Santa Mickey Sugar Cookies
This recipe for Santa Mickey Sugar Cookies is perfect for a class party dessert!
Get the kids to head to the kitchen with you to do some holiday baking! It’s such a fun activity to do together.
This recipe is a little more complicated because of the icing, but it’s written step by step, so anyone can make these cookies! Have fun!
Santa Mickey Sugar Cookies
Cookie Ingredients
5 C flour
2 tsp baking powder
1 tsp salt
1 1/2 C soft unsalted butter
2 C granulated sugar
4 eggs
Mickey Mouse Head Cookie cutters
Royal Icing Ingredients
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Black and golden yellow gel food coloring
Cookie Directions:
-Cream the soft butter with the sugar until the combination is smooth not grainy to the touch.
-Add all 4 eggs at one time, continuing to mix.
-Add the vanilla. Continue mixing.
-Sift the four, baking powder, and salt together.
-Add the dry mixture to the wet mixture.
-Continue mixing to make sure all ingredients are thoroughly blended.
-Make the dough into a ball, wrap it in plastic 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 let rest to soften up a bit.
-Put flour on the wood cutting board and rub flour on the rolling pin. Work some flour into
the batter if it is too sticky.
-Roll the dough out on the cutting board and use the cookie cutter to cut out 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.
(About 10 minutes).
Royal Icing Directions:
-Combine all ingredients except food coloring in bowl mixing on medium speed for 4 minutes.
-If icing is not stiff enough, add 1/4 C powder sugar.
-Take out 3 TBSP of icing and place in a bowl. Add golden yellow gel food coloring, stirring to mix well.
-Divide the rest of icing between 2 bowls.
-In the first bowl add 1/2 of icing, adding several drops of red gel food coloring. Mix it to blend the colors.
-In the second bowl add other 1/2 of icing, adding several drops of black gel food coloring. Stir well to mix the color.
-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.
Basic Directions:
-Outline each of the ears of the cookies in black.
-Squeeze the majority of the icing into a bowl, adding 1 tsp of water to this and mix it in. Leave a small amount of the icing in the frosting bag for later use on the cookies.
-Allow the outlining of the ears to dry for about 30 seconds before filling in the cookie with the thinner icing.
-Outline the body in red icing.
-Squeeze the majority of the icing into a bowl, adding 1 tsp of water to this and mix it in. Leave a small amount of the icing in the frosting bag for later use on the cookies.
-Allow this to for 30 seconds before filling in the body with the thinner red icing. Allow this to dry.
-Outline a black belt in the middle of the red body. Fill it in outline of the belt with the thinner black icing. Allowing for this to dry before adding the square golden yellow buckle.
-Allow the cookies to dry from 5-10 hours.
Looking for more Mickey Christmas Cookies? Check out the Mickey Mouse Candy Canes!
