These Maple Brown Sugar Mummy Cookies are a fun Halloween treat made with soft, chewy brown sugar cookies, a hint of cinnamon, and rich maple syrup. Each cookie is decorated with creamy vanilla buttercream piped to resemble mummy bandages and finished with edible candy eyes.
They're a festive addition to Halloween parties, dessert trays, or a weekend of fall baking. The cookie dough comes together in one bowl, making this recipe simple to prepare without a lot of extra cleanup.
Why You'll Love These Cookies
Soft and chewy: Melted butter and brown sugar give these cookies a tender, chewy texture.
Warm fall flavours: Maple syrup and cinnamon add a subtle seasonal flavour.
One-bowl cookie dough: No need to mix the dry ingredients separately.
Easy Halloween decorating: Simple lines of vanilla frosting create the mummy bandages.
Great for parties: These cookies make a fun addition to Halloween dessert tables and treat boxes.
Ingredients
For the Maple Brown Sugar Cookies
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup unsalted butter, melted and slightly cooled
1½ cups light brown sugar, packed
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
1 large egg
For the Vanilla Buttercream Frosting
1 cup unsalted butter, softened
2½–3 cups powdered sugar
2 teaspoons pure vanilla extract
4 tablespoons heavy whipping cream
20 edible candy eyes
Instructions
Make the Cookie Dough
Melt the butter. Place the butter in a large microwave-safe mixing bowl and microwave in short intervals until completely melted. Allow it to cool slightly before adding the remaining ingredients.
Combine the wet ingredients. Add the brown sugar, maple syrup, and vanilla extract directly to the melted butter. Stir until smooth and well combined.
Add the egg. Stir in the egg until fully incorporated into the butter and sugar mixture.
Add the dry ingredients. Add the flour, baking powder, baking soda, cinnamon, and salt directly to the same bowl. Using a hand mixer on low speed, mix just until the dry ingredients are incorporated and a soft cookie dough forms. Avoid overmixing.
Bake the Cookies
Preheat the oven. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Portion the dough. Using a large cookie scoop, portion the chilled dough into evenly sized balls. Arrange them on the prepared baking sheet, leaving approximately 2 inches between each cookie.
Bake. Bake one tray at a time for 10–12 minutes, or until the cookies have puffed slightly and the edges are just beginning to turn lightly golden. The centres may still appear soft.
Cool completely. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack. Let them cool completely before decorating.
Make the Vanilla Buttercream Frosting
Beat the butter. Place the softened butter in a medium mixing bowl. Using a hand mixer, beat until smooth and creamy.
Add the powdered sugar. Gradually add 2½ cups of powdered sugar, mixing on low speed until incorporated.
Add the vanilla and cream. Pour in the vanilla extract and heavy whipping cream. Continue beating until the frosting is smooth, fluffy, and thick enough to hold its shape when piped.
Adjust the consistency. If the frosting is too soft, add the remaining powdered sugar a little at a time. If it is too thick, add a small splash of heavy cream until it reaches a pipeable consistency.
Decorate the Mummy Cookies
Prepare the piping bag. Transfer the vanilla buttercream to a piping bag fitted with a flat or ribbon-style piping tip. Position the tip so the ridged side faces downward, if applicable.
Pipe the mummy bandages. Pipe thick lines of frosting across each cooled cookie, overlapping them at different angles to resemble mummy bandages. Leave a small opening near the centre or upper portion of the cookie for the eyes.
Add the candy eyes. Pipe a small amount of frosting onto the back of two edible candy eyes and gently press them into the uncovered section of each cookie.
Allow the frosting to set. Let the decorated cookies rest until the buttercream has firmed up slightly before serving or storing.
Tips for the Best Mummy Cookies
Let the melted butter cool slightly. The butter should be warm but not hot when adding the egg. This helps prevent the egg from cooking and keeps the dough from becoming overly soft.
Measure the flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and result in dry cookies.
Use pure maple syrup. Pure maple syrup provides a more natural maple flavour than pancake syrup.
Don't overmix the dough. Once the flour has been added, mix only until combined. Overmixing can make the cookies tougher.
Bake one tray at a time. Baking in the centre of the oven helps the cookies bake more evenly.
Watch the edges. Remove the cookies when the edges are lightly golden and the centres are still soft. They will continue to set as they cool.
Cool before frosting. Even slightly warm cookies can cause the buttercream to melt.
Use the right frosting consistency. The buttercream should be thick enough to hold distinct lines without spreading or losing its shape.
Keep the bandages imperfect. Overlapping the frosting in different directions gives each mummy a more natural appearance.
Variations and Substitutions
Different frosting flavours: Add a small amount of maple extract to the buttercream for a stronger maple flavour.
Cream cheese frosting: A thick cream cheese frosting can be used instead of vanilla buttercream, although it will need to be refrigerated and may be softer for piping.
Different piping tips: A flat ribbon or basketweave-style tip works best for creating mummy bandages. If you don't have one, use a piping bag with a small opening cut across the tip.
Without candy eyes: Small dots of dark chocolate or black decorating icing can be used instead.
Smaller cookies: Use a medium cookie scoop for smaller mummy cookies, adjusting the baking time accordingly.
Make-Ahead Instructions
The cookie dough can be prepared up to 2 days in advance. Cover tightly and refrigerate until ready to bake. If the dough becomes very firm, allow it to sit at room temperature briefly before scooping.
You can also bake the cookies a day ahead and decorate them once completely cooled.
For the best appearance, add the frosting and candy eyes shortly before serving or packaging.
Storage and Freezing
Room temperature: Store unfrosted cookies in an airtight container at room temperature for up to 3–4 days.
Refrigerator: Store decorated cookies in a single layer in an airtight container in the refrigerator for up to 4–5 days. Allow them to sit at room temperature briefly before serving for the best texture.
Freezing baked cookies: Freeze unfrosted cookies in an airtight, freezer-safe container for up to 3 months. Thaw completely before decorating.
Freezing cookie dough: Scoop the dough into balls and freeze on a parchment-lined baking sheet until firm. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator before baking, or bake from frozen with additional time as needed.
Freezing buttercream: Vanilla buttercream can be frozen separately in an airtight container for up to 3 months. Thaw in the refrigerator, bring to room temperature, and beat again with a hand mixer until smooth.
Frequently Asked Questions
Can I make these cookies without a stand mixer?
Yes. The cookie dough can be prepared in one bowl using a hand mixer, and the vanilla buttercream can also be made with a hand mixer. No stand mixer is necessary.
Can I use pancake syrup instead of maple syrup?
Pure maple syrup is recommended for its flavour. Pancake syrup has a different flavour and composition, so the results may vary.
How do I know when the cookies are done?
The edges should be lightly golden and the centres should look set but still soft. Avoid overbaking, as the cookies will continue to firm up while cooling.
What piping tip works best for mummy cookies?
A flat ribbon-style or basketweave piping tip creates the bandage effect. Pipe overlapping strips in different directions, leaving space for the eyes.
Can I decorate the cookies the day before?
Yes. Decorate the cookies the day before serving and store them in an airtight container in the refrigerator. Bring them closer to room temperature before serving.
Final Recipe Notes
These Maple Brown Sugar Mummy Cookies combine warm maple and cinnamon flavours with soft brown sugar cookies and creamy vanilla frosting. They're easy to prepare using one bowl for the dough and a hand mixer for the buttercream, making them a practical Halloween baking recipe that looks festive without requiring complicated decorating techniques.
