Celebrate National Cookie Day With These Recipes From Disney Parks Around The World!

December 4, 2020

Today is national cookie day! Why not celebrate it by baking some delicious treats with these recipes from Disney Parks!

Disney chefs from around the world are sharing their favorite cookie recipes so you can recreate them at home! Ready to cook up the magic?

Take a look at these 10 recipes and pick your favorite one or even better, bake them all!

BELLE’S ENCHANTED CHRISTMAS TREE – Magic Kingdom Park

INGREDIENTS:

Cranberry swiss buttercream:

1 1/4 cups unsalted butter, softened
1/8 teaspoon salt
1/2 teaspoon vanilla
5 drops red food coloring
6 egg whites
1 1/4 cups granulated sugar
3/4 cup cranberry purée

Cranberry-orange white chocolate ganache:

1 1/2 cups white chocolate chips
1 1/2 tablespoons light corn syrup
1 tablespoon heavy cream
Zest of 1/2 orange
2/3 cup cranberry purée
1/2 tablespoon butter, cut into small pieces

Almond macaron:

3 1/4 cups powdered sugar
3 3/4 cups almond flour
12 egg whites, divided
5 drops green food coloring

INSTRUCTIONS:

For cranberry swiss buttercream:

Cream butter in bowl of mixer fitted with paddle attachment until fluffy. Add salt, vanilla, and food coloring. Beat on medium speed until combined.
Combine egg whites and sugar in double boiler or heat safe bowl placed over a pot of simmering water. Stir to dissolve sugar. Continue cooking, stirring often, until egg whites reach temperature of 140°F. Transfer to clean bowl of an electric mixer fitted with whisk attachment. Whip at high speed for 10 minutes, until egg whites reach a temperature of 70-80°F.
Add butter mixture to egg whites. Whip on high speed for 10-15 minutes, until buttercream becomes smooth and fluffy.
Add in cranberry purée, 1/4 cup at a time, allowing buttercream to become smooth after each addition.
Store in an airtight container for up to 6 days.

For cranberry-orange white chocolate ganache:

Place white chocolate in medium bowl. Set aside.
Combine corn syrup, heavy cream, cranberry purée, and orange zest in small saucepan. Cook over medium heat until simmering. Pour over white chocolate and let sit for 5 minutes. Whisk to fully melt chocolate. Add butter and purée with immersion blender.
Cool to room temperature before filling macarons. May be refrigerated up to 3 days if not using right away.

For almond macarons:

Line 4 baking sheets with parchment paper. On 2 of the baking sheets, draw 12 3-inch circles for a total of 24 3-inch circles. On the 3rd baking sheet, draw 24 2-inch circles. Draw 24 1-inch circles on the 4th baking sheet.
Pulse powdered sugar and almond flour in a large food processor until combined. Set aside.
Combine 6 of the egg whites, almond flour, powdered sugar, and food coloring in bowl of electric mixer fitted with paddle attachment. Mix on medium speed until mixture forms a paste. Set aside.
Whip remaining 6 egg whites in clean bowl of electric mixer fitted with whisk attachment. Whip on high speed for 7 minutes, until medium peaks form.
While egg whites are whipping, heat granulated sugar and water in heavy saucepan until it reaches a temperature of 245°F. Carefully pour into egg whites while mixer is running, making sure not to let any syrup hit the sides of the bowl.
Whip for an additional 15 minutes, until stiff peaks form and bowl is cool to the touch.
Fold 1/4 of the egg whites at a time into the reserved almond flour mixture, using a rubber spatula. Spoon into a piping bag fitted with large round tip.
Carefully fill each drawn circle on the baking sheets with filling, starting from the center of each circle. Let macarons dry at room temperature for 30 minutes to 2 hours, until they are no longer wet to touch.
Preheat oven to 275°F.
Bake macarons for 12-17 minutes, until completely dry.
Cool on baking sheets. Do not remove from baking sheets until macarons are room temperature.

Belle’s Enchanted Christmas Tree:

Spoon cranberry orange white chocolate ganache in piping bag fitted with medium round tip.
Spoon cranberry Swiss buttercream in piping bag fitted with small star tip.
Pipe a thin layer of ganache, the size of a nickel, into the center of each 3-inch macaron. Pipe a ring of buttercream around the outside of the ganache. Top with 2-inch macaron then repeat with ganache and buttercream. Add 1-inch macaron to the top and pipe a very small amount of buttercream on top. Repeat until all trees are assembled.
Decorate with yellow star candies and edible glitter to resemble a Christmas tree.

