Spice Christmas Stocking Cookies
- 1 cup softened butter
- 1 1/2 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3 cups AP Flour
- 2 tsp. ground ginger
- 2 tsp. cinnamon
- 1 tsp. cloves
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 3 cups sifted powdered sugar
- 1/4 cup warm water
- 1 tbls. white corn syrup
- 1/4 tsp. almond extract
Making the dough
- In a large mixing bowl beat the butter and brown sugar until creamed.
- Add in the eggs one at a time
- Add the vanilla and beat until fluffy
- Combine all the dry ingredients and beat into the butter mixture on low speed.
- Divide the dough and place on wax paper and flatten. Wrap and place in the fridge for 1/2 hour.
- Preheat oven to 350 degrees
- On a floured surface, roll out one batch of dough to 1/8" thickness and cut with floured cookie cutters.
- Set on a parchment lined baking sheet and bake for 10 minutes.
- Repeat with the remaining dough.
- When done set on a cooling rack until ready to decorate
- In a clean mixing bowl add the sifted powdered sugar
- In a measuring cup add the hot water, corn syrup and almond extract. Stir to combine.
- Add the hot water mixture to the powdered sugar and mix on low until smooth.
- You want this icing thick enough to pipe and but at the same time you do not want it to spread too quickly on the cookie.
- Color the icing in your favorite colors and place in a piping bag with a #5 tip and slowly pipe around the edge of the cookie.
- Using the same piping bag flood the inside of the piped cookie. Then, continue decorating the cookies.l
- Let cookies set out to dry for a couple of hours. They then can be stacked and stored.
Here is my recommendation for this recipe. The Wilton Grippy Stocking Cookie Cutter. It’s heavy duty and I really like the rubber on top of the cutter which makes it very easy to make the cookie cutouts.
For detailed instructions on decorating cookies here is a link to Lovebites – How To Decorate Cookies
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