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Easy Spooky Mummy Halloween Cookie Cake Recipe

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A soft, chewy, bakery-style cookie cake decorated with mummy wraps and candy eyes. This fun and easy Halloween treat comes together in one bowl and is perfect for parties.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tube (16.5 oz) refrigerated sugar cookie dough
  • 1–2 tablespoons all-purpose flour, for rolling
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/4 teaspoon vanilla extract (optional)
  • Candy eyes (about 12-16 pairs)
  • Black gel food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper. Lightly grease the sides with butter or non-stick spray. Set aside.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed.
  3. Add the room-temperature egg and vanilla extract. Beat on medium speed until combined and smooth, about 30 seconds.
  4. In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a wooden spoon until just combined. Do not overmix.
  5. Transfer the cookie dough to the prepared cake pan. Use your fingers or the back of a spoon to press it evenly into the pan, about 1/2 inch thick.
  6. Bake for 18-22 minutes, until the edges are golden brown and the center is set and slightly puffed. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  7. Remove from the oven and let cool on a wire rack for 10 minutes. Run a knife around the edge, then carefully flip the cookie cake out onto the wire rack. Peel off the parchment paper. Let cool completely, at least 30 minutes.
  8. While the cookie cake cools, prepare the mummy wraps. On a lightly floured surface, roll out the refrigerated sugar cookie dough into a rectangle about 1/8 inch thick. Use a sharp knife or pizza cutter to cut into thin strips, about 1/2 inch wide and 4-5 inches long. You’ll need about 12-16 strips.
  9. Place the dough strips on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake at 350°F (175°C) for 8-10 minutes, until the edges are just barely golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  10. In a small bowl, whisk together the powdered sugar and milk until smooth. The glaze should be thick but drizzle-able. Stir in the vanilla extract if using.
  11. Once the cookie cake and mummy wraps are completely cool, place the cookie cake on a serving platter. Arrange the dough strips across the cookie cake, leaving a gap in the middle for the eyes. Overlap the strips slightly to create a mummy wrap effect. Use about 3-4 strips per mummy.
  12. Dip the back of each candy eye into the glaze and press gently onto the exposed cookie cake in the center of the mummy wraps. Drizzle the remaining glaze over the mummy wraps, avoiding the eyes. Let the glaze set for about 10 minutes. Optionally, use a toothpick dipped in black gel food coloring to pipe a tiny mouth or spider legs.
  13. Let the glaze set completely before cutting. Slice into wedges and serve at room temperature.

Notes

Don’t overmix the dough. Chill the pressed dough for 15-20 minutes before baking to prevent spreading. Roll the mummy strips thin (about 1/8 inch). Let everything cool completely before assembling. Use a pizza cutter for clean strips. Double the mummy wraps if making a big batch.

Nutrition

Keywords: Halloween cookie cake, mummy cookie cake, spooky dessert, easy Halloween recipe, cookie cake

Find it online: https://bakebelle.com/easy-spooky-mummy-halloween-cookie-cake-recipe/