Halloween Mummy Cookies

Name: Halloween Mummy Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 150 g butter; 200 g granulated sugar; 50 g dark brown sugar; 1 egg; 1 egg yolk; 1 tsp vanilla extract; 260 g all-purpose flour; 40 g cocoa powder; 3/4 tsp baking powder; 3/4 tsp baking soda; 3/4 tsp salt; 80 g powdered sugar; 50 g butter (room temperature); 1/2 tsp vanilla extract; 1 ½ tsp milk

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These cute and spooky Halloween Mummy Cookies are so fun and delicious to make for the Halloween season! These delicious fudgy chocolate cookies are decorated with a vanilla buttercream and candy eyes to make them into spooky mummy cookies. These chocolate cookies has a delicious soft fudgy texture and are fun to make with kids and serve for friends and family.

These spooky Halloween Mummy Cookies are so quick and easy to make and will be your new favorite Halloween cookies. These fun cookies are a perfect treat to make for the Halloween season. They are easy to make with your kids and fun to serve for friends and family. These soft cookies have a delicious fudge texture.

For more cookie recipes, try Lemon Blueberry Cookies, Tiramisu Cookies and Coffee Cake Cookies.

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WHY THIS RECIPE WORKS
INGREDIENT NOTES
STEP BY STEP INSTRUCTIONS
EXPERT BAKING TIPS
FAQ
STORAGE
Halloween Mummy Cookies

WHY THIS RECIPE WORKS

Easy to make: These cookies are so easy to make, and only needs a bowl and a hand mixer.
Soft and fudgy cookies: These soft cookies have a delicious fudgy texture and is rich in chocolate flavor.
Fun to make with kids: These cookies are fun for the whole family and kids can have fun decorating them!

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

Cocoa powder: I recommend using a high quality dutch process cocoa powder for the best flavor, my favorite is from Valrhona or Ghirardelli.
Butter: The butter is melted over low heat and then cooled. Butter is also used for the buttercream. Take the butter out of the fridge to let it come to room temperature before making the buttercream.
Brown sugar: The dark brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
Vanilla extract: I recommend using pure vanilla extract for the best flavor.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Halloween Mummy Cookies. This recipe need an electric mixer, two large bowls and a spatula.

The full recipe is down below in the recipe card.

STEP 1: Melt the butter in the microwave or in a saucepan over low-medium heat. Pour the melted butter into a large bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.

STEP 2: Once the butter has reached room temperature add the granulated sugar and brown sugar and with a whisk, whisk it together. Add the egg, egg yolk and vanilla extract and mix it in until combined.

STEP 3: In a separate bowl, stir together flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture and with spatula mix it together until just combined. Place the cookie dough in the fridge to chill for 30 minutes.

Meanwhile, preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a cookie sheet with parchment paper.

STEP 4: Using a medium 2 ounce cookie scoop / ¼ cup (55 g pr cookie), scoop the dough and roll it between your hands into a ball. Place it on a baking tray lined with baking paper and gently press the cookie dough ball to flatten the top.

STEP 5: Place 6 cookies per baking tray and bake one tray at a time for 9-10 minutes. Place the cookie dough back in the fridge while the cookies bake. It will yield 14 cookies in total.

STEP 6: For the buttercream, add all of the ingredients to a bowl and mix it together for 3 minutes. Add it to a piping bag and cut off the tip of the piping bag, about 5 mm/0,2 inch in width. Pipe the buttercream on the cookies in your desired pattern and finish with two candy eyes.

EXPERT BAKING TIPS

Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

Can I make the dough a day ahead?

Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. The next day bake the cookies as instructed in the recipe.

Can I freeze the cookie dough?

Scoop cookie dough into balls and store them in an airtight container or freezer bag. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them. Bake as instructed in the recipe.

STORAGE

Store the Halloween Mummy cookies in an air-tight container. They are best enjoyed within 1 day when baked.

Other Cookie Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.