Maple Cinnamon Mummy Cookies

Ashley

Preserving the traditions of fine dining.

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The air is starting to get that familiar crispness, the leaves are blushing with shades of amber and gold, and my kids are already plotting their Halloween costumes. For our family, this season is synonymous with cozy sweaters, spooky movies, and, most importantly, the warm, inviting aroma of baking spices wafting through the kitchen. Last year, I wanted to create a Halloween treat that went beyond the usual pumpkin-spice-everything. I was aiming for something that was both fun for the kids to decorate and genuinely delicious for the adults to enjoy. That’s how these Maple Cinnamon Mummy Cookies were born. The moment I pulled the first batch from the oven, I knew we had a winner. The scent of warm maple and spicy cinnamon was absolutely intoxicating. My little ones’ eyes lit up at the sight of the gingerbread-man cookie cutter, and their excitement was palpable as they drizzled the sweet maple icing to create their own unique mummy “bandages.” The final verdict? An overwhelming success. These cookies became the star of our neighborhood Halloween party, with parents asking for the recipe after their first buttery, perfectly spiced bite. They aren’t just a treat; they’re a memory-making activity, a perfect blend of festive fun and sophisticated flavor that has now become our official Halloween tradition.

Ingredients

Here is everything you will need to conjure up these delightfully spooky and delicious mummy cookies. Each ingredient is chosen to create a perfect balance of warm spice, sweet maple, and buttery goodness.

For the Maple Cinnamon Cookies:

3 cups All-Purpose Flour: The structural foundation of our cookies, providing a tender yet sturdy base that holds its shape perfectly.
1 ½ teaspoons Baking Powder: This leavening agent gives the cookies a subtle lift, preventing them from being too dense.
1 teaspoon Ground Cinnamon: The heart of our spice blend, offering a warm, aromatic flavor that is quintessentially autumnal.
½ teaspoon Ground Nutmeg: A supporting spice that adds a layer of nutty, sweet complexity.
¼ teaspoon Salt: Essential for balancing the sweetness and enhancing all the other flavors in the dough.
1 cup Unsalted Butter, softened: Using softened, room-temperature butter is crucial for a creamy, well-aerated dough, resulting in a tender cookie crumb.
¾ cup Granulated Sugar: Provides the primary sweetness and contributes to the cookies’ golden-brown edges.
¼ cup Pure Maple Syrup: This is the star flavor! Use real maple syrup (not pancake syrup) for a rich, authentic, and woodsy sweetness.
1 large Egg, at room temperature: Acts as a binder, bringing the dough together and adding richness.
1 teaspoon Vanilla Extract: A classic flavor enhancer that complements the maple and cinnamon beautifully.

½ teaspoon Ground Nutmeg: A supporting spice that adds a layer of nutty, sweet complexity.
¼ teaspoon Salt: Essential for balancing the sweetness and enhancing all the other flavors in the dough.
1 cup Unsalted Butter, softened: Using softened, room-temperature butter is crucial for a creamy, well-aerated dough, resulting in a tender cookie crumb.
¾ cup Granulated Sugar: Provides the primary sweetness and contributes to the cookies’ golden-brown edges.
¼ cup Pure Maple Syrup: This is the star flavor! Use real maple syrup (not pancake syrup) for a rich, authentic, and woodsy sweetness.
1 large Egg, at room temperature: Acts as a binder, bringing the dough together and adding richness.
1 teaspoon Vanilla Extract: A classic flavor enhancer that complements the maple and cinnamon beautifully.

For the Maple Icing and Decoration:

2 cups Powdered Sugar, sifted: Sifting is key to ensure a silky-smooth, lump-free icing for easy drizzling.
3-4 tablespoons Pure Maple Syrup: Infuses the icing with that signature maple flavor and gives it a lovely glaze.
2-3 tablespoons Milk or Cream: Used to thin the icing to the perfect drizzling consistency.
½ teaspoon Vanilla Extract: Adds another layer of flavor to the sweet icing.
Candy Eyeballs: The essential finishing touch that brings your adorable mummies to life!

