As I've already mentioned, the slew of food I made for the Superbowl will be the main focus of the next 6 or 7 posts. Yes, I made a lot of food but what do you expect? One of my favorite things to do is to cook for a large crowd and I think I even outdid myself this time. There were 10 to 15 people crammed into a small Capitol Hill condo and we still had leftovers for the next week.
The reason these sugar cookies are the the typical color of your typical sugar cookies because I made them chocolate in an attempt to provide a decorating shortcut. However, I realized that they were much darker than actual footballs and I still had to ice the whole thing. Oh well, maybe it gave them a double dimension of awesomeness? And yes, I did dye coconut green to make green for the pigskins to rest on. I'm not an overachiever or ANYTHING... never. Ever.
However, I thought the chocolate flavor of these was a litter blander than I would have hoped. Maybe even a little flat. Next time I make these, I think I am going to adjust the amount of cocoa powder and see if I can get the rick flavor I was striving for.
Chocolate Sugar Cookies
Adapted from Naturally Ella
- 1/2 cup butter
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/8 teaspoon baking soda
- 1 1/4 cups unbleached all purpose flour
- 1/3 cup cocoa powder
- Using the paddle attachment on your mixer, cream butter and sugar together. Add one egg at a time, making sure to incorporate each egg well, mix in vanilla. Add dry ingredients and continue to mix until dough comes together- let mixer continue for another two minutes.
- Pat the dough out into a flat circle, wrap up and refrigerate for at least one hour. If you keep them in the fridge for more than an hour, let the dough sit out at room temperature for 30 minutes before rolling out.
- Roll out cookies on a well floured work space and cut into desired shapes.
- Bake on a parchment covered try for 8-10 minutes or when the edges are firm and the middle should still be slightly soft.
- Top with your favorite icing or frosting