Mickey Mouse Reindeer Cookies

If you know our family – you already know how much we love all things Disney! And there are few things that can get us in a festive mood faster than seeing a pair of Mickey Mouse Ears on something! I love these Mickey Mouse Reindeer Cookies, because they bring a little bit of sophistication to a cookie that is inherently full of fun!

Below you will find directions, and ingredient for every step of these fabulous Mickey Mouse inspired cookies. I hope your family likes them as much as ours does!

Cookie Ingredients:

2 1/2 C flour
1 tsp baking soda
1 tsp cream of tartar
1 1/2 C powdered sugar
1 egg, room temp
1 tsp vanilla
1 C unsalted butter, room temp

Cookie cutter used (Affiliate Code used):

Royal Icing Ingredients:

2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla
Brown, red & green gel food coloring

Cookie Directions:

-Cream butter, sugar, vanilla and egg in a mixing bowl with an electric mixer until well combined.
-Add dry ingredients in a small bowl, mix well until combined.
-Gradually add the dry ingredients to the wet ingredients bowl and mix until combined.
-Form a dough ball with all of combined ingredients. (If the dough is sticky add in a half cup of flour mixing until the dough ball becomes firm).
-Put the dough into a ziploc bag or a bowl with foil to cover the dough ball.
-Place the covered dough ball in the fridge for 2 hours to allow the dough to rise. It will not double in size like bread dough.
-Transfer the dough ball onto the counter for 1 hour.
-Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
-Roll out the dough and cut out Mickey’s head.
-Put the cookies on the lined cookie sheet.
-Bake the cookies on 350 degrees for 8 minutes.
-Remove the cookies from the oven allowing them to cool for about 10 minutes while still on the cookie sheet.
-Transfer the cookies to a wire rack to cool completely.

Icing Directions:

-Separate the egg yolk from the whites. Put the egg whites into a mixing bowl.
-Add sugar, cream of tartar, almond extract and vanilla to the egg whites.
-Beat on medium speed for about 6 minutes.
If the icing has a yellow color or looks like soup add in more powdered sugar, about 1 cup.
-Pour the icing into a lidded container.
-Spoon 4 TBSP into a small bowl. Add several drops of red gel food coloring, stirring to mix the color.
-Spoon an additional 4 TBSP into another small bowl adding several drops of green gel food coloring. Stir to mix the color.
-Spoon about 1/4 of the remaining icing in another bowl keeping this icing white.
-Add brown gel food coloring to the rest of the icing. Stir to mix well.
-Spoon each color of the icing into piping bags with #2 tips except for the white icing. Use a small star tip with the white icing.

Cookie/Icing Directions:

-Outline each cookie in either the brown icing. Allow a few seconds to dry before filling them in.
-Squeeze a large amount of the remaining brown icing into a bowl.
-Add 1-3 TBSP of water into the bowl to thin out the icing. This icing should be thick and runny but not soup like. If the icing does have the look of soup then add 1/4 C of powdered sugar to thicken it.
-Spoon some of the thinner icing onto the cookie, using a butter knife spread the icing throughout the cookie.
-Allow the icing to dry before adding the reindeer antlers to the ears of the cookie. Refer to the picture for further directions.
-Using the white icing with the star tip to add the additional decoration to the head and below the ears of the cookie.
-With the green icing in the piping bag add 2 holly leaves, using a toothpick add the accent lines to the leaves. Allow about 1 minute for the leaves to dry.
-Add 3 tiny red dots on top of the leaves for the holly.
-Make a medium size red dot with the red icing for Rudolph’s nose.
-Allow 5-10 hours for the cookies to completely dry.

Happy baking – wishing your family a wonderful holiday season, filled with lot’s of Pixie Dust!