Disney ear hats are an iconic accessory for any Disney World visit. Whether it’s your first time or 100th time, there’s nothing quite like wearing an ear hat as you explore the Magic Kingdom. While I’ve since traded in my ear hat for a sparkly Minnie Mouse headband, seeing those ear hats still brings back so many great memories.
These ear hat cookies are a fun way to show off your favorite characters and create some classic Disney magic at home. I based my cookie decorations off of the main five characters (Mickey, Minnie, Donald, Goofy, and Pluto) but you can use different color combinations to represent your favorite characters.
To make the ear hat shape, I used Wilton’s Mickey Mouse Cookie Cutter and then cut off the bottom in a straight line. For the frosting, I used Wilton’s Gel Food Coloring in black, red, yellow, green, and blue. Instead of piping bags, I used squeeze bottles so that I could easily change the consistency of the frosting while decorating.
Although these cookies do require a bit of time to decorate, the results are most definitely worth it. Enjoy!
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Ear Hat Cookies
A classic Disney accessory in cookie form!
Ingredients
Ear Hat Cookies:
- 3 cups flour
- ½ tsp salt
- 1 tsp baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Royal Icing:
- 2 large egg whites
- 2 tsp fresh lemon juice
- 3 cups powdered sugar
Instructions
Ear Hat Cookies:
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In a separate bowl, combine flour, salt, and baking soda.
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In a large bowl, beat the butter and sugar until light and fluffy.
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Add the eggs and vanilla extract and beat until combined.
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Add the flour mixture and beat until smooth.
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Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about 1 hour.
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Preheat oven to 350 degrees and line baking sheets with parchment paper.
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Remove one half of chilled dough from refrigerator. On a lightly floured surface, roll out the dough to ¼ inch thickness.
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Using the Mickey Mouse cutter, cut out shapes, cut off the bottoms and transfer to baking sheet.
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Place baking sheet with unbaked cookies in the refrigerator for 15 minutes to prevent dough from losing its shape.
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Bake cookies for 8-10 minutes or until edges are just starting to brown.
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Let cookies cool completely before decorating.
Royal Icing:
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In a large bowl, beat the egg whites with the lemon juice.
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Add sifted sugar and beat on low speed until smooth.
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If needed, add more sugar or water to get the right consistency.
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Divide frosting into tupperware containers or bowls and add food coloring.
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Keep frosting in airtight containers until used.
Decoration:
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Place frosting in squeeze bottles. Outline the cookie using desired colors and let dry.
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Add a little water to the frosting in the squeeze bottles and mix together. Fill in the outlined areas and let dry.
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Make sure to let the cookies dry completely before storing so the frosting doesn't smudge.
Recipe Notes
Adapted from Joy of Baking