It’s no secret we’re a Disney loving family and of course Christmas is my favorite season. Mickey is one of the most festive mice I know so it seems fitting that I include a little Disney into our holidays. It’s not Christmas without baked goodies, namely cookies so enjoy this fun little spin on your traditional sugar cookies recipe!
Sugar Cookie Ingredients:
2 1/2 C flour
1 tsp baking soda
1 tsp cream of tarter
1 1/2 C powder sugar
1 tsp vanilla
1 C softened unsalted sweet cream butter
Royal Icing Ingredients:
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla extract
Red & black gel food coloring
- Combine Cream butter, sugar, vanilla and egg in a mixing bowl with an electric mixer until well combined.
- Add dry ingredients in a separate small bowl, mixing until combined.
- Slowly add the dry ingredients into the wet ingredients bowl and mix until well combined.
- When all of the ingredients are mixed, form a dough ball. (if still sticky add in a half cup of flour and mix until a firm ball of dough forms.)
- Put the dough into a ziplock bag or in a bowl covered with foil and put the dough ball in the fridge for about 2 hours so that the dough can rise. (Note: It won’t double in size like bread dough so don’t be alarmed.)
- Remove dough from fridge and let it sit on the counter for about 1 hour.
- Preheat oven to 350 degrees. Line the cookie sheet with parchment paper.
- Roll out the dough and cut the cookies out using the Mickey Mouse Head .
- Place the freshly cut cookies on the lined cookie sheet and bake at 350 degrees for 8 minutes.
- Allow cookies to cool for about 10 minutes while still on the cookie sheet and then transfer the cookies from the cookie sheet to a wire rack to finish cooling completely.
- Separate the egg yolk from the whites and put the egg whites into a mixing bowl. (You won’t need the yolks so you can do with those as you wish.)
- Add sugar, cream of tarter, almond extract and vanilla extract to the egg whites and beat on medium speed for 6 minutes.
- If the icing has a yellowish color and/or seems too runny, simply add in more powder sugar up to about 1 cup.
- Once the icing is done, pour it into a container that has a lid to it.
- Spoon about 4 TBSP into a small bowl. Add several drops of black gel food coloring, stirring to mix the color.
- Spoon about 1/4 of the icing into another bowl keeping this icing white.
- Add in a several drops of red coloring into the remaining icing and mix until combined.
- Spoon each color of icing into an individual piping bag with a #2 frosting tip.
- Outline each cookie in the red icing. Allow a few seconds to dry before filling them in.
- Squeeze the majority of the remaining icing into a bowl.
- Add in 1-3 tablespoons of water into the bowl to thin the icing out. You want this to be thick yet pliable, but not runny. Again if it is too thin simply add in 1/4 cup of powder sugar to thicken it.
- Spoon some of the thinner icing onto the Mickey’s head cookie then using a butter knife spread the icing throughout the cookie.
- Allow this icing to dry before starting to add the white snowflakes on the ears and in the center of the head of Mickey.
- Begin to draw the lines with the white icing to make the snowflakes. Draw out the longer lines first then add the shorter accent points.
- Draw then fill in the black heart in the center of the large snowflake.
- Allow the icing to completely dry.