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.
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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.
Who doesn't love gingerbread? Especially when shaped like their favorite Disney character? And Ghirardelli Chocolate to top it off. We always stop at the Ghirardelli store at Disney Springs to get a free sample, lol. After all, it is the THE BEST!
Mickey Gingerbread Cookies
Makes 2 dozen
Gingerbread Mickey Mouse Cookies Ingredients
- Sweet cream butter,
- Light brown sugar
- Dark Molasses
- Egg
- Vanilla extract
- Flour
- Baking soda
- Salt
- Ginger
- Cinnamon
- Allspice
- Ground cloves
- Ghirardelli
milk chocolate melting wafers - Wilton holly sprinkles
- Cookie cutter: Mickey Mouse head
- **For exact amounts, please see recipe card below.
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 ¼ 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.
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Valerie
Hello! Do these stay chewy?
Mary
More on the crispy side. However, I like my cookies chewy and my husband likes his crispy. So I put mine in an airtight container with a slice of bread and they stay soft if you like them that way. I do that will all my cookies (for me, lol).