Mickey Mouse Gingerbread Cookies
These simple gingerbread cookies are soft and chewy with just the right amount of spice. Plus, they're Mickey shaped with automatically makes them taste better!
Ingredients
- 3/4 Cup Butter Softened
- 1 Cup Brown Sugar
- 1/2 Cup Dark Molasses See Note About Molasses
- 3 Tbs Dark Karo Syrup
- 1 Large Egg
- 1 tsp Vanilla
- 4 1/2 Cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbsp Cinnamon
- 4 tsp Ground Ginger
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Allspice
- Candy Melts or other things for decorating
Instructions
- Combine flour, baking soda, salt and all the spices in a bowl. Set aside
- Cream together soft butter and brown sugar. Mix until well combined.
- Slowly add molasses followed by karo syrup. Mix until well combined.
- Add the egg and vanilla and continue to mix until fluffy.
- Add in flour mixture a little at a time. Mix until just combined.
- Dough should be soft, but not sticky. If the dough is sticky add more flour a little at a time until you have a workable dough.
- Roll out dough about 1/4 of an inch thick and cut out into desired shapes.
- Gently transfer dough onto baking sheets and place in the freezer for about 10-15 minutes.
- While the cookies are chilling, preheat the oven to 325(see note about oven temperature).
- Bake cookies for 12-14 minutes or until done. They should still be a little soft in the middle when you remove them from the oven. They will firm up as they cool.
- Decorate as desired. I used candy melts in a variety of colors and green mini M&Ms to recreate the Disneyland Mickey Mouse Gingerbread design.
Notes
Molasses: I used blackstrap molasses to create a very dark cookie. Blackstrap molasses can usually be found at health food stores. You can sub for regular molasses without affecting the taste of the cooke, it will just be lighter in color.
Oven Temperature: Using a lower temperature(325 degrees) in this recipe is intentional to help prevent the cookies from spreading.