Basketball Hoop Cookie

*I hope you find this simple tutorial helpful.

For my sugar cookie dough I use this recipe:*

BLUE RIBBON SUGAR COOKIES

Preparation time: 45 min Baking time: 7 min
Yield: 6 dozen cookies

  • 1 cup Butter, softened
  • 1/2 cup powdered sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda

Heat oven to 375°F. Combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Beat until dough forms a ball.

Bake 7-9 minutes.

Recipe Tip
If cookies spread too much, chill dough about 1 hour.

After making my dough,

I started with the large square cutter that comes with the set of 3 from Wilton and cut out these shapes from my sugar cookie dough.

Then I used a Chalice cutter

Turned it upside down and used this small end to cut out my “hoops” from the remaining dough.

I then made my royal icing using Wilton’s recipe:
Wilton’s Royal Icing

Ingredients:

  • 3 tablespoons Meringue Powder
  • 4 cups (about 1 lb.) confectioners’ sugar
  • 6 tablespoons warm water
    Makes: About 3 cups of icing.

Instructions

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.

  • For stiffer icing, use 1 tablespoon less water.

When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

When the cookies were cooled I outlined the square with white Royal Icing using a number 2 tip. Then I flooded it with thinned white royal and added the “hoop” cookie piece to the wet icing.

I then added the trim to the hoop using stiff royal icing and a #2 tip.

Next I finished the net

Then added a #2 tip square of red on the back board

And finished it off with a red rim

This is my finished platter. I love the extra dimension the 2nd cookie gives to the basketball hoop. Thanks for looking.

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5 Comments

Toni (White Crafty Cakes) ...

Thanks for the great tutorial. These cookies will come in handy for the March Madness Basketball!

Darla ...

Ooh, what a great idea using the small end of the chalice cutter to make the baskets. Very clever, thanks for sharing!

carolyn chapparo ...

Thank you for posting your tutorial.. what a great idea.

Loren Ebert ...

AWESOME idea Pam!! Great tutorial!!! xoxo

Pam and Nina's Crafty Cakes ...

Thanks everyone! It’s our first tutorial, so hopefully we’ll get the hang of it!