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!!
Six Sisters Stuff
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
Save RecipeIngredients
- 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
Instructions
- Cookies:
- Cream together margarine, sugar, salt, egg, and molasses. Then add in cinnamon, cloves, ginger, baking soda, and flour.
- If dough if too sticky chill for about 30 minutes.
- 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.
- 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.
- Frost when cooled.
- For frosting:
- Mix butter, cream cheese, vanilla and 1 teaspoon milk with a hand mixer. Gradually add in powdered sugar.
- If too runny add more powdered sugar, if too thick add a little more milk.
- Pipe icing onto cooled cookies like mummy wraps. Stick on eyes with a little dot of frosting on the back of each eyeball.
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Six Sisters Stuff
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