Go Back
+ servings
Gingerbread Mickey Cookies
Print

Gingerbread Mickey

Warm spiced Gingerbread Mickey Cookies will rock your world with their soft firm texture and sweet fall spices dipped in smooth milk chocolate. Kudos!!
Course Dessert
Cuisine American
Keyword Gingerbread Mickey, Gingerbread Mickey Cookies, Gingerbread Mickey Recipe, How do I make Gingerbread Mickey Recipe, How to make Gingerbread Mickey Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 cookies
Calories 262kcal
Author Kathleen

Ingredients

  • 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 cups 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

Instructions

  • 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 the mixer on low and gradually add flour mixture until combined.
  • Lightly flour the countertop. 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.

Notes

  • I do highly recommend using a stand mixer.
Dough Tips:
  • Once your dough is all mixed up, you might think it’s a little crumbly. Don’t worry about it. It will all come together beautifully when you start working on it.
  • There a few ways to handle the stickiness of the dough:
    1. The easiest way is just to stick the dough in the fridge for a couple of hours (1-2) and let it chill.
    2. Another method is to let the dough sit and come to room temperature before working with it. Then, use plenty of flour, dusting both sides as you’re rolling it out to your desired thickness.

Nutrition

Serving: 1cookie | Calories: 262kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 106mg | Potassium: 223mg | Fiber: 2g | Sugar: 24g | Vitamin A: 156IU | Calcium: 38mg | Iron: 2mg