Mickey Mouse Stained Glass Shaker Cookies
These Mickey Mouse Stained Glass Shaker Cookies are the perfect treat for entertaining young children at birthday parties. Young children will be amazed at how they can shake the cookie to see the colored candy stars move. Oh, I forgot to mention that they are easy to make and taste great too!
Makes 2 1/2 dozen
Ingredients
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 tsp vanilla
1 egg
1 bag of Jolly Ranchers, separate them and use the red and yellow candies for the cookies
1 tablespoon to use to outline the open circle in the cookie
Patriotic star sprinkles
Mickey Mouse Head Cookie Cutter
Directions
Cream the butter and sugar together in a bowl until smooth and not grainy.
Add in the eggs and mix well.
Add in the vanilla and stir to combine.
Sift the dry ingredients together in a separate bowl and mix together.
Add the dry mixture to the wet mixture.
Stir to mix well. Make sure the wet and dry ingredients are mixed together until blended.
Form the dough into a ball and then cover the dough ball with plastic wrap.
Chill the dough in the refrigerator for about 6 hours or overnight. Make sure the dough is firm before you start working with it.
Preheat oven to 325 degrees.
Place the cookie dough on the counter and allow it to sit for about 30 minutes so that it can soften up.
Put a little flour on the cutting board or counter top. Rub flour on the rolling pin, and work some flour into
the batter. if it appears to be sticky.
Roll the dough out on the cutting board or counter top and then use the cookie cutter to cut out your cookies.
Line the cookie sheet with waxed paper.
Use metal spatula or flipper to move the cut cookies to the waxed paper lined cookie sheet. Get a tablespoon and use it to get your outline of the center circle.
Then 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 has melted.
This process won’t take longer than 4 minutes.
Let cookies cool on cookie sheet for 30 minutes before moving the cookies.
Icing Ingredients
2 egg whites
1 cup powdered sugar
1/2 tsp cream of tartar
1 tsp vanilla
2 piping bags with a number 2 tip
2 bowls to thin the icing
2 squeeze bottles
Icing Directions
Combine all ingredients into bowl or stand mixer bowl.
If the icing looks a little thin, add in 1/2 cup powdered sugar.
Mix the icing on medium speed until stiff peaks form. This takes about 5 minutes.
Split the icing into two bowls.
Add a few drops of Super Red food dye into 1 bowl.
If the color seems not red enough, add in 1-2 more drops.
Add a few drops of black into the second bowl.
Scoop some but not all of the icing into two separate piping bags.
Add 2 TBSP water into the two bowls of remaining icing. This will thin it out.
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 of the cookie.
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 colors of thinned out icing.
Let cookies dry for 2 hours before eating!
These Mickey Mouse Stained Glass Shaker Cookies can also be made and eaten any time of the year!
| Servings | Prep Time |
| 2 1/2 dozen | 20 min |
| Cook Time | Passive Time |
| 10 min | 7 hours |
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These Mickey Mouse Stained Glass Shaker Cookies are the perfect treat for entertaining young children at birthday parties. Young children will be amazed at how they can shake the cookie to see the colored candy stars move. Oh, I forgot to mention that they are easy to make and taste great too! These Mickey Mouse Stained Glass Shaker Cookies can be made and enjoyed any time of the year!
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- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 bag Jolly Ranchers
- 1 package edible Patriotic Star Sprinkles
- 1 Mickey Mouse Head Cookie Cutter
- 1 tsp vanilla extract
- 2 egg whites
- 1 cup powdered sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- 2 piping bags with number 2 tip
- 2 squeeze bottles
- 1 package Super Red icing
- 1 package Black icing
- Cream the butter and sugar together in a bowl until smooth and not grainy. Add in the eggs and mix well. Add in the vanilla and stir to combine. Sift the dry ingredients together in a separate bowl and mix together. Add the dry mixture to the wet mixture. Stir to mix well. Make sure the wet and dry ingredients are mixed together until blended. Form the dough into a ball and then cover the dough ball with plastic wrap. Chill the dough in the refrigerator for about 6 hours or overnight. Make sure the dough is firm before you start working with it. Preheat oven to 325 degrees. Place the cookie dough on the counter and allow it to sit for about 30 minutes so that it can soften up. Put a little flour on the cutting board or counter top. Rub flour on the rolling pin, and work some flour into the batter. if it appears to be sticky. Roll the dough out on the cutting board or counter top and then use the cookie cutter to cut out your cookies. Line the cookie sheet with waxed paper. Use metal spatula or flipper to move the cut cookies to the waxed paper lined cookie sheet. Get a tablespoon and use it to get your outline of the center circle. Then 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 has melted. This process won't take longer than 4 minutes. Let cookies cool on cookie sheet for 30 minutes before moving the cookies.
- Combine all ingredients into bowl or standup mixer bowl. If the icing looks a little thin, add in 1/2 C powdered sugar. Mix the icing on medium speed until stiff peaks form. This takes about 5 minutes. Split the icing into two bowls. Add a few drops of Super Red food dye into 1 bowl. If the color seems not red enough, add in 1-2 more drops. Add a few drops of black into the second bowl. Scoop some but not all of the icing into two separate piping bags. Add 2 TBSP water into the two bowls of remaining icing. This will thin it out. Pour the thinned icing into the squeeze bottles.