Instructions

Follow these detailed steps to create your Maple Cinnamon Mummy Cookies. The process is broken down into making the dough, baking the cookies, and finally, the fun part—decorating!

Step 1: Combine the Dry Ingredients

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Whisking these ingredients first is a critical step that ensures they are evenly distributed throughout the dough. This prevents any single bite from having too much salt or spice and guarantees a consistently flavored cookie. Set this bowl aside.

Step 2: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened unsalted butter on medium-high speed until it is smooth and creamy. This usually takes about 1-2 minutes. Add the granulated sugar and beat for another 2-3 minutes until the mixture is light, pale, and fluffy. This process, called creaming, incorporates air into the dough, which is essential for a tender cookie texture.

Step 3: Add the Wet Ingredients

Scrape down the sides and bottom of the bowl with a rubber spatula. With the mixer on low speed, pour in the ¼ cup of pure maple syrup and the vanilla extract. Add the room temperature egg and mix just until everything is combined. The mixture might look slightly curdled at this point, which is perfectly normal. Avoid overmixing, as this can lead to a tougher cookie.

Step 4: Combine Wet and Dry Ingredients

With the mixer still on its lowest speed, gradually add the dry ingredient mixture to the wet ingredients in three separate additions. Mix until the flour is just barely incorporated after each addition. Be careful not to overmix the dough once the flour is added, as this can overdevelop the gluten and result in tough, dense cookies. The dough should be soft and pull away from the sides of the bowl.

Step 5: Chill the Dough

Divide the cookie dough into two equal halves. Form each half into a flat disc, about 1-inch thick, and wrap it tightly in plastic wrap. Chilling the dough is the most important step for successful cutout cookies! It solidifies the butter, which prevents the cookies from spreading too much in the oven and helps them maintain their mummy shape. It also allows the flavors to meld and deepen. Refrigerate the dough discs for at least 2 hours, or up to 2 days.

Step 6: Preheat Oven and Prepare Baking Sheets

When you’re ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes for easy cleanup.

Step 7: Roll and Cut the Cookies

Remove one disc of dough from the refrigerator. On a lightly floured surface, use a floured rolling pin to roll the dough out to an even ¼-inch thickness. If the dough is too hard to roll, let it sit at room temperature for 5-10 minutes. Use a gingerbread man or a similar person-shaped cookie cutter to cut out your mummies. Place the cutouts about 2 inches apart on the prepared baking sheets. Gather any dough scraps, re-roll, and continue cutting until all the dough is used.

Step 8: Bake the Cookies

Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The exact time will depend on your oven, so keep a close eye on them. For an even bake, rotate the baking sheets halfway through the baking time.

Step 9: Cool Completely

Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. It is crucial that the cookies are 100% cool before you begin icing them. If they are even slightly warm, the icing will melt and slide right off.

Step 10: Prepare the Maple Icing

While the cookies are cooling, prepare the icing. In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of maple syrup, 2 tablespoons of milk, and the vanilla extract. Whisk until the mixture is smooth and free of lumps. Check the consistency; it should be thick enough to hold a shape but thin enough to drizzle easily. If it’s too thick, add more milk, one teaspoon at a time. If it’s too thin, add more sifted powdered sugar, one tablespoon at a time.

Step 11: Decorate Your Mummies

Transfer the icing to a piping bag fitted with a small round tip, a squeeze bottle, or even a ziplock bag with a tiny corner snipped off. First, dab a tiny amount of icing on the back of two candy eyeballs and place them on the “head” of each cookie. Let them set for a minute. Then, drizzle the icing back and forth across the cookie in a random pattern to create the mummy’s “bandages,” leaving the eyes peeking through. Let the icing set completely at room temperature, which can take 1-2 hours, before serving or storing.

