Gingerbread Cookie Ingredients:
3 C flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 TBSP ground ginger
1 3/4 tsp cinnamon
1/4 tsp ground cloves
6 TBSP unsalted butter, room temp
3/4 C brown sugar
1 egg. room temp
1/2 C molasses
2 tsp vanilla
Mickey Mouse body
1 bag of Ghirardelli chocolate wafers
4 egg whites
2 C powder sugar
1 tsp cream of tartar
Red gel food coloring
Gingerbread Cookie 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. Next add molasses, vanilla and continue to mix until well blended.
-Gradually add then stir in the dry ingredients 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 375 degrees. 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 necessary.
-Cut out cookies with the gingerbread man .
-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.
-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 in the chocolate wafers, stirring often white 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.
-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
-Take out 3 TBSP 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 it to be thick and runny, not soup like. If it is soup like add in 1/4 cup of powder sugar to thicken it. Pour the icing into a squeeze bottle.
-Squeeze some of the icing onto the cookie, using a butter knife spread the icing on the inside of the red outline of 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 5-10 hours.
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