Mummy Wrapped Snickerdoodles: Spooky, Irresistible & Easy!

Welcome to the ultimate fall treat for your Halloween parties, cozy nights in, or just when you’re craving something sweet and spooky! Today, we’re diving into a Mummy Wrapped Snickerdoodles recipe that combines the chewy, cinnamon-sugar flavor of snickerdoodle blondies with a playful Halloween twist.

This dessert is so much more than just another easy blondie bites dessert. It’s a fun, bite-sized treat that’s as adorable as it is delicious. Whether you’re planning a party or want a festive family snack, these mummy blondie bites for Halloween will make everyone smile. The great part? They’re super simple to make, and you can even prepare them in advance for an easy party dessert.

If you’re looking for other spooky ideas to complement this, don’t miss out on the Snickerdoodle blondies recipe I have on the site, or check out some of my favorite fall baking recipes like Pumpkin Spice Latte Cupcakes and Caramel Apple Streusel Bars.

Why You’ll Love These Mummy Wrapped Snickerdoodles

There’s a lot to love about this fun Halloween treat, and not just because they look adorable. Here’s why these Snickerdoodle blondie bites will win over your family and friends:

Quick and Easy: With simple ingredients and easy instructions, you can make these blondie bites in no time. Plus, the decorating part is fun for the kids!
Make-Ahead Friendly: These are perfect if you want to bake in advance. You can bake, frost, and freeze them ahead of time.
Chewy & Flavorful: The key to the perfect snickerdoodle blondie lies in the combination of butter, brown sugar, and cinnamon. With just the right amount of tang from the cream of tartar, every bite is soft, chewy, and packed with flavor.
Fun Halloween Theme: Who can resist a mummy blondie bite with spooky eyes? The white chocolate “bandages” and mini candy eyes make these treats a fun addition to any Halloween spread.
Perfect for Parties: These are ideal for small bites at Halloween parties, school treats, or family gatherings. They’re easy to grab and go, and everyone loves the combo of snickerdoodle flavor and spooky fun.

What Are Mummy Wrapped Snickerdoodles?

A Mummy Wrapped Snickerdoodle is a unique twist on the classic snickerdoodle blondie. Instead of traditional snickerdoodle cookies, we’re using snickerdoodle blondies, which are soft and chewy bars. These bars are then cut into bite-sized pieces and wrapped in “mummy bandages” made from white chocolate or royal icing, with fun little candy eyes to complete the spooky look.

The Snickerdoodle blondie base itself is buttery, cinnamon-sweet, and a little tangy from the cream of tartar, which is a hallmark of traditional snickerdoodle cookies. When wrapped up in “mummy bandages” and decorated with eyes, they turn into a playful Halloween treat that’s sure to impress your guests.

Ingredient Breakdown

Here’s everything you’ll need to make these Mummy Wrapped Snickerdoodles:

All-purpose flour – the base of the snickerdoodle blondies recipe that provides structure.
Granulated sugar + brown sugar – for sweetness and a hint of caramel flavor.
Unsalted butter, melted – makes these blondies soft, chewy, and rich.
Eggs – bind the ingredients and add moisture to the batter.
Cream of tartar – a key ingredient that gives snickerdoodles their signature tang and chewy texture.
Baking soda & salt – for leavening and balance.
Ground cinnamon – gives these cinnamon sugar blondies their classic snickerdoodle flavor.
Vanilla extract – adds depth and warmth to the flavor.
Cinnamon sugar – for rolling the blondies or sprinkling on top after baking.
White chocolate or royal icing – to create the “mummy wraps.”
Mini candy eyes or edible pearls – for that perfect spooky touch!

Step-By-Step Instructions

1. Prep & Mix

Preheat the oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon. Set aside.

2. Cream & Combine

In a separate large bowl, cream together the melted butter, granulated sugar, and brown sugar until smooth and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until fully incorporated.

3. Add Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix—stop as soon as everything is combined.

4. Bake & Cool

Spread the batter evenly into the prepared pan.
Optionally, sprinkle the top with a bit of cinnamon sugar for an extra snickerdoodle touch.
Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
Allow the blondies to cool completely before cutting them.

5. Cut & Decorate

Once the blondies are completely cool, use a 1.5-inch round cookie cutter to cut them into perfect bite-sized circles. If you don’t have a cookie cutter, you can also use a knife to cut them into squares or rectangles.
Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until fully melted.
Using a piping bag or a spoon, pipe thin lines of melted white chocolate across each blondie, creating the “bandages” for your mummies.
Place candy eyes on top of the blondies while the chocolate is still soft so they stay in place.

6. Serve or Store

Let the white chocolate harden for about 30 minutes before serving.
If you need to make them ahead of time, you can store the decorated mummy blondie bites in an airtight container for up to 3 days.
Alternatively, you can freeze them (unfrosted) for up to 2 months. Thaw and decorate before serving.

Pro Tips for Perfect Mummy Wrapped Snickerdoodles

Don’t overmix the batter: Overmixing can result in dense blondies, and we want these to be soft and chewy.
Cutting uniform bites: If you want neat, uniform bites, use a cookie cutter to cut the blondies into rounds or squares. It makes them look so much more polished and professional.
Melting the chocolate: When melting white chocolate, do it slowly over low heat or in short bursts in the microwave. If it seizes up, you can add a teaspoon of vegetable oil or coconut oil to smooth it out.
Freeze for convenience: These treats freeze well, so you can make them in advance and save yourself some time during busy party planning.
Add a little texture: If you like, you can sprinkle a little extra cinnamon sugar on top after decorating for an added crunch.

FAQs

Q: Can I make Snickerdoodle Blondie Bites ahead of time?
A: Yes, you can bake and frost them up to 2 days in advance; just store them in an airtight container to keep them fresh.

Q: What’s the best way to cut Snickerdoodle Blondies into bites?
A: Use a 1.5-inch round cookie cutter for uniform bites, especially if you’re decorating them as mummies.

Q: Do I need cream of tartar for this recipe?
A: Yes, it gives the blondies their classic snickerdoodle tang and chewy texture.

Q: Can I freeze Snickerdoodle Blondie Bites?
A: Absolutely! Freeze them unfrosted for up to 2 months, then thaw and decorate before serving.