Mickey Pineapple Cookies

Mickey Pineapple Cookies

With summer just around the corner, I am going full swing in the tropical/citrus aesthetic that I love! I had recently gotten a Loungefly backpack from shopDisney that was shaped like a pineapple, but had MIckey ears on top. Perfect for summer, and if you’re someone who loves to dress with a tiki aesthetic. This past week, I wanted to design some cookies for fun since I hadn’t in awhile, and decided to use this bag as my inspiration for Mickey pineapple cookies!

Cookie Ingredients (Makes approx. 2 dozen)

• 1 cup sugar
• 1/2 cup room temperature unsalted butter
• 2 eggs
• 1/2 tsp vanilla extract
• 3 Tbsp milk
• 3 tsp baking powder
• 2 1/2 cups all-purpose flour

Cookie Instructions

1. Print out Mickey pineapple cookie template for the cookies here.
2. Mix together sugar and butter in a mixer until completely combined.
3. Add in eggs, vanilla extract and milk. Combine.
4. Add in flour and baking powder. Combine.
5. Cover with saran wrap and place in fridge for about an hour.
6. On a cutting board, sprinkle flour, and take out your ball of dough and lightly roll it in the flour, then roll out with a rolling pin.
7. Pre-heat oven to 375 degrees F.
8. Cut out the Mickey pineapple cookie template you printed, and place it on top of your dough and trace with a sharp, non-serrated knife. Once cut lay on a cookie sheet lined with parchment paper.
9. Bake for 8 minutes, and allow to cool completely before decorating.

Frosting Ingredients

• 2 Tbsp meringue powder
• 1/4 cup water
• 1 tsp vanilla extract
• 6 cups powdered sugar
• Yellow food coloring
• Red food coloring
• Green food coloring

Frosting Instructions

1. Mix together meringue powder and water until foaming.
2. Add in vanilla extract, combine.
3. Add in 4 cups of powdered sugar one cup at a time, thoroughly combining after each cup is added.
4. Divide your frosting in half placing one half in a separate bowl. In one of the bowls add in your 2 remaining cups of powdered sugar, so that you have a stiffer batch and thinner batch of icing.
5. Take about 1 cup of your stiffer icing and place in a small bowl, mix in about four drops of yellow food coloring. Place in a piping bag and cut the tip off the end of the bag. Outline the yellow portion of your Mickey pineapple cookies.
6. Repeat step five with your thinner icing, and use it to “flood” the inside of your stiffer yellow outline to fill in the cookie.
7. Next, take about 1/2 cup of your stiffer icing and place in a smaller bowl, adding in about four drops of green food coloring. Place in a piping bag and use this to outline the pineapple’s leaves on top.
8. Now take a small portion of your thinner icing to die the same shade of green, and “flood” in the green outline.
9. Take another 1/2 cup portion of your stiff icing and die a darker shade of green, place in a piping bag and add detailed outlines to the top of your pineapple.
10. Take 1 cup of your stiffer icing and place in a separate bowl, adding in three drops of yellow food coloring and two drops of red food coloring, mix together to create orange icing. 
11. Place in a piping bag and cut the tip, and use it to create the crosshatch outline of your Mickey pineapple cookies.

*Note: If you ever need your icing to be stiffer, mix in powdered sugar a couple tablespoons at a time. If you need your icing to be thinner, add small amounts of water to your icing and mix in.