These Snowman Mickey Mouse Gingerbread Cookies are absolutely adorable! Wow your guests during the holidays with these Insta-worthy cookies that look like they’ve come straight out of a Disney Park!
Bake and decorate a batch as a festive treat for your family, or as a yummy edible gift to give to someone for Christmas – they’ll be loved by all!
This post is part of the Create Christmas series on The Purple Pumpkin Blog – a celebration of everything Christmas and Winter. Now in its 8th year, the 2019 series is bigger and better, running from November through December 31st!
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Mickey Mouse Gingerbread
Whenever we visit Disney Parks I make a beeline for a snack that is shaped like Mickey Mouse. I’ve always said that food tastes better when it is Mickey-shaped, and these gingerbread cookies are no exception!
The snowman Mickey Mouse gingerbread cookies are made with a traditional gingerbread dough that has been decorated with royal icing and holly-shaped sprinkles as Mr. Mouse’s bowtie.
I think they look super cute and would make such a lovely homemade gift, presented in a cookie tin lined with tissue paper.
You could also turn them into hanging decorations for your Christmas tree – how awesome would that be?
Just make a hole at the top of the snowman cookie before baking, and leave it blank when you ice the cookies too. Thread some red ribbon through the hole and hang on your tree. (Make sure the icing has dried hard before you do!)
Ingredients used in this recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post, but here is a brief outline so you know what to expect from the recipe.
I highly recommend always reading a recipe all the way through before starting.
- Standard Baking Ingredients – butter, sugar, eggs, flour
- Molasses – or Black Treacle (UK)
- Spices – ground ginger, ground nutmeg, allspice
- Icing Ingredients – egg whites, cream of tartar, vanilla extract, powdered sugar
- Wilton Holly Sprinkles – these come with green holly leaves and red berries
Equipment used in this recipe
You are likely to have most standard cooking tools in your kitchen but I’ve added some links for your convenience should you need something more specialised for this recipe.
- Piping Bags
- Round (No. 2) Piping Tip
- Squeeze Bottle for Icing
- Snowman Mickey Mouse Cookie Cutter – from Etsy
Mickey Mouse Gingerbread Recipe Tips
I’ve got several step-by-step photos to guide you through making your Mickey gingerbread snowman which I hope you will find useful.
Can I make these cookies without the special cookie cutter?
If you are unable to get the cookie cutter listed in the equipment section, don’t worry because you could use a regular snowman cookie cutter and add on Mickey’s ears.
Using the end of a piping tip to cut out circles, and then cut away a tiny portion to fit around the side of the head.
Use water on the edges to stick the ears to the top of the head and they should fuse during the baking process. Decorate as normal!
Making the Cookie Dough
- Use unsalted sweet cream butter if you are in the US. If you’re in the UK, this is our regular butter, so just buy the unsalted kind.
- The butter needs to be soft, not melted. Take it out of the fridge well in advance so that it softens.
- This gingerbread recipe uses molasses, but if you’re in the UK you can use black treacle.
Side note: I explained about molasses in my Reindeer Poop Cookies recipe if need more clarification.
- The recipe uses ginger, nutmeg, and allspice. You can adjust the spices to your personal taste if you prefer.
- When you have made the gingerbread dough, it is vital that you wrap and refrigerate it for 2-3 hours before rolling out. This helps the cookies to keep their shape in the oven.
- You can make the dough a day or two in advance. If it is too stiff to roll out, let it soften slightly after taking it out of the fridge.
- Dust your surface, rolling pin, cookie cutter and hands with flour. This will prevent the dough from sticking.
- Once baked, leave to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.
- Store the cookies in an airtight container for up to a week – although they will probably get gobbled up long before!
Making & Using Royal Icing
- These snowman cookies are decorated with royal icing.
- This is a hard icing that is made with egg whites (or egg white powder) and powdered (icing) sugar.
- Some recipes call for glycerine (this keeps the icing softer), or cream of tartar (this stabilizes the egg whites), or lemon juice.
- In the UK you can by Royal Icing Sugar which you can just mix with water. If you can buy this it makes things a whole lot easier! You can buy it ready-made in tubs too, which you are more than welcome to do!
- Use an electric mixer on medium speed to beat the icing. You want to form stiff peaks.
