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23 minutes mins
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It’s time for Halloween and the Gingerbread Mummy Cookies are sure to make an appearance at our family Halloween party!
We are so excited for cooler temperatures, all the beautiful colors of fall and of course Halloween!
The gingerbread cookie is soft and chewy and loaded with molasses flavor! Topped with a rich and smooth cream cheese frosting.
Our kids ate every last mummy!!
Looking for more Halloween recipes?
- Halloween Graveyard Pudding Cups
- Easy Candy Corn Fudge
- Mummy Donut Holes
- Peanut Butter Spider Cookies
- Halloween Mummy Brownies
- Spooky Oreo Cheesecake Trifle
- Melted Witch Cupcakes
Serves: 30
Gingerbread Mummy Cookies Recipe
A soft and chewy gingerbread cookie topped with delicious cream cheese frosting.
Prep Time 15 minutes mins
Cook Time 8 minutes mins
Total Time 23 minutes mins
PrintPin
Ingredients
- ¾ cup margarine softened
- 1 cup sugar
- ¼ teaspoon salt
- 1 egg
- ¼ cup molasses
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ginger
- 1¼ teaspoons baking soda
- 2 ½ to 3 cups flour
Cream Cheese Frosting
- 4 Tablespoons butter softened
- 4 ounces cream cheese softened
- ½ teaspoon vanilla
- 1 teaspoon milk
- 3 cups powdered sugar
- 60 candy eyeballs
Instructions
Cookies
Cream together margarine, sugar, salt, egg, and molasses. Then add in cinnamon, cloves, ginger, baking soda, and flour.
If dough if too sticky chill for about 30 minutes.
Mix all together. Roll out on a floured surface to about 1/4 inch thick. Cut with a cookie cutter shape. I used a 3 1/2 inch tall little gingerbread man cookie cutter.
Place on an ungreased baking sheet. Heat oven to 350 degrees and bake for about 8 to 9 minutes. Cool for a few minutes on cookie sheet and then place on a cooling rack.
Frost when cooled.
Frosting
Mix butter, cream cheese, vanilla and 1 teaspoon milk with a hand mixer. Gradually add in powdered sugar.
If too runny add more powdered sugar, if too thick add a little more milk.
Pipe icing onto cooled cookies like mummy wraps. Stick on eyes with a little dot of frosting on the back of each eyeball.
Nutrition
Calories: 191 kcal · Carbohydrates: 31 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 153 mg · Potassium: 70 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 279 IU · Vitamin C: 1 mg · Calcium: 17 mg · Iron: 1 mg
Equipment
Hand or Stand Mixer
Large Bowl
Rolling Pin
Cookie cutters
Recipe Details
Course: Dessert
Cuisine: American
Join The Discussion
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Jacqueline R says:
At what temperature are these cookies baked at?
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Heidi Enloe says:
I love gingerbread/molasses cookies. My goodness, yes! I'm just starting to roll out your cookies, and I couldn't find an oven temp. I'm going to do 350 because that's what my annual Christmas recipe calls for. Yummy dough!
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fitnoj says:
thanks for your yummy mummy cookies recipe and please mention at what temperature are these cookies baked?
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Cyd says:
The oven is 350 degrees. So sorry about that. We corrected the recipe.
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Cyd says:
They are baked at 350 degrees.
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Julie says:
Hello ladies,I love these cute gingerbread mummy cookies you made. So festive for Halloween.Thanks for joining and sharing this recipe at Cooking and Crafting with J & J.We hope to see you again on Monday.Julie at Julie's Lifestyle
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Jess says:
OH MY! I love these! Pinned!Thanks for joining Cooking and Crafting with J & J!
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Julie says:
Hi love this recipe, what could I use instead of molasses, not sure what it is, I'm in the uk thankyou ?
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Cyd says:
You can buy molasses on Amazon.com. You can also make your own but it will alter the taste of the cookies a little. Here is the link to making your own molasses -https://www.thebalance.com/molasses-substitute-1388891
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colette Paquette says:
It doesnt say what kind of sugar. White or Brown?????
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Cyd says:
1 cup sugar (granulated).
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Sarah says:
Could you use butter instead of margarine?
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Momma Cyd says:
Yes, you can use butter too.
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Lisa clubb says:
My dough is crumbly - what can I do?
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Camille says:
My dough ended up crumbly too! I added a little milk but I'm wondering if there is too much flour.
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Momma Cyd says:
"Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.
About The Author:
Momma Cyd
Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen.
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