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Halloween Mummy Cookies

Halloween Mummy Cookies from Out of the Box Baking.com

If you’re looking for a quick, easy cookie to serve your Halloween guests, this is it! You can use any base cookie recipe you like, but adding an icing mummy wrap to the cookie will send it over the top.

Halloween Sweet Treats

I’ve been baking Halloween treats for years but I’d never made these mummy cookies until recently.

Usually my Halloween treats are my traditional cut-out sugar cookies with my easy Royal icing. Here are a few samples.

This time, I wanted to make a cookie that had a different base and a different type of frosting. I happened to be making peanut butter cookies and had some dough left over, so I used it to cut out circles.

The rest, as they say, is history!

Ingredients for Halloween Mummy Cookies

You’ll find a full printable recipe card at the bottom of this post but here’s a quick look at what you’ll need if you decided to make peanut butter cookies. These are simple ingredients that you probably have on hand.

FOR THE COOKIES:

  • room temperature butter
  • shortening
  • packed brown sugar
  • granulated sugar
  • eggs
  • peanut butter (creamy)
  • salt (optional if you don’t use salted butter)
  • baking soda
  • vanilla extract
  • all-purpose flour

FOR THE ICING:

  • butter
  • shortening
  • powdered sugar
  • vanilla extract

FOR THE TOPPING:

  • candy eyes (available on the Wilton aisle at your local WalMart or craft store)

How to Make these Simple Mummy Cookies

MAKE YOUR COOKIES:

These come together so quickly and easily, y’all. You’re going to wonder why you’ve never made them before! They’re perfect for Halloween but they would also be fun at birthday parties (especially for older folks….just for fun!)

Start by preheating your oven to 375 degrees Fahrenheit.

Place parchment paper on cookie sheets and set aside.

In a large bowl, cream your butter and shortening. You can use a hand mixer or stand mixer with paddle attachment. Add your sugars (granulated and brown) and continue to beat until creamy. Add the eggs one at a time, along with the vanilla. Then add the peanut butter.

Halloween Mummy Cookies from Out of the Box Baking.com

It’s time to add your dry ingredients (flour and baking soda). Mix until incorporated.

Halloween Cookies from Out of the Box Baking.com

When your cookie dough is ready, you’ll need to roll it out.

Use your rolling pin to roll to about 1/4 – 1/3-inch thickness (or your preference). I use paint sticks as guides.

Halloween Cookies from Out of the Box Baking.com

Cut into circles using a circle cutter.

Halloween Cookies from Out of the Box Baking.com

Place on prepared baking sheet and put into preheated oven. Bake for 10 – 11 minutes or until done.

I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly!

Place cookie sheet on wire cooling rack so that baked cookies can cool.

Halloween Cookies from Out of the Box Baking.com

MAKE YOUR WHITE ICING:

Halloween Cookies from Out of the Box Baking.com

I decided to use a simple buttercream that’s part butter, part shortening. My Dreamy buttercream recipe includes cream cheese but I was trying to cut back on cost, so this recipe worked best.

Cream butter and shortening together until light and fluffy.

Work in your powdered sugar and vanilla until fully creamed. You want it to be a loose frosting.

Halloween Cookies from Out of the Box Baking.com

Place the frosting in a piping bag with a small round tip (or cut off the tip of the bag if you don’t own piping tips).

Halloween Cookies from Out of the Box Baking.com

DECORATE YOUR COOKIES

Leave cooled cookies on baking sheet with parchment paper underneath.

Squeeze lines of frosting back and forth across each cookie (in zig zags). You don’t want them to be even. Rough is good. A mummy’s wrap isn’t pretty, after all!

Halloween Cookies from Out of the Box Baking.com

While the icing is still loose, place two candy eyeballs.

Halloween Cookies from Out of the Box Baking.com

Allow the cookies to sit until the icing is manageable, then transfer to a serving platter. Place side by side. Because these are buttercream you will need to handle these spooky mummies carefully.

These festive treats are perfect for Halloween parties, don’t you think? Fill your cookie tray with these and other tasty treats from Out of the Box Baking.

Halloween Cookies from Out of the Box Baking.com

If you’re not eating them right away, place in an airtight container and store in a cool dry place. They are fine at room temperature for up to three days.

