Maple Cinnamon Mummy Cookies are a festive and fun treat for Halloween. These sweet sugar cookies are made with maple syrup, cinnamon and a deliciously creamy frosting. These spooky treats are perfect for a Halloween party or a fun treat for the whole family.
These spooky cookies are soft, chewy, and delicious – everyone will love them! This is the perfect recipe to take your regular mummy cookies up a notch and turn them into Maple Cinnamon Mummy Cookies. Delicious and fun, these cookies are a must-make this Halloween season.
Pair them with these fun Chocolate Halloween Cookies with sprinkles and candy eyes and you’ll have two delicious Halloween desserts.
Why You’ll Love These Chewy Maple Cinnamon Cookies
- These Maple Cinnamon Cookies are very soft and chewy with warm flavors of maple.
- They are made with simple ingredients you probably already have in your pantry.
- These cookies come together quickly and easily.
- These maple cinnamon cookies are perfect for fall gatherings or as a fun Halloween treat.
Made with just a few simple ingredients, these little mummies are easy to make and so much fun to decorate. So whether you’re looking for a fun activity to do with the kids or something spooky to serve, these mummy cookies are the perfect treat!
More Favorite Halloween Cookie Recipes
Here are a few more great dessert ideas to pair with your maple cinnamon mummy cookies:
You can also scroll through all of our Halloween treats for more ideas!
- Hand Mixer
- Large Mixing Bowl
- Microwave-safe Bowl
- Cookie Sheet / Baking Sheet
- Parchment Paper or Silicone Baking Mats
Maple Cinnamon Cookie Ingredients
The base for these Maple Cinnamon Mummy Cookies is a souped-up sugar cookie!
All-purpose Flour: Flour thickens the dough and helps these cookies rise so they’ll be fluffy.
Baking Powder: Also assists in rising, but it makes sure that the cookies cook evenly.
Baking Soda: Helps balance the flavors and adds the crispy outside.
Cinnamon: Oh, the magic of flavoring a sugar cookie dough with cinnamon. Be sure to try this in some of your other favorite sugar cookie recipes. It’s delicious.
Kosher Salt: An important flavor enhancer and due to it’s larger granular size, you’re actually using less than if you used table salt. If all you have is table salt, you’ll need to reduce the amount.
Unsalted Butter: Important to create a rich and creamy dough.
Packed Light Brown Sugar: Adds moisture to the cookie, this helps with creating a chewy cookie on the inside.
Maple Syrup: Another amazing flavor addition that makes these cookies soft and chewy!
Pure Vanilla Extract: A must-have to round out the flavors, without it the cookies will have a dull flavor.
Egg: Key ingredient to bind the dough together.
Vanilla Frosting Ingredients
Here are the ingredients to make a delicious homemade frosting. Homemade frosting is always tastier than store-bought since it is made with real butter and vanilla extract.
But, if you need a shortcut, feel free to use store-bought White Decorating Icing.
- Unsalted Sweet Cream Butter
- Powdered Sugar
- Pure Vanilla Extract
- Heavy Whipping Cream
- Large piping bag with #48 tip: This tip is important to get the icing to look like mummy strips because it makes wide flat pipping. Make sure the tip has a flat side and a rigid side. The rigid side makes a basketweave, while the flat side will make smooth ribbons.
- Garnish: 20 edible Candy Eyeballs
How to Make Mummy Cookies
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt and set aside.
In a heatproof medium bowl, melt the butter, then set aside to cool slightly. Add brown sugar, maple syrup, and vanilla extract to the melted butter and stir well. Then add in the egg and stir until all ingredients are combined.
Combine the wet ingredients into the flour mixture by using a hand mixer on low speed until just combined, not over mixing the batter. Cover the batter with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F and line a baking sheet with a silicone mat or parchment paper so the cookies won’t stick.
With a large cookie scoop, make cookie balls. Place the dough balls on the prepared baking sheet, spacing them 2 inches apart. Put the remaining cookie balls back in the bowl, cover with plastic wrap, and keep refrigerated.
Bake the first tray of cookie dough balls for 10-12 minutes. The cookies will puff up a little bit and the edges of the cookies should turn a slight beige. Set the cookie sheet aside to let the cookies cool for 5 minutes before moving them to a wire rack to cool completely. Repeat with the second tray of cookie dough balls.
