Every bite of these Spooky Cinnamon Sugar Mummy Cookies is like stepping into a cozy kitchen filled with laughter and cinnamon-spiced warmth. The dough is buttery and tender, kissed by sweet granulated sugar and swirls of fragrant ground cinnamon. Fresh from the oven, the edges are just beginning to crisp while the centers remain soft and melt-in-your-mouth. This warm, sweet scent drifts through every corner of the house, inviting curious family members and friends to gather around the counter. When the cookies have cooled, a simple drizzle of decorator icing or melted white chocolate transforms them into adorable mummies, complete with candy eyes that seem to follow you around the room. It’s incredible how such a playful design can balance perfectly with the classic comfort of cinnamon sugar, making each little cookie both a treat for the eyes and the taste buds.
I still remember the very first time I made these mummy cookies, nervously rolling out the dough on a flour-dusted countertop while my kitchen counter looked like a winter wonderland of stray flour clouds. My niece squealed as she pressed candy eyes into each mummy’s face, making every cookie look like it had its own spooky personality. At that moment, the simple act of baking turned into an interactive memory—mixing batter and swapping decorating tips, laughing at our slightly crooked bandages, and carefully arranging them on our Halloween dessert table. These cookies aren’t just a beginner-friendly recipe; they’re an invitation to make memories, share stories, and welcome the Halloween spirit with open arms. Whether this is your very first attempt or you’re a seasoned sugar-cookie aficionado, you’ll find joy in every step of creating these charming, cinnamon-sweet mummies.
KEY INGREDIENTS IN SPOOKY CINNAMON SUGAR MUMMY COOKIES
Before we dive into the step-by-step instructions, let’s take a closer look at each ingredient and why it matters for our Spooky Cinnamon Sugar Mummy Cookies.
- Unsalted butter
Provides the rich, creamy base that makes these cookies tender and flavorful. Softened at room temperature, it helps the sugars cream smoothly for an even texture.
- Granulated sugar
Contributes sweetness and helps achieve a delicate crisp edge. Its fine crystals aerate the butter when beaten, resulting in a light, airy crumb.
- Packed brown sugar
Brings moisture and a hint of molasses flavor that deepens the cookie’s profile. It also helps create a slightly chewy texture that contrasts nicely with the crisp edges.
- Large eggs
Act as a key binder, locking all the ingredients together while adding structure and a bit of lift for a perfect cookie shape.
- Vanilla extract
Infuses each bite with warm, fragrant notes that complement the cinnamon and sugar, rounding out the overall flavor.
- All-purpose flour
Forms the sturdy backbone of the dough, providing enough gluten for structure without making the cookies tough.
- Baking powder
Delivers a gentle rise, ensuring the cookies spread just enough to get those delicate, golden edges.
- Baking soda
Works alongside baking powder to promote even browning and a soft interior, while also balancing acidity.
- Salt
Enhances all the sweet and spicy flavors, preventing the cookies from tasting flat or overly sugary.
- Ground cinnamon
Adds that classic warm spice that makes these cookies unmistakably autumnal and irresistibly cozy.
- Decorator icing or melted white chocolate
Creates the “bands” for the mummy wrapping, setting up a blank canvas for spooky decoration.
- Candy eyes
Give each cookie its fun, whimsical personality and that final eye-catching touch.
HOW TO MAKE SPOOKY CINNAMON SUGAR MUMMY COOKIES
Time to turn those ingredients into adorable, spooky treats! Follow these detailed steps to create perfect mummy cookies that look as fun as they taste.
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and come off the tray with ease.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer fitted with the paddle attachment. Continue until the mixture is creamy and smooth, scraping down the sides of the bowl as needed.
3. Add the eggs one at a time, beating well after each addition so the batter stays silky. Once both eggs are fully incorporated, pour in the vanilla extract and mix until just combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step helps to distribute the leavening agents and spice for a consistent flavor throughout.
5. Gradually add the dry mixture to the wet ingredients, mixing on low speed or stirring with a spatula until the dough is just combined. Overmixing can make cookies tough, so stop as soon as you see no streaks of flour.
6. Lightly flour a clean surface and roll out the dough to about 1/4-inch thickness. This thickness gives you a perfect balance of chewy center and crisp edges.
7. Use a mummy-shaped cookie cutter to cut out shapes, or grab a round cutter and a clean knife (or a sturdy breadstick) to carve out the top portion for that signature mummy silhouette.
8. Place each dough cutout on the prepared baking sheets, leaving about 2 inches of space between them to allow for even baking and spreading.
9. Bake in the preheated oven for 10–12 minutes, rotating the trays halfway through if your oven bakes unevenly. The cookies are done when the edges turn a light golden hue.
