Description
These festive Mummy Cookies are a fun and spooky treat perfect for Halloween. Soft and chewy with a hint of cinnamon, these cookies are decorated with creamy vanilla frosting piped to look like mummy wrappings and finished with adorable edible icing eyes.
Ingredients
Scale
Dry Ingredients
- 3 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp kosher salt
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 ½ cup light brown sugar, packed
- â…“ cup maple syrup
- 1 tsp pure vanilla extract
- 1 large egg
Frosting Ingredients
- 1 cup unsalted butter, softened
- 2 ½ – 3 cup powdered sugar
- 2 tsp pure vanilla extract
- 4 Tbsp heavy whipping cream
- 20 edible icing eyes
Instructions
- Combine Dry Ingredients: Whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt in a large bowl until fully mixed.
- Melt Butter: Place 1 cup of unsalted butter in a heat-proof bowl and microwave until melted; then set aside to cool slightly.
- Mix Wet Ingredients: To the melted butter, add the light brown sugar, maple syrup, and 1 tsp vanilla extract. Stir well to combine.
- Add Egg: Stir in the large egg until the mixture is smooth and well blended.
- Combine Mixtures: Add the dry flour mixture to the wet butter mixture. Using a hand mixer, mix just until combined to form the cookie dough.
- Chill Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat Oven & Prep Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with a silicone mat or parchment paper.
- Shape Cookies: Scoop large cookie-sized balls from the chilled dough and place them 2 inches apart on the prepared baking sheet. Return any remaining dough balls to the refrigerator.
- Bake Cookies: Bake one tray at a time at 375°F for 10–12 minutes until the cookies puff slightly and edges show a slight beige color.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: Beat the softened butter with powdered sugar, vanilla extract, and heavy cream until smooth and fluffy to create the frosting.
- Decorate as Mummies: Using a piping bag or spatula, spread or pipe the frosting over the cooled cookies in a mummy-wrap pattern. Place edible icing eyes onto each cookie to finish the mummy look.
Notes
- Ensure the melted butter is not too hot before mixing with sugar and egg to avoid cooking the egg.
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- Use a piping bag with a flat tip to create the mummy bandage effect with the frosting for best results.
- Cookies can be stored in an airtight container for up to 5 days.
- Edible icing eyes can be found at specialty baking stores or online around Halloween season.