Using a stand mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until creamy with a stiff peak.
Here’s the step-by-step directions to decorate these Maple Cinnamon Mummy Cookies:
Scoop the frosting into the piping bag, making sure to scrape the sides of the bowl to get all of it.
Make sure the ridged side of the tip is facing downwards.
Pipe thick lines randomly over the cookie, making sure to leave the middle space bare for the eyes
Pipe a small amount on the back of two eyes and place onto the middle of the cookies. Allow to firm up before enjoying
Variations and Substitutions
If you do not have everything on hand to make these Maple Cinnamon Mummy Cookies exactly as written, don’t worry! Here are some substitutions and variations that you can make:
- All-purpose flour can be substituted with gluten-free all-purpose flour, almond flour or whole wheat pastry flour.
- The brown sugar can be swapped for coconut sugar or granulated sugar, but the cookies may turn out a little drier. Brown sugar has added molasses that makes these cookies moist and tastier.
- If you don’t have maple syrup, you can use agave nectar or honey instead.
- You can add chocolate chips, chocolate chunks or chopped nuts to the dough before baking.
- You can use store-bought vanilla or cream cheese frosting instead of making your own.
- If you don’t have candy eyeballs, you can use chocolate chips or melted chocolate to dab two round eyes.
How to Store Leftovers
To keep them fresh and delicious, here are some tips:
- Keep these Maple Cinnamon Mummy Cookies in an airtight container at room temperature for short-term storage. They should be fine for up to a week this way.
- For long-term storage, place the cookies in a freezer-safe bag or container and freeze them for up to 3 months. Then, thaw the cookies overnight in the fridge before enjoying them.
If you’re looking for some fun and festive treats to make this year, look no further! These Maple Cinnamon Mummy Cookies will surely be a hit at any Halloween party or gathering.
- 3 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Kosher Salt
- 1 cup Unsalted Butter, melted
- 1 1⁄2 cups Lightly Packed Brown Sugar
- 1/3 cup Maple Syrup
- 1 teaspoon Pure Vanilla Extract
- 1 large Egg
- 1 cup Unsalted Sweet Cream Butter, softened
- 2 1⁄2 cups Powdered Sugar
- 2 teaspoons Pure Vanilla Extract
- 4 tablespoons Heavy Whipping Cream
- Large piping bag with #48 tip
- 20 Candy Eyes
Mix Dry Ingredients:
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl. Set aside.
- Put butter in a microwaveable medium bowl. Place in the microwave until melted. Set aside and let cool slightly.
- Add brown sugar, maple syrup, and vanilla extract to the melted butter. Stir well.
- Stir in the egg until all ingredients are combined.
- Add the wet ingredients into the bowl with the flour mixture. Using a hand mixer, mix on low speed until it is just combined.
- Cover the mixing bowl with plastic wrap and place in the refrigerator to chill for 30 minutes.
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- With a large cookie scoop, make cookie balls (10 balls)
- Place dough balls on the prepared cookie sheet, spacing them 2 inches apart.
- Put the remaining cookie balls back in the bowl, cover them, and return to the refrigerator to keep chilled.
- Bake only one tray of cookies at a time.
- Bake at 375 degrees for 10-12 minutes. The cookies will puff up a little. When done, the edges of the cookies will turn a slight beige.
- Remove the cookie sheet and let the cookies cool for 5 minutes.
- Move the cookies to a cooling rack to finish cooling.
- Repeat with the rest of the cookie dough balls.
- Using a stand mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until creamy with a stiff peak.
- Scoop the frosting into the piping bag, making sure to scrape the sides of the bowl to get all of it.
- Make sure the ridged side of the tip is facing downwards to make nice flat icing strips.
- Pipe thick lines randomly over the cookie, making sure to leave the a bare space in the middle of the cookies for the mummy eyes.
- Pipe a small amount of frosting on the back of two eyes and place on the cookies.
- Allow to firm up before serving.
See recipe post for step-by-step photos to decorate the mummy cookies.
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Amount Per Serving: Calories: 240Total Fat: 18gSodium: 120mgCarbohydrates: 80gFiber: 0gSugar: 41gProtein: 1g
Nutritional values are estimates and not exact.