Oh I love holiday posts, and I’m lucky that I’m in Sydney so I feel like I have more time to post my holiday baking because even if it’s now the 1st of November here, it’s still Halloween in the US! So bookmark this for next year, guys, because these are so good, you’s want to individually wrap them for trick or treat!

When you make these you’ll need your gingerbread man cutout. I like getting multi uses out of cookie cutters, to get the most out of my tools, and so I try to come up with creative things to use them for. Besides, Christmas is just around the corner, and it’s good to get these cutters out now.

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I was inspired to make these cookies because I was looking at Halloween movies to watch and saw The Mummy series, and remembered how we used to love the original version as kids. We found Brandon Fraser so funny, too bad they stuffed up the remake.

The Mummy isn’t a horror movie though, so I quickly passed it and settled on Insidious: The Final Key. Now this one, it’s definitely spine tingling. Or at least for screwy-cats like me. I have a love-hate relationship with horror movies, I’m the person who will shriek in the cinema and cover her eyes half the time. How about you? Do you like horror movies? Which ones do you like best?

I get a lot of questions about stand mixers, and these are my recommendations. It comes with a caveat though, I only recommend you get one if you bake a lot because they are not cheap. Otherwise, a hand mixer is the more practical option.

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Mrs.Fancypants earns a small commission from affiliate links, when you buy the products above. If you’re in Australia, feel free to check the availability on advertised sites.

Again, bookmark this for next year, and also get your Gingerbread man cutouts ready for Christmas! Because I have plenty of treat recipe coming your way. Happy Halloween! Don’t get spooked!

 
Difficulty: Easy

Mummified Sugar Cookies

Makes 18-20 cookies

Prep Time: 20 mins

Chill Time: 1 hour

Bake time: 12-15 minutes

Ingredients

    For the sugar cookies:
    • For the ganache:

Instructions

0/6 Instructions
  • Start by making the ganache for mummy wrapping. Place white chocolate, cream, and butter in a medium microwaveable bowl and melt together for 30 second increments. Stir after each 30 seconds so as to prevent the chocolate from seizing. Set aside to cool down.
  • Make the cookie dough: In the bowl of your stand mixer, cream butter & sugar together on high until light and fluffy, about 4 minutes. Meanwhile, in a medium bowl, sift together dry ingredients.
  • Add egg and vanilla, turn mixer down then add milk. Gradually spoon the dry ingredients into the batter. Divide into 2 and flatten into discs to make rolling easier later. Cover the dough and chill for at least 1 hour or up to 1 day.
  • Preheat oven to 170C. Sprinkle flour on your work bench then roll dough out to 3-5mm thickness. Using a gingerbread man cut out, cut out 18-20 cookies. Save the trimmings then roll them altogether so the dough doesn't get too floury.
  • Place cookie on a baking tray lined with baking paper and bake for 12-15 minutes or until the sides are light brown and cookie feels set on top but still soft. Cool down for 10 minutes then transfer to a cooling rack to cool down completely.
  • To assemble: Place the ganache in a piping bag. Pipe the ganache on the cookie to make it look like mummy wrapping. Then using your black writing gel, dot the eyes/eye of the mummies. Leave to set in the fridge for 1 hour then serve.

I wasn’t going to do a Halloween post because there’s so much going on. However, it was just too tempting not to post! So I decided to mummify my cookie recipes and below you’ll find step-by-step instructions on how to make my monster horror cookies. They are yummy, and looks bloody and is filled with green goo!

What are you doing this halloween??? My favorite thing to do is to watch spooky movies. When we were growing up my sisters and I would watch the “Magandang Gabi, Bayan” Halloween special. Every year! It’s a weekly Filipino magazine show aired on Saturdays and they have the best Halloween specials because of the spooky ghost stories. Tell me about your halloween traditions.

Also, if you can get your hands on Valrhona Inspiration Chocolate, do try them. They are the bomb! There are fruit flavours that you can treat like chocolate. It totally blew my mind when I first tried it. I used raspberry for the blood and I only had to add a touch of red gel colour in the end. I hope you can try it too!

The coffee intensifies the chocolate flavor and the white chocolate gives it a good balance of sweetness, but I would love to know your thoughts, so please, if you try making these tomorrow, share your comments below, I would love to hear them. Also post and tag on Instagram for Halloween tomorrow!!! HAPPY HALLOWEEN EVERYONE! Have a spooky time!

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I get a lot of questions about stand mixers, and these are my recommendations. It comes with a caveat though, I only recommend you get one if you bake a lot because they are not cheap. Otherwise, a hand mixer is the more practical option.

Click on the photos to shop for the products. Most products ship internationally.

Mrs.Fancypants earns a small commission from affiliate links, when you buy the products above. If you’re in Australia, feel free to check the availability on advertised sites.

 
Difficulty: Easy

Halloween Horror Cookies

Makes 16 cookies

 

Ingredients

    For the Green Goo and Mummy Wrapping
    • Cookie dough
    • For the Blood

Instructions

0/9 Instructions
  • Start by making the ganache for mummy wrapping and green goo. Place white chocolate, cream, and butter in a medium microwaveable bowl and melt together for 30 second increments. Stir after each 30 seconds so as to prevent the chocolate from seizing.
  • Divide ganache in half then colour half with green food colouring. Set aside to cool down. When it's set but still pliable, scoop 16 small balls of green ganache using a teaspoon or a Parisienne scoop.
  • Make the cookie dough: In the bowl of your stand mixer, cream butter & sugar together on high until light and fluffy, about 4 minutes. Meanwhile, in a medium bowl, sift together dry ingredients.
  • Add eggs one by one, turn mixer down then add coffee. Gradually spoon the dry ingredients into the batter, then add the chocolate chunks. Cover the dough and chill for at least 1 hour or up to 1 day.
  • Preheat oven to 170C. Divide the dough into 16 equal size balls (around 85g if you’re using a scale). Break in half then make an indent in the centre place a portion of green goo in the indent then seal with the other half by rolling each portion into a ball then place cookies on a tray lined with baking paper.
  • Bake cookies at 170C for 12-15 mins. The edges will be light brown and the centre will be soft, pop out of the oven and cool down completely before frosting.
  • Place the white chocolate ganache in a piping bag then pipe ribbons of mummy wrapping on half of the cookies. Place 1 or 2 candy eyes and let set.
  • Meanwhile make the blood by melting Valrhona inspiration raspberry chocolate then mixing in the canola oil and red food colouring. If you don't have raspberry chocolate, simply use white chocolate and add another drop of red food colouring.
  • Use the red chocolate to splatter blood on the other half of the cookies, then attach one or two eye balls. Leave to set then enjoy!

Notes

  1. you can use instant coffee by mixing 1 tsp with 1tbsp hot water. cool down before using.