Mummy Cookies

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4.75 from 4 votes
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Mummy cookies! A tasty Halloween cookie made by topping soft and chewy chocolate cookies with strips of sweet buttercream frosting.

For more mummy recipes for Halloween, try our mummy hot dogs and mummy rice krispies treats.

chocolate mummy cookies with strips of whit frosting and candy eyes

These chocolate mummy cookies are perfect to make for Halloween parties, as one batch makes 60 of the festive treats!

They are also great to get in the kitchen and make with the kids, just for fun. For more creative Halloween cookie recipes check out these slime filled black velvet cookies, witch hat cookies, and black and red crinkle cookies.

chocolate mummy cookies with vanilla frosting and candy eyeballs

The kids will love helping to make these decorated mummy cookies. Give them a piping bag full of icing and let them have fun turning the cookies into mummies with strips of frosting and candy eyeballs.

Ingredients

ingredients for decorated mummy cookies in bowls on countertop

For the chocolate cookies, you will need: 

  • 2 cups all-purpose flour 
  • 2 Tablespoons corn starch 
  • ½ tsp salt 
  • ¾ cup cocoa powder 
  • 1 cup granulated sugar
  • 1 cup butter, room temperature
  • 1 egg 
  • 2 teaspoons pure vanilla extract 

For the buttercream frosting, you will need

  • ½ cup butter, room temperature
  • 2 cups powdered sugar
  • 1 ½ Tablespoon heavy cream 
  • ½ teaspoon pure vanilla extract 
  • candy eyes

How to Make Mummy Cookies

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step one: In a medium bowl, whisk to combine flour, corn starch, cocoa powder, and salt. Set aside.

Two image collage. On left, glass mixing bowl with cocoa powder, cornstarch, salt, and flour. On right, same but whisked together.

Step two: Using a stand mixer or handheld electric mixer, beat butter and sugar together until light and fluffy. Add in egg and vanilla and continue to mix until well blended. 

Two image collage. On left, mixing bowl with butter and sugar. On right, blended wet cookie ingredients

Step three: Gradually add in the flour mixture, mixing after each addition. 

Two image collage. On left, wet ingredients with dry ingredients. On right, same but mixed until well combined.

Step four: Using a rolling pin, roll the dough out an into a log with a diameter of about 1 ½ inches. Wrap with parchment or wax paper and place in the refrigerator to chill for 1 hour. 

Two image collage. On left, chocolate cookie dough rolled into a log. On right, cookie dough log rapped in parchment paper

Step five: When ready to bake, preheat the oven to 350 °F and line baking sheets with parchment paper or silicone liners.

Step six: Carefully slice the dough into ¼- ½ inch slices and place them on the baking sheet. 

Cutting board with log of chocolate cookie dough, some of which as been cut into slices. Large knife is on cutting board and lined baking sheet with slices of cookies are shown as well.

Step seven: Bake for 8-12 minutes, or until set. Remove from the oven and allow to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. 

Step eight: In a large bowl, beat butter until light and fluffy. Slowly mix in the powdered sugar, about ½ cup at a time. Add cream and vanilla and mix until well combined.

Two image collage. On left, powdered sugar and butter in glass bowl. On right, same ingredients but mixed until creamy.

Step nice: Using a piping bag, pipe the white icing in straight lines across the cookies creating “mummy wrappings.” Use a small dot of frosting on the back of each eyeball to secure them to the cookies. 

Two image collage. On left, chocolate sugar cookies, piping bag with vanilla frosting, and plate of candy eyeballs. On right, one chocolate cookie decorated with strips of frosting and two candy eyes to look like a mummy.

Storage

Allow the cookies to sit on the countertop to allow the frosting to harden up a bit before placing them in an airtight container until serving. For best results store in a single layer. If you must stack the cookies place a sheet of parchment paper between each layer of cookies to help prevent them from sticking together.

If serving the same day, you can leave the container out on the countertop. If storing for longer I would recommend placing them in the refrigerator and allowing them to come to room temperature before serving.

Mummy cookies on white plate with additional mummy cookies on wax paper in background

Recipe Tips and Variations

  • Looking for a Shortcut? We chose to make these from scratch, but if are in a hurry feel free to grab premade cookie dough or even store-bought cookies for a shortcut. Oreos, Milano cookies, or nutter butter cookies would be perfect! You can decorate the cookies with pre-made frosting as well if you wish!
  • No piping bag? No problem. Spoon frosting into a resealable plastic baggie and snip off the tip of the corner to make your own.
  • Add some color. Use gel food coloring to change the color of the buttercream to bright orange or green to bring some different colors to these fun Halloween cookies.
  • Use white chocolate. Melted white chocolate or vanilla almond bark can be used to make the white mummy wrappings instead of homemade frosting.

More Halloween Party Ideas

Recipe
chocolate mummy cookies with strips of whit frosting and candy eyes
Recipe
4.75 from 4 votes

Mummy Cookies

Author: Jaclyn
Prep: 20 minutes
Cook: 10 minutes
Chill Time 1 hour
Total: 1 hour 30 minutes
Fun and yummy Halloween mummy cookies made by topping soft and chewy chocolate cookies with strips of sweet buttercream frosting.

Ingredients
 

For the Cookies :

  • 2 cups all-purpose flour
  • 2 Tablespoons corn starch
  • ½ teaspoon salt
  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup butter room temperature
  • 1 large egg
  • 2 teaspoons pure vanilla extract

For the Frosting:

  • ½ cup butter room temperature
  • 2 cups confectioners’ sugar
  • 1 ½ Tablespoon heavy cream
  • ½ teaspoon pure vanilla extract
  • candy eyes

Instructions

For the cookies:

  • In a medium bowl, whisk to combine flour, corn starch, cocoa powder, and salt. Set aside.
  • Using a stand mixer or handheld mixer, beat butter and sugar together until light and fluffy. Add in egg and vanilla and continue to mix until well blended. 
  • Gradually add in the flour mixture, mixing after each addition. 
  • Roll the dough into a log with a diameter of about 1 ½ inches. Wrap with parchment or wax paper and place in the refrigerator to chill for 1 hour. 
  • When ready to bake, preheat the oven to 350 °F and line baking sheets with parchment paper or silicone liners.
  • Carefully slice the dough into ¼- ½ inch slices and place them on the baking sheet. 
  • Bake for 8-12 minutes, or until set. Remove from the oven and allow to cool on the baking sheet for 2-3 minutes, then transfer to a cooling rack to cool completely. 

To decorate:

  • In a large bowl, beat butter until light and fluffy. Slowly mix in the powdered sugar, about ½ cup at a time. Add cream and vanilla and mix until well combined.
  • Using a piping bag, pipe frosting in strips across the cookies creating “mummy wrappings” use a small dot of frosting on the back of each eyeball to secure them to the cookies.

Notes

Allow the cookies to sit on the countertop to allow the frosting to harden up a bit before placing them in an airtight container until serving.
As a shortcut, you can use store-bought cookie dough and/or ready-to-spread frosting.

Nutrition

Serving: 2g | Calories: 184kcal
chocolate mummy cookies with strips of whit frosting and candy eyes

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