Gingerbread Mickey Mouse Cookies
These Gingerbread Mickey Mouse Cookies are the perfect recipe for that class party! Who doesn’t love Mickey Mouse?
The kids will all be excited to see these cookies, and eager to bite off Mickey’s ears!
Gingerbread fans will also love these Gingerbread Cranberry Chocolate Chip Cookies and this roundup of our favorite Gingerbread recipes.
Why We Love These Cookies
Cookies are the easiest dessert to make and transport! You’ll be a rock star mom when this dessert shows up!
These cookies are so delicious, and though gingerbread may be synonymous with Christmas, we love it all year long.
Why not surprise the kids with these cookies along with mickey cinnamon rolls as a teaser for that upcoming Disney trip?
What You Need to Make Them
To make these Mickey Mouse Cookies, you’ll need flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, unsalted butter, brown sugar, an egg, molasses, and vanilla.
For cutting out the cookies, you’ll need a Mickey Mouse body cookie cutter.
For the chocolate covered part of Mickey’s ears, you’ll need one bag of chocolate melting wafers.
For the icing, you’ll need milk, powdered sugar, cream of tartar, and red gel food coloring.
How to Make The Cookies
Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
Beat butter, brown sugar, and egg on medium speed until well blended. Next add molasses, vanilla and continue to mix until well incorporated.
Gradually add the dry ingredients, stirring until blended and smooth.
Divide dough in half and wrap them in cling wrap and let stand at room temperature for at least 2 hours. (If this is too sticky, put the dough into the refrigerator for an hour or two.)
Preheat oven to 375º.
Line the cookie sheet with parchment paper.
Put a half of the dough on a lightly floured cutting board.
Sprinkle flour over dough and rolling pin.
Roll dough to about 1/4-inch. Use additional flour to avoid sticking if needed.
Cut out cookies with the gingerbread man cookie cutter.
When putting the unbaked cookies on the cookie sheet make sure that they do not touch.
Bake at 375 degrees for 7-10 minutes.
Take out of the oven then let the cookies cool briefly before transferring to a wire rack to cool completely.
Chocolate Directions:
Line a cookie sheet with wax paper.
Using a double boiler, allow the water to come to a boil, add the top half of the double boiler to the bottom.
Pour the chocolate wafers into the top pan, stirring often while the chocolate melts.
Dip the top half of Mickey’s head and ears into the melted chocolate.
Place the chocolate dipped cookie on the lined cookie sheet.
Allow the chocolate to harden before beginning the icing.
How to Ice the Cookies
To decorate the Mickey Mouse cookies, combine all ingredients except food coloring in a mixing bowl mixing on medium speed for 4 minutes.
If icing is not stiff enough add a bit more powdered sugar.
Take out 3 tablespoons of the icing and put in a piping bag with a #2 tip.
Add the red gel food coloring into the remaining icing. Stir to blend the color throughout the bowl of icing.
Spoon the icing into a piping bag with a #2 tip. Twist the open end of the bag to push the icing to the tip.
Outline from the waist to the inside of the legs (in a V shape) in the red icing. Squeeze the majority of the icing into a bowl.
Add 1-3 tablespoons of water to thin the icing out. You want thick and runny icing, not too watery. If it’s watery, add in more powdered sugar to thicken it.
Pour the icing into a squeeze bottle.
Squeeze some of the icing onto the cookie, spreading the icing with a butter knife to fill in Mickey’s shorts.
Refer to the details to decorate the Mickey Mouse cookies or make your own decorations.
Allow the red icing to dry before adding the two white long buttons.
Set the Mickey Mouse cookies aside for the icing to dry for 5-10 hours.
More Disney Desserts
Gingerbread Mickey Mouse Cookies
Equipment
- Mickey Mouse body cookie cutter
Ingredients
Cookies Ingredients
- 3 C
flour
- 1 ½ tsp
Baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tbsp ground ginger
- 1 ¾ tsp cinnamon
- ¼ tsp cloves
- 6 tbsp unsalted butter room temperature
- ¾ C brown sugar
- 1 egg room temperature
- ½ C molasses
- 2 tsp vanilla
Chocolate Ingredients:
- 6 oz chocolate wafers
Icing Ingredients:
- 2 tbsp milk
- 1 C powdered sugar
- 1 tsp cream of tartar
- red gel food coloring
Instructions
Directions:
- Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- Beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla and continue to mix until well incorporated.
- Gradually add the dry ingredients, stirring until blended and smooth.
- Divide dough in half and wrap them in cling wrap and let stand at room temperature for at least 2 hours. (If dough is too sticky, put the dough into the refrigerator for an hour or two.)
- Preheat oven to 375º.
- Line the cookie sheet with parchment paper.
- Put a half of the dough on a lightly floured cutting board.
- Sprinkle flour over dough and rolling pin.
- Roll dough to about 1/4-inch. Use additional flour to avoid sticking if needed.
- Cut out cookies with the gingerbread man cookie cutter.
- When placing the unbaked cookies on the cookie sheet make sure that they do not touch.
- Bake at 375º for 7-10 minutes.
- Take out of the oven then let the cookies cool briefly before transferring to a wire rack. Cool completely before decorating.
Chocolate Directions:
- Line a cookie sheet with wax paper.
- Using a double boiler, allow the water to come to a boil, add the top half of the double boiler to the bottom.
- Pour the chocolate wafers into the top pan, stirring often while the chocolate melts.
- Dip the top half of Mickey’s head and ears into the melted chocolate.
- Place the chocolate dipped cookie on the lined cookie sheet.
- Allow the chocolate to harden before beginning the icing.
How to Decorate the Cookies
- Combine all ingredients except food coloring in a mixing bowl mixing on medium speed for 4 minutes.
- If icing is not stiff enough add a bit more powdered sugar.
- Take out 3 tablespoons of the icing and put in a piping bag with a #2 tip.
- Add the red gel food coloring into the remaining icing. Stir to blend the color throughout the bowl of icing.
- Spoon the icing into a piping bag with a #2 tip. Twist the open end of the bag to push the icing to the tip.
- Outline from the waist to the inside of the legs (in a V shape) in the red icing. Squeeze the majority of the icing into a bowl.
- Add 1-3 tablespoons of water to thin the icing out. You want thick and runny icing, not too watery. If it’s watery, add in more powdered sugar to thicken it.
- Pour the icing into a squeeze bottle.
- Squeeze some of the icing onto the cookie, spreading the icing with a butter knife to fill in Mickey’s shorts.
- Refer to the details on the cookies to decorate your own.
- Allow the red icing to dry before adding the two white long buttons.
- Set the cookies aside for the icing to dry for 2 hours.
Nutrition
