Mickey Donut Cut-Out Cookies
Donut Mania continues! Another fun and easy way to add some pixie dust to your baking in cutting out your sugar or cream cheese cookies in the shape of Mickey Mouse donuts. Instead of using candy melts to make the glaze like my Donut Rice Krispies Treats, I tried royal icing for the first time! It was definitely an experience. I am a perfectionist and trying to pipe irregular lines of icing and yet wanting it to look perfectly imperfect was a self imposed challenge. The nice thing about royal icing is it smooths out while drying (if made correctly and allowed to rest for 2 hours) leaving a matte finish that isn't sticky to the touch.
My favorite recipe for cut out cookies is cream cheese cutouts. Like most of my cookie preferences, this is the variety that my mom made for holidays. Super tender cookies, not overly sweet, and don't get hard. You do have to roll these suckers out pretty thick to avoid the brown edges. Aim for more than a 1/4 but less than a 1/2 an inch thick when rolling them out. To get the center holes I am still using an open piping tip as a cookie cutter. It is metal and the perfect proportion compared to my Mickey cookie cutter.
Bake cookies on a parchment lined baking sheet until just starting to brown around the edges. If you try to transfer them to a cooling rack too soon they are prone to breaking so pull them out of the oven and allow to cook for 10 minutes first. If you look at the picture below the thinner ones are a bit too dark around the edges. As Sir Mix-A-Lot says, "I want 'em real thick and juicy."
To apply the royal icing I followed the recipe from Sally's Baking Addiction which calls for Meringue powder. Super easy to make in my stand mixer! I used 1-2 drops of Wilton Gel Colors after separating the icing into three smaller bowls whisking until evenly colored. I used a piping bag with No 3 and No 5 tips to figure out what I liked best. No 5 ended up being my preference and I used the tip to smooth out the icing as a piped it. Sally's recipe is great because you don't need two different consistencies (one to outline and one to fill/flood). I'm definitely still a beginner with royal icing but it will probably show up again for Christmas Disney cookies...
Mickey Donut Cut-Out Cookies
Yield 18 cookies
- 1 cup sugar
- 1 cup butter, softened
- 3 oz cream cheese, softened
- 1/2 tsp salt
- 1 1/2 tsps baking soda
- 1/2 tsp almond extract
- 1/2 tsp vanilla
- 1 egg
- 3 cups all-purpose flour
- 1 batch of royal icing, separated and colored
- In the bowl of a stand mixer with paddle attachment, cream butter and sugar until fluffy on medium speed. Add egg yolk and extracts, mix on low until smooth.
- Using a separate bowl, whisk flour, baking powder, and salt together. Add to the stand mixer to 2-3 portions mixing completely between each.
- Turn dough out onto plastic wrap. Divide into two flattened disks. Wrap in plastic and chill for at least 1 hour.
- Preheat oven to 350 degrees F and line baking sheets with parchment paper.
- On a clean, well floured surface, roll dough to thickness of 1/4-1/2 inch thickness with a lightly floured cookie cutter. Use an open piping tip to cut additional holes for ears and body.
- Transfer cookies to parchment lined baking sheet. Bake for 9-11 minutes until just starting to turn golden around the edges. Cool on pan for 10 minutes and cool completely on a baking rack.
- Pipe royal icing in desired pattern. Sprinkle each cookie with decorations before going to next cookie. Allow to dry for 2 hours. Enjoy!