cookies · Fall (Halloween & Thanksgiving)

Molasses Mummy Cookies

Remember those old Mother’s frosted molasses cookies? That’s what these adorable cookies taste like. My kids love them so much, and they’re so cute and festive.

I use this same cookie and icing recipe for my “gingerbread men” during the holidays. They’re so yummy and soft and have no ginger, which seems to make my kids like them better.

Ingredients:

Cookies:
3 cups all-purpose flour
1 TBSP ground cinnamon
1/2 tsp ground cloves
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed dark brown sugar
10 Tbsp butter, softened about halfway (it should still hold it’s shape pretty well and be cool)
1 large egg yolk
1 1/2 tsp vanilla extract
1-2 tbsp milk
1/2 cup molasses
Wilton Candy Eyeballs (Large)

Icing:
4 cups powdered sugar
1 TBSP light corn syrup
4 – 6 Tbsp water
1/4 tsp vanilla extract

For the cookies:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, cloves, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl. Mix egg yolk and vanilla. Mix in molasses.

With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional milk as needed just to bring dough together. Divide dough into two equal portions then wrap in plastic wrap and refrigerate at least two hours.

When ready to bake, preheat the oven to 350 degrees.  Roll dough out on a floured surface to about 1/4 inch thick. Cut cookies into circles with a cutter or a drinking glass and bake for 8 minutes on a cookie sheet.

Once cool pipe icing over cookies to decorate and add sprinkles if desired. Let icing set at room temperature and store in an airtight container (note that these cookies are even better and softer the second day).

For the icing:
Add powdered sugar, corn syrup and vanilla to the bowl of an electric stand mixer. Fit mixer with paddle attachment, add in 4 Tbsp water and the vanilla them mix on low speed until combined. Add more water to thin as needed and increase speed and whip mixture until it is glossy and thickens up. Tint with food coloring if desired. Transfer to piping bags fitted with tiny round tips. Place two eyes on each cookie and swipe icing back and forth over each one in a mummy shape.

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