Decorated Stocking Cookie

This adorable Decorated Stocking Cookie recipe is perfect for creating festive cookie bouquets or beautifully iced cookies for any occasion. With the right sugar cookie base and glossy royal icing, you can decorate like a pro, whether it’s for Valentine’s Day, Easter, or Christmas.

Ingredients

For the Stocking Cookies

• 1 ½ cups sugar
• 1 cup butter, softened (or ½ cup butter and ½ cup Crisco shortening)
• 3 large eggs
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 teaspoon salt
• 4 teaspoons baking powder
• 4 cups all-purpose flour

For the Royal Icing

• 4 cups powdered sugar
• ½ cup meringue powder (I use Chefmaster Deluxe)
• 2 teaspoons almond extract (or vanilla extract, if you prefer)
• 1 ⅓ cups room-temperature or slightly warm water

Instructions

For the Stocking Cookies

1. Cream together the sugar and butter (or butter and shortening combination) until light and fluffy.
2. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
3. Add baking powder, salt, and flour; mix until dough forms.
4. Roll dough immediately on a floured surface (no chilling needed).
5. Cut into shapes using cookie cutters. Aim for cookies about ¼ inch thick.
6. Bake at 350°F (175°C) for 8–10 minutes, depending on thickness.
   • The cookies should not brown. The tops remain pale, with only light color underneath.
7. Allow cookies to cool completely before icing.

For the Royal Icing

1. In a stand mixer bowl, combine powdered sugar and meringue powder.
2. Add extract and water. Beat until icing is thick — it should resemble school glue.
3. Divide icing into separate bowls and tint with food coloring as desired.
   • Keep covered to prevent crusting; stir if icing begins to dry.
4. Transfer to piping bags or squeeze bottles fitted with a fine tip (#2 or #3).
5. Outline each cookie, then “flood” the inside with icing.
6. Let the icing harden slightly before adding additional decorations.
7. To make hearts: pipe dots around the edge, then drag a toothpick through each dot to form hearts.
8. Let cookies dry overnight before storing in an airtight container. Cookies can be frozen.

Pro Tips

• For smoother edges, roll the dough evenly — about ¼ inch thick.
• Always let cookies cool fully before icing to prevent melting.
• Keep royal icing covered when not using to prevent crusting.

Storage

Store cookies in an airtight container at room temperature for several days, or freeze for up to 3 months.

Decorated Stocking Cookies

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• Author: carlosramirez
• Total Time: 40 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

These adorable decorated stocking cookies are perfect for creating festive cookie bouquets or beautifully iced cookies for any occasion.

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Ingredients

• 1 ½ cups sugar
• 1 cup butter, softened (or ½ cup butter and ½ cup Crisco shortening)
• 3 large eggs
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 teaspoon salt
• 4 teaspoons baking powder
• 4 cups all-purpose flour
• 4 cups powdered sugar (for royal icing)
• ½ cup meringue powder (Chefmaster Deluxe)
• 2 teaspoons almond extract (or vanilla extract)
• 1 ⅓ cups room-temperature or slightly warm water

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Instructions

1. Cream together the sugar and butter (or butter and shortening combination) until light and fluffy.
2. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
3. Add baking powder, salt, and flour; mix until dough forms.
4. Roll dough immediately on a floured surface (no chilling needed).
5. Cut into shapes using cookie cutters, aiming for cookies about ¼ inch thick.
6. Bake at 350°F (175°C) for 8–10 minutes, until the tops remain pale with only light color underneath.
7. Allow cookies to cool completely before icing.
8. In a stand mixer bowl, combine powdered sugar and meringue powder for royal icing.
9. Add extract and water, then beat until icing is thick and resembles school glue.
10. Divide icing into bowls and tint with food coloring as desired. Keep covered to prevent crusting; stir if icing starts to dry.
11. Transfer icing to piping bags or squeeze bottles with fine tips (#2 or #3).
12. Outline each cookie and flood the inside with icing.
13. Let the icing harden slightly before adding additional decorations.
14. To make hearts, pipe dots around the edge then drag a toothpick through each dot.
15. Let cookies dry overnight before storing in an airtight container. Cookies can be frozen.

Notes

For smoother edges, roll the dough evenly to about ¼ inch thick. Always let cookies cool fully before icing to prevent melting. Keep royal icing covered when not in use to prevent crusting.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American