Gingerbread Mummies
Prep time
Cook time
Total time
Delicious gingerbread cookies are the perfect start of these Halloween mummies with googley eyes. Vanilla glaze is used to make the “linen wrappings.
Recipe type: Dessert | Rolled and Cutout Cookies
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup unsalted butter, room temperature
  • ¾ cup firmly packed dark brown sugar
  • 1 large egg
  • ½ cup molasses
Vanilla Glaze:
  • 3 cups confectioners' (powdered) sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons warm milk (preferably whole milk)
  • Jelly Belly candies for the eyes (or use any candy such as Red Hots)
  • Black Decorating Gel
  1. In a medium mixing bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed. The dough will be soft.
  3. Divide dough in half; place each half on a piece of plastic wrap. Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month.
  4. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough using a gingerbread people cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Move the arms, legs, and head a little to give them a little personality and “attitude.” Bake 11 minutes or until cookies are set. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Vanilla Glaze:
  1. In a medium bowl, and using an electric mixer or hand mixer, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for piping, the icing should be like a thick sour cream.
  2. When the glaze is the right consistency, spoon into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
  1. Start at the feet and pipe the glaze onto the cookies, going back in forth with a zigzag pattern. Pipe zigzags in an opposite direction for arms, then fill in body and head. You can go back and fill in areas if necessary.
  2. Use one Jelly Belly for each mummy to make the eyes. Cut each Jelly Belly in half with a small knife and press onto the glaze.
  3. Squeeze a drop of black decorating gel on each eye to make the eyes “googley.” Tip: in place of decorating gel you can also melt a small amount of melted chocolate and dab on top of the Jelly Belly with a toothpick.
  4. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.
Use leftover glaze to make delicious little graham cracker sandwich treats. Break a graham cracker into 2 pieces, cover 1 piece with a little of the glaze and then place the 2nd piece on top to make a cookie sandwich.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 2 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Royal Icing

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