Baseball Cookies

Hit a home run and surprise your little league team with these scrumptious baseball cookies!

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  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 11
  • servings 48
 

Ingredients

2 1/2
cups Rice Chex® cereal
3/4
cup butter or margarine, softened
1
package (8 oz) cream cheese, softened
1 1/3
cups granulated sugar
2
teaspoons vanilla
1
egg
3
cups all-purpose flour
1
teaspoon baking powder
2
cups powdered sugar
3
to 4 tablespoons milk
Decorating gel, in colors desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, beat butter and cream cheese on medium speed until smooth. Beat in granulated sugar until fluffy. Beat in vanilla and egg. Stir in flour, crushed cereal and baking powder. Divide dough into thirds. Wrap each in plastic wrap. Refrigerate 2 hours.
  • 2 Heat oven to 375°F. Roll out dough, 1/3 at a time, on well floured surface to 1/8-inch thickness. Cut into rounds using 3-inch cookie cutter. On ungreased cookie sheet, place 2 inches apart.
  • 3 Bake 8 to 10 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
  • 4 In medium bowl, beat powdered sugar and milk until smooth. Spread over cookies. Let stand until dry. Decorate with decorating gel. Let stand until dry. Store in single layer in airtight container.
  • 1 Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, beat butter and cream cheese on medium speed until smooth. Beat in granulated sugar until fluffy. Beat in vanilla and egg. Stir in flour, crushed cereal and baking powder. Divide dough into thirds. Wrap each in plastic wrap. Refrigerate 2 hours.
  • 2 Heat oven to 375°F. Roll out dough, 1/3 at a time, on well floured surface to 1/8-inch thickness. Cut into rounds using 3-inch cookie cutter. On ungreased cookie sheet, place 2 inches apart.
  • 3 Bake 8 to 10 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
  • 4 In medium bowl, beat powdered sugar and milk until smooth. Spread over cookies. Let stand until dry. Decorate with decorating gel. Let stand until dry. Store in single layer in airtight container.

EXPERT TIPS

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Expert Tips

Use red gel to mark the seams in baseballs. Substitute chocolate gel for soccer ball markings, or tint the frosting orange and use chocolate gel for basketballs.

Use only butter or stick margarine in this recipe, since spreads and tub margarines contain added water and will cause the cookies to spread.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
120
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
60mg
60%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.