Nutcracker Sugar Cookies

Mickey Mouse Nutcracker Sugar Cookie

There are quite a few holiday traditions that my family has grown to love.  One of those is seeing the Nutcracker being performed at one of our favorite theatres, and now we get to add Disney’s The Nutcracker And The Four Realms.

All Clara (Mackenzie Foy) wants is a key – a one-of-a-kind key that will unlock a box that holds a priceless gift. A golden thread, presented to her at godfather Drosselmeyer’s (Morgan Freeman) annual holiday party, leads her to the coveted key—which promptly disappears into a strange and mysterious parallel world. It’s there that Clara encounters a soldier named Phillip (Jayden Fowora-Knight), a gang of mice and the regents who preside over three Realms: Land of Snowflakes, Land of Flowers and Land of Sweets. Clara and Phillip must brave the ominous Fourth Realm, home to the tyrant Mother Ginger (Helen Mirren), to retrieve Clara’s key and hopefully return harmony to the unstable world. Starring Keira Knightley as the Sugar Plum Fairy, Disney’s new holiday feature film “The Nutcracker and the Four Realms” is directed by Lasse Hallström and Joe Johnston, and inspired by E.T.A. Hoffmann’s classic tale.

To celebrate the release, we have got some delicious Mickey Mouse Sugar Cookies to share with you.


1 C of unsalted sweet cream butter, softened
1 1/2 C Powder sugar
1tsp vanilla
1 egg
3 C of flour
1 tsp baking soda
1 tsp cream of tarter
Cookie Cutter: mickey mouse nutcracker

Print image of mickey mouse nutcracker head template

Icing ingredients

4 egg whites
1/2 tsp cream of tarter
1/2 tsp vanilla
4 1/2 C powder sugar
Black, Red, Blue, Golden yellow gel food coloring
5 piping bag fitted with a number 2 tip
4 squeeze bottles
1 black edible marker


Preheat oven to 350 degrees

Cover a cookie sheet with parchment paper and set aside

Using a standing mixer, cream together the butter, powder sugar, vanilla and egg and mix until combined and creamy

Using a large bowl, combined the flour, baking soda and cream of tarter

Gradually add in the dry ingredients and mix on low speed

Using your hands continue to mix until fully combined

Lightly flour a cutting board and knead the cookie dough a couple of times

Roll out the dough to about 1/2 inch thick

Cut out 12 mickey heads and place onto a cookie sheet

Bake for 8 minutes or until lightly golden brown

Repeat steps until completely out of dough

Let cookies cool completely

Royal Icing Directions

Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form

Split icing into 5 bowls,

Add in a few drops of red into the first bowl

Add in a few drops of blue into the second bowl

Add in a few drops of golden yellow into the third bowl

Add in a several drops of black into the forth bowl

Leave the fifth bowl white

Mix until the colors are blended and the shades you want

Scoop about 1/4 C of each icing colors into a piping bag

Mix in 2 tsp of water into the Red, Blue, Black and Yellow icing colors

Pour icings into the squeeze bottles

Using the marker, draw out the details of the cookie.

Using the black piping bag and thinned icing, outline and fill in the ears.

Allow drying for an hour.

Using the red icing, outline and fill in the red detail of the hat and lower part of the cookie.

Allow drying for an hour.

Using the Yellow icing, outline and fill in the yellow detail of the hat.

Allow drying for an hour.

Using the blue icing, outline and fill in the belt of the Nutcracker.

Using the yellow piping bag, pipe the details of buttons and buckle on the pants and hat.

Using the white icing bag, pipe a mustache onto front and center of the cookie.

Allow drying for a few hours before enjoying!

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