SPACESHIP EARTH COOKIES WITH SALTED CARAMEL GANACHE – EPCOT Taste of the Holidays

INGREDIENTS:

Salted caramel ganache:

4 ounces semisweet chocolate chips (about 3/4 cups)
1/4 cup sugar
1 1/2 teaspoons water
1/2 teaspoons lemon juice
1/2 cup heavy cream
1 teaspoon coarse salt
1 tablespoon unsalted butter, cut into pieces

Vanilla sugar cookie:

2 cups all-purpose flour
1/8 teaspoon salt
2/3 cup powdered sugar
9 tablespoons unsalted butter, softened
2 eggs
1 teaspoon vanilla

Chocolate sugar cookie:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract

Royal icing:

3 cups unsifted powdered sugar
1 tablespoon meringue powder
1 tablespoon light corn syrup
1 tablespoon lemon juice
4-5 tablespoons water

Topping:

1/2 cup silver sanding sugar

INSTRUCTIONS:

For salted caramel chocolate ganache:

Pour chocolate chips into medium bowl and set aside.
Combine sugar, water, and lemon juice in small saucepan over medium heat and stir until sugar is just dissolved. Bring syrup to a boil, without stirring, and allow to boil additional 2-3 minutes, until syrup is a deep amber color and 350°F.
Remove from heat and stir in 1/3 of the heavy cream. When cream stops bubbling, add an additional 1/3 of cream, and finally the rest. Stir in butter, one piece at a time. Add salt.
Cook over medium heat, stirring constantly, for 2-3 minutes, until cream and butter are fully incorporated into caramel.
Pour caramel over chocolate chips and rest for 5 minutes. Whisk until chocolate is melted and ganache has a smooth, glossy finish.
Cool at room temperature for 4-5 hours.
Store in refrigerator if not using right away.

For vanilla sugar cookies:

Whisk flour and salt together in medium bowl and set aside.
Cream powdered sugar and butter in the bowl of an electric mixer fitted with a paddle attachment, until fluffy. Add egg and vanilla and mix on medium speed until incorporated, making sure to scrape the bottom and sides of bowl.
Add half of flour mixture and mix on low speed until combined. Repeat with remaining flour mixture.
Roll dough into large ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.
Remove dough from refrigerator and rest at room temperature for 5 minutes.
Line 2 baking sheets with parchment paper or silicone baking mats.
Roll on floured surface into a 1/8-inch thick rectangle.
Cut cookies using 3-inch Spaceship Earth cookie cutter or 3 1/2-inch round, fluted cookie cutter.
Place cookies on prepared baking sheet. Chill dough in refrigerator for 15 minutes.
Bake for 12 minutes, until edges begin to brown.
Cool completely on wire rack before filling and icing.

For chocolate sugar cookies:

Whisk flour, cocoa powder, and salt together in medium bowl and set aside.
Cream powdered sugar and butter in bowl of electric mixer fitted with paddle attachment, until fluffy. Add egg and vanilla and mix on medium speed until incorporated, making sure to scrape the bottom and sides of bowl.
Add half of flour mixture and mix on low speed until combined. Repeat with remaining flour mixture.
Roll dough into large ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.
Remove dough from refrigerator and rest at room temperature for 5 minutes.
Line 2 baking sheets with parchment paper or silicone baking mats.
Roll on floured surface into a 1/8-inch thick rectangle.
Cut cookies using 3-inch Spaceship Earth cookie cutter or 3 1/2-inch round, fluted cookie cutter.
Place cookies on prepared baking sheet. Chill dough in refrigerator for 15 minutes.
Bake for 12 minutes, until edges begin to brown.
Cool completely on wire rack before filling and icing.

For filling cookies:

Place 1 tablespoon of salted caramel ganache on top of each chocolate cookie. Place vanilla cookie on top of ganache and press until ganache spreads to the edge.
Refrigerate for 20-30 minutes.

