As a French girl, it’s probably not surprising how ignorant I am about American football. My husband Lulu has tried several times to teach me the rules, and failed miserably. I’m trying hard, I promise! At the very least, I can participate in the fun by whipping up some delicious snacks to enjoy during the game.
Today, I made batches of sugar cookies using the colors of both teams. I used black and yellow for the Steelers and green and yellow for the Packers. The black, yellow and green cookie doughs were respectively flavored with semi-sweet chocolate, Meyer lemon and pandan paste.
I remember a few years back that the Steelers were participating in the Superbowl as well, so they must be a good team. Lulu’s rooting for them, but with these cookies you can represent yourself no matter which team you’re cheering for. I’m also going to post a list or two this afternoon of other tasty treats that you can serve at your Superbowl party, so stay tuned for that. I hope you enjoy the food and the company this Sunday!
1. Info for Superbowl Sugar Cookies
- Cook Time: 20 mins
- Total Time: 30 mins
- Servings: 36
- Calories: 86kcal
2. Ingredients for Superbowl Sugar Cookies
- 2 eggs
- 1-¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 1-¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 16 tablespoons unsalted butter, softened to room temperature
- 2 teaspoons lemon zest (I used Meyer lemons), freshly grated
- 2 drops yellow food coloring
- 1-¼ teaspoons pandan paste
- ½ cup semi-sweet chocolate chips, melted
3. Directions:
- Preheat the oven to 375°F.
- In a mixing bowl, beat the eggs with 3/4 cup granulated sugar for about 5-6 minutes. The texture of the eggs will be thicker. Add vanilla extract.
- In another bowl, combine the flour, salt and baking powder. Sift the dry ingredients.
- Cream the butter with the rest of the granulated sugar (whisk using a stand-mixer to get as much air as possible in the butter). Add the egg mixture, the dry ingredients and the brown sugar. Mix well.
- Divide the dough into 4 parts. Add melted chocolate in one, pandan paste in another and lemon zest and yellow food coloring in the remaining 2. Roll into 4 logs. Join the green log with a yellow log and the chocolate log with the other yellow log. Chill them in the freezer until firm (this step is optional but it helps make evenly-shaped cookies). It will take at least 30 minutes to harden (see storing tips).
- Slice the logs into ½” thick disks. Place the cookies on a baking sheet previously lined with parchment paper or a silicone mat (I placed them in an 8 silicone round mold).
- Bake for about 5 minutes at 375°F, then lower the heat to 350°F and bake for another 8-10 minutes, depending on how soft you prefer them. Don’t over-bake them; you want them to be moist and chewy. Remove from the oven. Transfer the cookies to cooling racks. Allow to stand for 10 minutes.
- Bon appétit!
