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.
Servings: 60 cookies
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
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.
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.
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!
Serving: 1cookie | Sodium: 61mg | Calcium: 4mg | Vitamin C: 1mg | Vitamin A: 151IU | Sugar: 7g | Fiber: 1g | Potassium: 24mg | Cholesterol: 15mg | Calories: 90kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 3g | Fat: 5g | Protein: 1g | Carbohydrates: 11g | Iron: 1mg