Mummy Cookies

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These mummy cookies are as easy to make as they are cute! The chewy chocolate cookie base is topped with strips of creamy buttercream frosting making the cutest Halloween treats.

white plate with round chocolate mummy cookies


 

Mummy Cookies

Ingredients

ingredients in white bowls on white counter: flour, corn starch, salt, cocoa, sugar, 2 sticks of butter, egg, vanilla, and candy eye balls

For the Cookies:

  • 2 Cups Flour  
  • 2 Tbsp Corn Starch  
  • ½ tsp Salt  
  • ¾ Cup Cocoa Powder  
  • 1 Cup Sugar 
  • 1 Cup Butter (softened)  
  • 1 Egg  
  • 2 tsp Vanilla  

For the Frosting: 

  • 8 Tbsp Butter (softened)  
  • 2 Cups Powdered Sugar  
  • 1 ½ Tbsp Heavy Cream  
  • ½ tsp Vanilla  
  • candy eyes

How to Make Mummy Cookies

butter and sugar in mixing bowl, stirred together; cocoa powder and other ingredients; cocoa mixture and flour mixture together in bowl
  • Whisk together flour, corn starch, cocoa powder, and salt.  
  • With an electric mixer combine butter and sugar until light and fluffy. Add in egg and vanilla and continue to mix until well blended.  
  • Gradually add in flour mixture, mixing well after each addition.  
creamed cocoa mixture; chocolate log rolled in wax paper; chilled chocolate log, unwrapped; chocolate log on cutting board with slices cut
  • Roll dough into a log with a diameter of about 1 ½ inches. Wrap with parchment or wax paper and place in the refrigerator for 1 hour.  
  • Preheat the oven to 350  
  • Carefully slice the dough into ¼- ½ inch slices and place on a baking sheet.  
  • Bake for 8-12 minutes or until set.  
  • Remove from oven and allow to cool on the baking sheet for 2-3 minutes, remove to cooling rack to cool completely.  
  • To make the frosting-  
  • In the bowl of an electric mixer mix butter until light and fluffy. Add in powdered sugar a little at a time mixing between each addition. Add in cream and vanilla and mix thoroughly.  
  • Using a piping bag pipe frosting in strips across the cookies creating “mummy wrappings” use a small dot of frosting on each eye sprinkle to secure them to the cookie. Continue until all cookies are decorated.  

The frosting will dry on the outside to allow for easier storage of the cookies. Place them in an airtight container until ready to serve!  

round chocolate cookies with mummy buttercream stripes and candy eyes on white plates

Substitutions

If you’re in a hurry, you can buy pre-made cookie dough in the refrigerator, just slice and bake.

More Fun Halloween Desserts

Four mummy cookies decorated with white frosting to resemble mummies, featuring candy eyes, arranged on a white plate.
Balancing Motherhood Logo

Mummy Cookies


Course Dessert
Cuisine American
Prep Time 22 minutes
Cook Time 14 minutes
Chill time 1 hour
Total Time 1 hour 36 minutes
Servings 60 cookies
These mummy cookies are as easy to make as they are cute! The chewy chocolate cookie base is topped with strips of creamy buttercream frosting making the cutest Halloween treats.

Ingredients
  

For the Cookies

  • 2 cups all-purpose flour
  • 2 Tbsp corn starch
  • ½ tsp salt
  • ¾ cup cocoa powder
  • 1 Cup Sugar
  • 1 cup butter softened
  • 1 egg
  • 2 tsp vanilla

For the Frosting

  • 8 Tbsp butter softened
  • 2 cups confectioner’s sugar
  • 1 ½ Tbsp heavy cream
  • ½ tsp vanilla
  • Candy eyes

Instructions

  • Whisk together flour, corn starch, cocoa powder, and salt.
    2 cups all-purpose flour, 2 Tbsp corn starch, ½ tsp salt, ¾ cup cocoa powder
  • With an electric mixer combine butter and sugar until light and fluffy. Add in egg and vanilla and continue to mix until well blended.
    1 Cup Sugar, 1 cup butter, 1 egg, 2 tsp vanilla
  • Gradually add in flour mixture, mixing well after each addition.
  • Roll dough into a log with a diameter of about 1 ½ inches. Wrap with parchment or wax paper and place in the refrigerator for 1 hour.
  • Preheat the oven to 350
  • Carefully slice the dough into ¼- ½ inch slices and place on a baking sheet.
  • Bake for 8-12 minutes or until set.
  • Remove from oven and allow to cool on the baking sheet for 2-3 minutes, remove to cooling rack to cool completely.

Frosting:

  • In the bowl of an electric mixer mix butter until light and fluffy. Add in powdered sugar a little at a time mixing between each addition. Add in cream and vanilla and mix thoroughly.
    8 Tbsp butter, 2 cups confectioner’s sugar, 1 ½ Tbsp heavy cream, ½ tsp vanilla
  • Using a piping bag pipe frosting in strips across the cookies creating “mummy wrappings” use a small dot of frosting on each eye sprinkle to secure them to the cookie. Continue until all cookies are decorated.
    Candy eyes
  • The frosting will dry on the outside to allow for easier storage of the cookies. Place them in an airtight container until ready to serve!

Nutrition

Serving: 1cookie | Calories: 90kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Did You Make This Recipe?

Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!

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5 from 1 vote (1 rating without comment)

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One Comment

  1. Christine says:

    its looks good

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