Happy Friday! This weekend is Easter and I’m getting ready to celebrate with these Mickey Easter Egg Cookies. These delicious vanilla cookies have a layer of white chocolate and colorful sparkling sugar! Perfect for Easter Brunch!
For these cookies, I adapted the recipe I used to make my Poinsettia Mickey Cookies at Christmas. I loved how those cookies turned out and thought it would be perfect to use for these colorful Easter cookies.
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These cookies are pretty straightforward to make. First, make the vanilla cookie dough by whisking the flour and salt together in a medium bowl. In a separate bowl, beat the butter and the sugar until light and fluffy. Add the eggs and vanilla extract and beat until incorporated. Add half of the flour mixture and mix on a low speed until combined. Then mix in the remaining flour mixture.
Flatten the dough into a disk and wrap it in plastic wrap. Place the dough in the refrigerator to chill until firm, about 30-60 minutes.
Once the dough has chilled, place it on a lightly floured surface and roll it out to about 1/4-inch thickness. Cut out the cookies using a Mickey Mouse egg shaped cookie cutter (or any other cookie cutter). I used a Mickey Mouse egg shaped cookie cutter from JB Cookie Cutters and a bunny cookie cutter from Wilton.
Place the cut out cookies on baking sheets lined with parchment paper and refrigerate for 15 minutes. This will help the cookies retain their shape and not spread when baking.
Bake the chilled cookies at 350 F for 9-12 minutes or until the edges are just starting to brown. Let the cookies cool for a couple of minutes on the baking sheet before transferring to a wire rack to cool completely.
To decorate the cookies, you’ll need a bag of white chocolate melting wafers or white chocolate chips. This time I used a bag of Ghirardelli’s white chocolate chips but I’ve also used Ghirardelli’s white chocolate melting wafers.
First, place the white chocolate in microwave safe bowl. Heat it in the microwave, stirring it every 30 seconds, until melted. Next, use an offset spatula to spread a layer of melted white chocolate on a cookie. Then, sprinkle some colorful sparkling sugar onto the top of the cookie. Gently shake off the excess sanding sugar. I recommend doing this step over a piece of wax paper so that you can collect and reuse the excess sparkling sugar.
For these cookies, I used ruby, green, blue, and white sparkling sugar from Wilton. Once the cookies have been covered in sugar, let them set for 15 minutes before serving.
Enjoy these Mickey Easter Egg Cookies! Happy Easter!
If you’re looking for other Easter treats, be sure to check out my other recipes:
Mickey Easter Egg Cookies
These Mickey Easter Egg Cookies are delicious vanilla cookies with a layer of white chocolate and colorful sparkling sugar! Perfect for Easter Brunch!
Ingredients
Vanilla Cookie
- 2 cups all-purpose flour
- ⅛ teaspoon salt
- ⅔ cup powdered sugar
- 9 tablespoons unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Decoration
- colorful sanding sugar/sprinkles
- white chocolate melting wafers or white chocolate chips
Equipment
- Mickey Mouse egg shaped cookie cutter
Instructions
Vanilla Cookies
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In a medium bowl, whisk together the flour and salt. Set aside.
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In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until incorporated.
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Add half of the flour mixture and mix on low speed until combined. Add the remaining half of the flour and mix until combined.
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Roll the dough into a large ball and then flatten into a disk. Wrap in plastic wrap and refrigerate for 30-60 minutes.
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Preheat the oven to 350 F. Line two baking sheets with parchment paper.
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Transfer the dough to a floured surface and roll out to ¼ inch thickness.
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Cut out the cookies using a Mickey Mouse egg shaped cookie cutter or other cookie cutter. Transfer the cut-out cookies to the prepared baking sheets and place in the refrigerator for 15 minutes.
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Bake cookies for 9-12 minutes or until the edges start to brown. Let the cookies cool for a couple minutes on the baking sheet before transferring them to a wire rack to cool completely.
Assembly
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Place a piece of wax paper on your work surface. Set up two cooling racks near your work area.
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Place 1 cup white chocolate melting wafers or white chocolate chips into a heat-safe bowl. Microwave until melted, stirring every 30 seconds.
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Working one cookie at a time, use an off-set spatula to spread a layer of white chocolate onto the cookie.
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Holding the cookie over the wax paper, shake the sprinkles onto the top of the cookie, making sure to cover all of the chocolate. Gently shake the excess sprinkles off of the cookie and onto the wax paper.
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Set the cookie on the cooling rack. Repeat with remaining cookies, collecting and reusing the sprinkles from the wax paper as needed.
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Let the cookies set for 15 minutes.