Sending You Holiday Wishes & Mickey Gingerbread Cookies
Wow, it is one day from Christmas, where has the time gone. Tomorrow I won’t be posting as all three of my girls will be home and we will be spending time together as a family. Christmas took on a whole new meaning about three years ago when my dad was slowly slipping away from us in a hospice facility. Where I used to work through the holidays now I am intentional on the time that I spend with my girls and my family because you never know when it will be the last one.
So I hope you and yours have a very Mickey Holiday and enjoy this Gingerbread Mickey Holiday cookie recipe. I wish I could send you one in the mail but I can’t but at least I can send it virtually.
Gingerbread Mickey Cookies
Makes 2 dozen
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 tbsp ground cloves
- 2 8oz bag of Ghiradelli milk chocolate melting wafers
- 1 container of Wilton holly melody sprinkles
- Cookie cutter: mickey mouse head
Directions:
- 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
- Once cooled, remove cookie and bake the remaining dough
- Once all have been baked and cooled, melt the chocolate using a double boiler
- Once the chocolate is melted, 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.
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Now that I have the recipe, all i need now is a mickey head cookie cutter to get our children’s attention.
Wow…these gingerbread mickey cookies are looking so beautiful. Creative work! I might want to try it for my kids.