These Soft Maple Cinnamon Mummy Cookies are proof that a dessert can be both festive and deliciously indulgent. I have a long history with these cookies, baking them every year for multiple holidays. There is something about the warm and inviting flavors combined with a soft texture and sweet vanilla icing that is absolutely mouth watering and addicting – your friends and family will also agree!
These spooky mummy cookies have:
- A soft and chewy cookie base made with brown sugar
- An incredible maple flavor from real maple syrup and extract
- A fun and easy to make vanilla mummy wrap icing
With both spooky looks and incredible flavor, these mummy cookies are certain to secure your spot as the ghostess with the mostest!
Recipe used for the Soft Maple Cinnamon Mummy Cookies:
Chewy Maple Cinnamon Cookies by Cooking with Carlee
I have made this recipe for maple cinnamon cookies multiple times a year for about 4 years now – ever since I first tried the recipe. I decorate them as mummies for Halloween and dip them in white chocolate with holly berry sprinkles for Christmas (linked here).
This maple cookie recipe is SO simple yet so soft, tender, and full of warm and cozy flavors. I have been asked for a link to the recipe by friends because they want to make them, and have also recieved requests to make these cookies again – both of these are such positive signs that the cookies must remain as part of the tried-and-true rotation!
Tips for making the Maple Cinnamon Mummy Cookies:
These mummy cookies are quite easy to make, but a few steps will help ensure the result is soft and perfectly baked.
Use a food scale to weigh the dough: To ensure the cookie dough balls are the same size and will bake evenly, use a food scale to weigh them. I put the bowl of cookie dough on the scale, remove the desired amount of dough, roll it into a ball, and place on a parchment lined baking sheet.
I made two sizes of cookies this time:
- A smaller cookie – 1 oz dough balls baked for 9/10 minutes yielding 14 cookies
- A larger cookie – 1.5 oz dough balls baked for about 11 minutes yielding 16 cookies
Bake cookies on a light colored pan: One of the best tips when it comes to baking cookies is to use a light colored pan. When I switched from dark to light it was a game changer. I no longer have burnt bottoms and the cookies have more wiggle room with the baking time. The cookies don’t go from underdone to overdone nearly as fast.
I have found these cookies to be done and ready to pull from the oven when the centers are puffed, slightly cracked, and the edges at the base don’t easily cave in when lightly pressed.
Tips for making the Vanilla Mummy Wrap Icing:
The icing for these mummy cookies is so simple to make with only 3 ingredients required – what is better than that?
Use clear vanilla for a brighter white icing: My go-to vanilla flavoring for white colored frostings is the one that is used for the classic Milk Bar Birthday cake, Watkins Clear Vanilla Flavor Extract. This vanilla extract gives a bit more of a classic and nostalgic vanilla birthday cake flavor which has been delectable in every dessert I have added it to. It is also perfectly clear, allowing the icing to stay bright white.
Make at least a double batch of the icing: If you are planning to frost all of the cookies in a mummy design, be prepared to make more than one batch of icing. If you make a frosting that is a bit more liquidy, you could get away with not making as much. If you are going for a thicker consistency similar to what is used here, you’ll need more icing to cover all of the cookies.
Tips for decorating the soft maple cinnamon mummy cookies:
Make sure the frosting is thick and not too runny: If the frosting has too much liquid, it will run off the sides of the cookies and the each mummy “wrap” will start to melt into one another. Add more powdered sugar as needed to thicken the consistency.
Use an angled piping tip to create the mummy effect: I used a small piping tip from one of the first piping kits I ever purchased, and the angled shape makes perfect wraps for the mummy. I used tip #2 from this cake decorating set.
Use a small amount of the frosting as glue for the eyes: To keep the candy eyes in place on the cookies, dab a small amount of the icing on the back of each. This ensures they won’t slide around as they are frosted. I used a toothpick since only a small amount is needed.
Let the icing dry before moving the cookies and do not stack them: The frosting firms up slightly, but does not completely harden. Be careful when transporting the cookies as the frosting will smudge if bumped.
These Soft Maple Cinnamon Mummy Cookies truly are the fall season packed into a small dessert. The maple syrup and extract combined with cinnamon and brown sugar create a flavor profile that is nothing less than cozy, comforting, and delicious. With a soft texture, each bite is tender and perfectly complimented by the sweet vanilla icing. If you try these out, I have a strong feeling they will also become a tradition in your home that you bake each year.
If you like this recipe, I think you’ll also love:
- Halloween Oreo Cookie Topped Brownies
- Spooky Halloween Charcuterie Dessert Board
- Spider Web Thumbprint Cookies with Icing
- Chewy Maple Cinnamon Cookies with White Chocolate – (a Christmas version of this recipe)
- Copycat Crumbl Churro Cookies
Behind the Scenes Video:
Soft Maple Cinnamon Mummy Cookies
Course: Desserts, cookies, halloweenCuisine: American28
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minutesThese maple cinnamon mummy cookies are the perfect treat for a cozy and spooky night in. They are made with real maple syrup and are complimented by a delicious and easy to make vanilla icing. There is no doubt you’ll be the ghostess with the mostess once everyone gets a taste!
Ingredients
1 batch Chewy Maple Cinnamon Cookies by Cooking with Carlee
- For the Mummy Decorations:
- Helpful Tools:
Directions
- Prepare the maple cinnamon cookie dough and refrigerate for a minimum of 30 minutes. I covered mine and let chill overnight.
- Portion the dough into desired size dough balls. I made mine into a larger 1.5 oz size and smaller 1 oz size. The larger size yielded 16 cookies and baked for about 11 minutes. The smaller size yielded 14 cookies and baked for about 9-10 minutes. I did not press the dough balls down before baking, but rather kept them in a golf-ball style shape.
- Allow the cookies to fully cool before frosting.
- Prepare the vanilla glaze.
- Using a toothpick, place a small amount of the glaze on the back of each candy eye to act as glue and place onto the cooled cookies.
- Fill a piping bag or ziplock bag with the vanilla icing and drizzle the cookies in zig-zag patterns to create a wrap effect.
- Allow the icing to set before picking up or moving the cookies. After it dries, it will still be soft to the touch.
- Enjoy! Prepare for all treats and no tricks with cookies that will have you undoubtedly coming back for more!
Notes
- Do not overbake the cookies. I found mine to be done and ready to pull from the oven when the centers are puffed, slightly cracked, and the edges at the base don’t easily cave in when lightly pressed.
- Add more powdered sugar as needed to the icing to ensure it is firm enough to pipe and doesn’t slide off of the cookie.
- The colored candy eyes I used are by the company Sweet Tooth Fairy, found at Michaels last year.
- Do not stack these cookies to transport them. The icing remains soft.
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If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.
Happy Baking!
XOXO,
