Name: Gingerbread Mummies
Prep time: 45 min
Cook time: 247 min
Total time: 45 min
Yield: 18 servings
Ingredients: 0.5 cup butter; 2.5 cups all purpose flour; 0.5 cup granulated sugar; 0.5 cup molasses; 1 large egg; 1 tablespoon balsamic vinegar; 1 teaspoon baking powder; 1 teaspoon ground ginger; 0.5 teaspoon baking soda; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground cloves; 0.5 teaspoon ground nutmeg; 0.25 teaspoon kosher salt; 2 cups powdered sugar; 0.5 teaspoon vanilla extract; 2 tablespoons milk

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Gingerbread Mummies Recipe — Recipes Zone

Method

12 steps · 45 min

01
Beat the Butter
In the bowl of an electric mixer, beat the butter until it's light and fluffy.
02
Whisk Dry Ingredients
In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg, and salt. Set this aside for now.
03
Mix Wet and Dry
Add the granulated sugar to the beaten butter and continue beating until the mixture is light and fluffy again.
Turn the mixer to low and mix in the molasses, egg, and balsamic vinegar. Gradually add the whisked dry ingredients to the bowl, mixing until everything is just combined and no streaks of flour remain.
04
Chill the Dough
Cover the dough and chill it for about 2 hours, or until it's firm enough to handle easily.
05
Preheat Oven
Preheat your oven to 400 degrees.
06
Divide and Flour Dough
Divide the chilled dough in half and turn one half out onto a lightly floured surface.
07
Roll the Dough
Roll the dough to a 1/4-inch thickness, adding more flour to your surface and rolling pin as needed. This dough is on the stickier side, so don't be shy with the flour to keep your cutouts from sticking.
08
Cut and Arrange Cookies
Using your chosen cookie cutters, cut out shapes from the dough. Carefully transfer them to a baking sheet lined with parchment paper, leaving about 1 inch of space between each cookie.
09
Bake and Cool
Bake in the 400 degree oven for 5 to 6 minutes, or until the edges are just set. Let them cool on the baking sheets for one minute before transferring them to a wire rack to cool completely.
10
Prepare Icing
In a small bowl, combine the powdered sugar, vanilla extract, and milk. Whisk everything together until the icing is smooth.
Spoon the mixture into a pastry bag or a zip-top bag, then snip off a tiny bit of one corner to create a small opening for piping.
11
Decorate Mummies
Pipe two small dots of icing where you want the eyes to be, then gently press one candy eye onto each dot. Use the remaining icing to pipe a zig-zag pattern across the surface of each cookie, creating a mummy-like bandage effect. Let the decorated cookies dry for 2 to 4 hours, or even overnight, until the icing is set.
12
Store Cookies
Once the icing is fully dry, store the gingerbread mummies in an airtight container.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	216kcal	11%
Fat	6g	9%
Carbohydrate	40g	15%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Method

Beat the Butter

Whisk Dry Ingredients

Mix Wet and Dry

Chill the Dough

Preheat Oven

Divide and Flour Dough

Roll the Dough

Cut and Arrange Cookies

Bake and Cool

Prepare Icing

Decorate Mummies

Store Cookies

Nutrition

Allergens

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