Recipes

Homemade Spooktacular Mickey Mouse Halloween Cookies

Homemade Spooktacular Mickey Mouse Halloween Cookies - sixtimemommy.comHalloween is one of my favorite times of year. I love Fall, but I really love how excited my kids get at just the thought of Halloween being right around the corner.

My kids LOVE picking out their costumes. It’s costly when I’m not very crafty when it comes to needle and thread so we do have to buy our costumes every year. I think last year they all looked amazing..

hallowen14They have so much fun.

We love decorating and carving pumpkins. The last 2 years we had really a lot of fun with our pumpkins and decided to do pumpkins a bit differently than the normal carve we were used to.

pumpkins2

pumpkins14So of course this year something fun wasn’t an option it was just a must! We haven’t done our pumpkins yet this year, but when we do I’m sure they’ll be just as great as the last 2 years!

What else could make kids super excited for Halloween? How about some Homemade Spooktacular Mickey Mouse Halloween Cookies!

Homemade Spooktacular Mickey Mouse Halloween Cookies - sixtimemommy.comCookie Ingredients:

  • 5 C flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 C soft unsalted butter
  • 2 C granulated sugar
  • 4 eggs

Cookie Directions:

  1. Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
  2. Add all 4 eggs at one time…Continue to mix. -Add the vanilla.. Continue mixing.
  3. Sift the four, baking powder, and salt together.
  4. Add the dry mixture to the wet mixture.
  5. Continue mixing to make sure all ingredients are thoroughly blended.
  6. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  7. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  8. Preheat oven to 325 degrees.
  9. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  10. Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter. (if necessary).
  11. Roll the dough out on the cutting board and using your cookie cutter begin to make your cookies.
  12. Line the cookie sheet with parchment paper.
  13. Using a metal spatula move the cut cookie  to the parchment lined cookie shee
  14. Bake at 325 degrees for 8 minutes.  Check to see if the cookie are thoroughly baked.
  15. Take the cookies off of the cookie sheet and put on a wire rack to cool completely.  (About 10 minutes).

Cookie Cutter:

  • Rectangle cookie cutter

Tips Needed:

  • #5 round tip

Icing Ingredients:

  • 4 egg whites
  • 2 C powder sugar
  • 1 tsp cream of tartar
  • Black, green, orange, and brown  gel food coloring
    (Make two batches of icing keeping one white for edging and frosting cookies)

Icing Directions: 

  • Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring) (Double batch)
  • If icing is  not stiff enough add 1/4 C powder sugar.
  • Leave the first batch of icing white.
  • Pull out 4 bowls and begin to divide the icing.
  • Bowl #1, put 4 TBSP of icing in , add several drops of brown gel food coloring stirring well until all of the color is blended. Bowl #2, put 4 TBSP of icing, add several drops of green gel food coloring stirring well until all of the color is blended. Divide the rest of the icing into thirds. Bowl #3, put 1/3 of icing, add several drops of black gel food coloring stirring well until all of the color is blended.  Bowl#4, put 1/3 of icing, add several drops of  orange gel food coloring stirring well until all of the color is blended.
  • Spoon each of the icings into individual  frosting bags with a #5 tips…. twist the open end of the bag to push the icing to the tip.

Basic Directions for icing:

  • Follow the colors and accent colors as displayed on each cookie.
  • First step for each cookie is to outline in white .
  • Allow the icing outline  at least  30 seconds to dry before filling the  body of the cookie in with the other white icing*. ( After outlining all of these cookies you  squeeze some the remaining icing into a bowl and add the 1 tsp of water and mix well to get the right consistency .) Leave some of the  icing in the frosting bag for additional accent work on each of the cookies. Using a butter knife to spread it from the outlined part inwards to the center.
  • Allow to dry about 4 hours.

Homemade Spooktacular Mickey Mouse Halloween Cookies - sixtimemommy.comMickey Pumpkin Face:

  • Locate a picture of Mickey Pumpkin Face on google.  Using this as an outline hand draw the face with a Wilton FoodWriter on the including the eyes, nose, mouth, leaf, and stem.
  • Outline the pumpkin head excluding the stem in orange and fill in the pumpkin head with the thinner orange (Leave open the eyes, nose, mouth, and leaf). Allow to dry for about 30-60 seconds.
  • Outline the stem in brown icing and then fill it in with the thinner icing.
  • Outline the green leaf on the pumpkin head then fill in in with green.
  • Complete the black eyes, nose and mouth.  Outline in black then fill them in with the thinner black.
  • Outline this cookie with the orange gel icing. (The first icing used to outline).
  • Set aside on a wire rack allowing to dry for 5-10 hours.

Mickey Ghost:

  • Locate a picture of a Mickey Ghost on google.  Using this as an outline hand draw the ghost with a Wilton FoodWriter on the including the eyes, nose, mouth, and ears.
  • Outline the Mickey Ghost in black outline icing.
  • Fill in the ears in black.  Fill in the eyes, nose, and mouth.  Make the outline lines on the ghost.
  • Allow the completed cookies to dry completely 5-10 hours.

Homemade Spooktacular Mickey Mouse Halloween Cookies - sixtimemommy.comDelicious, and adorable! What kind of characters would you like to make with your little ones? Mickey is a fun and loved one around here!

What kind of Halloween treats do you make this time of year?

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