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.
- 1/2 cup unsalted butter at room temperature
- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg at room temperature
- 1 tablespoon balsamic vinegar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
For the frosting
- 2 cups sifted powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk
- In a bowl of an electric mixer, beat the butter until light and fluffy.
- In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
- Add the sugar to the butter and beat until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar. Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined.
- Cover and chill about 2 hours or until the dough is easy to handle.
- Preheat oven to 400 degrees.
- Divide the dough in half and turn out onto a lightly floured surface. Roll each half of the dough to 1/4" thickness adding flour as needed, the dough is very sticky so use flour liberally to prevent your cutouts from sticking to the surface.
- Using cookie cutters, cut dough into shapes and place on a baking sheet lined with parchment approximately 1" apart.
- Bake in a 400 degree oven for 5-6 minutes. Cool on baking sheets for one minute and move to a wire rack.
- In a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine. Spoon mixture into a pastry bag or zip top bag and snip off the tip. Add two small dots of icing where the eyes should be and then press one eye on each dot. Decorate the mummies using a zig-zag pattern across the surface of the cookie and allow to dry for 2-4 hours or overnight.
- Store in an airtight container.