Hidden Mickey Candy Cane Cookies
It’s no secret that we love Disney! And combining Disney, Christmas, and food? That’s always a good thing!
Fun and easy is what we’re looking for this time of year, like this Christmas dessert dip and these Christmas Peppermint Brownies. You’ll love them both!
Why we Love these Cookies
These Hidden Mickey Candy Cane Cookies are the perfect dessert for Disney fans! Need a dessert for school?
Your child’s classmates will love seeing these delivered to their class party! Can you find the Hidden Mickey?
What You Need to Make these Cookies
Most of what you’ll need for the cookies is probably in your pantry now. Geet out the flour, baking powder, salt, unsalted butter, sugar, and eggs. Of course, you’ll also need candy cane cookie cutters.
For the royal icing, you’ll need egg whites, powdered sugar, and cream of tartar, along with red, black, and green food coloring.
How to Make Hidden Mickey Candy Cane Cookies
Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
Add all 4 eggs at one time. Continue to mix.
Add the vanilla. Continue mixing.
Sift the four, baking powder, and salt together.
Add the dry mixture to the wet mixture, mixing to make sure all ingredients are thoroughly blended.
Make the dough into a ball and wrap it in cling wrap completely covering the entire dough ball.
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
Preheat oven to 325 degrees.
Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
Put flour out on the wood cutting board, rub flour on the rolling pin, and work a small amount of flour into the batter just to firm it up again.
Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
Line the cookie sheet with parchment paper.
Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
How to Make the Royal Icing
Combine all ingredients except food coloring in a mixing bowl mixing on medium speed for 4 minutes.
If the icing is not stiff enough add 1/4 C powdered sugar.
Take out 2 TBSP of icing, placing in a separate bowl, and add several drops of black gel food coloring. Mix well.
Take out 5 TBSP of icing and add several drops of green gel food coloring. Mix well.
Divide the remaining icing in the bowl into half.
In the first bowl add several drops of red gel food coloring. Stir well to mix the color.
In the second bowl, the icing remains white.
Spoon each color of icing into individual frosting bags with #5 tips. Twist the open end of the bag to push the icing to the tip.
The Candy Cane:
Refer to the picture of the candy cane cookie following the red and white stripes.
Outline each red strip first of the cookie then fill it in.
Allow the icing to dry for about 30 seconds before starting to outline the white stripe.
Outline and fill in the white stripe. Allow at least 30 seconds for the white stripe to dry.
Using the green icing draw two sprigs of holly filling them in as you go along. Again, allow 30 seconds for this to dry before adding the three black dots as the Hidden Mickey.
Allow the cookies to dry from 5-10 hours.
Top Tips
Letting the dough chill is key to making cookies like these. Don’t skip that step!
Always let cookies cool before icing or you’ll end up with a mess.
Take your time when decorating cookies. If you feel rushed, freeze some of the cookie dough for later. It will thaw quickly and you can pick up where you left off. Pour a glass of wine and chill out while those cookies are cooling completely. You may even find yourself a little more creative! (I know I do!)
More Christmas Desserts You’ll Love!
Looking for more Disney themed desserts? Check out this roundup of 17 Disney cupcakes or these Santa Mickey Sugar Cookies!
Hidden Mickey Disney Christmas Cookies Cookies
Ingredients
Cookies
- 5 C flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 C soft unsalted butter
- 2 C granulated sugar
- 4 eggs
- Candy Cane Cookie cutter
Royal Icing Ingredients
- 2 egg whites
- 1 C powdered sugar
- 1/2 tsp cream of tartar
- Red black and green gel food coloring
Instructions
Cookie directions:
- Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
- Add all 4 eggs at one time. Continue to mix.
- Add the vanilla. Continue mixing.
- Sift the four, baking powder, and salt together.
- Add the dry mixture to the wet mixture, mixing to make sure all ingredients are thoroughly blended.
- Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
- Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
- Preheat oven to 325 degrees.
- Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
- Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into 
the batter. (if needed)
- Roll the dough out on the cutting board and using the  cookie cutter begin to make your cookies.
- Line the cookie sheet with parchment paper.
- Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
- Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
- Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
Royal Icing Directions:
- 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.
Place the icing in a bowl.
- Take out 2 TBSP of icing and add several drops of black gel food coloring. Mix well
- Take out 5 TBSP of icing and add several drops of green gel food coloring. Mix well.
- Divide the remaining icing in the bowl into half.
- In the first bowl add several drops of red gel food coloring. Stir well to mix the color.
- In the second bowl the icing remains white.
- Spoon each color of icing into individual  frosting bags with a #5 tips. Twist the open end of the bag to push the icing to the tip.
Candy Cane directions:
- Refer to  the picture of the candy cane cookie follow the red and white stripes.
- Outline each red strip first of the cookie then fill it in. Allow to dry for about 30 seconds before starting to outline the white stripe. Outline and fill in the white stripe. Allow at least 30 seconds for the white stripe to dry.
- Using the green icing draw two sprigs of holly filling them in as you go along. Again, allow 30 seconds for this to dry before adding the three black dots as the Hidden Mickey.
- Allow the cookies to dry from 5-10 hours.
Notes
Letting the dough chill is key to making cookies like these. Don’t skip that step!
Always let cookies cool before icing or you’ll end up with a mess.
Take your time when decorating cookies. If you feel rushed, freeze some of the cookie dough for later. It will thaw quickly and you can pick up where you left off. Pour a glass of wine and chill out while those cookies are cooling completely. You may even find yourself a little more creative! (I know I do!)
