Disney World is a magical place no matter what time of year you visit, but the Christmas season at Disney is even more magical. These Minnie Mouse snowman Christmas cookies is perfect for celebrating the holidays and all winter long!
Christmas at Disney World
Each year from November throughout the month of December, all of the Disney parks, resorts, and hotels go all out with decorations, specialty drinks, and food. That includes a whole lot of magical and delicious Christmas cookies!
Not only can guests enjoy more sweet treats than they can handle, during the Festival of the Holidays in Epcot there’s also a fun cookie stroll challenge. It’s a great way to see the World Showcase, taste some Disney cookies, and earn a free cookie!
Decorated Snowman Cookies
If you are looking to make Christmas cookies at home then you are in luck because we have a Disney-inspired Minnie Mouse snowman Christmas cookie recipe to share with you. These decorated snowman cookies are delicious and they look amazing too…
They are perfect for any winter or holiday gathering where a Disney fan might be present!
Icing for Minnie Cookies
You will need a few additional ingredients for making the icing for your snowman cookies. You will need egg whites, vanilla extract, powdered sugar, cream of tartar, red fondant, orange gel food coloring, a red and black edible marker, two piping bags, a Wilton bow mold, a paintbrush, and a squeeze bottle.
How to Make Minnie Snowman Cookies
To make your snowman cookies, preheat your oven to 350 degrees and prepare two baking sheets with silicone mats or parchment paper. In your stand mixer, beat the butter, powdered sugar, eggs, vanilla, and almond extract until they are creamy.
In a medium bowl, whisk together the cream of tartar, flour, and baking soda. Gradually add the dry ingredients to the wet ingredients until a dough forms. Dust your cutting board or work surface with flour and roll the dough out until it is ¼” thick. Now you are ready to cut out 24 Minnie Mouse-shaped cookies.
Bake your cookies, six at a time, for eleven minutes or until they are golden around the edges. Allow them to cool completely before decorating or your icing will melt.
Decorating Snowman Christmas Cookies
The night before you plan to make your snowman cookies you will need to make your red fondant bows. Simply use the paintbrush to coat the bow mold with powdered sugar, warm the fondant in your hands, place about 1 ½ tablespoons of fondant into the mold and press down.
Allow the fondant bow to sit for five minutes and then gently remove it to dry overnight on a parchment-lined baking sheet. Repeat this process until you have 24 bows.
For your icing, you will need your stand mixer. Beat the egg whites, powdered sugar, cream of tartar, and vanilla together for 5 to 7 minutes until it holds a soft peak. If the icing is too runny add some more confectioner’s sugar and beat it in.
Take ¼ cup of your icing and put it in a bowl with your orange gel food coloring. Scoop it into a piping bag, and set it aside for later. Scoop 1 cup of icing into a piping bag and set aside for later. To your remaining icing, add two to three tablespoons of water and mix until combined. You want the icing to flow off of the back of the spoon like lava. Pour this icing into a squeeze bottle.
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Use the white icing in the piping bag to outline your Minnie cookies, and then use the squeeze bottle to fill in the outline with white icing. Allow this icing to harden for 5 to 7 hours before you continue decorating so that the icing makes a shell on the cookie.
Use your orange icing to pipe a carrot nose in the center of your cookie. Pipe two small dollops of icing on the back of your fondant bows and place it in between Minnie’s ears. Use your black edible marker to make two eyes on your cookie, and the red one to draw a mouth.
Now your Minnie snowman Christmas cookies are ready to share! These delicious cookies will be the hit of your holiday celebrations or winter parties—you might even leave an adorable snowmen cookie out for Santa with a nice cold glass of milk!
- 1 C powdered Sugar
- 1⁄2 C unsalted Sweet cream Butter
- 1 large Egg
- 1 tsp pure Vanilla Extract
- 1 tsp Pure Almond Extract
- 2 1⁄2 C Flour
- 1 tsp Cream of tartar
- 1 tsp Baking Soda
- 1 3 in Mickey Mouse shaped cookie cutter
- 3 large Egg whites
- 1 tsp Pure Vanilla Extract
- 1 tsp Cream of Tartar
- 3 C Powdered Sugar
- Orange gel Food Coloring
- Red and black Edible Food Marker
- 1 package of Red Fondant
- 1 Wilton bow Fondant mold
- 1 Fondant paint Brush
- 2 Piping bags with number 2 tip
- 1 large Squeeze Bottle
- Take the paint brush and dip it into powdered sugar.
- Place the wilton silicone mat onto a cutting board and using the paint brush, lightly dust the small bow mold. This helps keep the fondant from sticking to the mold.
- Pinch off about 1 1⁄2 tsp of red fondant and push it into the bow mold.
- Allow it to set for 5 mins before carefully removing from the mold.
- Place onto the cutting board and continue making 23 more bows Allow to bow to sit overnight.
- Preheat oven to 350 degrees and line two cookie sheets with silicon baking mats.
- Using a standing mixer, beat the butter, powdered sugar, eggs, vanilla, and almond extract until combined and creamy.
- In a medium bowl, whisk the flour, baking soda, and cream of tartar until combined.
- Gradually beat in the dry ingredients into the wet until a dough forms.
- Lightly dust a cutting board with flour and roll cookie dough out to 1⁄4 in thick.
- Cut out 24 mickey head cookies and bake 6 at a time on each cookie sheet for 11 minutes or until a light golden color around the edge.
- Allow to cool.
- Using a standing mixer, beat the egg whites, cream of tartar, powdered sugar, and vanilla until combined and holds a soft peak, about 5 - 7 minutes.
- If your icing seems to be ‘runny’ and has a cream color to it, beat in another 1⁄2 C powdered sugar.
- Scoop 1⁄4 c of icing into a small bowl and mix in a few drops of orange gel food coloring.
- Scoop into 1 piping bag and set aside.
- Scoop about 1 cup of the white icing into the second piping bag and set aside.
- Mix in about 2 - 3 tablespoon of water into remaining white icing and mix until combined. You want the icing to fall off the back of the spoon like lava.
- Pour the rest into the squeeze bottle.
- Using the white piping bag, outline each cookie in white then using the squeeze bottle, fill in the outline of the cookies with white.
- Allow to completely dry for 5-7 hours to form a ‘hard’ shell.
- Using the orange piping bag, pipe a nose in the center of the cookie.
- Pipe two small dollops on the back of the red fondant bow and place in between the ears of the cookie.
- Using the black edible marker, pipe two black dots for eyes.
- Using the red edible marker, pipe dots for the mouth.