Gingerbread Mummy Cookies Recipe
A soft and chewy gingerbread cookie topped with delicious cream cheese frosting.
Serving30
Ingredients
- ¾ cup margarine, softened
- 1 cup sugar
- ¼ teaspoon salt
- 1 egg
- ¼ cup molasses
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ginger
- 1¼ teaspoons baking soda
- 2 ½ to 3 cups flour
Cream Cheese Frosting
- 4 Tablespoons butter, softened
- 4 ounces cream cheese, softened
- ½ teaspoon vanilla
- 1 teaspoon milk
- 3 cups powdered sugar
- 60 candy eyeballs
Instructions
Cookies
- Cream together margarine, sugar, salt, egg, and molasses. Then add in cinnamon, cloves, ginger, baking soda, and flour.
- If dough if too sticky chill for about 30 minutes.
- Mix all together. Roll out on a floured surface to about 1/4 inch thick. Cut with a cookie cutter shape. I used a 3 1/2 inch tall little gingerbread man cookie cutter.
- Place on an ungreased baking sheet. Heat oven to 350 degrees and bake for about 8 to 9 minutes. Cool for a few minutes on cookie sheet and then place on a cooling rack.
- Frost when cooled.
Frosting
- Mix butter, cream cheese, vanilla and 1 teaspoon milk with a hand mixer. Gradually add in powdered sugar.
- If too runny add more powdered sugar, if too thick add a little more milk.
- Pipe icing onto cooled cookies like mummy wraps. Stick on eyes with a little dot of frosting on the back of each eyeball.
Nutrition
Calories: 191 kcal · Carbohydrates: 31 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 153 mg · Potassium: 70 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 279 IU · Vitamin C: 1 mg · Calcium: 17 mg · Iron: 1 mg