- Use a quarter-cup of icing to fill a piping bag fitted with a round (no. 2) tip to outline around the snowman Mickey cookies.
- Work slowly but confidently, squeezing the piping bag to pipe the outline. Stop squeezing to stop the flow of icing.
- Make sure the start and end of the outline are joined so that the flood icing (below) doesn’t fall out! Leave to dry for 5 minutes.
- Add black gel food coloring to one cup of icing and place in a piping bag, again fitted with a no. 2 tip.
- For icing Mickey’s ears, start piping a dot in the center and keep squeezing to fill the ear area.
- Thin the remaining icing down with water to flood-fill the outline. The consistency should be a little runnier than honey.
- A great way to test it before putting it on the cookies is to draw a line through the icing with a spoon, and it should flood back together within about 6 seconds.
- Allow the icing to dry for 5 minutes before adding holly leaves and berries as decoration.
- If you can’t source holly sprinkles you could pipe decorations on using colored icing. Do this after the flood filling has dried completely.
- Royal icing will form a thin dried crust after 15-30 minutes but will still be wet underneath. Allow the iced cookies to dry completely overnight in a cool, dry place.
Make It A Meal!
So you’ve made gingerbread cookies for dessert, now for the rest of the courses!
Here are additional recipes to make a full meal:
- Appetizer: Winter Vegetable Soup
- Main Dish: One-Pan Lemon & Rosemary Chicken Thighs
- Side Dish: Honey Mustard Roasted Roots
- Beverage: Rum Punch
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Recipes Using Ground Spices
Since one of the main ingredients in this recipe is ground spices here are some more recipes using the same:
More Disney Inspired Recipes
Want more Disney-themed recipes? Take a look at these recipes next:
- Disney Haunted Mansion Cupcakes
- Aladdin Oreo Cookie Pops
- Jack Skellington Mickey Mouse Rice Krispies Treats
For the Gingerbread Cookies
- ½ cup unsalted sweet cream butter, softened
- ½ cup sugar
- ½ cup molasses
- 1 large egg
- ¼ cup cold water
- 3½ cup all-purpose flour
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp allspice
For the Royal Icing
- 2 egg whites
- ½ tsp cream of tartar
- ½ tsp vanilla extract
- 3 cups powdered sugar
- Black food coloring gel
- Holly & Berry Sprinkles
- Preheat oven to 180C/350F/Gas 4 and line cookie sheet with parchment paper.
- To make the cookies use a stand mixer, and beat together the butter, sugar, molasses and egg.
- Add the water and mix until combined
- In a large bowl, sift the flour and spices together.
- Gradually mix the dry ingredients into the wet ingredients to form a dough.
- Cover with plastic wrap and refrigerate for 2-3 hours.
- Roll gingerbead dough out on a floured surface to ¼ inch in thickness.
- Use a Mickey Mouse snowman cookie cutter to cut out the dough. Re-roll the dough as required.
- Place on prepared cookie sheet and bake in the oven for 10 minutes.
- Allow to cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.
- To make the royal icing, use a stand mixer on medium-speed and combine the egg whites, cream of tartar, vanilla and powdered sugar until stiff peaks form.
- Scoop ¼ cup of icing into a piping bag fitted with a round (No. 2) tip.
- Pipe an outline around the snowman part of the cookies, making sure to join the start and end of the line. Leave to dry for 5 minutes.
- Scoop 1 cup of icing into a bowl and color with black good coloring gel.
- Transfer the black icing to a piping bag fitted with a round (No. 2) tip.
- Pipe a dot in the center of the ears and keep squeezing to form the full ears.
- Thin the remaming icing with a couple of tablespoons of water (it should be a little runnier than honey).
- Place the runny icing into a squeeze bottle and flood fill the snowmen.
- Allow to dry for 5-10 minutes before adding Holly Sprinkles.
- Use two holly leaves with a berry in the center for Mickey's bowtie, and red berries as snowman buttons.
- Alternatively wait for the icing to dry completely and decorated with red and green icing instead.
- All up to 24 hours for the icing to dry fully.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 195 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 18mg Sodium: 41mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 1g Sugar: 23g Sugar Alcohols: 0g Protein: 2g
The Create Christmas series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Christmas and Winter! You can check out Create Christmas from 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 and 2012 for tons of awesome Holiday ideas and inspiration!