Little Pea Sugar Cookie Pops and a Virtual Baby Shower

Little Pea Cookies via Sweetapolita

Happy Wednesday to you! Today’s post is a special one because not only are we going to celebrate the insane cuteness of little pea cookies, but it’s a surprise virtual baby shower for the adorable and talented Maria & Josh from the popular blog Two Peas and Their Pod. Surprise! Did you know you’d be attending a baby shower today?

Maria and her husband Josh are expecting their little pea in a few weeks (a baby boy!), so a group of fellow food blogger friends and I are celebrating by sharing baby shower drinks, savories, sweets, and crafts through our blogs today.

I connected with Maria many months ago via twitter, and she simply has a way of spreading sunshine with everything she does and says. I love their blog because there is such a warmth and down-to-earth’ness to it all, and their recipes are always wonderfully comforting, approachable, and, I’m certain, delicious. Maria is one of those people who supports those around her with such sincerity and loyalty, and I love seeing her sweet comments on my blog. I wish I lived closer to them, so I could share these cookies in person, but even still they were made (and eaten) in honour of their little baby pea!

Little Pea Cookies via Sweetapolita

As soon as fellow bloggers Marla & Lisa let me know about this virtual baby shower they were coordinating for Maria and Josh, I knew I had to create these Little Pea Sugar Cookie Pops. See, one of our favourite children’s books at our house is Little Pea (a charming book about an adorable little pea who had to obey his parents’ rules about eating all of the dreaded candy off his plate for dinner to then enjoy the reward of much-loved spinach for dessert), and although I went for a different look for the pea faces, it was because of this book that I’ve always wanted to create pea cookies!

I’m so happy that I was able to create them for some of the sweetest “peas and their pod + 1,” in celebration of their soon-to-be-born baby pea. They are +1, not +2, but for a few of these cookies I couldn’t help but sneak an extra pea on top. I’m crazy like that.

Little Pea Cookies via Sweetapolita

By using nested cookie cutters, I had so many sizes to choose from, that I tried several different configurations: mama & papa pea, mama, papa, and baby pea, and then, just for fun, family-of-four pea cookies! Okay, truly, I never thought I’d ever use the word “pea” so many times, but alas, it makes me smile and, well, just makes me hap-pea. Okay, I’ll stop.

If you too felt inspired to make little pea cookies, you don’t have to make them cookie pops, and they would be just as adorable. Wrapped in a crystal clear cellophane bag and tied with ribbon would make an adorable baby shower favour, in my opinion. Even a Little Pea baby birthday party would be so adorable!

Little Pea Sugar Cookies via Sweetapolita

Sweet peas.

Little Pea Cookies via Sweetapolita

Yum!

Best wishes to Maria, Josh, and their little pea!

For even more baby shower festivities (drinks, savories, sweets, and crafts!), please pop by these incredible blogs to see what they’ve whipped up:

Virtual Baby Shower for Two Peas & Their Pod

Drinks

Simple Bites – Lemon Balm infused Lemonade

Ingredients, Inc. – Healthy Fruit Punch

Food for My Family – Lemongrass Soda

Heather’s Dish – Mixed Fruit Punch

She Wears Many Hats – Mini Pistachio Smoothies

Georgia Pelligrini – Watermelon Agua Fresca

Appetizers/Savory Bites

With Style and Grace – Truffle Popcorn

Family Fresh Cooking – Baby Peas & Cheese Frittata

Barbara Bakes – Creamy Orange Fruit Dip and Fruit

Aggie’s Kitchen – Pasta Salad with Balsamic Basil Vinaigrette

Reluctant Entertainer – Nutella Berry Bruschetta

Dessert

Dorie Greenspan – French Lemon Cream Tart

TidyMom – Blue and Chocolate Cake Balls

i am baker – Baby Pea Baby Shower Cake

Brown Eyed Baker – Pavlova

Picky Palate – Chocolate Chip Oatmeal Cookie Sandwich

What’s Gaby Cooking – Coconut Cupcakes with Cream Cheese Icing

Cookin’ Canuck – Nutella & Cream Cheese Swirled Blondies

Kevin and Amanda – Baby Blue Chocolate Chip Oatmeal Cookie Cups

Sweetopia – Decorated Sugar Cookies

Mountain Mama Cooks – Lavender Shortbread Cookies

Bake at 350 – Petit Fours with fondant pea pods

RecipeGirl – Baby Button Cookies

RecipeBoy – Mud Cups with Gummy Worms

Add a Pinch – Blackberry Tartlets

Dine and Dish – Oven Baked Cinnamon Apples

Crafts

Wenderly – Handmade Sweet Pea Cards

Our Best Bites – How To: Make a Diaper Cake Centerpiece

Enjoy!

