Mickey Mouse Chocolate Cookies

Whether you’re throwing a birthday party or a Disney-themed movie night, these simple Mickey Mouse Chocolate Cookies always get two (gloved) thumbs up!

prep time90 min

cook time14 min

total time104 min

What You’ll Need
2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
1 teaspoon vanilla extract
1 large egg
1 ¼ cups sugar
½ teaspoon salt
1 ½ sticks of butter, softened
Parchment paper
Mickey Mouse Shaped Cookie Cutter
For the Chocolate Icing:
3 cups confectioners sugar
½ teaspoon vanilla
2 tablespoons fresh lemon juice
4 to 6 tablespoons water
¼ cup unsweetened Dutch-process cocoa powder
Helpful Tip
If your dough is too sticky even after you've chilled it, work more flour into the dough while your roll it out.

You can make these cookies non-chocolate by simply not adding the Dutch-process cocoa to either the dough or the icing. To add the white icing stripes, make extra icing without the cocoa powder and use a fork or whisk to dribble the white icing over the chocolate iced cookies.
How To Make It
  • 1

    Whip butter in a mixer until pale and fluffy. Add sugar, baking soda, salt, vanilla, egg, and whip until blended. Add flour ½ a cup at a time while continuing to mix. Add the cocoa powder slowly until fully mixed into the dough. Halve the dough and wrap each half in parchment paper. Chill in the refrigerator for 30 minutes.

  • 2

    Preheat the oven to 350 degrees.

  • 3

    Take the first half of the dough and roll it out between parchment paper until ¼ - ½ inch thick. Use the Mickey Mouse cookie cutter to cut out Mickey shapes. Place the Mickey cookies on a parchment paper lined baking sheet and bake for 14 minutes. Continue to roll and cut out the dough until all the dough has been cut and baked. Set the cookies aside on parchment paper to cool.

  • 4

    Sift together the confectioners sugar and Dutch-process cocoa powder into a bowl. Add lemon juice and vanilla. Add water 1 tablespoon at a time while whisking. Stop adding water when the icing is thick but spreadable. Fill a sandwich bag with the chocolate icing and cut off a bottom corner. Pipe the icing onto the cookies, using a knife to evenly spread the icing over the surface.

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