Soft, chewy and full of spice! These Gingerbread Mummies are a great way to get more use out of that gingerbread man cookie cutter you have lying around. Tons of fun to decorate with the kids and even more fun to eat!
It’s only the first week of October and I’m already over pumpkin spice everything. Well, sorta. I’m just not feeling it this year. I’m ready to move forward….I don’t even have the desire to turn my living room into a corn maze. I usually do…have the urge to corn maze through the house but settle for a few pumpkins, leaves and glittery gourds instead. I would love to start decorating my house for Christmas. I’m not ready for the cold weather but I am ready for gingerbread and lots and lots of lights. I’m ready to tack this joint up with glitter, tinsel and a big check to the electric company. Wanna join me?
Unfortunately, I don’t have any control over the calendar so I have to wait and follow through with all things fall and turkey. I do love turkey. But there’s no reason I can’t bust out the gingerbread dough and cookie cutters….and so…..Gingerbread Mummies are born. They’re real and extremely tasty. Let’s merge easily into the cooler weather with some spicy, warm cookies.
When I first concocted this idea…I thought fondant or royal icing for decorating. Something really fancy…and difficult….and not even remotely easy for a child to do. Which kinda sucks the fun out of cookie baking. My kids love to help and these Gingerbread Mummies are the perfect way to get their tiny hands working. It’s a great way to help develop those fine motor skills and a great way to give mom a break when her hand cramps up. It happens. So…messy, zig-zagging lines are the way to go….no fondant necessary. The only “accessory” you’ll need to buy are the Wilton Candy Eyes but they’re easy to find at any craft or baking store.
I used my recipe for Classic Gingerbread Cookies which is always fool-proof. The icing does take a bit of time to dry so if you’re making these to give out or store in bags or take to school…I suggest making them a day ahead and storing them in a single layer on a baking sheet overnight. If you’re making them just to eat at your leisure, just give the icing a couple of hours to set. It’s worth the wait. And then you can stuff your face like a starving zombie. I don’t judge.