Mickey Mouse Cookies

Ingredients

• 1 cup All-Purpose Flour (for the cookie dough, sifted)
• 1/2 cup Granulated Sugar (for the cookie dough)
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1 large Egg (room temperature)
• 1 tsp Vanilla Extract
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 cups Powdered Sugar (for royal icing)
• 2 tsp Meringue Powder (or substitute with 1 egg white)
• 3 tbsp Water (adjust for desired icing consistency)
• a few drops Black Food Coloring (gel or liquid)
• a few drops Red Food Coloring (gel or liquid)

Instructions

1. Roll and Cut Cookie Dough

   Place the leftover sugar cookie dough on a lightly floured surface, roll to about 1/4‑inch thickness, and use the Mickey Mouse cutter to cut out shapes. Gather scraps, re‑roll, and cut until you have five cookies.

   Time: PT15M

2. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT0M

   Temperature: 350°F

3. Bake Cookies

   Arrange the cut‑out cookies on a parchment‑lined baking sheet and bake for 8‑10 minutes, until the edges are lightly golden.

   Time: PT10M

   Temperature: 350°F

4. Cool Cookies

   Transfer the baked cookies to a cooling rack and let them cool completely.

   Time: PT5M

5. Prepare Royal Icing Base

   In a clean bowl combine powdered sugar, meringue powder and 2 tbsp water. Beat with a mixer on low until smooth and glossy.

   Time: PT10M

6. Tint Black Icing

   Divide the icing in half. Add black food coloring to one portion, mixing until a deep black is achieved. Thin with a spray bottle of water until it flows easily for dipping.

   Time: PT5M

7. Dip Cookies in Black Icing

   Hold each cookie by the un‑iced side and dip the side you want black into the icing. Let excess run off, then smooth edges with a small offset knife.

   Time: PT10M

8. Allow Black Icing to Set

   Place the dipped cookies on a rack and let the black icing dry until hard to the touch (several hours or overnight).

   Time: PT0M

9. Tint Red Icing

   Take the remaining white icing, add red food coloring, and thin with a spray bottle until it has a smooth, pipeable consistency.

   Time: PT5M

10. Pipe Red Trousers

    Fill a Ziploc bag with the red icing, snip a tiny corner off, and pipe a semicircle on the bottom of each Mickey’s “B” (the lower circle) to form his trousers.

    Time: PT5M

11. Allow Red Icing to Dry

    Let the red accents dry completely (about 1 hour).

    Time: PT0M

12. Pipe White Buttons

    Using the original white icing (or a fresh batch), fill a Ziploc bag, snip a tiny tip, and pipe small circles onto the red trousers to represent Mickey’s buttons.

    Time: PT5M

13. Final Drying

    Allow the fully decorated cookies to dry completely (overnight recommended) before storing or serving.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

20 g

Fat

5 g

Fiber

0 g