I love baking fun and festive treats, especially when they are as adorable as these Mummy Cookies! Perfect for Halloween or any time you want to enjoy a sweet, spooky snack, these cookies are easy to make and decorated with a creamy white chocolate “bandage” and candy eyes for a cute mummy effect.
Our Family’s Beloved Mummy Cookies!
Every Halloween, my family loves to get creative in the kitchen and make some festive treats. Among all the fun recipes we try, the Mummy Cookies are always the ones we look forward to the most.
I’ll never forget the first time I made them — my kids screamed with excitement when they saw those little cookies with their spooky bandages and candy eyes. They were so thrilled! It was a moment of pure joy, and it’s one of those memories we cherish.
Ever since, we’ve made them more than just for Halloween. Whether it’s a fun weekend bake or just a little treat to brighten up our day, these Mummy Cookies have become a family favorite. And the best part? They’re incredibly easy to make!
So today, I’m sharing this super simple, fun recipe with you all — perfect for Halloween, but also great for any occasion when you’re in the mood for something sweet and spooky.
They’re incredibly easy to make! With just a few simple steps, you can whip up a batch of these chocolatey, cute-and-spooky treats. Perfect for parties, lunchboxes, or just a fun family baking session.
Why You’ll Love These:
- Super easy—no fancy skills needed!
Kid-friendly—let little hands decorate their own mummies.
Deliciously chocolatey with a fun, spooky twist.
Ingredients:
- 120g low-gluten flour
- 12g cocoa powder
- 5g baking powder
- 70g butter
- 50g powdered sugar
- 1 egg
- White chocolate (to taste, for decoration)
- Candy eyes (available at baking supply stores or online, for decoration)
Instructions:
Melt the butter:
Cut 70g of butter into small pieces and place them in a bowl. Heat using a double boiler or microwave on low heat, checking every 15-20 seconds until the butter is completely melted into a liquid.
Mix the sugar and butter:
Put the Melted butter into a bowl and add 50g of powdered sugar. Stir well until the butter and sugar are fully blended. This step will help create a crisp texture for the cookies.
Add the egg:
Crack 1 egg into the bowl and continue to mix until the egg is fully incorporated with the butter and sugar, forming a smooth batter.
Add dry ingredients:
Sift 120g of low-gluten flour, 5g of baking powder, and 12g of cocoa powder into the batter. Use a spatula to roughly mix the flour into the batter until it forms a crumbly texture, then knead the dough with your hands until smooth. Be careful not to over-knead the dough, as this can affect the texture of the cookies.
Shape the dough into balls:
Divide the dough into 25g portions and roll each into a ball. Place the balls on a baking tray, ensuring there is enough space between them as they will spread out during baking.
Flatten the balls:
Gently press down on each ball with your fingers to flatten them into even round discs. The ideal thickness is about 1 – 1.5 cm. If the cookies are too thick, they won’t bake properly; if too thin, they may burn.
Bake the cookies:
Preheat the oven to 170°C. Place the baking tray with the cookies in the middle of the oven and bake for 15 – 18 minutes. Keep an eye on the cookies as they bake; when the edges start to brown and the surface feels firm when pressed, they are done. Remove from the oven and let the cookies cool on the tray for a few minutes.
Decorate the cookies:
While the cookies are cooling, chop the white chocolate into small pieces and melt it over a pot of hot water (double boiler method). Once melted, transfer the white chocolate into a piping bag. Place the candy eyes on top to make the mummy look. Pipe irregular lines of chocolate over the cookies to simulate the bandages of a mummy. Your adorable mummy cocoa cookies are now ready!
Frequently Asked Questions
Can I use dark chocolate instead of white chocolate for the bandages?
Yes, you can definitely use dark or milk chocolate if you prefer a different flavor. However, white chocolate is typically used for the classic mummy “bandages” effect.
How do I store the cookies?
These cookies are best stored in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to let them cool completely before freezing.
Can I add other decorations to the cookies?
Absolutely! You can use mini chocolate chips, candy corn, or any other Halloween-themed candy to decorate your cookies if you want to get creative with the look.
Mummy Cookies: The Perfect Halloween Cookie Recipe
Ingredients
- 120 g low-gluten flour
- 12 g cocoa powder
- 5 g baking powder
- 70 g butter
- 50 g powdered sugar
- 1 egg
- White chocolate to taste, for decoration
- Candy eyes available at baking supply stores or online, for decoration
Instructions
Melt the butter:
- Cut 70g of butter into small pieces and place them in a bowl. Heat using a double boiler or microwave on low heat, checking every 15-20 seconds until the butter is completely melted into a liquid.
Mix the sugar and butter:
- Put the Melted butter into a bowl and add 50g of powdered sugar. Stir well until the butter and sugar are fully blended. This step will help create a crisp texture for the cookies.
Add the egg:
- Crack 1 egg into the bowl and continue to mix until the egg is fully incorporated with the butter and sugar, forming a smooth batter.
Add dry ingredients:
- Sift 120g of low-gluten flour, 5g of baking powder, and 12g of cocoa powder into the batter. Use a spatula to roughly mix the flour into the batter until it forms a crumbly texture, then knead the dough with your hands until smooth. Be careful not to over-knead the dough, as this can affect the texture of the cookies.
Shape the dough into balls:
- Divide the dough into 25g portions and roll each into a ball. Place the balls on a baking tray, ensuring there is enough space between them as they will spread out during baking.
Flatten the balls:
- Gently press down on each ball with your fingers to flatten them into even round discs. The ideal thickness is about 1 - 1.5 cm. If the cookies are too thick, they won’t bake properly; if too thin, they may burn.
Bake the cookies:
- Preheat the oven to 170°C. Place the baking tray with the cookies in the middle of the oven and bake for 15 - 18 minutes. Keep an eye on the cookies as they bake; when the edges start to brown and the surface feels firm when pressed, they are done. Remove from the oven and let the cookies cool on the tray for a few minutes.
Decorate the cookies:
- While the cookies are cooling, chop the white chocolate into small pieces and melt it over a pot of hot water (double boiler method). Once melted, transfer the white chocolate into a piping bag. Place the candy eyes on top to make the mummy look. Pipe irregular lines of chocolate over the cookies to simulate the bandages of a mummy. Your adorable mummy cocoa cookies are now ready!