Texas A&M Onesie Cookies

by Shawnda on November 15, 2011

in Cookies and Bars

Texas A&M Onesie Cookies

We are celebrating today! In just a few weeks, my friend Amy and her husband will be welcoming a new baby girl into their lives. You probably know Amy – she’s the talent behind one of my favorite blogs, Sing For Your Supper.

She roots for the Aggies. But we still get a long :)

If you don’t know Amy, you should go say hi. And then bookmark her Hawaiian Pork Chops with Pineapple-Cilantro Quinoa. Because it’s one of my favorites!

Texas A&M Onesie Cookies

When Kelsey asked if I’d like to participate in a virtual shower for Amy, I knew exactly what I wanted to make. Little Aggie onesie cookies decked out in maroon & white royal icing. Perfect for the expectant mom-to-be Aggie fan.

Texas A&M Onesie Cookies

Apple a Day and Sing for Your Supper have the full shower menu so head over and check out all of the super sweet (literally!) goodness that our friends made to celebrate. Congratulations, Amy & Joel! And Amy – I hope you giggle at these as much as I did :)

Texas A&M Onesie Cookies

Buttery, sugary shortbread onesie cookies - perfect for the expectant Aggie mom-to-be.

Ingredients

  • For the cookies:
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups powdered sugar
  • 4 tsp vanilla extract
  • 1 tsp almond extract
  • 4 cups (20 oz) all purpose flour
  • 2 tsp baking powder
  • For the royal icing:
  • 4 Tbsp meringue powder
  • scant 1/2 cup water (I remove 2 tsp from the 1/2 cup)
  • 1 lb powdered sugar, sifted
  • 1 tsp light corn syrup
  • 1/4 tsp almond extract
  • For decorating:
  • Pastry bag
  • Plastic wrap
  • Coupler
  • Tip 1 - outlining
  • Tip 2 - white details
  • Squeeze bottle for flood icing
  • Burgundy (Americolor gel paste)
  • Black (Americolor gel paste)

Instructions

  1. To make the cookies, cream the butter and powdered sugar together on medium-high for 2-3 minutes, until fluffy. If you start with cold butter like I do, 3-4 minutes.
  2. Reduce speed to low and add the extracts.
  3. Add flour and baking powder, and mix on medium just until the dry ingredients are completely incorporated.
  4. Turn dough out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for 30 minutes.
  5. Lightly flour your work surface and roll out your dough (it's easier for me to divide it into 3 or 4 portions first) to ~1/3 inch thickness.
  6. Cut shapes with a floured cookie cutter, reflouring between each cookie.
  7. Lightly knead the scraps and re-roll until you run out of dough or get the number of cookies that you need. Leftover dough can be refrigerated a week or frozen for several months.
  8. Transfer cookies to a parchment lined baking sheet and place in the freezer while the oven is preheating.
  9. Preheat oven to 350.
  10. Bake 10-12 minutes, until the cookies just begin to brown around the edges.
  11. Let cool completely before decorating.
  12. To make the royal icing, place the water and meringue powder in the bowl of your stand mixer and mix on low 2-3 minutes until foamy.
  13. Add the powdered sugar and mix on low until just combined.
  14. Add the corn syrup and extract and then increase the speed to medium-high for ~5 minutes, until your frosting holds a stiff peak.
  15. Cover the bowl with a damp towel when not in use or transfer the icing to an airtight bowl and press plastic wrap onto the surface of the icing to keep it from crusting.
  16. Transfer the icing to a bowl (reserving 1/2 cup of white frosting for the shirt details) and tint it with quite a bit of burgundy gel paste (I probably used 2 tsp) and then mix in black by the 2-3 drops until you're happy with your shade of Aggie Maroon
  17. Outline the cookies with maroon using a pastry bag and the smallest round tip you have (I use a Wilton 1 or 2) and let dry (I wait about 30 minutes before flooding).
  18. Squeeze any excess back into the maroon bowl and add water 1 tsp at a time until the frosting is thin enough that when you pick up your spoon and the icing drizzles back into the bowl, it disappears within 10 seconds.
  19. Transfer this 'flood icing' to a squeeze bottle and squeeze enough frosting to cover about 3/4 of the cookie surface.
  20. Use a toothpick to drag the icing to the edge of the cookie outline.
  21. Let dry (about an hour) and then pipe the details on using the reserved white frosting with a small round tip (I used a Wilton 3).