For royal icing:

Combine powdered sugar, meringue powder, corn syrup, and lemon juice in large bowl. Stir in 4 tablespoons of water. If icing is still thick, slowly add additional tablespoons until smooth.
Cover with plastic wrap until ready to use.

For spaceship earth cookies:

Dip vanilla side of cookie into royal icing. If necessary, wipe excess frosting off edges.
Dip in silver sanding sugar. Allow 15 minutes to dry before eating.

NUM NUM COOKIES – Disney’s Hollywood Studios

INGREDIENTS:

1 cup cold butter, cubed
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
3 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mini semisweet chocolate chips
1 cup semisweet chocolate chunks, divided

INSTRUCTIONS:

Preheat oven to 350°F. Place nine 4-inch shallow paper baking cups onto large baking sheet and set aside.
Cream butter and both sugars in bowl of electric mixer fitted with paddle attachment for 3 minutes, until fluffy.
Add eggs and vanilla and mix until blended.
Whisk flour, cornstarch, baking powder, and salt in medium bowl until combined. Slowly add to mixing bowl on low speed until flour is incorporated.
Add mini chocolate chips and 1/2 cup of chocolate chunks until chocolate is evenly distributed. Do not overmix.
Place 1/2 cup of dough into reserved baking cups, gently pressing dough into the bottom of each cup.
Evenly divide remaining 1/2 cup of chocolate chunks among cookies and press into top of cookies.
Bake for 20-22 minutes, or until golden brown. Cool for 5 minutes, then transfer to wire cooling racks.

PUMPKIN COOKIE ICE CREAM SANDWICH – Disney’s Animal Kingdom Park

INGREDIENTS:

Pumpkin Cookies:

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp allspice
1/2 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
1/2 cup unsalted butter
1 cup granulated sugar, divided
1/4 cup light brown sugar, packed
1 egg yolk
1 tsp vanilla extract
1/3 cup pumpkin purée

Ice Cream Sandwiches:

4 (1/2 cup) scoops vanilla ice cream (or ice cream of choice)
½ cup holiday sprinkles

INSTRUCTIONS:

For Pumpkin Cookies:

Whisk together flour, cinnamon, ginger, cloves, nutmeg, allspice, baking soda, cream of tartar, and salt in small bowl until combined. Set aside.
Cream together butter, 1/2 cup granulated sugar, and brown sugar in mixing bowl of electric mixer using paddle attachment for 1-2 minutes. Mix in egg yolk and vanilla on low speed until combined.
Mix in pumpkin purée on low speed, making sure to scrape down sides.
Add dry ingredients and mix until combined.
Scoop into 8 balls (1/4 cup each) on a large plate lined with parchment paper and chill for 1 hour.
Preheat oven to 325°F. Line cookie sheets with parchment paper
Pour remaining 1/2 cup granulated sugar into medium bowl.
Roll chilled cookie balls into granulated sugar and place on cookie sheets, 2-3 inches apart, and bake 17-20 minutes until edges are browned and centers begin to set.
Remove from oven and cool completely.

For Pumpkin Cookies Ice Cream Sandwiches:

Pour holiday sprinkles onto large plate.
Place 1 scoop of ice cream between two cookies and gently press until ice cream spreads out to the edges of the cookies. Roll edges of cookie sandwich in holiday sprinkles.

WHOLE WHEAT CHOCOLATE CHIP COOKIES – Disney’s Contemporary Resort

INGREDIENTS:

2 sticks unsalted butter, softened
1 1/2 cups powdered sugar
1 1/4 cups brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups plus 2 tablespoons whole-wheat flour
1/2 cup all-purpose flour
Pinch salt
1 teaspoon baking soda
1 1/2 cups mini chocolate chips

INSTRUCTIONS:

Beat butter and sugar together in large bowl of electric mixer until light and fluffy, about 4 to 5 minutes. Add eggs, beating until very well combined, about 2 minutes more.
Whisk together whole-wheat flour, all-purpose flour, salt, and baking soda in large bowl.
Slowly add flour mixture to butter mixture, mixing just until combined.
Add chocolate chips and mix just until combined. Refrigerate dough 1 hour.
Preheat oven to 350ºF.
Scoop dough by the tablespoon onto prepared cookie sheets, spacing 2 inches apart. Bake 9 to 12 minutes or until golden brown. Cool on cookie sheets 5 minutes, then transfer to cooling rack to cool completely.