Nutrition Facts

This recipe yields approximately 24 cookies. The nutritional information is an estimate and can vary based on the specific ingredients used.

Servings: 24 Cookies
Calories per serving: Approximately 185 kcal
Carbohydrates: A primary source of energy, these cookies provide a quick boost, perfect for fueling Halloween festivities.
Sugar: The combination of granulated sugar and maple syrup gives these cookies their delightful sweetness and classic flavor profile.
Fat: Primarily from the butter, fat adds richness and is responsible for the tender, melt-in-your-mouth texture of the cookies.
Protein: A small amount of protein from the flour and egg helps provide structure to the cookies.
Sodium: The salt in the recipe is crucial for balancing the sweetness and enhancing the warm spice and maple notes.

Preparation Time

Creating these festive treats is a journey of delicious anticipation. The total time includes both active work and essential resting periods for the dough.

Active Time: Approximately 45 minutes. This includes mixing the dough, rolling it out, cutting the shapes, and decorating the finished cookies.
Chilling Time: Minimum 2 hours. This hands-off time is non-negotiable for achieving perfectly shaped cookies that don’t spread in the oven. The dough can be chilled for up to 48 hours.
Baking Time: 10-12 minutes per batch.
Cooling & Setting Time: Approximately 1-2 hours. This ensures the cookies are completely cool before icing and that the icing hardens properly before storage.

How to Serve

These Maple Cinnamon Mummy Cookies are a versatile treat perfect for any Halloween occasion. Here are some creative and fun ways to serve them:

On a Spooky Dessert Platter:
- Arrange the mummy cookies on a large black or orange platter.
- Surround them with other Halloween-themed treats like chocolate spiders, gummy worms, and candy corn.
- Add a small bowl of “blood” (strawberry or raspberry coulis) for dipping.
As a Party Activity:
- Bake the cookies ahead of time and leave them undecorated.
- Set up a decorating station for kids (and adults!) with bowls of icing, piping bags, and plenty of candy eyeballs.
- This doubles as a fun party activity and a delicious take-home treat.
Paired with a Warm Drink:
- Serve the cookies alongside a mug of hot apple cider, a pumpkin spice latte, or a rich hot chocolate. The warm spices in the cookies are the perfect complement to these cozy autumn beverages.
As Halloween Party Favors:
- Once the icing has fully set, carefully place one or two cookies into a small cellophane bag.
- Tie the bag with a festive orange and black ribbon.
- Add a custom tag that says “Thanks for coming to my spooky party!” for a memorable and tasty giveaway.
For a Halloween Movie Night:
- Pile the cookies high on a plate and settle in for a night of classic spooky films. They are the perfect, easy-to-eat snack for sharing on the couch.

Additional Tips

To ensure your mummy cookies are a frightening success every time, keep these professional tips and tricks in mind.

