Maple Cinnamon Mummy Cookies

I have been saving these cookies to make for Halloween and the time finally arrived! While these cookies could be made without candy eyes and simply look like a maple cinnamon cookie with a drizzled glaze, why would you not go that extra step to celebrate the holiday? I will be honest that I bought candy eyes some time ago and then realized that package was quite small, prompting me to make am 8 pm dash to the local store to find more. I do plan, it just isn’t always quite enough.

These cookies come together quickly, a spiced cookie with maple syrup. I used some bourbon-barrel aged maple syrup as we had some and my husband thought that would taste great. You can use whatever maple syrup you have, but do make sure it isn’t pancake syrup. That is a completely different ingredient. You can also use heavy cream, milk, or half and half for the glaze. The type of milk you use will impact the fluidity of the glaze, but you can adapt to that.

This recipe made a fairly big batch of cookies, so I experimented a little. I flattened some cookies and not others, and the ones that I didn’t flatten looked better in the end. The recipe I give here for the glaze is double the original, and I could have used more glaze. I made about 1-1/2 recipes of the glaze and still ran out. I’d rather have too much glaze than too little. These cookies are quite sweet, but that’s to be expected with the maple and the glaze and the candy eyes!

Maple Cinnamon Mummy Cookies
1 cup butter, melted and cooled
1½ cups packed brown sugar
⅓ cup maple syrup
1 teaspoon vanilla
½ teaspoon maple extract
1 egg
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon

2 cups powdered sugar
1 teaspoon vanilla extract
5-6 tablespoons heavy cream
Candy eyes

In a large mixer bowl, combine the melted butter, brown sugar, maple syrup, vanilla ad maple extract. Mix on medium until the mixture comes together. In a separate bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. With the mixer running on low, gradually add the flour mixture. Mix just until the dough comes together evenly. Wrap the dough in plastic wrap and refrigerate for one hour.

Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into balls, about 1-1/4” in diameter. Place them on the prepared baking sheet.

Bake for 10-12 minutes, until slightly puffy but set. Allow to cool on the baking sheet for 10 minutes before removing to a wire rack.

Once the cookies are cooled, make the glaze: in a medium bowl, combine the powdered sugar, vanilla and 4 tablespoons heavy cream. Using a small whisk, beat the mixture until a glaze forms, adding additional heavy cream as needed to reach drizzling consistency. Drizzle over the cookies and add candy eyes if desired. Allow the glaze to set before serving.

Recipe from Cooking with Carlee