MOLASSES CRACKLE COOKIES – Disney’s Wilderness Lodge Bakery

INGREDIENTS:

1 cup canola oil
2 1/4 cups granulated sugar; divided
1/3 cup molasses
1 egg
3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground clove

INSTRUCTIONS:

Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.
Cream together canola oil and 1 3/4 cups sugar in large bowl.
Add in molasses and egg, mix until blended.
Combine flour, baking soda, ginger, cinnamon and clove in medium bowl.
Add dry ingredients to molasses mixture and mix until combined.
Add remaining 1/2 cup sugar in small bowl. Use a #12 ice cream scoop or with hand form 2-inch balls, roll in sugar.
Place on baking sheets at least 2 inches apart. Bake 10 to 12 minutes, until golden brown.

SHORTBREAD COOKIES – Disneyland Resort

INGREDIENTS:

Shortbread cookie:

2 cups butter, softened
2 1/2 cups powdered sugar
2 egg whites
1 teaspoon vanilla
Zest of one orange
5 cups all-purpose flour

Chocolate topping:

20 ounces dark or white melting chocolate

INSTRUCTIONS:

For shortbread cookie:

Cream butter and powdered sugar in bowl of electric mixer with paddle attachment until fluffy. Add egg whites, vanilla extract, and orange zest and mix on medium speed until egg whites are incorporated.
Add flour, one cup at a time, until just mixed.
Shape into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
Roll dough on floured surface into a 1/2-inch thick rectangle.
Cut into twelve Mickey Mouse-shaped cookies using a cookie cutter that is 3.7 inches tall and 3.95 inches wide. Place 6 cookies on each prepared baking sheet. Chill in freezer for 10-15 minutes.
Bake for 17-20 minutes, until edges of cookies begin to brown.
Cool on wire racks for 30 minutes.

For chocolate topping:

Melt dipping chocolate in medium bowl in microwave according to package instructions.
Dip shortbread cookies in melted chocolate or white chocolate making sure to cover the top and sides of the cookie.
Set on wire racks and cool for 15 minutes, until chocolate is set.

BUTTER COOKIES – Hong Kong Disneyland Resort

INGREDIENTS:

Butter cookies:

2/3 cup (150 grams) butter, softened
1 1/4 cups (150 grams) powdered sugar
2 egg yolks
3 cups (150 grams) cake flour
1/8 teaspoon (.1 gram) salt
1 tablespoon (15 milliliters) ice water

Royal icing:

3 cups (160 grams) powdered sugar
6 tablespoons (90 milliliters) pasteurized liquid egg whites

INSTRUCTIONS:

For butter cookies:

Combine butter and powdered sugar in bowl of electric mixer and cream until fluffy. Add in yolks, one at a time, until incorporated.
Add cake flour and salt and mix until dough is crumbly. Add ice water and mix on low speed until soft dough forms.
Roll into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F (170°C) and line baking sheet with parchment paper or silicone baking mat.
Roll dough into a 1/4-inch (.5 centimeter) thick rectangle on floured surface.
Cut into your favorite holiday or Disney shapes using 3-inch (7.6 centimeter) cookie cutters.
Bake for 15 minutes, until edges of cookies begin to brown.
Cool on wire racks for at least 30 minutes before icing.

For royal icing:

Combine powdered sugar and egg whites in large bowl. Separate into smaller bowls and tint to desired colors using gel coloring.
Decorate cookies as desired. Allow icing to harden for 15 minutes.

GINGERBREAD COOKIES – Shanghai Disneyland Resort

INGREDIENTS:

Gingerbread cookies:

1 1/4 cups (160 grams) gingerbread cookie mix
1 1/2 cups (170 grams) rye flour
1 1/2 cups (170 grams) bread flour
1/2 teaspoon (2 grams) baking soda
2 1/4 teaspoons (6 grams) ground cinnamon
1 teaspoon (2 grams) ground cardamom
1 1/2 teaspoons (3 grams) ground ginger
1/8 teaspoon (0.3 grams) ground cloves
1/8 teaspoon (0.3 grams) ground anise seed
1/2 cup (113 grams) butter, softened
2/3 cup (120 grams) granulated sugar
1/3 cup (75 milliliters) honey
2 (100 grams) eggs, divided
1/4 cup (60 milliliters) water
1/4 cup (40 milliliters) milk