Notes

Yields: ~3 dozen cookies (depends on size of your cookie cutter)

Cookie recipe from The Pastry Queen, Royal Icing adapted from Bake at 350

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{ 20 comments… read them below or add one }

1 Katrina November 15, 2011 at 5:53 am

Sooo freaking cute.

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2 Amy (Sing For Your Supper) November 15, 2011 at 9:54 am

Squealed is more like it! :) I absolutely LOVE these, Shawnda!!! Joel and I both went nuts when we saw them and I seriously came close to tears at how sweet you are to make these for me! Thank you SO much for being a part of my shower- I have the BEST blogging friends!!!

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3 Kelsey November 15, 2011 at 11:25 am

LOOOOOOVE! Shawnda, these are awesome. I give you major props for making Aggie cookies. So perfect for Amy. Thank you so much for participating in Amy’s shower :-)

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4 ashley November 15, 2011 at 11:30 am

awesome job!! I wanted to make some cookies like this but i am SO not good at decorating baked goodies :-) fantastic job!

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5 Amanda November 15, 2011 at 12:41 pm

Whoop!

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6 Jessica November 15, 2011 at 1:02 pm

I was wondering what you were making when you posted about trying to make maroon coloring. :) These are adorable. What a great treat for the mom to be! I just want to know how you got your royal icing to stay so shiny! Sometimes mine looks so dry!

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7 foodiebride November 15, 2011 at 1:47 pm

1 tsp of corn syrup in the icing helps keep it from looking stick-of-chalk dry after it sets. And the white icing was actually still wet to the touch when I took those photos so that’s partly why, too :)

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8 Chelsea November 15, 2011 at 1:30 pm

cute- would be better if they were burnt orange- but cute!!

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9 foodiebride November 15, 2011 at 1:46 pm

haha :)

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10 Jessica November 15, 2011 at 2:30 pm

Too freaking cute. Seriously.

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11 Ann P. November 15, 2011 at 2:55 pm

ADORABLE :D you did such a great job, and I am sure Amy will feel so appreciated when she sees these!

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12 Suzanne (kokocooks) November 15, 2011 at 3:46 pm

These cookies are so adorable! You’re a very good sport to make them for Amy. Thanks for the tip about using corn syrup in the icing – I’ll have to remember that.

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13 Diana November 15, 2011 at 5:01 pm

They look adorable! But I agree with Chelsea, maybe if you wouldved frosted a longhorn in the middle it wouldved looked WAY better!

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14 Joanne November 15, 2011 at 6:02 pm

Holy cuteness! I don’t know Amy very well but I feel like I’m getting to know her through all these posts for her baby shower! These are awesome Shawnda!

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15 natalie November 15, 2011 at 6:13 pm

I was getting so excited when I saw this post, b/c I thought you were an Aggie too! These cookies are really cute.

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16 Amy @ The Nifty Foodie November 15, 2011 at 10:23 pm

Oh wow! This is a super cute idea, and your cookies came out adorable!

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17 Nikki November 15, 2011 at 11:53 pm

Super cute, Shawnda. Nice job!

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18 Leah November 17, 2011 at 4:17 pm

Gig ‘em!!

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19 Courtney November 21, 2011 at 7:24 am

These are seriously adorable! I stink at sugar cookie decorating, but I’m going to have to keep practicing because the results are always so pretty. I know Amy loved these!

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20 calbrecan November 23, 2011 at 4:24 pm

Whoop! Love those!

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