Gingerbread mummies

By Danielle Graham
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  • 2/3 cup of butter
  • 1/2 cup of white sugar
  • 2 teaspoons of ginger
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1 unbeaten egg
  • 3/4 cup of molasses
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • Additional sugar for coating


  • 2 cups of sifted icing sugar
  • 1/2 teaspoon of vanilla extract
  • 2 tablespoons of whole milk


  1. In a food processor, mix the butter, sugar, ginger, cinnamon, nutmeg, egg, and molasses. 
  2. In a bowl, mix together the flour, baking powder and baking soda. Slowly add the dry ingredients to the food processor, a bit at a time, until a dough forms. 
  3. Remove dough from food processor and refrigerate for two hours for better handling.


  1. In small bowl, whisk together icing sugar, milk, and vanilla extract. Spoon mixture into pastry bag.

Ginger mummies:

  1. Preheat oven to 350 degrees F. 
  2. Roll out dough and using cookie cutters, cut out gingerbread men. Place cookies on greased cookie sheet and bake for eight to ten minutes. 
  3. Once cookies are baked and cool, decorate mummies by placing candy eyes using icing. Then, use icing in a zigzag pattern, make mummy strips. Let cookies dry before eating.  


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