Gingerbread Mickey Mouse Cookies
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If you are a Disney fan you know that everything tastes better when it’s Mickey-shaped, and these Gingerbread Mickey Mouse Cookies are no exception! Mickey is cut from a homemade gingerbread dough and decorated with melted candy. Make them for the cookie jar, for a cookie swap, or even as holiday gifts!
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Gingerbread Mickey Mouse Cookies
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
If you’ve ever visited the Disney Parks during the holidays, the chances are you’ve enjoyed a Mickey Gingerbread cookie! I mean, I know we have!
But with the way things are at the moment, visiting Walt Disney World or Disneyland may not be possible, and if you have a hankering for some gingerbread Mickey Mouse cookies, then why not make them yourself at home with this recipe!
Using a delicious gingerbread dough, simply use a Mickey-shaped cutter and then once baked, use Candy Melts to pipe gingerbread features. If you don’t want to use melted candy, you could use bottles or tubes of ready-made cookie icing.
You’ll see the Disney Park’s way of decorating their gingerbread mice, and then the way we have done in this recipe – use them as inspiration to create a whole troop of Mickey Mouse gingerbread!
Ingredients & Equipment Used In This Recipe
You may already have some of the ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Brown Sugar
- Molasses – in the UK you could use Black Treacle
- Pure Vanilla Extract
- Baking Soda – also known as Bicarbonate of Soda
- Ground Ginger
- Ground Cinnamon
- Ground Allspice – not ALL the spices but the dried unripe berry of Pimenta dioica tree. Often used in Jamaican and West Indian cuisine.
- Ground Cloves
- Candy Melts in the following colors:
- Red
- White
- Brown
- Green
- Mickey Mouse-shaped Cookie Cutter – the one used in this recipe was around 4″/10cm high and yielded 3-dozen cookies. The number of cookies you get from the dough will depend on the size of your cookie cutter.
There are quite a lot of different style Mickey-shaped cookie cutters available on Amazon, Etsy, eBay, and other online stores. If you can’t find one, you could use a regular gingerbread man cutter and cut two circles for ears and “stick” them to the head with a dab of water, and pressing the dough together.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
Melting Tips for Candy Melts
You can melt candy melts/candy wafers in the microwave or a double boiler, or if you plan on making lots of candy covered treats in the future, I recommend investing in a Wilton candy melting pot as treat-making life is then so much easier!
Try this PME one if you’re in the UK, as the Wilton one is not available on Amazon.co.uk.
If you use the Wilton Candy Melting Pot, you can check out Wilton’s demo video on YouTube which is really helpful. They also give tips on how to melt candy melts in the microwave, as well as using the double boiler method.
The two most important things are
- Do not overheat – use an even melting temperature
- Do not add water – it makes the candy seize up and become unusable. Make sure the equipment used is completely dry, and avoid using utensils that retain moisture like a wooden spoon.
If you find that the candy is too thick, add vegetable shortening or (solid) coconut oil in 1 teaspoon increments, up to 1 tablespoon, and stir well.
Another reminder – do not add water. The very first time I used candy melts I managed to get water in the bowl and it was ruined. Learn from my mistakes! Additionally, do not use vegetable oil, butter, milk, or any other liquids as this will also make the candy seize up.
If you are using your microwave, test melt a small amount of candy melts first, to see how it works. You may need to adjust the temperature and time to suit your machine. Heat in 15-30 second increments, stirring the candy melts each time. They may not look melted, but they might have started melting from the inside. Stirring helps to distribute the heat.
Unused melted candy can be left to set and re-melted again.
More Recipes Using Candy Melts
One of the hero ingredients in this recipe is Candy Melts, so here are some more recipes using the same:
- Mickey Mouse Pumpkin Rice Krispies Treats – A Disney Halloween Treat!
- Candy Cane Chocolate Truffles
- “Carrot Patch” Spring Rice Krispies Treats
More Mickey Mouse Recipes
Looking for more Mickey snack inspo? Check these recipes out next:
- Mickey Mouse Pretzel Rods – A Fun Disney Snack!
- Awesome Cookies & Cream Mickey Mouse Milkshakes!
- Snowman Mickey Mouse Gingerbread Cookies
How Do I Make Gingerbread Mickey Mouse Cookies?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
Gingerbread Mickey Mouse Cookies
If you are a Disney fan you know that everything tastes better when it's Mickey-shaped, and these Gingerbread Mickey Mouse Cookies are no exception!
Ingredients
- ⅔ cup softened unsalted butter
- ¾ cup brown sugar
- ⅔ cup unsulphured molasses
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 3½ cups all-purpose flour (plain flour)
- 1 tsp baking soda
- ½ tsp salt
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon
- 1 Tbsp ground allspice
- 1 Tbsp ground cloves
- Candy Melts in the following colors: red, white, brown, and green
Instructions
- In a large bowl, use a hand mixer or a stand mixer, beat the butter on medium speed until smooth and creamy (about 1 minute).
- Add brown sugar and molasses on medium speed until fully combined.
- Beat in eggs and vanilla on high speed for 2 minutes.
- In a separate bowl, sift or whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
- On a low speed mix the dry ingredients into the large bowl with butter mixture (will be thick and slightly sticky).
- Divide the dough in half and place in two large food bags or wrap in plastic wrap as tightly as possible, and pat dough down flat. Chill the dough for at least 3 hours (chilling is mandatory!)
- When ready to bake, preheat oven to 180C/350F/Gas 4. Line 2-3 baking sheets with parchment paper or spray with non-stick cooking spray and set aside.
- Dust your surface and rolling pin with flour and remove the dough from the plastic.
- Roll out dough to about ¼"/0.5cm thick and cut out the Mickey Mouse shapes - repeat until all the dough has been used.
- Place cookies 1"/2.5cm apart on the baking sheet.
- Bake the cookies for 8-10 minutes (smaller cookies=less time, larger cookies= more time) until golden.
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely before decorating.
- When the cookies are cool enough to decorate, melt the Candy Melts in plastic food bags as per package instructions - one color per bag.
- Snip a tiny hole in the corner of the white candy melts and outline each cookie around the edge. Add a wiggly line to each arm and leg.
- With the bag of red candy melts, pipe 2 triangles facing inwards to outline the shape of the bowtie then fill in.
- Using the green candy melts, pipe 2 buttons just below the red bowtie.
- And finally, pipe Mickey's face using the bag of brown candy melts. You can add red blobs for rosy cheeks if you like.
- Enjoy and Happy Holidays!
Notes
The number of cookies you get out of the dough will depend on the size of your cookie cutter. A 4"/10cm cutter was used in this recipe and yielded about 3 dozen cookies.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 74mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Gluten-Free Baked Coconut Shrimp with Avocado-Lime Dip
- Main Dish: Slow Cooker Hawaiian Pulled Pork
- Side Dish: The Best Ever Mac ‘n’ Cheese
- Side Salad: Pineapple Coleslaw with Bacon
- Beverage: Buzz Lightyear Mocktail for Kids!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!