Royal icing:

1/4 cup (50 grams) pasteurized liquid egg whites
2 cups (250 grams) powdered sugar
Gel food coloring, in desired colors

INSTRUCTIONS:

For gingerbread cookies:

Sift gingerbread cookie mix, rye flour, bread flour, baking soda, cinnamon, cardamom, ginger, cloves, and anise seed into large bowl. Set aside.
In bowl of electric mixer fitted with paddle attachment, cream butter and granulated sugar until fluffy. Add honey, 1 egg, water, and milk and mix on medium speed until smooth. Add flour mixer and beat on low speed until mixed. Dough will still be slightly sticky.
Cover and refrigerate for 30 minutes.
Line 2 baking sheets with parchment paper or silicone baking mats. Preheat oven to 350°F (175°C).
Roll cookie dough into 1/8-inch (3-4 millimeter) thick rectangle and refrigerate for 10 minutes.
Remove dough from refrigerator and cut into gingerbread men shapes using 3 1/2-inch (8.9 centimeter) cookie cutter. Place on prepared baking sheets.
Beat remaining egg in small bowl and brush egg on gingerbread. Bake for 12 minutes.
Cool completely on wire racks before decorating.

For royal icing:

Whisk liquid egg whites in large bowl until frothy. Add powdered sugar and mix until smooth.
Place in smaller bowls and tint with desired colors.
Transfer to piping bags fitted with desired tips and decorate gingerbread men.

MICKEY CHOCOLATE CHIP COOKIES – Disneyland Paris

INGREDIENTS:

Chocolate chip cookies:

1 cup (126 grams) butter, at room temperature
3 cups (450 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1 cup (260 grams) brown sugar, packed
3 teaspoons (11 grams) baking powder
1/8 teaspoon (.5 gram) salt
2 eggs
1 cup (200 grams) semisweet chocolate chips

Toppings:

5 ounces (150 grams) dark chocolate, chopped (about 3/4 cup)
1/2 cup (50 grams) chopped pecans
1/2 cup (50 grams) dried cranberries

INSTRUCTIONS:

For chocolate chip cookies:

Preheat oven to 375°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Cut butter into sixteen small cubes and place in bowl of electric mixer fitted with paddle attachment. Add flour, granulated sugar, brown sugar, baking powder, salt, and eggs; mix at low speed for 1 minute. Increase speed to medium and beat for 2 minutes, until soft dough forms.
Add chocolate chips and mix on low speed until evenly distributed through dough.
Roll 8 balls of dough, each measuring 1/3 cup (90 grams) for Mickey’s head. Roll 16 balls of dough, each measuring 1 1/2 tablespoons (25 grams) for Mickey’s ears.
Slightly flatten each ball of dough with hands. Place 4 heads on each baking sheet. Place 2 ears on top of each head to form Mickey’s head and ears. The ears should be 1/4 inch (1/2 centimeter) from the head.
Bake one sheet at a time for 17 minutes, until edges of cookie begin to brown. Cool on baking sheet for 5 minutes, then cool completely on wire racks before decorating.

To decorate cookies:

Melt dark chocolate in glass bowl in microwave on 50% power, for 30 seconds, then stir. Repeat until chocolate is melted.
Transfer chocolate to piping bag fitted with small round tip.
Pipe diagonal lines on each cookie and top with dried cranberries and pecans.
Allow chocolate to set before eating.

Happy National Cookie Day!

Credit: Disney Parks Blog

Celebrate National Cookie Day With These Recipes From Disney Parks Around The World! 4

Let our friends at Destinations to Travel help you book your next Disney Vacation. They are the preferred Travel Agency of Chip and Company and Disney Addicts, and who we use ourselves.

Get started Now for your FREE No Obligation Quote.

Book With our friends at Destinations to Travel

Author
Recent Posts

Ana Leal

Former Walt Disney World Cast Member (Tomorrowland attractions and Guest Relations)
Disney is my biggest passion, i love fashion and photography so if are looking for the latest Disney Style trends im your girl!..Instagram: @ana_leal