Gingerbread Mummies with Buttercream Icing ::Recipe::
Happy Halloween! And, what an odd one it is, like everything else in 2020. We're skipping the trick or treating this year and so we're trying some new things to make the day feel more festive. A few friends are coming over to play in the backyard and my kids are picking out their own bag of candy at the grocery store. These cookies were the perfect way to add a little something special to the weekend!
The idea for these came about a few years ago when I was making the traditional gingerbread cookies. I was about to reward myself for all of the hard work I had done decorating all of those little men by indulging in the last one by myself. I looked down at the cute little men and the nearly full pastry bag of buttercream and realized, those sweet little faces and buttons did not provide nearly the ratio of gingerbread to buttercream I was craving! I went to town drizzling the cookie with buttercream and then thought, "hmmm, that looks like a mummy! I'm making these next Halloween!"
First and foremost, you need a large gingerbread cookie cutter. You also need the googly edible eyes, they really make the cookies!
I use this gingerbread recipe from Martha Stewart because it is amazing and spicy, and did you know how good molasses is for you?! I guess some consider it a folk medicine cure all, but in any case, it's a great source of iron and magnesium. This time around I halved the recipe, and still ended up with 2-3 dozen large gingerbread men. *note - this is not the easiest dough to work with so feel free to use your own favorite recipe or mix. If you use this, know that it is sticky and you need to flour liberally and keep the dough cold!
Finally, the buttercream! I have used this version for years and the cream cheese is really key to keeping it from becoming cloying. Once you make a batch, use a spatula to transfer it into a disposable pastry bag or zip loc. No need to mess with icing tips here, just cut the corner off of the bag so you can drizzle it over the gingerbread men. To finish it off, top with two eyeballs before the buttercream icing sets. I leave them out for a few hours to let the icing harden. You can store at room temp or in the fridge, but either way make sure they are in an airtight container.
1 stick butter, room temperature
2 T cream cheese, room temperature
2 C powdered sugar
1/4 t salt
2-4 T milk
1 tsp vanilla
Beat the butter and cream cheese on medium until it is fluffy. Add the salt and vanilla. Slowly add the powdered sugar, alternating with a tablespoon of milk. Don't add to much milk, it may look dry but just give the powdered sugar a chance to get incorporated before adding any more. The icing should be more stiff than runny. Enjoy!
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