Countdown to Halloween {Day 13} & {Project 52}

What could be cuter then a plate of these Gingerbread Mummies at your Halloween party! They have always been a huge hit for me! I am the biggest fan of gingerbread, so any excuse to make some nice soft gingerbread cookies works for me. So cute!! Thanks Kneaders!

Here are some links to fun printable and games for your little Mummies to play as they get ready for Halloween.

{Project 52} making it memorable!

Halloween Countdown Recipe, Day 13
Kneaders Gingerbread Mummies


1 cup butter
1 cup white sugar
1/2 cup dark molasses
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon ginger
2 eggs well beaten
1 teaspoon white vinegar
5 cups all-purpose flour
1 teaspoon baking soda

white chocolate chips - reserved for frosting


In a large saucepan, cream together butter and sugar. Add molasses and spices, mix well. Stirring constantly bring to a boil. Remove from heat and allow to cool to luke warm. Stir in eggs and vinegar. Sift flour with baking soda into molasses mixture to form a smooth dough. Chill for several hours, or overnight. When you are ready to bake roll out dough to 1/2 inch thickness. Cut with gingerbread cookie cutter. Place on baking sheet lined with parchment paper. Bake 8 to ten minutes in a an oven preheated to 350 degrees. Bake only until lightly browned on the edges, do not over bake. Allow cookies to cool on baking sheet for 5 minutes before moving them to a cooling rack. Let cool completely before frosting.

Frosting Ingredients:

click here for buttercream icing recipe- tint red with food coloring, or gel.
melt down white chocolate chips until just melted, allow to cool until slightly stiff.

Frosting Directions:

With read buttercream and a #6 round tip, make one eye on right side. Then on the opposite side with a #4 round tip, pipe stitches over the heart area. Using a #47 basket weave, with textured side out, zigzag down the mummy missing the eye and the stitches. If the texture is not visible allow the white chocolate to cool a little longer until it will hold the shape of the texture, but will still come through the tip. Let dry 15 minutes in a cool place.

Happy Baking!!

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