Super Bowl Sunday: Frosted Soft Sugar Cookies

If you are anything like me, you love having excuses to bake or cook. Super Bowl Sunday is one of those days where you get polish up on your cooking and baking skills. A lot of it is centered around little bites and appetizers, but everyone loves a show-stopping dessert. I really get into the whole thing, so I like to keep my dessert pretty simple. 

I have seen so many recipes for copycat "Lofthouse" cookies. Honestly, I am not impressed with any of them. None of the recipes can acquire that ultra airy texture, those cookies are famous for. The icings also leave a lot to be desired. I say that is one recipe we should leave to the original. That being said, I have found a different type of soft sugar cookie, that suits every occasion. They are a very unique take on sugar cookies, that is hard to describe unless you try them. The icing is more like a glaze, but nonetheless, very nice. We all know how much I love almond extract. I had to use that, but you are welcome to use any flavor or extract of your choice.

My Denver Broncos are playing in Super Bowl Sunday today! Needless to say, I had to show a little "Orange" pride. I decided to turn these cookies into "Bronco Nation" cookies. You can definitely color your icing however you would like. You can even leave it white, and top them with some colorful sprinkles. The possibilities are endless. 

Have a great Super Bowl Sunday, and Go Broncos!

Ready to serve for game time!

Recipe: adapted from: Seeded at the Table

For the Cookies:

(Makes: 5 1/2 dozen)

• 4 1/2 cups all-purpose flour
• 4 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 5 teaspoons almond extract
• 2 tablespoons (king Arthur) cake enhancer
• In a medium-sized bowl, combine the flour, baking powder, cake enhancer, and salt. In a large bowl , beat together the butter and sugar on medium-high speed until fluffy, around 2-3 minutes. Add eggs one at a time, beating after each addition. Stir in the almond extract. With the mixer on low speed, gradually add the dry ingredients just until incorporated and evenly mixed. form the dough into one large disc, and wrap in saran wrap. Refrigerate dough for 1 hour.
  When ready to bake the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Scoop about a tablespoon of dough and roll each piece into balls, and place on the baking sheet. (space cookies 2 inches apart) Using your fingers, slightly press the top of each cookie. Bake for 8-10 minutes, rotating cookie sheets halfway through baking. Be careful not to over-bake.  Let cookies cool for at least 10 minutes on the baking sheet, then move them to a wire rack to allow them to completely cool. 
  
  For the frosting:
• 5 cups confectioners' sugar, sifted
• 1/3 cup (5 1/3 Tablespoons) unsalted butter, melted
• 1 Tablespoon  almond extract 
• Touch of Bavarian Cream flavor oil (optional)
• 7 Tablespoons milk 
• Food coloring
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              In a medium-sized bowl, whisk together the (sifted) confectioners' sugar, melted butter, almond extract, bavarian cream flavor oil, and milk until smooth. You will want a somewhat thick consistency. Make sure it is not too hard to spread on a cookie. If necessary, whisk in additional milk, one teaspoon at a time. Add food coloring, if desired. Spread each cooled cookie with the frosting. Top with sprinkles if desired. (These cookies may be stored in an airtight container for up to 3-4 days.)

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