The holidays are quickly approaching! In honor of the upcoming “cookie season” we’ve put together a list of some great Disney inspired holiday cookie options you can share with your family. You don’t have to be at a Disney park to share the magic of a Mickey holiday treat!
First up is Mickey & Minnie Peppermint Swirl Cookies
This recipe comes from Family.Disney.com and combines the peppermint flavor of the holidays with a cute Mickey Mouse design!
Prep Time 12 minutes and Cooking time is 30 Minutes.
- Double batch of sugar cookie dough (made with an added teaspoon of peppermint extract, if desired) Use your favorite recipe or buy some at the store!
- Food coloring (red and green)
- 1/2 teaspoon peppermint extract (optional)
- Disposable food preparation gloves (for kneading food coloring into the dough)
- Wax paper
- Rolling pin
- Plastic wrap
- Kitchen knife
- Small round cookie or fondant cutter
- Baking sheet
- Wire cooling rack
- Green decorator’s icing and small red candies (for Minnie’s bow)
Divide the cookie dough into four equal parts. Knead green food coloring into one part and red food coloring into another. Leave the remaining two plain.
Individually wrap one of the plain portions and the red portion in plastic and keep them in the refrigerator for now.
Working on a flour-dusted counter or sheet of wax paper, roll the green dough into a 9-inch square. On another piece of wax paper, roll the plain dough into the same size square. Lay the sheet of plain dough onto the green dough. Trim the edges of the square to straighten them, if needed. Then cut the double-layer square into a 6- by 9-inch rectangle and a 3- by 9-inch rectangle. Transfer the smaller rectangle to a separate piece of wax paper.
Starting at one of the 9-inch edges, snuggly roll the larger rectangle into a log. To get started, pull up the edge of wax paper and use it to fold the long edge of the dough over onto itself. When you reach the other side, gently press the edge of the dough against the roll to hold it. (If needed, you can dampen the dough edge with a bit of water to help it stick.) Wrap the roll tightly in plastic. Repeat this step with the smaller rectangle, again starting the roll at one of the 9-inch edges. Chill both of the wrapped logs for 30 minutes or more to stiffen the dough.
Repeat the rolling process with the red dough and plain dough.
When you’re ready to make the cookies, unwrap the green swirled logs and cut them into 3/8-inch slices. Use the bigger slices for Mickey heads and the smaller ones for ears. To fit them together, cut out a small notch at the bottom of the small circles,using a small cookie or fondant cutter. Moisten the cut edges with a bit of water and fit the ears in place, gently pressing the dough together at the seam to help it stick. Repeat this step with the red swirled logs.
Use a spatula to transfer the assembled cookies to a baking sheet and then bake according to the recipe directions. Allow the cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
For the finishing touch, embellish each of the red-swirled Minnie cookies with a green frosting bow and candy holly berry.
Disneyland Gingerbread Cookie Recipe
This recipe is brought to you by the Babes in Disneyland Blog.
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup dark molasses *make sure it doesn’t say cooking, blackstrap, unsulphured, or lite*
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. ground cloves
- 1 tsp. ground cinnamon
- 3 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. ground cardamom
- 1/2 cup water
- In a large mixing bowl, cream butter and brown sugar.
- Add dark molasses and mix until well blended.
- Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with the water.
- Blend well.
- Wrap dough in plastic wrap and chill in refrigerator at least 1 hour, or up to a few days.
- Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
- Use a floured rolling pin to roll out dough on a floured surface, about 1/8-1/4th inch thick.
- Cut into desired shapes.
Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
Optional: Decorate with Royal Icing when completely cooled.
Royal Icing Ingredients:
- 1/8 tsp. cream of tartar
- 2 egg whites
- 3 1/2 cups powdered sugar
Royal Icing Directions:
- Add cream of tartar to egg whites in a chilled mixing bowl.
- Beat with an electric mixer at high speed until white peaks form. Reduce speed and gradually add sifted powdered sugar. Continue to whip the frosting until a smooth spreadable consistency is reached.
- Optional: Separate frosting into small bowls and add food coloring. Spoon frosting into cake decorating bags or plastic baggies with a corner cut off, and decorate cookies. The frosting will harden when dry.
