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
- Print out Mickey pineapple cookie template for the cookies here.
- Mix together sugar and butter in a mixer until completely combined.
- Add in eggs, vanilla extract and milk. Combine.
- Add in flour and baking powder. Combine.
- Cover with saran wrap and place in fridge for about an hour.
- 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.
- Pre-heat oven to 375 degrees F.
- 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.
- Bake for 8 minutes, and allow to cool completely before decorating.
- 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
- Mix together meringue powder and water until foaming.
- Add in vanilla extract, combine.
- Add in 4 cups of powdered sugar one cup at a time, thoroughly combining after each cup is added.
- 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.
- 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.
- Repeat step five with your thinner icing, and use it to “flood” the inside of your stiffer yellow outline to fill in the cookie.
- 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.
- Now take a small portion of your thinner icing to die the same shade of green, and “flood” in the green outline.
- 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.
- 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.
- 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.