I’m going to my first NFL game in about ten years in a couple months. First a concert, now this; I’m getting all wild, crazy, and adventurous After all the new NFL rules were implemented and it became a lot like going to an airport, I swore I’d never go to another NFL game as it seemed like a real pain, but I can’t spend my whole life afraid of everything.
The Lions are playing the Cincinnati Bengals this season. They don’t play each other frequently and Mom happens to be from Cincinnati. She’s been dying to go to another football game so after lot of looking at tickets and securing a coveted parking pass, I bought the tickets as a surprise for Mom. Mom does sooooo much for me, it was literally the least I could do for her. To say she’s excited is pretty much the understatement of the century. And honestly, I’m pretty excited too!
We won’t be tailgating. I haven’t completely lost my mind 😉 Maybe I’d be open to it when I live in San Diego, but until then, I live in Michigan. Let’s be real: there could be snow on the ground by the end of October, though I really, really, really hope that’s not the case.
Dad has been tailgating before and I’ve watched TV shows about it, so I definitely know food plays a crucial role in a successful tailgate. And in my world a food spread cannot be considered complete until there’s dessert. Tailgating means a portable, handheld, not messy dessert is in order, so there was only one option in my mind: cookies!
I’ve had my eye on these Funfetti Sugar Cookies from Averie Cooks for awhile (of course, there’s not much Averie makes I don’t have my eye on!). They look so soft and fun and after one bite, I was so glad I made them. Mine weren’t quite as thick as I hoped, even though I followed directions to a tee, but they were no less delicious. Slightly crispy exteriors give way to pillowy interiors, full of flavor from both vanilla and almond extracts. Plus, sprinkles bring tons of fun color to the party. With these giant cookies, if your team wins these will make the celebration even sweeter. If your team loses, well, sprinkles make everything better!
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1 stick unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
1 ½ cups all-purpose flour
2 teaspoons corn starch
¾ teaspoon baking soda
Pinch of salt
¾ cup sprinkles
In a large bowl, beat butter, sugar, egg, and extracts on medium-high with a hand mixer until light and fluffy, about 7 minutes. This mixture may alternatively be beaten in a stand mixer on medium-high for 5 minutes.
Stop mixing, scrape down the bowl, and then add flour, cornstarch, baking soda, and salt. Mix until just combined, less than 1 minute.
Add the sprinkles and beat until just combined. Stir the batter by hand to make sure there are no ingredients on the sides or in the bottom that did not get fully incorporated.
Line a baking sheet with parchment. Using a regular sized ice cream scoop, scoop cookie dough onto the sheet, keeping them as far apart as possible. Cover the tray tightly with plastic wrap and refrigerate for at least 2 hours and up to 5 days.
When ready to bake, preheat oven to 350 degrees F. Remove the sheet pan from the refrigerator, uncover it, and bake cookies for 15-17 minutes, rotating halfway through and checking frequently after the 12 minute mark for doneness. Cookies should not be brown and should still be quite soft to the touch when done, as they will harden as they cool. Eat cookies warm or cool completely on tray. Cookies may be stored at room temperature in an airtight container for up to 5 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 month. Thaw at room temperature for about an hour or in the microwave 30 seconds - 1 minute.
Recipe adapted from Averie Cooks
Don’t forget to check out the other Sunday Supper dishes!
Warm Ups (Appetizers):
- Bacon and Onion Dip by The Girl In The Little Red Kitchen
- Chicken Fajita Dip and Quesadillas by Chocolate Moosey
- Crab Rangoons by Hezzi-D’s Books and Cooks
- Double Cheese Dill Scones by Vintage Kitchen Notes
- Fried Yucca With Pink Sauce by Basic N Delicious
- Grilled Corn Dip by Kudos Kitchen By Renee
- Grilled Gameday Nachos by Supper for a Steal
- Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
- Liptauer Cheese Spread by Magnolia Days
- Mahogany Baked Chicken Wings by The Dinner-Mom
- Mexican Corn Dip by Growing Up Gabel
- Pizza Dip by Small Wallet, Big Appetite
- Posh Pigs In a Blanket by The Weekend Gourmet
- Pretzel Nuggets by I Run For Wine
- Roasted Garlic & Tomatillo Salsa Verde by Killer Bunnies, Inc
- Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
- Sesame Glazed Cauliflower “Wings” by Cupcakes & Kale Chips
- Stuffed Banana Pepper Bites by Daily Dish Recipes
- Sweet Potato Hummus by Alida’s Kitchen
- Sweet Potato Skins by A Kitchen Hoor’s Adventures
- VJ Catch-erole by My Other City By The Bay
Game Time (Main Dishes and Sides):
- 1,2,3,4,5 Chinese Spareribs by The Urban Mrs
- Bacon Burger Sliders by Peanut Butter and Peppers
- Beef on Weck by Healthy. Delicious.
- Carrot Slaw by The Foodie Army Wife
- Cheerwine BBQ Pulled Pork by Nik Snacks
- Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
- Chicken, Brie and Apple Turnovers by Shockingly Delicious
- Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
- French Onion Chicken Sandwiches by Foxes Love Lemons
- Frito Olé by Home Cooking Memories
- Gomoku Treasure Rice by NinjaBaking.com
- Grilled Fajita Kebabs by CuriousCuisiniere
- Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
- Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
- Pressed Brick Sandwich by That Skinny Chick Can Bake
- Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
- Slow Cooker Buffalo Chicken Soup by Neighborfood
- Smoky Turkey Burgers by Webicurean
- Snorker and Spicy Slaw Sandwiches by Food Lust People Love
- Tandoori BBQ Chicken by Jane’s Adventures in Dinner
- Tortilla Hot Dogs by La Cocina de Leslie
Overtime (Drinks and Desserts):
- Coconut Funfetti Ice Cream Cake by What Smells So Good?
- Funfetti Sugar Cookies by Pies and Plots
- Individual Elvis Pies by Treats & Trinkets
- Portuguese Sangria by Family Foodie
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