Description
These charming Mickey Mouse Gingerbread Cookies combine classic holiday spices with a rich molasses base and a playful twist of dipping in melted milk chocolate and decorating with festive holly sprinkles. Perfect for holiday gatherings or gifting, these cookies bring whimsy and warmth to your celebrations.
Ingredients
Scale
Cookie Dough
- 10 Tablespoons unsalted sweet cream butter
- 3/4 Cup light brown sugar
- 2/3 Cup dark molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 1/2 Cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
Decoration
- 2 (8 oz) bags Ghirardelli milk chocolate melting wafers
- 1 container Wilton Holly Melody sprinkles
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time your dough is ready.
- Prepare baking sheet: Line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream butter and sugar: In a standing mixer on medium speed, beat the unsalted butter and light brown sugar until the mixture is smooth and creamy, creating a light base for your dough.
- Add egg and vanilla: Beat in the large egg and pure vanilla extract until fully combined for richness and flavor.
- Incorporate molasses: Gradually add the dark molasses while mixing on medium-high speed until the wet ingredients are thoroughly blended.
- Scrape the bowl: Use a spatula to scrape down the sides and bottom of the mixing bowl to ensure all ingredients are evenly incorporated.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, allspice, and cloves to evenly distribute the spices.
- Combine wet and dry: On low speed, slowly add the dry ingredient mixture into the wet ingredients until just combined to form your dough.
- Prepare workspace: Lightly flour a cutting board to prevent sticking and transfer the dough onto it.
- Roll out dough: Roll the dough to approximately 1 inch thickness, which will give sturdy cookies suitable for decorating.
- Cut out shapes: Using a Mickey Mouse head cookie cutter, press into the rolled dough to cut out the shapes.
- Bake cookies: Place the cookie shapes on the prepared baking sheet and bake for 9-12 minutes until edges are firm.
- Cool cookies: Remove baking sheet from oven and let the cookies cool completely on a wire rack before decorating.
- Bake remaining dough: Repeat the cutting and baking process with remaining dough until all cookies are baked and cooled.
- Melt chocolate: Using a double boiler, gently melt the Ghirardelli milk chocolate wafers until smooth and temperate for dipping.
- Dip cookies: Dip about one-quarter of each cookie, focusing on the ears, into the melted chocolate for a decorative coating.
- Remove excess chocolate: Lightly shake each dipped cookie to let excess chocolate drip off evenly.
- Place on parchment: Lay the dipped cookies on a cookie sheet lined with parchment paper to set.
- Add sprinkles: Using tweezers, carefully place two holly sprinkles and three red berry sprinkles on the top right corner of each cookie to complete the festive look.
- Set chocolate: Let the chocolate harden completely at room temperature before serving or packaging.
Notes
- Ensure the molasses is dark for a deeper, richer flavor typical of gingerbread.
- Rolling dough to 1 inch thick results in a soft yet sturdy cookie that sustains decoration.
- Use tweezers for precise sprinkle placement to enhance the Mickey Mouse design.
- If you don’t have a double boiler, melt the chocolate wafers in a microwave in short bursts, stirring frequently to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days; the chocolate topping is best enjoyed within 2 days for optimal freshness.
