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Mickey Gingerbread Recipe

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★★★★★

4.7 from 107 reviews

This Mickey Gingerbread recipe combines festive spices with rich molasses for classic holiday flavor, shaped into charming Mickey Mouse cookies. Decorated with white and dark chocolate melts, and red hots for cheeks, these gingerbread treats are perfect for holiday celebrations and add a magical touch to your cookie platter.

Ingredients

Scale

Dough

  • 3 cups all purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking powder
  • 3/4 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1/2 cup dark molasses (not blackstrap)

Decoration

  • 3/4 cup white chocolate melting wafers
  • 1/2 cup dark chocolate melting wafers
  • 18 red hots candies

Instructions

  1. Mix Dry Ingredients: In a bowl, stir together all the dry ingredients including flour, cinnamon, ginger, cloves, nutmeg, allspice, salt, and baking powder. Set this mixture aside.
  2. Cream Butter and Sugar: Beat the softened unsalted butter and dark brown sugar together until the mixture is light and creamy, approximately one minute. Then add the egg and molasses, mixing again to combine well.
  3. Add Dry Ingredients: Scrape down the sides of the mixing bowl and slowly incorporate the dry ingredient mixture into the wet ingredients until a sticky dough forms.
  4. Chill Dough: Divide the dough into two equal portions, form each into a ball, wrap tightly with plastic wrap, and refrigerate for 2 hours to firm up.
  5. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
  6. Roll and Cut Shapes: Unwrap one ball of dough and place it between two sheets of parchment paper. Roll out the dough to about 1/2 inch thickness. Remove the top parchment sheet and use your Mickey-shaped cookie cutter to cut out shapes without moving the dough. Place the whole bottom parchment with dough shapes back in the fridge for 10 minutes. Repeat this process with the second ball of dough.
  7. Prepare Cookies for Baking: Remove one chilled pan from the fridge, carefully lift and pull away excess dough surrounding the cut shapes, and return scraps to the fridge. Using a flat spatula dusted with flour, gently transfer the cut cookies to a baking sheet. Bake immediately.
  8. Bake Cookies: Bake the cookies at 350°F for 12-14 minutes. After baking, let the cookies cool on the hot pan for 2-3 minutes, then transfer them to a wire rack to cool completely.
  9. Reuse Dough Scraps: Repeat the baking process with the second batch of cookies. Combine the chilled dough scraps, press them together, and re-roll between parchment paper. For a large cookie cutter, expect to get about 9 more cookies from scraps.
  10. Melt White Chocolate and Decorate: Once the cookies are fully cooled, melt the white chocolate melting wafers according to package directions. Spoon melted chocolate into a ziplock bag, cut a small corner off, and pipe a line around the edges of each cookie. Then fill in the ears with the white chocolate.
  11. Melt Dark Chocolate and Finish Decoration: Melt the dark chocolate melting wafers, place the melted chocolate in a bag, cut a corner off, and pipe eyes, nose, and a smile onto each cookie. Place two red hots candies on the cheeks. Allow the chocolate decorations to set before storing.
  12. Storage: Once set, store the decorated gingerbread cookies in a loosely sealed container to maintain freshness.

Notes

  • Use parchment paper when rolling and cutting dough to prevent sticking and to ease handling.
  • Ensure dough is well chilled to maintain cookie shape during baking.
  • Re-roll scraps carefully to minimize dough becoming too tough.
  • For more vibrant chocolate decoration, use melting wafers rather than regular chocolate chips.
  • Store cookies in a loose container to keep decorations from melting or sticking.

Keywords: Mickey Gingerbread, holiday cookies, gingerbread recipe, Christmas cookies, chocolate decorated cookies, molasses cookies

Find it online: https://thehungrymason.com/mickey-gingerbread-recipe/