Variations on These Adorable Mummy Cookies

Halloween Cookies from Out of the Box Baking.com
  • Use melted white chocolate (or white candy melts) instead of buttercream if you want the outside of the cookie to harden.
  • If you really want to have fun, use a gingerbread man cookie cutter. (Fun, right?)
  • Make these in different colors. I left my mummy wrap white but you might choose purple, orange, black or any other color you like.
  • It’s not necessary to make peanut butter cookies. You might want to make my cut-out sugar cookies. It’s a simple sugar cookie traditional recipe. You can even use my royal icing recipe to ice them, so that they dry hard and can be stacked.
  • You could even use my Chunky Oatmeal Cookie recipe for these mummy cookies. They are tasty with buttercream frosting.
  • You might consider a chewy chocolate cookie instead of peanut butter. Yum. Talk about a fun treat!
  • If you don’t feel like baking peanut butter cookies you could always use Nutter Butter cookies. They would make cute mummies.
  • You could also use Oreos or any other round (packaged) cookie.

Other Holiday Recipes

Follow this link for a comprehensive post listing more of my fall cookies and bars, perfect for autumn!

That’s it for this post, friends. Thanks for trying out these fun cookies. I hope you enjoy them!


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Halloween Mummy Cookies

Halloween Mummy Cookies

Yield: 36
Prep Time: 10 minutes
Cook Time: 11 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • FOR THE COOKIES:
  • * 1/2 cup room temperature butter
  • * 1/2 cup shortening
  • * 1 cup packed brown sugar
  • * 1 cup granulated sugar
  • * 2 room temperature eggs
  • * 2 cups (16 oz) peanut butter (creamy)
  • * pinch salt (optional if you don't use salted butter)
  • * 1 teaspoon baking soda
  • * 1 teaspoon vanilla extract
  • * 3 cups all-purpose flour
  • FOR THE ICING:
  • * 1/2 butter
  • * 1 cup shortening
  • * 2 - 3 cups powdered sugar
  • * 1 teaspoon vanilla extract
  • FOR THE TOPPING:
  • * candy eyes (available on the Wilton aisle at your local WalMart or craft store)

Instructions

These come together so quickly and easily, y'all. You're going to wonder why you've never made them before! They're perfect for Halloween but they would also be fun at birthday parties (especially for older folks....just for fun!)

Start by preheating your oven to 375 degrees Fahrenheit.

Place parchment paper on cookie sheets and set aside.

Cream your butter and shortening using a hand mixer or stand mixer with paddle attachment. Add your sugars (granulated and brown) and continue to beat until creamy. Add the eggs one at a time, along with the vanilla. Then add the peanut butter.

It's time to add your flour and baking soda. Mix until incorporated.
When your dough is ready, you'll need to roll it out.
Roll to about 1/4 - 1/3-inch thickness (or your preference). I use paint sticks as guides.
Cut into circles using a circle cutter.
Place on prepared baking sheet and put into preheated oven. Bake for 10 - 11 minutes or until done.
Place cookie sheet on wire rack so that baked cookies can cool.

MAKE YOUR ICING:
I decided to use a simple buttercream that's part butter, part shortening. My Dreamy buttercream recipe includes cream cheese but I was trying to cut back on cost, so this recipe worked best.
Cream butter and shortening together until light and fluffy.
Work in your powdered sugar and vanilla until fully creamed. You want it to be a loose frosting.
Place the frosting in a piping bag with a small round tip (or cut off the tip of the bag if you don't own piping tips).

DECORATE YOUR COOKIES
Leave cooled cookies on baking sheet with parchment paper underneath.
Squeeze lines of frosting back and forth across each cookie. You don't want it to be even. Rough is good. A mummy's wrap isn't pretty, after all!
While the icing is still loose, place two candy eyes.
Allow the cookies to sit until the icing is manageable, then transfer to a serving platter. Place side by side. Because these are buttercream you will need to handle them carefully.
If you're not eating them right away, place in an airtight container. They are fine at room temperature for up to three days.

14 Easy Peanut Butter Desserts - Out of the Box Baking

Monday 17th of October 2022

[…] Add peanut butter cookies as a base for my Halloween Mummy Cookies! […]

Randi Morrow

Friday 12th of August 2022

These make me smile!

Jeanene

Wednesday 27th of July 2022

These are the cutest yummiest ever ????????

booksbyjanice

Wednesday 27th of July 2022

:) Thank you!

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