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4.8 from 10 votes

Mickey Mouse Stained Glass Cookies Recipe

Author: Generations of Savings

Ingredients

  • Cookie Ingredients:
  • 3 C flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C soft unsalted butter
  • 1 C granulated sugar
  • 1 eggs
  • 1 tsp vanilla
  • 1 bag of Jolly Ranchers separating the red and yellow to use in the cookies
  • 1 tablespoon to use to outline the opening circle
  • Patriotic star sprinkles
  • Cookie Cutter: mickey mouse head
  • Icing Ingredients:
  • 2 egg whites
  • 1 C powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla
  • 2 piping bag with a number 2 tip
  • 2 bowl to thin the icing
  • 2 squeeze bottles
  • Icing colors needed:
  • Super Red
  • Black

Instructions

  • Cookie Directions:
  • - Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
  • -Add eggs...Continue to mix.
  • -Add the vanilla.. Continue mixing.
  • -Sift the four, baking soda, and salt together.
  • -Add the dry mixture to the wet mixture.
  • -Continue mixing to make sure all ingredients are thoroughly blended.
  • -Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  • -Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  • -Preheat oven to 325 degrees.
  • -Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  • - Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
  • the batter. (if needed).
  • -Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
  • -Line the cookie sheet with parchment paper.
  • -Using a metal spatula move the cut cookies to the parchment lined cookiesheet.
  • -Take a 1 TBSP and use it to get your outline of the center circle.
  • -cut out the circle.
  • -Place the cookies on the baking sheet and bake at 325 degrees for 6 minutes.
  • -While the cookies are baking, unwrap the candies from the wrappers and set aside.
  • -When the timer goes off, pull the cookies out and place 1 candy in the open circle of the cookie.
  • -Place back into the oven for another 3-4 minutes, or until you see the candy melted (wont take longer then 4 minutes)
  • -let cookies cool on cookie sheet for 30 minutes before moving the cookies
  • Icing Directions:
  • Combine all ingredients into a stand up mixing bowl
  • If the icing looks a little soupy add in 1/2 C powder sugar
  • mix on medium speed until stiff peaks form, about 5 minutes
  • Split the icing into two bowls
  • Add a few drops of Super Red food dye into 1 bowl
  • If you dont like the shade of the color, add 1-2 more drops
  • Add a few drops of black into the second bowl
  • Scoop some of the icing into the two piping bags
  • Using the remaining icing in the bowls, add 2 TBSP water into the bowls to thin out the icing.
  • Pour the thinned icing into the squeeze bottles.
  • Decorating Directions
  • Take your cooled stained glass cookies and set them onto the cookie sheet
  • Add a few sprinkles into the "glass" part of the bottom cookie
  • Take one of your piping bags and pipe on a line around the cookie part of the bottom cookie
  • Place another cookie on top of the bottom cookie so that the icing becomes a "glue"
  • Let cookie sit for 30 minutes before decorating the top
  • Take the black piping bag and pipe a line around the top half of the cookie for the head
  • Using the red icing, pipe the bottom half of the cookie
  • Fill in the colors with the matching thinned icing colors
  • Let cookies dry for 2 hours before enjoying!