill in the rest of the label. You will want to use the tip #5 for this step so make sure you have completed all of the steps above first.
5. Next, we will be pretending to write “Budweiser” onto the bottles. If you can pipe out letters that small, then power to you. I cannot, so I chose to draw little squiggles on the labels. For the smaller label at the top, remove the tip #5 from the white frosting and attach tip #2. Draw a squiggle. Then, remove/rinse/dry the tip #2 from the white frosting and attach it to the black frosting to draw your squiggle on that label. Lastly, use the same tip #2 to draw in lines on the bottle cap with the black frosting.

III. Super Bowl Dessert – Budweiser Inspired Super Bowl Cookies

1. Outline and fill in the label shape with the red frosting. You will be using tip #5.
2. Use the same technique as you did for the Clydesdale horses to smooth out the red frosting. If your edges are getting messed up, use the flat spatula to clean them up by pushing the frosting a bit. I have found that using the freezer technique is best for cookies that have an outer edge that needs to retain it’s shape.
3. Alright, this is where I lose a lot of people – writing with buttercream frosting! It is more difficult than line work, for sure, but it isn’t impossible. My biggest tip for writing with buttercream is to practice on parchment paper first. When you are done practicing, you can scoop all of that frosting right back into your icing bag. Another tip of mine is to just go slow. If you do make a mistake, simply erase it by picking up the frosting with a pointed knife. When you are ready, using the white frosting with tip #2 attached, write “Budweiser” in as close of a font as Budweiser’s as possible.

Aren’t these Budweiser inspired Super Bowl cookies just the perfect Super Bowl dessert? I love how they are small but definitely sweet enough to fulfill that dessert category.

I hope you have lots of fun watching your favorite team (or maybe just a team who you’d rather win than the opposing team!) and eating your decorated sugar cookies! 

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