When the Hawks made it to the Superbowl again, I knew my February Sugar cookie would be the 12 Cookie. The classic sugar cookie with our team colors, and nice and easy to decorate with 12’s – this was right up my alley! I saw amazing sugar cookies on instagram of Wilson jerseys and footballs and the whole nine yards, but there was no way intricate decorating like that was happening over here.
As just about everyone else from the Northwest, I have a lot of feelings about how things turned out tonight – but sports talk has never really been my thing. Unless you want to talk about competitive swimming, I’m just going to keep my mouth shut. But I Love our Hawks, and I know you do too. YES, you. One thing I CAN talk about for days on end is cookies…and despite that painful loss, we had these perfect cookies to console us.
12th Fan Sugar Cookies
By Baked Northwest
Makes about 30 round sugar cookies (you will only use half of the cookie dough)
For the Cookies:
1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 tsp. vanilla
½ cup sour cream
4 cups flour, plus more for rolling out the dough
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg
For the Frosting:
1/4 cup butter, softened
1/2 teaspoon salt
2 teaspoons pure vanilla extract
about 2 1/2 cups powdered sugar
2 tablespoons milk (nonfat is fine)
Blue Food Coloring
Green Food Coloring
Store bought tubed white frosting, for the 12’s (can also do your own homemade white frosting. Tube is easy though…so we know it’s the route I take)
For the Cookies:
In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.
Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.
Divide the dough into two parts and wrap each in wax paper. Refrigerate at least 1 hour. For the amount of frosting we are making, you will only use half of the dough. You can freeze the 2nd batch of dough for another use, or just double the frosting recipe!
Preheat oven to 400 degrees F.
On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. For these cookies, I used the top of a stemless wine glass to cut out perfect circles. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.
Bake the cookies at 400 degrees F for 8 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies. Let cool completely before frosting.
For the Frosting:
Combine butter, salt, vanilla, and 1 cup of the powdered sugar. Add milk and remaining sugar, alternately. Mix until smooth & creamy.
Divide frosting evenly into 2 bowls. Add about 1/2 teaspoon of blue food coloring to one bowl, and the same amount of green food coloring to the other bowl. Mix until combined and to desired Seahawks Blue and Green. Frost the cooled cookies. using the fine point of a frosting tip, write 12 on each cookie. Cookies keep well in the fridge for a up to a week, a few days at room temperature. Enjoy!
NOTE: I made a full recipe of the dough and only used half. This cookie dough freezes really well and can be saved for another use, or you can double the frosting recipe and go crazy and bake all of the cookies!