Inspired by Tinker Bell’s slipper-style shoes, and in honor of the Christmas holiday, these cookie slippers come in green and red. And, for a little extra holiday sparkle, they’re topped with a festive sprinkling of tinted pixie dust.
Tink’s Christmas Slipper Cookies
- Batch of sugar cookie dough
- Food coloring (red and green)
- Disposable kitchen gloves for kneading food coloring into the dough
- Rolling pin
- Wax paper
- Kitchen knife
- Small oval fondant or cookie cutter (about 1.5 inches)
- Colored sugar (green and red)
- Baking sheets
- Parchment paper
- Cooling racks
- White Candy Melts (candy wafers)
- Tube of decorator icing
Cutting should be done by an adult.
Print and cut out the template.
Divide the dough in half. Wearing disposable kitchen gloves, knead green food coloring into one half and red into the other.
Working with one color at a time, roll out the dough to about 3/8-inch thickness. Then place the template atop the dough and use a knife (a parent’s job) to cut around the paper. Continue cutting out “slippers” in this way until you run out of dough.
Use the oval cutter (or a knife if you don’t have one) to cut a foot hole in each slipper.
Sprinkle the corresponding color of sugar on the slippers and transfer them to a parchment paper-lined baking sheet. Place the sheet in the refrigerator to chill the dough while you heat the oven to the temperature specified in the recipe (or on the cookie dough package).
Bake the cookies until the edges just start to turn light brown (about 9 to 11 minutes).
Transfer the baked cookies to a cooling rack.
While the slippers cool, create a candy pom-pom for each one by using a dab of decorator frosting to stick to Candy Melts wafers back-to-back. Then use additional dabs of frosting to stick the pom-poms onto the cooled slippers.