Description
These Fudgy Halloween Mummy Cookies are a delightful treat perfect for kids and families to make together during the spooky season. Featuring a rich, chocolatey cookie base with a creamy frosting and cute candy eyes, these cookies are both fun to decorate and delicious to eat. The recipe offers flexible ingredient substitutions for various dietary preferences including vegan and gluten-free options.
Ingredients
Scale
Cookie Dough
- 1 cup Butter (feel free to substitute with margarine or vegan butter)
- 1 cup Granulated Sugar (can swap with coconut sugar)
- 1 cup Dark Brown Sugar (light brown sugar can be used instead)
- 1 large Egg (for vegan option, use flax eggs)
- 1 large Egg Yolk (for vegan option, use additional flax eggs)
- 2 teaspoons Vanilla Extract (using pure extract is recommended)
- 2 cups All-Purpose Flour (substitute with gluten-free flour for gluten-free version)
- ¾ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Frosting
- 3 cups Powdered Sugar
- 1 cup Room Temperature Butter (can replace with non-dairy butter)
- 2 tablespoons Milk (use any plant-based milk for dairy-free option)
- Candy Eyes for decoration
Instructions
- Melt Butter: Melt the butter in a saucepan over low heat and then let it cool to room temperature to ensure it doesn’t cook the eggs when combined.
- Combine Sugars and Butter: In a mixing bowl, whisk together the cooled melted butter with granulated sugar and dark brown sugar until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the sugar mixture. Whisk thoroughly until fully combined and the mixture becomes fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes. Chilling firms the dough which helps the cookies hold their shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Shape Cookies and Bake: Scoop dough and roll into balls. Slightly flatten each ball and place them spaced apart on the baking tray. Bake for 9-10 minutes until a fudgy texture is achieved. Allow cookies to cool on the tray.
- Prepare Frosting: Whip together powdered sugar, room temperature butter, and milk in a bowl until the frosting is smooth and creamy, perfect for spreading.
- Decorate Cookies: Once the cookies have cooled completely, frost them generously and add candy eyes to create the mummy appearance.
Notes
- For vegan adaptation, substitute butter with vegan butter and use flax eggs in place of regular eggs.
- Gluten-free flour can be used instead of all-purpose flour for gluten-free cookies.
- Light brown sugar can replace dark brown sugar if unavailable.
- Any plant-based milk is suitable to use in the frosting for dairy-free version.
- Chilling the dough is essential to prevent spreading and to maintain cookie shape.
- Do not overbake the cookies to keep them fudgy and soft inside.