Mickey Sprinkle Cookies
Brought to you by From Val’s Kitchen
- 1/2 cup sugar
- 2 cup flour
- 2 tsp baking powder
- 1 cup unsalted sweet cream butter, softened
- 1/2 tsp vanilla extract
- 3 tbsp evaporated milk
- 1/2 cup red sprinkles
- 1/2 cup green sprinkles
- 1 cup red and green mini M&M’s
- 1 cup red and green regular M&M’s
Preheat the oven to 325 f.
Cream together butter and sugar with a mixer.
Add in the flour, baking powder, vanilla and evaporated milk.
Continue to mix until the mixture is crumbly.
Roll the dough into tablespoon sized balls.
Roll each one around in the sprinkles to completely coat and place onto a cookie sheet.
Continue to do this until all of the dough has been used.
Bake for 10-13 minutes.
Once the cookies have baked and been removed from the oven, place a regular size M&M onto the middle of the cookie and then place two mini M&M’s onto the top corner’s where the ears would go.
Let the cookies cool for another 5-10 minutes before serving.
Mickey Snowflake Linzer Cookies
This recipe comes from Family.Disney.com.
- 1 1/2 sticks unsalted butter, room temperature
- 1/2 Cup sugar
- 1 Tsp vanilla extract
- 3/4 Cup flour
- 1/4 Tsp salt
- Raspberry preserve
- Powdered sugar, for dusting
- Snowflake cookie cutter
- Mini Mickey cookie cutter (or small and large piping tip)
Preheat over to 350° F.
Using a bowl attached to a stand mixer (with paddle attachment), cream butter and sugar together until light and fluffy. Add vanilla.
In a medium bowl, whisk flour and salt together.
With the mixer on low speed, slowly add the flour mixture to the butter mixture. Mix until a dough forms.
Dump dough onto a floured work surface and shape into a flat disk. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Roll out dough to 1/4″ thick. Then use snowflake cookie cutter to cut out cookies. With half of the cookies, cut out the middle of each with a mini Mickey cutter. (You could also use a large piping tip for the head and a small piping tip for the ears.) Place cookies onto a lined baking sheet. Chill for 15 minutes in the refrigerator.
Bake for 20-25 minutes. Allow to cool completely.
Spread raspberry preserve on the flat side of each solid cookie. Dust the tops of the Mickey cutout cookies with powdered sugar. Then place the Mickey cutout cookies on the cookies with preserve. Make sure to dust first, otherwise the powdered sugar will get into the red raspberry preserve.
- Double Stuffed Oreos
- Mini Oreos
- White Frosting
- Red Candy Melts
- Wax Paper
- Bow Icing Decorations
- Christmas Sprinkles
- Holly Sprinkles
Gently open and remove the icing from a handful of Mini OREO cookies with a knife.
Make Minnie and Mickey’s ears by using frosting as glue to stick the mini cookies inside of the larger cookies. Let frosting completely dry before decorating.
Melt red candy melts in the microwave for 30 seconds and stir. Repeat until candy is smooth and creamy.
Dip one half of a cookie into the melted candy, gently shake cookie to smooth any rough edges and place on a piece of wax paper to cool and harden.
For Christmas Sprinkle Cookies: Dip into a bowl of Christmas themed candy sprinkles before the red candy hardens.
Add Minnie’s bow by placing a small bit of white frosting on the candy bow and gently sticking it on top of the cookie.
Decorate more Christmas themed cookies as you like, serve and enjoy!
Finally a special Fun Disney themed cookie!
Dole Whip Cookie!
- 4 large egg whites at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 2/3 cup powdered sugar
- 1 teaspoon pineapple extract
- 5 drops of yellow food coloring
- dried pineapple pieces
Preheat your oven to 225°.
Separate your egg whites into a bowl and add cream of tartar to them.
Mix with a mixer on medium speed until soft peaks form.
Add the granulated sugar gradually and then add the powdered sugar a little at a time until mixed.
Mix at high speed until stiff peaks form.
Add pineapple extract and food coloring and fold in until combined.
Spoon into a piping bag with a large star tip. Line your baking trays with parchment paper.
Place a few pieces of chopped, dried pineapple on the tray where the cookies will be piped.
Pipe the cookie batter on top of the dried pineapple. Swirling to look like a Dole Whip.
Bake the cookies for 90 minutes. Turn off the oven and let them rest inside for another 90 minutes.
You can substitute red or green food coloring to make them a bit more festive, but I love how they look like mini Dole Whips.
What do you think? Will you try any of these? Comment and let us know!
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