Don’t Skip the Chill Time: This is the golden rule of cutout cookies. Chilling the dough solidifies the butter, which is the key to preventing the cookies from spreading into unrecognizable blobs in the oven. A longer chill also allows the flour to fully hydrate and the flavors to deepen, resulting in a more tender and flavorful cookie.
Even Thickness is Key: For cookies that bake evenly, strive for a consistent ¼-inch thickness when rolling out your dough. Using a rolling pin with thickness guides can be a game-changer. If you don’t have one, try placing two ¼-inch wooden dowels on either side of your dough as a guide for your rolling pin.
Flour Your Surfaces Wisely: Lightly flour your work surface, your rolling pin, and your cookie cutter to prevent sticking. However, use flour sparingly. Too much extra flour can be incorporated into the dough, making your cookies dry and tough. Brushing off excess flour from the cutouts before baking is always a good practice.
Master Your Icing Consistency: The perfect icing consistency is key for creating neat mummy bandages. It should be a “15-second icing”—if you drizzle a line of icing over the bowl, it should take about 15 seconds to dissolve back into the surface. If it’s too thick, add milk a tiny bit at a time. If it’s too thin and runny, add more sifted powdered sugar.
Piping Bag Alternatives: Don’t have a piping bag? No problem! A simple sandwich-sized or freezer-style ziplock bag works wonderfully. Just fill the bag with icing, press it into one corner, and snip a very tiny piece off the tip. You can also simply use a spoon or a fork to drizzle the icing for a more rustic look.
Get the Kids Involved: This recipe is perfect for little helpers. Let them help with measuring ingredients, whisking the dry ingredients, cutting out the cookie shapes, and—their favorite part—placing the candy eyeballs and drizzling the icing. It’s a fantastic way to make lasting holiday memories.
Making Ahead for a Stress-Free Halloween: You can make the cookie dough up to 3 days in advance and keep it tightly wrapped in the refrigerator. You can also freeze the raw dough discs for up to 3 months. The baked, undecorated cookies can also be frozen in an airtight container for up to a month. Thaw and decorate whenever you’re ready!
Don’t Overbake: Keep a close watch on the cookies as they bake. You want to pull them from the oven when the edges are just beginning to turn a light golden brown. They will continue to bake for a few minutes on the hot pan after you remove them. Overbaking can lead to a dry, crunchy cookie instead of a tender, buttery one.

FAQ Section

Here are answers to some of the most common questions about making these Maple Cinnamon Mummy Cookies.

1. Can I make this recipe gluten-free?
Absolutely. You can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend (one that contains xanthan gum). The texture may be slightly more delicate or crumbly, but the delicious maple-cinnamon flavor will still shine through. Be sure to allow the gluten-free dough to rest and hydrate during the chilling step.

2. My cookies spread too much in the oven. What went wrong?
Spreading is usually caused by one of three things: the dough wasn’t chilled enough, the butter was too soft when you started, or your oven temperature is inaccurate. Ensure your dough is thoroughly chilled for at least 2 hours. If your kitchen is warm, you can even pop the cut-out cookies on the baking sheet into the freezer for 10 minutes before baking to help them hold their shape.

3. How should I store the finished Maple Cinnamon Mummy Cookies?
Once the icing has completely hardened, store the cookies in a single layer in an airtight container at room temperature. If you need to stack them, place a sheet of parchment paper between the layers to prevent them from sticking together. They will stay fresh for up to 5 days.

4. Can I use a different cookie cutter shape?
Of course! While the gingerbread man shape is perfect for mummies, this dough is fantastic for any cutout cookie. Try ghost, pumpkin, or cat shapes and decorate them accordingly. The maple-cinnamon flavor is a wonderful base for any autumn-themed cookie.

5. My maple icing is too runny/too thick. How can I fix it?
This is an easy fix! If your icing is too thin and transparent, simply whisk in more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency. If the icing is too thick and hard to drizzle, add a tiny splash of milk or maple syrup (a half-teaspoon at a time) and whisk until it’s smooth and flowing.

6. What is the best kind of maple syrup to use for this recipe?
For the best and most authentic flavor, use 100% pure maple syrup. Avoid “pancake syrup” or “breakfast syrup,” as these are typically just corn syrup with artificial flavoring. A Grade A Amber (sometimes labeled as Dark Robust) syrup will provide a rich, complex maple flavor that stands out beautifully against the cinnamon.

7. Can I freeze the decorated cookies?
Yes, you can. To freeze the finished cookies, let the icing set completely. Place the cookies in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer them to a freezer-safe container or bag, placing parchment paper between the layers. They can be frozen for up to 1 month. To thaw, remove them from the container and let them sit at room temperature.

8. Why do my candy eyeballs keep falling off?
The trick is to apply the candy eyeballs while the icing “glue” is still wet. For this recipe, the best method is to place the two eyeballs on the cookie first, securing them with a tiny dot of your thick icing. Let them set for a few minutes before you drizzle the rest of the “bandages” around them. This ensures they are firmly anchored to the cookie.Move upMove downToggle panel: Tasty Pins

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