Ready to bake the cutest, spookiest, and most delicious treat this Halloween? These gingerbread mummies combine soft, perfectly spiced cookies with sweet icing “bandages” and candy eyes.

Perfect for kids, parties, or just a fun afternoon of baking, this gingerbread mummy recipe transforms ordinary gingerbread men into Halloween showstoppers that taste as amazing as they look.

Why This is the Only Gingerbread Mummy Recipe You’ll Ever Need

Let me tell you why this recipe stands out from all the others you’ll find online:

Perfectly Spiced & Soft: Our recipe ensures your gingerbread is flavorful and chewy, not hard as a rock. I’ve tested the ratios countless times to get that perfect texture that stays soft for days.
No-Fail Icing: We show you how to get the perfect consistency for mummy wraps every time. No more runny messes or icing that’s too thick to pipe!
Fun for All Ages: Simple steps that are perfect for getting kids involved in the kitchen. My 6-year-old can handle the decorating part like a pro.
Make-Ahead Friendly: You can prepare the dough days in advance and even freeze the baked cookies before decorating.

Ingredients You’ll Need

Here’s everything for your gingerbread mummies, with both US and metric measurements:

For the Gingerbread Cookies:

3 cups all-purpose flour (360g)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened (113g)
1/2 cup dark brown sugar, packed (100g)
1/2 cup molasses (118ml)
1 large egg
1 teaspoon vanilla extract

For the Royal Icing “Bandages”:

2 cups powdered sugar (240g)
3 tablespoons meringue powder
5-6 tablespoons warm water
1/2 teaspoon vanilla extract

For Decorating:

Candy eyes (or mini chocolate chips)
Small round candies for noses (optional)

Ingredient Notes: I use dark brown sugar for a richer molasses flavor and softer texture. The meringue powder in the icing helps it set properly and gives you those perfect “bandage” lines that won’t run.

Step-by-Step Instructions

1. Making the Dough

In a large bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. In another bowl, cream the softened butter and brown sugar until light and fluffy (about 3 minutes). Beat in molasses, egg, and vanilla.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix – you want tender cookies, not tough ones!

2. Chilling the Dough

Divide the dough in half and wrap each portion in plastic wrap. Flatten into discs and refrigerate for at least 2 hours or overnight. This step is crucial – cold dough holds its shape much better when baking.

3. Rolling and Cutting

On a floured surface, roll one disc to about 1/4-inch thickness. Use a gingerbread man cutter to cut your shapes. Place them on parchment-lined baking sheets, spacing about 1 inch apart.

4. Baking

Preheat your oven to 350°F (175°C). Bake for 8-10 minutes until the edges are just set. Don’t overbake – they’ll continue cooking on the hot pan. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

5. Making the Icing

In a clean bowl, whisk together powdered sugar and meringue powder. Add water one tablespoon at a time until you reach the right consistency. The icing should flow smoothly but hold its shape when piped.

6. The Fun Part: Decorating!

Transfer the icing to a piping bag fitted with a small round tip (or use a zip-top bag with a corner snipped off). Pipe horizontal lines across each cookie to create the “mummy bandages,” leaving spaces for the eyes. While the icing is still wet, gently press candy eyes into the gaps.

Pro Tips for Perfect Gingerbread Mummies

How to Keep Dough From Sticking

Roll your dough between two sheets of parchment paper. This prevents sticking without adding extra flour, which can make your cookies tough.

Getting the Icing Consistency Just Right

Here’s my “10-second rule” for royal icing: When you lift the whisk, the icing should flow back into the bowl and disappear within 10 seconds. Too fast? Add more powdered sugar. Too slow? Add a bit more water.

Don’t Have a Piping Bag?

No problem! Fill a zip-top bag with icing, push it all to one corner, and snip off a tiny piece of that corner. Instant piping bag!

Decorating with Kids

Set up a “decorating station” with paper towels, extra candy eyes, and maybe some wet wipes nearby. Let them go wild – the wonkier the mummy wraps, the more character each cookie has!

Recipe Variations & Dietary Options

Gluten-Free Version

Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend like King Arthur or Bob’s Red Mill. The texture will be slightly different but still delicious.

Vegan Version

Replace the butter with plant-based butter (I like Earth Balance) and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).

Spice It Up

Add 1/2 teaspoon of cardamom or a pinch of black pepper for a more complex flavor profile. Some bakers even add a tiny bit of cayenne for a subtle heat that pairs beautifully with the sweet icing.

Frequently Asked Questions (FAQ)

How long will these cookies last? Store your gingerbread mummies in an airtight container at room temperature for up to one week. The icing actually helps keep them soft!

Can I make the dough ahead of time? Absolutely! The dough keeps in the refrigerator for up to 3 days or can be frozen for up to 3 months. Just thaw overnight in the fridge before rolling.

My gingerbread spread too much in the oven, what did I do wrong? This usually happens when the dough wasn’t chilled long enough or your oven temperature was too low. Make sure that dough is really cold and your oven is fully preheated.

My icing is too runny/too thick, how do I fix it? For runny icing, add powdered sugar a tablespoon at a time. For thick icing, add water a teaspoon at a time. Remember, it’s easier to thin icing than to thicken it!

What kind of candy eyes should I use? I prefer the small candy eyes from the baking aisle – they’re the perfect size and stick well to wet icing. Mini chocolate chips work too, though they’re less “eye-like.”

These gingerbread mummies never fail to bring smiles to faces, young and old alike. There’s something magical about transforming simple gingerbread men into these adorable Halloween characters. The combination of that warm spice blend and sweet icing creates the perfect balance of flavors that captures everything we love about fall baking.

Whether you’re making them for a Halloween party, school treats, or just because your kids saw them and begged you to make “mummy cookies,” this recipe delivers consistently delicious results. And trust me, once you see those little candy eyes peeking out from behind their icing bandages, you’ll be completely smitten with these spooky-sweet treats!

Gingerbread Mummies