Happy Friday! Today, I’m celebrating Pride Month with these Rainbow Mickey Cookies! June is Pride Month and rainbows are typically associated with Pride and the LGBTQIA+ community and so I for this week’s dessert, I knew I wanted rainbow colors to be at the center. These Mickey shaped vanilla shortbread cookies are topped with a layer of white chocolate and colorful rainbow nonpareil sprinkles!
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These Rainbow Mickey Cookies are easy and fun to make. For these cookies, I based them off of other cookies I’ve made, most notably the Poinsettia Mickey Cookies. The process is basically the same, I just swapped out the sparkling sugar for nonpareil sprinkles.
If you’re looking for other rainbow or Pride desserts, be sure to check out my Rainbow Mickey Krispies and Rainbow Mickey Cake Roll!
To start, make the cookie dough by whisking together the flour and salt in a medium bowl. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla extract and beat until incorporated. Then, add half of the flour mixture and mix on low speed until combined. Finally, add the remaining half of the flour, mixing until combined.
Roll the dough into a large ball and then flatten it into a disk. Wrap the dough in plastic wrap and refrigerate it for 30-60 minutes.
Once the dough has chilled, transfer it to a floured surface and roll it out to about 1/4 inch thickness. Cut out the cookies using a large or medium sized Mickey Mouse cookie cutter. For these, I used a large Mickey cookie cutter I got at Disney World many years ago. It is sometimes available on Amazon or other online shopping sites, but you can also use a small or medium sized cutter.
Place the cookies onto baking sheets lined with parchment paper and place in the refrigerator to chill for 15 minutes. This will help the cookies keep their shape while baking. Bake the cookies at 350 F for 9-12 minutes or until the edges are beginning to brown. Let the cookies cool for a couple minutes on the baking sheet before transferring to a wire rack to cool completely.
To decorate the cookies, first set up your workspace. Place a piece of wax paper onto a baking sheet. Place a wire cooling rack on top of wax paper. The nonpareil sprinkles will bounce when you’re decorating, so having the baking sheet will help you keep them together and reuse them as needed.
Place 1 cup of white chocolate melting wafers or white chocolate chips into a heat safe bowl. Microwave until melted, stirring every 30 seconds. Working one cookie at a time, use an off-set spatula to spread a layer of white chocolate onto the cookie.
Pour the rainbow nonpareil sprinkles onto the top of the cookie. For these, I used Wilton’s Rainbow Nonpareils. Make sure to cover all of the chocolate with sprinkles. Gently shake the excess sprinkles off of the cookie and onto the wax paper. Place the cookie on the cooling rack to set. Repeat with remaining cookies, collecting and reusing the sprinkles from the wax paper as needed. Let the cookies set for 15 minutes before serving.
Enjoy these Rainbow Mickey Cookies! Happy Pride Month!
Rainbow Mickey Cookies
Ingredients
Vanilla Cookies
- 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
- 1 cup white chocolate melting wafers or white chocolate chips
- rainbow nonpareils sprinkles
Equipment
- Mickey Mouse shaped cookie cutter
- offset spatula
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 large or medium size Mickey Mouse 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 are beginning to brown. Let cool for a couple minutes on the baking sheet before transferring to a wire rack to cool completely.
Assembly
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Place a piece of wax paper into a baking tray. Place a wire cooling rack on top of the wax paper.
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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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Pour the rainbow 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 before serving.