The holidays are even more fun with Mickey Mouse Candy Cane Frosted Cookies. They are a peppermint lover’s dream come true! They are perfect for parties any time of the year!
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Makes 2 dozen cookies
Candy Cane Mickey Mouse Cookie Ingredients:
- 1 C unsalted sweet cream butter, softened
- 1 ½ C powdered sugar
- 1 large egg
- 1 tsp pure peppermint extract
- 1 tsp cream of tartar
- 1 tsp baking soda
- 3 C flour
- 2 C crushed candy canes
- 1 – 3in mickey mouse cookie cutter
Peppermint Royal Icing Ingredients:
- 5 large egg whites
- 2 tsp cream of tartar
- 4 C powdered sugar plus 2 C if needed
- 1 tsp pure peppermint extract
- Red gel food coloring
- #1A and #4 icing tips
- 2 disposable piping bag
- 1 container of white sanding sugar
Candy Cane Mickey Mouse Cookie Directions:
Preheat oven to 350 degrees and line two cookie sheets with parchment paper
Using a standing mixer, beat the butter, egg, powdered sugar, and peppermint extract until combined and fluffy
Whisk in a medium bowl the flour, cream of tartar and baking soda
Gradually beat into the wet ingredients until a dough starts to form
Mix in the crushed candy canes
Lightly flour a cutting board and roll the dough out into ¼ in thick
Use the cookie cutter and cut out 24 mickey head shapes
Place the cookies ( 12 per tray ) about 2 in apart on the cookie sheets Bake in the oven for 7 – 10 minutes or until the cookies are a light golden brown
Allow to cool completely
Peppermint Royal Icing directions:
Using a standing mixer, beat the egg whites, 4 C powdered sugar, peppermint extract and cream of tartar until white and stiff with peaks
Scoop the frosting into two bowls
Mix in a few drops of red gel food coloring into one bowl
Leave the second bowl white
Cut the tip off the piping bags and fit the #4 tip into one of the piping bags and the number #1A tip into the second bag
Scoop red icing onto one side of the piping bags and white icing onto the other side to create your Candy Cane Swirl
Using a cooled cookie and #4 piping bag, pipe a swirl circle on one ear.
Repeat on the other ear.
Using the other piping bag, pipe a larger swirl circle in the middle of the head.
Sprinkle white sanding sugar onto the cookies to give it a shimmer
Allow the icing to harden for a few hours before enjoying!
Print the Recipe:
Candy Cane Mickey Mouse Cookies
The holidays are even more fun with Mickey Mouse Candy Cane Frosted Cookies. They are a peppermint lover's dram come true!
Ingredients
- 1 C unsalted sweet cream butter, softened
- 1 ½ C powdered sugar
- 1 large egg
- 1 tsp pure peppermint extract
- 1 tsp cream of tartar
- 1 tsp baking soda
- 3 C flour
- 2 C crushed candy canes
- 1 - 3in mickey mouse cookie cutter
- Peppermint Royal Icing
- 5 large egg whites
- 2 tsp cream of tartar
- 4 C powdered sugar plus 2 C if needed
- 1 tsp pure peppermint extract
- Red gel food coloring
- #1A and #4 icing tips
- 2 disposable piping bag
- 1 container of white sanding sugar
Instructions
Preheat oven to 350 degrees and line two cookie sheets with parchment paper
Using a standing mixer, beat the butter, egg, powdered sugar, and peppermint extract until combined and fluffy
Whisk in a medium bowl the flour, cream of tartar and baking soda
Gradually beat into the wet ingredients until a dough starts to form
Mix in the crushed candy canes
Lightly flour a cutting board and roll the dough out into ¼ in thick
Use the cookie cutter and cut out 24 mickey head shapes
Place the cookies ( 12 per tray ) about 2 in apart on the cookie sheets Bake in the oven for 7 - 10 minutes or until the cookies are a light golden brown Allow to cool completely
Peppermint Royal Icing directions
Using a standing mixer, beat the egg whites, 4 C powdered sugar, peppermint extract and cream of tartar until white and stiff with peaks
Scoop the frosting into two bowls
Mix in a few drops of red gel food coloring into one bowl
Leave the second bowl white
Cut the tip off the piping bags and fit the #4 tip into one of the piping bags and the number #1A tip into the second bag
Scoop red icing onto one side of the piping bags and white icing onto the other side to create your Candy Cane Swirl
Using a cooled cookie and #4 piping bag, pipe a swirl circle on both of the ears Using the other piping bag, pipe a larger swirl circle in the middle of the head Sprinkle white sanding sugar onto the cookies to give it a shimmer
Allow the icing to harden for a few hours before enjoying!
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