These Christmas Minnie mouse cookies are absolutely adorable and so perfectly delicious! They’re the perfect sweet treat to whip up during the holiday season or for when you’re planning a Minnie mouse themed party. These sugar cookies are super cute and fun, and are a perfect to enjoy with everyone!
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Why You’ll Love This recipe
- Fun and Cute Presentation: These Minnie mouse cookies not only taste great but also make for Instagram-worthy treats with their charming appearance.
- Perfect for Kids’ Parties: Children will adore these cookies at birthday celebrations or themed events, adding a special touch of joy and excitement.
- Creative Baking Project: Baking Minnie Mouse cookies can be a fun activity for the family, encouraging creativity and bonding over shared baking experiences.
Recipe Ingredients
- Powdered Sugar: Sweetens your cookie dough and provides a fine texture that’s perfect for rolling and cutting.
- Unsalted Sweet Cream Butter: Adds richness and moisture to your dough, helping to create tender, flavorful Minnie mouse cookies.
- Large Egg: Acts as a binder in your dough, helping to hold your Minnie mouse cookies together as they bake.
- Pure Vanilla Extract And Pure Almond Extract: Add depth of flavor to your cookies, with vanilla providing sweetness and almond adding a hint of nuttiness.
- Flour: Forms the structural base of your Minnie mouse cookies, allowing them to hold their shape while baking.
- Cream of Tartar And Baking Soda: Work together as leavening agents to help your cookies rise and maintain their shape during baking.
- Mickey Mouse Shaped Cookie Cutter: Is used to cut your dough into Minnie Mouse shapes, creating a fun and recognizable treat.
Vanilla Royal Icing
- Large Egg Whites: Are the base of your royal icing, providing structure and stability.
- Pure Vanilla Extract: Enhances the flavor of your icing, complementing the sweet sugar.
- Cream of Tartar: Stabilizes the egg whites in your icing, ensuring a smooth and glossy finish.
- Powdered Sugar: Sweetens your icing and helps it to harden on your cookies, creating a smooth and shiny surface.
More Ingredients
- Orange Gel Food Coloring: Is used to color your royal icing, allowing you to add decorative details to your Minnie Mouse cookies.
- Red and Black Edible Food Marker: Are used to add details like Minnie’s iconic bow and eyes, bringing your cookies to life.
- Red Fondant: Is used to create Minnie’s iconic bow, adding a 3D element to your cookies.
- Wilton Bow Fondant Mold: Is used to shape your fondant into perfect bows, making it easy to create a professional-looking finish.
- Fondant Paint Brush: Is used to apply food coloring or edible paint to your fondant, allowing you to add detailed decorations.
- Piping Bags with Number 2 Tip: Are used to pipe your royal icing onto your cookies, giving you control over the design and details.
- Large Squeeze Bottle: Can be used to flood your cookies with royal icing, creating a smooth and even surface.
How To Make Minnie Mouse Cookies?
Take the paint brush and dip it into powdered sugar. Place the Wilton silicone mat onto a cutting board and using the paint brush, lightly dust the small bow mold. This helps keep the fondant from sticking to the mold.
Pinch off about 1 1⁄2 tsp of red fondant and push it into the bow mold. Allow it to set for 5 mins before carefully removing from the mold. Place onto the cutting board and continue making 23 more bows. Allow to bow to sit overnight
Preheat oven to 350 degrees and line two cookie sheets with silicon baking mats
Using a standing mixer, beat the butter, powdered sugar, eggs, vanilla, and almond extract until combined and creamy.
In a medium bowl, whisk the flour, baking soda, and cream of tartar until combined. Gradually beat in the dry ingredients into the wet until a dough forms
Lightly dust a cutting board with flour and roll cookie dough out to 1⁄4 in thick
Cut out 24 mickey head cookies and bake 6 at a time on each cookie sheet for 11 minutes or until a light golden color around the edge. Allow to cool
Using a standing mixer, beat the egg whites, cream of tartar, powdered sugar, and vanilla until combined and holds a soft peak, about 5 – 7 minutes. If your icing seems to be ‘runny’ and has a cream color to it, beat in another 1⁄2 cup powdered sugar.
Scoop 1⁄4 c of icing into a small bowl and mix in a few drops of orange gel food coloring. Scoop into 1 piping bag and set aside. Scoop about 1 cup of the white icing into the second piping bag and set aside
Mix in about 2 – 3 tablespoon of water into remaining white icing and mix until combined. You want the icing to fall off the back of the spoon like lava. Pour the rest into the squeeze bottle.
Using the white piping bag, outline each cookie in white then using the squeeze bottle, fill in the outline of the cookies with white. Allow to completely dry for 5-7 hours to form a ‘hard’ shell.
Using the orange piping bag, pipe a nose in the center of the cookie. Pipe two small dollops on the back of the red fondant bow and place in between the ears of the cookie.
Using the black edible marker, pipe two black dots for eyes. Using the red edible marker, pipe dots for the mouth. Enjoy the Christmas Minnie Mouse cookies.
Expert Tips For Decorating Minnie Mouse Cookies
- Prep Ahead for Ease: Prepare sugar cookies 3 days early to save time. Add details and icing before serving for fresh, appealing cookies.