If you would like to make your own Little Pea Sugar Cookie Pops, here is the recipe as well as decorating instructions:

Little Pea Sugar Cookie Pops        {click here for full Little Pea cookie recipe & instructions}

Perfect Sugar Cookies

Yield: Approximately 30 medium/small mixed shape cookies

Ingredients

  • 6 cups (750 g) all-purpose flour, sifted
  • 1 teaspoon (8 g) salt
  • 2 cups (454 g)(4 sticks) unsalted butter, softened for about 20 minutes at room temperature
  • 2 cups (400 g) sugar
  • 2 large eggs, cold
  • 1 tablespoon (15 mL) pure vanilla extract
  • 1/4 teaspoon (1.25 mL) pure lemon extract

Instructions

  1. In large bowl, sift together flour and salt. Set aside.
  2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in eggs.
  3. Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and lemon extract and blend.
  4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
  5. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4" wooden dowels on either side of your dough, then another sheet of parchment paper.
  6. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.
  7. Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
  8. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown.
  9. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Notes

May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.

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You can find more of my tips on making the perfect sugar cookie and cookie pops in the previous post Steps to Making the Perfect Sugar Cookie and Cookie Pop.

Tools & Ingredients For Decorating Little Pea Sugar Cookie Pops

1. Approximately 1 oz (29 grams) of green fondant (I used Sugarflair “Gooseberry” with a hint of Americolor Electric Green to colour white fondant) per 4-pea cookie.

2. Approximately a “pea-size” ball of light pink fondant for cheeks (I used a few drops of Americolor Soft Gel Paste .75 oz Deep Pink Color to colour white fondant), per cookie.

3. Small fondant rolling pin (I use Wilton Fondant 9 Inch Rolling Pin) with 1/8″ guides

4. Nested circle cookie cutters (I use Ateco 5357 11 Piece Plain Round Cutter Set)

5. Small amount of royal icing for “glueing” fondant to cookies

6. Black decorator pen (I use the black marker included in the rainbow coloured decorator pens (Gourmet Writer Food Decorator Pens, Assorted Colors, Set of 10) for eyes and mouths

7. Non-toxic glitter for cheeks, optional (I used a dash of a green apple colour)

Steps to Making the Little Pea Sugar Cookies

1. Using a variety of circle cookie cutters (I used ) cut your “papa pea,” “mama pea,” “toddler pea,” and “baby pea” from the very chilled cookie dough. Or, of course, you can also create 2 pea, 3 pea, or 4+ cookies.

2. Using the corresponding cutter, cut small nick out of circles where you want to nest the smaller circles and gently press the circles of dough together so they are touching. They will expand a bit while baking, which will also aide in keeping them all together.

3. Insert your cookie pop stick (again, you view photos and cookie pop tutorial here) into the bottom of your cookie with a gentle turning motion until the stick is about 2/3 of the way up. (*You could also make these cookies without sticks, and they would be just as adorable!)Using a flat metal spatula to lift the cookie pops to your parchment or baking-mat lined cookie sheets.

4. Freeze for 30+ minutes and bake according to above recipe instructions.

5. On a lightly dusted (cornstarch or icing sugar) surface, roll out a few ounces of green fondant until it’s 1/8″ thick (I use the purple guides on the small white Wilton rolling pin to ensure fondant is even). Using the corresponding circle cutters you used for the cookies, cut out the circles in the same manner/layout you did for each cookie.

6. Gently fit the pieces together for each cookie, and leave to dry for about 30 minutes (give or take). Because fondant is so pliable and soft when it’s first rolled, picking them up now or placing on the cookie now, would likely misshape them.

7. Repeat steps 5-6 until you have fondant circles for all of the cookies.

8. Apply a thin layer of royal icing on the cookie (be careful to not apply icing on the outer rim, where the cookie will be exposed), and gently place and attach the fondant pieces with a gently smoothing motion.

9. Using black decorator pen, carefully draw on eyes, mouths, and eyelashes (for mamas). *I find if you go too thick with the mouths and eyes, etc. they aren’t as cute, so you’ll want to take care to make those details as fine as possible.

10. Roll small ball of pink fondant and flatten (or you can use the small end of a plain round piping tip to cut out cheeks). Secure to cookie with a tiny spec of water. Add sprinkle of edible glitter over cheeks, if desired.

Finish with ribbon, if desired.

Good luck & enjoy!

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Comments

  1. says

    Cute cute cute! I was going to say that these reminded me of the book Little Pea, and then I saw that it is already a favorite in your house. That is one of those books that just makes me smile, and these cookie do too! :)

  2. says

    Well well, aren’t these cookies pea-utiful?! It’s not everyday you find yourself attracted to foods of this color, especially on cookies. But sho nuff, I am pea-guiled, pea-witched, and pea-suaded that these are the cookies for me!

  3. claire-elisa says

    Oh these are so pretty, I get so excited when I see you have posted on my bloglovin! Your posts always make me smile.

  4. mazza says

    i love your site and the quality of your vision….i would like to be able to receive your blog by email as i do not have a twitter account

  5. Cecília Almeida says

    Hello!
    The perfect sugar cookie dough, with or without baking powder?
    You have two different recpes!
    Love this, Thanks!

  6. Grace says

    These are adorable!
    Quick question ( it sounds very silly) but what type of sticks can I use, can I use the plastic ones I use for cakepops?

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