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–+ servings
Christmas Minnie mouse cookie in a hand.

Minnie Mouse Cookies

Angela Milnes
Add a touch of Disney magic to your holiday baking with these adorable Christmas Minnie Mouse Cookies! These festive treats are shaped like everyone's favorite mouse and decorated with holiday cheer.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 7 minutes
5 hours
Course Desserts
Cuisine American
Servings 24 Servings
Calories 167 kcal

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
  • ½ Cup Unsalted Sweet Cream Butter
  • 1 Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Pure Almond Extract
  • 2 ½ 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 teaspoon 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.

Notes

You can actually prepare the cookies in advance and let your kids get creative and decorate them the way they want to.

Nutrition

Calories: 167kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 56mgPotassium: 147mgFiber: 0.4gSugar: 20gVitamin A: 128IUCalcium: 5mgIron: 1mg
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