Gingerbread Miffy Cookies + “Donut” Cookies With Lemon Icing

miffy cookies with lemon icing - recipe by coco cake land

miffy gingerbread cookies with lemon icing - coco cake land

Miffy cookies! So cute, so freaking SIMPLE. Instead of gingerbread men and candy cane shapes, go Miffy! I got these Miffy cutters from Etsy last year and finally used them. I think they’re meant for bento box magic but they make easy breezy cookie cutters. You will also need piping bags and piping tips for this project!

gingerbread donut cookies with lemon icing - coco cake land

I made some cute sprinkly gingerbread donut cookies too, inspired by Studio DIY! I loved the ease of icing the donut because being a little sloppy makes it look more realistic – wiggly squiggly outlines are the name of the “glaze look” game, because no one dips a perfect donut! A haphazard rain-down of sprinkles adds the finishing touch.

cutest miffy sugar cookies! by coco cake land

These are a lightly spicy gingerbread roll-out cookie with real grated fresh ginger, iced with a tangy lemon royal icing. The world is your OYSTER when it comes to the roll-out cookie. All you need is an awesome cookie cutter! I can’t wait to build up my collection so I can make more hilarious ones like these snails. And how kawaii are these MIFFY COOKIES!

cutest miffy sugar cookies! by coco cake land

Miffy Gingerbread Cookies with Lemon Icing

3 dozen medium cookies

For The Cookies

Recipe adapted from Martha Stewart 
  •  3½ cups all-purpose flour
  •  1½ teaspoon baking soda
  •  ¼ teaspoon salt
  •  1¼ teaspoon ground cinnamon
  •  1¼ teaspoon ground ginger
  • ¼ teaspoon freshly ground pepper
  •  1 cup (2 sticks) unsalted butter, softened
  •  ¾ cup granulated sugar
  •  ¾ cup packed dark brown sugar
  •  4 teaspoons peeled and grated fresh ginger (I used a microplane to grate the ginger)
  •  1 egg
  •  ¼ cup unsulfured molasses

For The Lemon Icing

  • 3 ½ cups icing sugar
  • 2 ½ tablespoons meringue powder
  • 1/4 cup plus more of lemon juice
  • Black edible marker (I like these edible markers by Americolor)

Make The Cookies

  1. In the bowl of a stand mixer, beat the butter, sugars and grated ginger on high until light and fluffy, scraping down the sides of the bowl.
  2. Add the molasses and egg to combine.
  3. In a medium bowl, combine the flour, baking soda, salt, ground ginger, cinnamon and black pepper.
  4. With mixer on lowest speed, add the dry ingredients just until a dough forms – do not overbeat.
  5. Divide dough into two portions, placing each portion on a piece of floured plastic wrap. Wrap each portion well and flatten into a disc and refrigerate until firm, 1-2 hours. Meanwhile, line three baking sheets with parchment paper and set aside.
  6. Preheat oven to 350 degrees.
  7. Remove dough one portion at a time for rolling out. On a well floured nonstick surface, roll out first portion of dough to about 1/8 thickness.
  8. Working quickly before dough gets too warm, use Miffy cookie cutters or circle cutters to cut out desired shapes (For the donuts, I used a large circle cutter plus a piping tip turned upside down to cut out the donut “hole.”) Place cut out dough on baking sheets. I use a small offset spatula to help move the shapes!
  9. Place baking sheets in the freezer and chill dough until firm, 15-20 minutes. This step helps the cookies retain their shape in the oven!
  10. Bake in oven until edges slightly brown, 8-15 minutes, depending on cookie size. Don’t turn your back on your cookies – I always watch them pretty closely!
  11. Cool cookies on baking sheets. Don’t attempt to ice the cookies until they are completely cool!


Make The Icing

  1. In the bowl of a stand mixer, combine icing sugar, meringue powder and lemon juice until icing is fluffy and thick. Add more lemon juice sparingly, by the teaspoon, until icing is desired consistency. You will want two consistencies to ice the Miffy cookies – a slightly thicker icing for outlining the shapes, and a slightly looser icing for “flooding” the inside of the shape.
  2. I start with the thicker icing portioned into two smaller bowls. The first bowl I dilute with a small amount of additional lemon juice (or you can use water!) until it’s “outline” consistency. The second bowl I dilute with a larger amount of additional liquid (but adding only a little at a time) until it’s “flooding” consistency.

Ice The Miffy Cookies

  1. Fill two separate piping bags lined with a small opening piping tip with your icing – one with outline icing and the second with flooding icing. Cover your icing with damp tea towels at all times when not in use – this stuff dries out quickly!
  2. Outline the Miffy cookies with the thicker icing. Let dry for a five minutes until set; fill the inside with the flooding icing. Let these dry overnight, uncovered.
  3. Once the cookies are completely dry, use the black edible marker to make eyes and a little X marks the spot for Miffy’s nose.
  4. Store cookies for up to 1 week in an airtight container on the counter.

Ice The Donut Cookies

  1. Follow the instructions for making two types of icing as above for the Miffy cookies, but add food colouring if so desired! I use gel food colouring – add a toothpick’s tip at a time, as it is powerful stuff!
  2. Fill a piping bag fitted with a small open circle tip with the outline icing. Pipe around the donut hole, then pipe the outline of the donut in a somewhat squiggly line. Let dry for 5 minutes. Fill a piping bag with a slightly larger open circle tip and fill the cookie. Use a toothpick to guide the icing to the edges, if need be. Add sprinkles while the icing is still wet!
  3. Let dry overnight until icing is set.
  4. Store cookies for up to 1 week in an airtight container on the counter.

cute Miffy cookies - recipe on Coco Cake Land

I love the idea of a holiday flavour gone wacky wild with some cute and fun shapes – modernize your holiday!?

Speaking of modernizing your holiday: 

You will want to eat this Christmas tree, or at the very least it will make you crave fast food!

The perfect puff of these donuts are making me want to whip out a big pot of hot oil!

This wreath from Poppytalk is so pretty and colourful.

Chrismukkah donuts, flavours galore!

Even though I love to read about minimalist living and have been Marie Kondo-ing my life, this amazing gift guide from I Am A Food Blog has me evilly coveting STUFF.

Melissa is so clever. If you don’t have a mantel, make your own (super cute) one!

EEPS! Happy baking, my friends! What are you making for the holidays? xo Lyndsay 

6 Responses to “Gingerbread Miffy Cookies + “Donut” Cookies With Lemon Icing”

  1. Sarah

    I love Miffy and have since I was a kid. :) These are so much cuter than gingerbread men and candy canes!

    1. Lyndsay // Coco Cake Land

      Aw! Of course you love Miffy, you’re the coolest! ^__^ Thanks Sarah! xo

  2. Amy | Club Narwhal

    Lyndsay, these are the SWEETEST little cookies, like I’m smiling like crazy just looking at them. Love those little x noses <3

    1. Lyndsay // Coco Cake Land

      Aw thanks so much sweet Amy! xo

  3. melinda ke

    Gosh, these are adorable!


    So cute! I am totally addicted to your blog now!


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