Mummy Cookies

Mummy CookiesThese mummy cookies are a spooky-cute Halloween treat that I love baking each year. Soft, fudgy chocolate cookies are decorated with vanilla buttercream “bandages” and candy eyes, turning a simple dessert into something festive and fun. They’re perfect for parties, trick-or-treat gatherings, or just a cozy night of Halloween baking with the family.

Why You’ll Love This Recipe

I love this recipe because it’s easy, creative, and always a crowd-pleaser. The cookies themselves are rich and fudgy, with a soft texture that pairs beautifully with the sweet buttercream. Decorating them like mummies makes them extra special—and it’s a great project to do with kids. Plus, they’re just the right balance of spooky and cute, so they’ll stand out on any Halloween dessert table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract

For the decoration:

• Vanilla buttercream (homemade or store-bought)
• Candy eyes

Directions

1. Make the cookie dough:
   I whisk together flour, cocoa powder, baking soda, and salt. In another bowl, I cream the butter with brown and granulated sugar until light and fluffy, then beat in the eggs and vanilla. I gradually add the dry ingredients to form a soft dough.
2. Bake the cookies:
   I scoop the dough onto a lined baking sheet and bake at 350°F (175°C) for about 9–11 minutes, until the cookies are set but still soft in the center. I let them cool completely before decorating.
3. Decorate like mummies:
   Using a piping bag fitted with a flat or small round tip, I pipe buttercream across the cookies in crisscrossing lines to look like mummy bandages. I press two candy eyes into the frosting before it sets.
4. Serve and enjoy:
   I let the cookies rest until the frosting firms slightly, then serve them as a spooky Halloween treat.

Servings and Timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: About 25 minutes

Variations

• I sometimes make peanut butter or sugar cookies as the base instead of chocolate.
• For extra Halloween flair, I tint the buttercream with a drop of food coloring (like green or purple).
• A drizzle of melted white chocolate can replace buttercream for a quicker option.
• I use mini M&Ms instead of candy eyes when I don’t have any on hand.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
For longer storage, they freeze well (without decorations) for up to 2 months. I thaw them before adding the buttercream and candy eyes.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and chill it in the fridge. It keeps well for up to 48 hours before baking.

Do I have to use buttercream?

Not at all. I sometimes drizzle melted white chocolate or use royal icing to create the mummy bandages.

Can I use a boxed cookie mix?

Absolutely—if I want to save time, I bake chocolate cookies from a mix and just focus on the fun decorating.

How do I keep the cookies soft?

I store them in an airtight container with a slice of bread. The bread helps keep the cookies moist.

Are these cookies kid-friendly to make?

Yes! Kids love piping the frosting bandages and sticking on the candy eyes—it’s a fun family activity.

Conclusion

These mummy cookies are the perfect mix of delicious and festive—rich chocolate flavor with a playful Halloween twist. They’re simple to make, fun to decorate, and guaranteed to impress kids and adults alike. I love serving them at parties or gifting them in little treat bags, and they’ve quickly become one of my Halloween baking traditions.

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