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As part of Craft Lightning, this takes only 15 minutes of ACTIVE time – that doesn’t include fridge time, baking, or drying time for the icing. The basic ‘craft’ of this tutorial is the fun icing decoration part!
Ingredients – Cookies
5 cups All-purpose Flour
2 tsp. Baking Powder
1 tsp. Salt
1 1/2 cups Unsalted Butter, softened
2 cups Granulated Sugar
Ingredients – Royal Icing
2 Egg Whites
1 cup Powdered Sugar
1/2 tsp. Cream of Tartar
Orange & golden yellow gel food coloring
Cookie Cutter: Mickey Mouse Head
Directions – Cookies
- Cream the soft butter with the sugar until the combination is smooth (not grainy) to the touch in a mixing bowl. Add all 4 eggs at one time. Continue to mix. Add the vanilla. Continue mixing. Sift the four, baking powder, and salt together. Add the dry mixture to the wet mixture. Continue mixing to make sure all ingredients are thoroughly blended.
- Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball. Put in the refrigerator for about 6 hours or overnight.
- Check to see if the dough is firm. If so, preheat oven to 325 degrees F. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit. Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed).
- Roll the dough out on the cutting board and, using the mickey head cookie cutter, begin to cut out your cookies. Line the cookie sheet with parchment paper. Using a metal spatula, move the cut cookies to the parchment lined cookie sheet.
- Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked. Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
Directions – Icing
- Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring) If icing is not stiff enough add 1/4 C powder sugar. When the icing is ready….
- Divide the icing equally into 3 bowls. The first bowl of icing add several drops of yellow gel food coloring. Stir to mix. The second of icing add several drops of orange gel food coloring. Stir to mix. In the third bowl, keep this bowl of icing white. Spoon each color of icing into individual frosting bags with a #5 tips. Twist the open end of the bag to push the icing to the tip.
- Following the picture of the Candy Corn Mickey, visually divide the cookie into 3 parts. Outline the top of the cookie in white icing. Starting with the middle of the ears and straight across the head and continue to outline around the ears and head. Allow briefly for the white icing to dry. Outline the middle section of Candy Corn Mickey in orange icing. Starting with the lower half of the ears and half of the face.
- Outline the lower part of the Mickey’s head in the yellow royal icing. Allow for all of the outlining to dry. Fill in where the cookie has been outlined in white( the top part of Mickey’s head) with the white thinner icing.* Allow to dry for about 30 seconds. *Squeeze the half of the white of the icing into a bowl then add 1 tsp of water to this and mix it in. Leave the rest of the icing in the frosting bag for later use on the cookies. Fill in where the cookie has been outlined in orange ( the middle part of Mickey’s head) with the orange thinner icing.* Allow to dry for about 30 seconds. *Squeeze the half of the orange of the icing into a bowl then add 1 tsp of water to this and mix it in. Leave the rest of the icing in the frosting bag for later use on the cookies. Fill in where the cookie has been outlined in yellow ( the bottom part of Mickey’s head) with the yellow thinner icing. *Squeeze the half of the yellow of the icing into a bowl then add 1 tsp of water to this and mix it in. Leave the rest of the icing in the frosting bag for later use on the cookies.
- Allow the cookies to dry for 5-10 hours and ENJOY!