Mickey Mouse Cookies

Mickey Mouse CookiesMickey Mouse Cookies

This was taken from the Disney Cakey & Sweets magazine. You can order it here! I didn’t make enough icing to fill in the ears, but please feel free to do so!

To make 10

  • 200g (7oz) unsalted butter, softened (do not use margarine!)
  • 200g (7oz) caster sugar
  • 1 egg, beaten
  • 400g (14oz) plain flour, plus extra for dusting
  • 1/2tsp vanilla essance
  • Mickey cookie cutter (it came free with the magazine but you can also get it from the Disney Store)


  • 500g (1lb 2oz) icing sugar
  • 2 x 8g sachets of egg white powder
  • black & pink food colouring


The above is what the recipe says, however I just mixed icing sugar and water as I didn’t have any egg white powder & hadn’t read the recipe before I went shopping!


  1. Beat the butter and sugar until they are just creamy – don’t overmix.
  2. Add the vanilla essence and then beat in the egg until well combined.
  3. Add the flour and mix it until a dough forms – I used my hands here.
  4. Gather the dough into a ball and wrap it in cling film and chill in the fridge for at least 1 hour.
  5. Pre-heat the oven to 180c/350F, gas 4.
  6. Place the dough on a lightly floured surface and, using a rolling pin, roll it out to approximately 5mm (1/4inch)
  7. Use the cookie cutter to cut out his face, leaving in place if it came with an embosser. Push the embosser gently but firmly into the cookie dough to mark the features.
  8. Transfer the cookies to a baking tray lined with baking paper and chill for at least 30 mins before cooking (I did it for 10 because I’m impatient and it turned out fine!).
  9. Bake for 8-12mins until they’re a pale golden colour. If serving un-iced, bake for a further 1-2mins.
  10. Allow the cookies to cool on the baking tray before transferring to a wire rack to cool completely. If you don’t want to ice them, you can simply dust with icing sugar and serve.

To decorate (as per the instructions, otherwise just do the icing sugar and water thing)

  1. Reconstitute the egg white powder as per the instructions on the packet. Strain into a bowl and add 125g/4oz of the icing sugar and whisk.
  2. Add another 125g/4oz and whisk again. Repeat until soft peaks form.
  3. Put half the icing in a separate bowl and colour it with the black food colouring.
  4. Place a small amount in a piping bag fitted with a no 3 icing nozzle. I didn’t have one of these so I snipped a tiny bit off the bottom of my icing bag and did it that way instead.
  5. Pipe the outline of each cookie, then add a few drops of water to the rest of the black icing and fill in his ears and nose.
  6. Repeat with pink icing for the tongue, and white icing for the face. This looked terrible when I did it so I just left it as pictured!!

Here is a pic of the before…

Mickey Mouse not iced


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