With the taste of gingerbread dipped in Ghirardelli chocolate in the shape of everyone’s favorite mouse, the simple and easy Gingerbread Mickey Mouse Cookies are perfect for your holiday celebration.
Gingerbread Mickey Mouse Cookies Recipes
It’s that time of year when everyone is thinking about which cookie they are going to make for the cookie exchange. The Gingerbread Mickey Mouse cookies are perfect and will be the hit of the cookie exchange.
Mickey Gingerbread Cookies
Makes 2 dozen
Gingerbread Mickey Mouse Cookies Ingredients
- 10 Tablespoons unsalted sweet cream butter,
- 3/4 C light brown sugar
- 2/3 C dark Molasses
- 1 large egg
- 1 tsp pure vanilla extract
- 3 1/2 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 2 8 oz bag of Ghirardelli
milk chocolate melting wafers - 1 container of Wilton holly sprinkles
- Cookie cutter: Mickey Mouse head
milk chocolate melting wafers
head
How to Make Mickey Gingerbread Cookies
Preheat oven to 350 degrees.
Line cookie sheet with parchment paper set aside.
In a standing mixer, beat the butter and brown sugar on medium speed until completely smooth and creamy.
Add in egg and vanilla and beat until combined.
Add in the molasses and beat on medium high speed until combined.
Scrape down the sides and bottom of the bowl as needed.
In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined.
On low speed, slowly mix into the wet ingredients until combined.
Lightly flour a cutting board and place dough onto the cutting board.
Roll dough out to 1 inch thick.
Using the cookie cutter cut out the mickey head.
Bake cookies for 9-12 minutes.
Let cool on a wire rack completely.
Once cooled, remove cookie and bake the remaining dough.
When all have been baked and cooled, melt the chocolate using a double boiler.
Dip the cookies about 1/4 of the way in, coating the ears.
Lightly shake the cookie to get the excess off.
Place onto a cookie sheet fitted with parchment paper.
Using tweezers, place two holly sprinkles and 3 red berry sprinkles onto the top right corner.
Let chocolate harden completely before enjoying.
With the taste of gingerbread dipped in Ghirardelli chocolate in the shape of everyone's favorite mouse, the simple and easy Gingerbread Mickey Mouse Cookies are perfect for your holiday celebration. Preheat oven to 350 degrees. Line cookie sheet with parchment paper set aside. In a standing mixer, beat the butter and brown sugar on medium speed until completely smooth and creamy. Add in egg and vanilla and beat until combined. Add in the molasses and beat on medium high speed until combined. Scrape down the sides and bottom of the bowl as needed. In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. Lightly flour a cutting board and place dough onto the cutting board. Roll dough out to 1 inch thick. Using the cookie cutter cut out the mickey head. Bake cookies for 9-12 minutes. Once baked, let cool on a wire rack completely. When cooled, remove cookie and bake the remaining dough. Once all have been baked and cooled, melt the chocolate using a double boiler. Dip the cookies in the chocolate about 1/4 of the way in, coating the ears. Lightly shake the cookie to get the excess off. Place onto a cookie sheet fitted with parchment paper. Using tweezers, place two holly sprinkles and 3 red berry sprinkles onto the top right corner. Let chocolate harden completely before enjoying.Gingerbread Mickey Mouse Cookies
Ingredients
Instructions
Nutrition Information:
Yield:
24 Serving Size:
1
Amount Per Serving: Calories: 288 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 22mg Sodium: 162mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 3g
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