I love how this easy Mickey nutcracker Christmas cookies recipe turned out. Not only do I have stunning cookies to pass out at the Christmas party, but they taste amazing, too!
Easy Mickey Nutcracker Christmas Cookies Recipe
Here at Ruffles and Rain Boots, we love making Christmas cookies. There’s so much fun to be had with the kiddo when we’re making the dough, cutting out the shapes and then icing. I mean, sure, the icing can be a mess, but it’s so much fun.
And that’s been the case with these easy Mickey Christmas cookies. They’re so simple, but they turned out so awesome! If you’re ready to make stunning Christmas cookies, let’s get started.
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Tips to Make Christmas flood Cookies
- You’re going to need this Mickey cookie cutter set to start with. Basically, you can’t make these awesome Christmas truck cookies without that unless you’re way more skilled with a knife than I am! LOL!
- Instead of using icing to make the details, if you want, you can melt some chocolate chips or use chocolate coating discs. Just be aware that if you do that, it will harden as it cools, so work fast.
- I always recommend pulling the excess dough away from cut out cookies like gingerbread men or these Mickey cookies. Don’t try to scrape up your cut cookies–just roll out your dough on your parchment paper and cut them there, pull the excess cookie dough away and then bake.
- Make sure each layer of icing is dry before putting on the next. If you don’t, for example, when you put the mustache on your cookies, the swirly shape will basically melt into the black of the Mickey shape and won’t be as vivid.
- When you’re making iced Christmas cookies, it’s always a good idea to start by making the icing just a little bit thicker than you think it needs to be. You can always put a dab more liquid to get it to the right consistency, but you can never take any out.
- I like to make all of my icing at one time and color them all before I start–that way I have an idea of what color I’ve got in hand to do all the decorating.
- When you’re doing the icing, use the smallest round decorating tip that you have. Or cut just the teeeniest tiniest tip off your decorating bag. You want to work in very small amounts of icing because it does spread a little and you want to be able to control that.
How Do I Make Mickey Nutcracker Christmas Cookies?
I’m so glad you asked. Below is our written tutorial.
- 1 C of unsalted sweet cream butter, softened
- 1 1/2 C Powder sugar
- 1tsp vanilla
- 1 egg
- 3 C of flour
- 1 tsp baking soda
- 1 tsp cream of tarter
- 4 egg whites
- 1/2 tsp cream of tarter
- 1/2 tsp vanilla
- 4 1/2 C powder sugar
- Black, Red, Blue, Golden yellow gel food coloring
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
- Cream together the butter, powder sugar, vanilla and egg until smooth and creamy.
- In a second bowl, whisk together the flour, baking soda and cream of tarter.
- Add the dry ingredients to the wet ingredients in 1/3 increments, stirring between each increment until fully incorporated.
- Roll the dough out on a lightly floured sheet of parchment paper to about 1/4 inch thick.
- Cut out 24 mickey heads and pull away the excess dough.
- Using the excess dough, make rounded rectangles for hats and press them into the space between the ears of each cookie.
- Bake the cookies for 8 minutes.
- Allow the cookies to cool completely on a wire rack.
- To make the icing, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until stiff peaks form.
- Split the icing into 5 bowls in equal-sized portions.
- Color one bowl of icing with the red food coloring, the second blue, the third golden yellow and a fourth black. Leave the remaining bowl of icing uncolored.
- Place 1/4 of each of the icing colors into a piping bag
- Add in 2 tsp of water into the Red, Blue, Black and Yellow icing bowls.
- Pour the thinner icings into the squeeze bottles.
- With the marker, sketch out the details on each of the cookies.
- With the black piping bag and thinned icing, outline and fill in the ears. Allow this layer of icing to dry for an hour.
- With the red icing and thinned icing, outline and fill in the red detail of the hat and lower part of the cookie. Allow this layer of icing to dry for an hour.
- Using the yellow icing and thinned icing, outline and fill in the yellow detail of the hat. Allow this layer of icing to dry for an hour.
- Using the blue icing, outline and fill in the belt. Allow this layer of icing to dry for an hour.
- Using the yellow icing, pipe the details of buttons and buckle on the pants and hat.
- Using the white icing bag, pipe on a mustache onto the center of the cookie.
- Allow the cookies to dry for a few hours.
You'll also need:
- 5 piping bag fitted with a number 2 tip
- 4 squeeze bottles
- 1 black edible marker
For more fun Christmas cookie decorating ideas, visit Ruffles and Rain Boots.
Amount Per Serving: Calories: 326Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 126mgCarbohydrates: 62gFiber: 0gSugar: 50gProtein: 3g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
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More Christmas Cookie Recipes You Might Like
- Christmas Gnome Cookies – If you’re looking for a fun and awesome Christmas cookie, these little gnomes are just so excited to be on your plate!
- Sugar Plum Cookies for Santa – So easy the kids can help make them, these easy Santa cookies are perfect for the kiddos waiting eagerly for the man in red.
- Farmhouse Truck Christmas Cookies – I can’t get over how cute these Christmas truck cookies turned out. They’re so simple, too, it’s fun!
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