Mickey Mouse Shaped Gingerbread Cookies with Brown Butter

Instructions

1. 1

   Place butter in small saucepan over medium-low heat and swirl until melted

2. 2

   Continue swirling and cooking until butter turns golden brown with brown bits forming on bottom

3. 3

   Remove from heat when butter has nutty scent and transfer to heat proof bowl including all brown bits

4. 4

   Let brown butter cool for 15 minutes

5. 5

   Beat cooled brown butter with dark brown sugar in stand mixer until well combined

6. 6

   Add molasses, oil, egg and vanilla and beat until well combined

7. 7

   Slowly add flour, cinnamon, ginger, salt and baking soda and mix until dough forms

8. 8

   Place half of dough between two large pieces of parchment paper

9. 9

   Roll dough out to 1/4 inch thickness using rolling pin

10. 10

    Cut shapes using Mickey cookie cutter

11. 11

    Remove top parchment and transfer bottom parchment with dough onto baking sheet

12. 12

    Freeze while oven preheats for about 10 minutes

13. 13

    Preheat oven to 350 degrees F

14. 14

    Remove excess dough around cookie cutouts leaving only Mickey shapes

15. 15

    Bake for 5-6 minutes then remove from oven

16. 16

    Let cool completely on baking sheet

17. 17

    Melt white chocolate in microwave safe bowl and let sit for a minute or two

18. 18

    Spoon melted white chocolate into corner of ziplock baggie, twist top and snip small corner

19. 19

    Outline cookie body with white chocolate and add squiggles at arms, legs and ears

20. 20

    Melt dark chocolate and transfer to separate ziplock baggie using same method

21. 21

    Add eyes, nose and smile with dark chocolate

22. 22

    Mix red food coloring into white chocolate to make pink and add dots at corner of smile

23. 23

    Create red chocolate and make bowtie design with two filled triangles

24. 24

    Add dot of white chocolate to back of mini green M&Ms and place as buttons on cookies

25. 25

    Let chocolate set up completely before serving