Gingerbread Mummy Cookies

We are so excited for cooler temperatures, all the beautiful colors of fall and of course Halloween!  We have a family Halloween party every year that we look forward too!  These cute Gingerbread Mummy cookies are sure to be a hit at our party this year.  The gingerbread cookie is soft and chewy and loaded with molasses flavor! Topped with a rich and smooth cream cheese frosting.  Our kids ate every last mummy!!


Serves: 30

Gingerbread Mummy Cookies

A soft and chewy gingerbread cookie topped with delicious cream cheese frosting.

15 minPrep Time

8 minCook Time

23 minTotal Time

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  • 3/4 cup margarine, softened
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup molasses
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ginger
  • 1 1/4 teaspoons baking soda
  • 3 cups flour
  • Cream Cheese Frosting
  • 4 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon vanilla
  • 1 teaspoon milk
  • 3 cups powdered sugar
  • 60 candy eyeballs


  1. Cookies:
  2. Cream together margarine, sugar, salt, egg, and molasses. Then add in cinnamon, cloves, ginger, baking soda, and flour.
  3. If dough if too sticky chill for about 30 minutes.
  4. Mix all together. Roll out on a floured surface to about 1/4 inch thick. Cut with a cookie cutter shape. I used a 3 1/2 inch tall little gingerbread man cookie cutter.
  5. Place on an ungreased baking sheet. Heat oven to 350 degrees and bake for about 8 to 9 minutes. Cool for a few minutes on cookie sheet and then place on a cooling rack.
  6. Frost when cooled.
  7. For frosting:
  8. Mix butter, cream cheese, vanilla and 1 teaspoon milk with a hand mixer. Gradually add in powdered sugar.
  9. If too runny add more powdered sugar, if too thick add a little more milk.
  10. Pipe icing onto cooled cookies like mummy wraps. Stick on eyes with a little dot of frosting on the back of each eyeball.



5767 cal


208 g


958 g


57 g
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