DIY Mickey Pumpkin Cookies!

Hey All!

Halloween is officially started here on the blog and we’re kicking it off with these super cute Mickey Pumpkin cookies. How fun are these folks? Since I’m all about the Mickey Pumpkin at Disneyland, I figured I would kick off Halloween content here with these cookies since he’s finally back in the park. These are a little difficult to make but not impossible! You can definitely make these for your Halloween festivities.

Here is how to make them!

Ingredients:

  • 1 C of unsalted sweet cream butter, softened
  • 1 1/2 C Powder sugar
  • 1 tsp vanilla
  • 1 egg
  • 3 Cup of flour
  • 1 tsp baking soda
  • 1 tsp cream of tarter
  • Cookie Cutter: Mickey head

Icing ingredients:

  • 4 egg whites
  • 1/2 tsp cream of tarter
  • 1/2 tsp vanilla
  • 4 1/2 C powder sugar
  • Orange and Black gel food coloring
  • 3 disposable piping bags fitted with a number 2 tip
  • 2 squeeze bottles
  • 1 edible marker
  • 1 container of halloween sprinkles

First you preheat oven to 350 degrees. You then cover a cookie sheet with parchment paper and set aside. Using a standing mixer, cream together the butter, powder sugar, vanilla and egg and mix until combined and creamy.

Using a large bowl, combined the flour, baking soda and cream of tarter. Gradually add in the dry ingredients and mix on low speed. Using your hands continue to mix until fully combined and lightly flour a cutting board and knead the cookie dough a couple of times.

Roll out the dough to about 1/2 inch thick and cut out 12 Mickey heads and place onto a cookie sheet. Bake for 8 minutes or until lightly golden brown. Repeat these steps until you’re completely out of dough. Let cookies cool completely.

Royal Icing Directions:

Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form. Split icing into 3 bowls, only needing a about 3 tablespoons of white icing in the third bowl and add 1-2 drops of black into one of the three bowls.

Add a few drops of Orange into the second bowl and leave the third bowl white. Mix until the colors are blended and the shades you want. Scoop about 1/4 C of icing into their own bags. You should have 3 piping bags, one for Orange, Black, and white. Add 2-4 tsp of water into the remaining icing bowls and mix until combined. Only the Orange and black are to be thinned. Pour the icing’s into squeeze bottles

Using the edible marker, draw out the lines for the base of the bucket, and ears. Like shown in the in-process image. Using the black piping bag, outline the ears.

Using the Orange piping bag, outline the base of the cookie. Using the thinned orange icing, fill in the space of the orange outline.

Using the thinned black icing, fill in the ears.

Allow cookies to dry overnight and the next day, (using the white icing) pipe a white oval onto the space about the orange icing.

Sprinkle the halloween sprinkles onto the white icing to create a “candy” look.

Allow cookies to dry for a few hours before enjoying!

That’s it you’re done. Hope you enjoy these cookies for Halloween just as much as I do!

You can find more Halloween fun HERE!

 

Comments

All Rights Reserved © Brite & Bubbly 2019
Design by Noirve | Development by Alchemy + Aim