10. Let the cookies cool on the baking sheet for 5 minutes—this brief rest helps them set before handling—then transfer them to a wire rack to cool completely.
11. Once cooled, spoon decorator icing or drizzle melted white chocolate in zigzag lines across each cookie to create the mummy’s bandages. Use a piping bag or zip-top bag with the tip snipped off for more control.
12. Press candy eyes gently into the wet icing or chocolate, spacing them just right to give each mummy its own spooky expression. Let your creations rest until the icing or chocolate sets.
SERVING SUGGESTIONS FOR SPOOKY CINNAMON SUGAR MUMMY COOKIES
When you’re ready to share these festive treats, presentation can elevate the fun and spooky factor. Whether you’re hosting a Halloween party or just sneaking a few cookies with a cup of tea, these ideas will make your mummy cookies the star of the table.
- Serve on a dark serving platter lined with black parchment paper or a Halloween-themed doily to make the white icing bandages and candy eyes really pop against the dark background.
- Pair with a steaming mug of hot apple cider or a glass of chilled spiced milk, letting guests alternate between sweet cookie bites and a comforting, warm drink that echoes the cinnamon and sugar flavors.
- Arrange the mummies in a tower formation on a cake stand, using small clear risers or inverted cups under a cake plate to create tiers. It adds height and drama—perfect for a buffet or snack table.
- Pack a few cookies into decorative treat bags tied with black and orange ribbon for grab-and-go favors. Slip in a small note or tag that says “Boo!” or “Eat at your own risk!” to delight trick-or-treaters or coworkers.
HOW TO STORE SPOOKY CINNAMON SUGAR MUMMY COOKIES
Keeping your mummy cookies fresh and full of flavor is easier than you might think. Proper storage techniques will preserve their tender centers, crisp edges, and spooky decorations, so you can enjoy them throughout the week—or save special ones for a Halloween-themed bake sale.
- Store cookies in an airtight container at room temperature. Place a piece of parchment paper between layers to protect the icing and candy eyes from rubbing off onto adjacent cookies.
- If you need to keep them longer, add a small slice of bread or a damp paper towel tucked into the container (not touching the cookies directly) to maintain moisture and prevent the cookies from drying out.
- For a quick chill, place the cookies in a single layer on a tray, cover loosely with plastic wrap, and store in the refrigerator for up to a week. Bring them to room temperature before serving so the icing softens.
- To freeze, arrange fully decorated mummies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag, separating layers with parchment paper. Thaw at room temperature when you’re ready to indulge.
CONCLUSION
These Spooky Cinnamon Sugar Mummy Cookies are proof that Halloween treats can be both adorable and delicious. From the soft, buttery dough infused with cinnamon to the playful mummy wrapping and quirky candy eyes, each cookie brings a little bit of magic—and just a touch of friendly fright—to your celebrations. The recipe is designed for beginners but offers room to customize: swap in other spices like nutmeg or ginger, try different shapes, or experiment with colorful icing. With just 25 minutes of prep time, a quick 12-minute bake, and a short rest before decorating, you can whip up a whole batch in under an hour. Best of all, these cookies stay tender for days when stored properly, so you can bake ahead for parties, school events, or impromptu gatherings.
Feel free to print out this article or save it for later use—sticker it on your fridge or tuck it into your recipe binder so it’s ready next October, or any time you want a spooky-sweet pick-me-up. You’ll also find a handy FAQ below to address any questions you might have about ingredient swaps, decorating tips, or oven adjustments. I’d love to hear how your mummies turned out: leave a comment, ask your burning questions, or share your own creative twists on the recipe. Happy baking, and may your Halloween be filled with treats, tasty memories, and laughter!
Spooky Cinnamon Sugar Mummy Cookies
Description
Soft, buttery cookies wrapped in sweet icing, sprinkled with cinnamon, and topped with hilarious candy eyes. Perfect for a spooky celebration!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth.
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Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
-
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
-
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
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On a floured surface, roll out the dough to about 1/4-inch thickness.
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Use a cookie cutter to cut the dough into mummy shapes or simply use a round cutter and shape the top part with a knife or breadstick for a mummy effect.
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Place the cutouts on the prepared baking sheets, spacing them about 2 inches apart.
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Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Once the cookies are cooled, use decorator icing or melted white chocolate to create mummy bandages across the cookies.
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Place candy eyes on each cookie for the spooky effect, pressing slightly to adhere them.
Note
- Ensure your butter is softened at room temperature for optimal blending.
- You can use store-bought white icing tubes for easy mummy wrapping.
- Experiment with different spices like nutmeg or ginger for a flavorful twist.
- These cookies can be prepared in advance and stored in an airtight container for up to a week.
- Get creative with the eyes—try different styles of candies for additional spooky effects.
