Gingerbread Mickey Cookies
Looking for a fun, unique holiday treat? These Gingerbread Mickey Cookies will be the darling of your dessert table with their instantly recognizable shape and delicious chocolate shell.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 cookies
- 10 Tablespoons Unsalted Butter
- 3/4 Cup Light Brown Sugar Packed
- 2/3 Cup Dark Molasses
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 3 1/2 Cup All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Tablespoon Ginger
- 1 Tablespoon Cinnamon
- 1/2 Teaspoon Allspice
- 1/2 Teaspoon Ground Cloves
- 2 8 Ounce Bags Ghiradelli Milk Chocolate Melting Wafers
- 1 Container Wilton Holly Melody Sprinkles
Preheat oven to 350 degrees. Line cookie sheet with parchment paper; set aside.
In a medium mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined; set aside
Cream butter and brown sugar, in the bowl of a stand-up mixer, on medium speed until completely smooth and creamy.
Mix in egg and vanilla until incorporated.
Mix in molasses and beat on medium until incorporated, scraping down the sides of the bowl as needed. Turn mixer on low and gradually add flour mixture until combined.
Lightly flour counter top. Roll dough out to 1 inch thick. Using a Mickey Mouse Head cookie cutter cut out cookies. Place on prepared baking sheets and bake in preheated oven for 9-12 minutes. Cool completely on the wire rack
Melt the chocolate in a double boiler. When chocolate is melted, dip completely cooled cookies, approximately 1/4 of the way in and covering the ears. Lightly shake the cookies to remove excess chocolate. Placed dipped cookies on a parchment lined cookie sheet and place two holly sprinkles and 3 red berry sprinkles onto the top right corner. Allow chocolate to completely harden before enjoying.
Calories: 153kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 104mg | Potassium: 172mg | Fiber: 0g | Sugar: 13g | Vitamin A: 2.2% | Calcium: 3.5% | Iron: 8.1%