Culinary Delight: Super Bowl Jersey Sugar Cookie Pops Part I

Part I

These cookies are the most delightfully darling little pops that will surely be the highlight of any Super Bowl party! They do take awhile to make from start to finish because the first stage of icing has to set overnight (or at least 4 hours). So if you want to make them, start early Saturday!

Here is my inspiration from an Amy Atlas event last year. I am doing the jerseys to fit the teams this year as you will see tomorrow.

Sugar Cookie Recipe

via The Splendid Table

Ingredients

• 2 Cups of all-purpose flour
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking powder
• 1 stick plus 2 Tablespoons (10 Tablespoons) of unsalted butter, at room temperature
• 1 Cup of sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon of pure vanilla extract

Instructions

1.Whisk the flour, salt and baking powder together.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated — because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and malleable. 

3. Turn the dough out onto a counter and divide it in half. Shape each half into a disk and wrap in plastic. The dough must be chilled for at least 2 hours. (Well wrapped, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.)

4. Center a rack in the oven and preheat the oven to 350° F. Line two baking sheets with parchment or silicone mats.

5. Work with one packet of dough at a time and roll out the dough between sheets of plastic wrap or wax paper to a thickness of 1/4 inch, lifting the plastic or paper and turning the dough over often so that it rolls evenly.

To Make the Cookie Pops

6. Use the Jersey shaped cookie cutter (mine is from a Football themed 4 piece from Michael’s).

7. Now, gently place your left hand on top of the cookie shape, and using your right (dominant) hand, slowly insert the end of the cookie stick (found at Michael’s as well) into the bottom of the cookie, using a slow, turning motion. By turning the stick, you will minimize breakage. If breakage occurs, take little bits of the cookie dough scraps and patch it up with your fingers.

8. Place on your cookie sheet (I find that using a pizza stone works best) and bake for 9-12 minutes. The edges should be golden brown. Transfer to a cooling rack and let cool COMPLETELY! This is important because your icing will melt if the cookie is too warm.

Royal Icing

via Brown-eyed Baker

Ingredients

• 2 Cups of powdered sugar
• 1 Tablespoon of meringue powder (also found at Michael’s)
• 4 Tablespoons of water

Instructions

Mix all ingredients on low-speed for 7-10 minutes or until the icing loses its shine. Add more water by the teaspoon if it appears too stiff. At this stage you want to be able to pipe it easily.

Icing the Jerseys

Outline the Cookies

Place some of the icing into a disposable pastry bag fitted with a #3 tip and outline the outside of the cookie. I find that keeping the tip about 1/4 of an inch above the cookie while moving it allows the icing to lay on the cookie more easily.

You’ll want to make sure that the outline is pretty well set before moving on to flooding the cookies, but I generally find that by the time I am done outlining the first ones are already dry.

Flood the Cookies

Take whatever color you are using to fill in the cookies and slowly start adding a few drops of water at a time, until the icing reaches an almost liquid consistency. The test here is to pick some icing up with a spoon and let it drizzle back into the bowl – the drizzle should disappear into the bowl within 10 seconds. Once you have achieved this, you are ready.

Either fill a squeeze bottle with the thinned icing or transfer it to the disposable pastry bag.

Now squeeze in the icing to almost completely fill the inside the cookie. Then take a toothpick and gently use it to distribute the icing to any empty spots. Once you are done the cookies need to dry completely before moving on to any intricate piped designs. Let the icing set for at least 4 hours if not overnight!

Tomorrow, I will show you how to decorate the jerseys in the team colors! Make sure you check back in to see Part II!