Who says you can only have gingerbread cookies at Christmas time? These spooky mummy gingerbread cookies give the holiday favorite, a fun Halloween twist!
This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
One of my favorite holiday treats is definitely a freshly baked gingerbread cookie.
Perfectly spiced, with the perfect texture of chewy and crispy thanks to brown sugar and molasses, I look forward to making them every December.
But why should I have to wait until Christmas to indulge in one of the best flavors of the season?
The answer: I shouldn’t!
By switching up the traditional holiday decorations, I’ve turned the Christmas classic into a scary good treat perfect for Halloween!
So now you can have your gingerbread and eat it too without waiting another 6 weeks!
To make these gingerbread cookies with cream cheese frosting, you’ll need a pretty standard set of ingredients.
For the cookie dough you’ll need:
- brown sugar
- an egg
- baking soda
- spices- cinnamon, ginger, ground cloves and salt
For the cream cheese frosting you’ll need:
- cream cheese
- powdered sugar
For the mummy’s eyeballs, you’ll need either small black sprinkles or candy eyeballs.
How to Make Gingerbread Cookies
Start by making the molasses cookies.
To do it, preheat the oven to 325.
Then in a large bowl, beat together the brown sugar, shortening, molasses and egg with a mixer on medium speed.
Once the wet ingredients are well combined, stir in the remaining dry ingredients until a dough forms.
When the dough forms, roll it out onto parchment paper so that it is between 1/4 and 1/2″ thick.
Use standard gingerbread men cookie cutters to cut out the cookies.
Gently place the cut cookies onto parchment lined cookie sheets.
Bake them for 11 to 13 minutes or until the edges are slightly crisp and browned.
Let them cool.
Making the Cream Cheese Frosting
You need the cream cheese frosting to turn these cookies into mummies.
To make the frosting, cream together softened butter, softened cream cheese and vanilla.
Once those three ingredients are light and fluffy, gradually add powdered sugar one cup at a time.
The icing should be thick once you’ve worked all the powdered sugar in.
If it seems too dry, add a very small amount of milk.
Now that you’ve made the icing, scoop it into an icing bag or a ziplock baggie with the small corner cut off.
Pipes lines across the cookies to make them look like mummies.
Finish them off by adding black sprinkles or candy eyeballs for eyes.
These cookies will hold up well if you lightly cover them on the counter for 2 to 3 days.
Tips and Tricks
- If the cookie dough seems very sticky, that’s ok! It should be. You can spray cooking spray on your rolling pin and dust it with flour to help prevent sticking.
- The frosting will be very thick and that’s what you want. If you make it too thin it won’t hold its shape when you pipe the mummy bandages across the cookies.
- Don’t worry if your piping is messy or imperfect! That adds to the fun creepy look of these cookies.
Other Spooky Cookies You’ll Love
These mummy gingerbread cookies are a fun way to update the Christmas classic for Halloween.
Make them for your next Halloween celebration- if you dare!
Looking for other spooky cookies? Try these:
If you’ve tried these MUMMY GINGERBREAD COOKIES , or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Gingerbread Molasses Cookies
- 1 cup packed Dixie Crystal's brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
For The Cream Cheese Icing
- 4 tablespoons butter softened
- 4 ounces cream cheese softened
- 1/2 teaspoon vanilla
- 3 cups Dixie Crystal's powdered sugar
- Splash of milk if needed
To Make The Gingerbread Cookies
- Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses, and egg on medium speed, or mix with spoon. Stir in remaining ingredients.
- Roll dough out about 1/4-1/2" thick onto parchment paper (it will be sticky!) Cut out gingerbread men and gently lift onto parchment lined cookie sheets. Bake 11-13 minutes or until edges are slightly crisp and browned. Do not over bake. Let cool, then ice.
To Make The Cream Cheese Icing
- Cream all ingredients together except powdered sugar and milk. Gradually add powdered sugar one cup at a time. Icing should be thick. If it seems to dry, you may add a little milk, but for piping, you want the thick icing. Fill an icing bag (or ziploc baggie with small corner cut off) and pipe lined on your cookies. I used small black sprinkles on dollops of icing for the eyes. You could always use candy eyeballs.
- Serve them by themselves, or with a glass of milk & enjoy!
This family recipe was lovingly shared with our family by our good friend Lara who runs Sweet Gallagirls – Desserts For All Occassions. If you’re in central Virginia, she’s our go to for custom cakes and cookies. She even offers shipping!
Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!
Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!
Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!
Prize #1 from Dixie Crystals
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
Prize #2 from Angie at BigBearsWife
Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish
Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar
Origami Owl Locket and Halloween Charms
Prize #4 from Kathy at Lemon Blossoms
6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker
Prize #5 from Terri at Our Good Life
Young Living’s Thieves Mints ($50 Value)
Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!
Prize #6 from Julie at Back To My Southern Roots
1 Copy of – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups
Prize #7 from Peabody of Sweet ReciPEAS
1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”
Prize #8 from Megan of Strawberry Blondie Kitchen
1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”
Prize #9 from Nicole of For the Love of Food Blog
1 Copy of “Friends: The Official Cookbook”
ONE (1) $75 Amazon gift card
Prize #11 from Shanaka from It’s Shanaka
ONE (1) $25 Amazon gift card
Prize #12 from Ashley from Cheese Curd In Paradise
Prize #13 from Amy from House of Nash Eats
ONE (1) $100 Amazon gift card
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including: Angie of BigBearsWife , Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms, Terri of Our Good Life, Julie of Back To My Southern Roots, Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!
Take a look at more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:
Halloween Cookies & Bars:
- Meringue Witch Finger Cookies from BigBearsWife
- Pumpkin Snickerdoodles from Devour Dinner
- Shortbread Witches Fingers from The Flour Handprint
- Gingerbread Mummy Cookies from 4 Sons R Us
- Hocus Pocus Mini Pancake Cereal from Fresh Coast Eats
- Count Chocula Cream Pie from Sweet ReciPEAS
Sweet Halloween Treats:
- Individual Halloween Parfaits from Tastes of Homemade
- Radioactive Jell-O Shots from A Kitchen Hoor’s Adventures
- Spiced Caramel Corn from Pastry Chef Online
- Halloween Strawberry Ghosts from I am a Honey Bee