- Simplified Decorating: Choose store-bought frosting or icing mixes for fast decorating solutions when short on time. Streamline decoration without sacrificing taste or appearance.
- Cool Before Serving: Make sure the frosting on the sugar cookies has cooled before serving to guests. This ensures a neat look for your Minnie Mouse creations, enhancing their presentation.
Variations
- Chocolate Chip Minnie Cookies: Incorporate mini chocolate chips into the cookie dough to add a delicious chocolatey twist to the classic Minnie Mouse cookies.
- Pink Lemon Glazed Minnie Cookies: After baking, drizzle the half a dozen Minnie Mouse sugar cookies with a zesty pink lemon glaze made from powdered sugar and fresh lemon juice for a tangy and sweet flavor combination.
- Peanut Butter Minnie Cookies: Replace some of the butter in the recipe with creamy peanut butter to infuse the cookies with a nutty taste that pairs perfectly with the sweetness of the dough.
Storage Instructions
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3-5 days. Ensure the container is sealed properly to prevent air exposure and maintain texture.
- Refrigeration: If you need to store the cookies for a longer period, you can refrigerate them in an airtight container. Let the cookies come to room temperature before serving for the best taste and texture.
- Freezing: For extended storage, Minnie Mouse cookies can be frozen in a freezer-safe container or zip-top bag. Thaw the cookies in the refrigerator or at room temperature before consumption for optimal flavor.
What To Serve With Minnie Mouse Cookies?
- Mickey Mouse Cake Pops: Complement the Minnie Mouse theme with adorable Mickey Mouse cake pops for a playful dessert duo.
- Berries: Opt for a side of fresh assorted berries like strawberries, blueberries, or raspberries to add a burst of freshness and a contrast in flavors to your cookie indulgence.
- Milk: A timeless pairing, a cold glass of milk enhances the sweetness of cookies and offers a comforting option for friends and family.
- Hot Tea: Elevate your cookie experience with a selection of gourmet hot teas, such as Earl Grey or chamomile, for a sophisticated touch.
FAQ’S
Yes, you can freeze the cookie dough to bake at a later time for fresh Minnie Mouse cookies whenever you desire.
Minnie Mouse Cookies
Equipment
- 1 Wilton Bow Fondant Mold
- 1 Fondant Paint Brush
- 2 Piping Bags With Number 2 Tip
- 1 Large Squeeze Bottle
- 1 1 3 in Mickey Mouse Shaped Cookie Cutter
Ingredients
- 1 Cup Powdered Sugar
- 1/2 Cup Unsalted Sweet Cream Butter
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Pure Almond Extract
- 2 1/2 Cups Flour
- 1 teaspoon Cream Of Tartar
- 1 teaspoon Baking Soda
For The Icing
- 3 Egg Whites
- 1 teaspoon Vanilla Extract
- 1 tablespoon Cream Of Tartar
- 3 Cups Powdered Sugar
- Orange Gel Food Coloring
For Decoration
- Red And Black Food Coloring Markers
- 1 Red Fondant
Instructions
- Take the paint brush and dip it into powdered sugar. Place the Wilton silicone mat onto a cutting board and using the paint brush, lightly dust the small bow mold. This helps keep the fondant from sticking to the mold.
- Pinch off about 1 1⁄2 tsp of red fondant and push it into the bow mold. Allow it to set for 5 mins before carefully removing from the mold. Place onto the cutting board and continue making 23 more bows. Allow to bow to sit overnight.
- Preheat oven to 350 degrees and line two cookie sheets with silicon baking mats.
- Using a standing mixer, beat the butter, powdered sugar, eggs, vanilla, and almond extract until combined and creamy.
- In a medium bowl, whisk the flour, baking soda, and cream of tartar until combined. Gradually beat in the dry ingredients into the wet until a dough forms.
- Lightly dust a cutting board with flour and roll cookie dough out to 1⁄4 in thick.
- Cut out 24 mickey head cookies and bake 6 at a time on each cookie sheet for 11 minutes or until a light golden color around the edge. Allow to cool.
- Using a standing mixer, beat the egg whites, cream of tartar, powdered sugar, and vanilla until combined and holds a soft peak, about 5 – 7 minutes. If your icing seems to be ‘runny’ and has a cream color to it, beat in another 1⁄2 C powdered sugar.
- Scoop 1⁄4 c of icing into a small bowl and mix in a few drops of orange gel food coloring. Scoop into 1 piping bag and set aside. Scoop about 1 cup of the white icing into the second piping bag and set aside
- Mix in about 2 – 3 tablespoon of water into remaining white icing and mix until combined. You want the icing to fall off the back of the spoon like lava. Pour the rest into the squeeze bottle.
- Using the white piping bag, outline each cookie in white then using the squeeze bottle, fill in the outline of the cookies with white. Allow to completely dry for 5-7 hours to form a ‘hard’ shell.
- Using the orange piping bag, pipe a nose in the center of the cookie. Pipe two small dollops on the back of the red fondant bow and place in between the ears of the cookie. Using the black edible marker, pipe two black dots for eyes. Using the red edible marker, pipe dots for the mouth. Enjoy the Christmas Minnie Mouse cookies.
