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Adorable Halloween Mummy Sugar Cookies: Best Easy Recipe

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These Adorable Halloween Mummy Sugar Cookies with Royal Icing are proof that you don’t need to be a professional baker to create something genuinely impressive. The recipe is forgiving, the technique is learnable, and the results are downright delightful.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 2½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 cups (360g) powdered sugar
  • 2 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • ½ teaspoon vanilla extract
  • Black gel food coloring
  • White gel food coloring (optional)
  • Candy eyes (optional)

Instructions

  1. In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy—about 3 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the egg, vanilla extract, and almond extract. Mix on low until just combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until the dough just comes together. It should be soft but not sticky.
  4. Divide the dough in half, flatten each half into a disc about ½-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness.
  7. Cut out mummy shapes using your cookie cutter. Re-roll the scraps once.
  8. Place the cut cookies about 1 inch apart on the prepared baking sheets. Bake for 8-10 minutes, rotating the pan halfway through. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. In a stand mixer bowl, combine the powdered sugar and meringue powder. Add 4 tablespoons of warm water and the vanilla extract. Mix on low speed until combined, then increase to medium-high and beat for 4-5 minutes until thick, glossy, and holds stiff peaks.
  10. Adjust icing consistency by adding water one drop at a time until it reaches 10-second consistency (slowly settles back into itself after being stirred).
  11. Divide the icing: keep most white for wraps, tint a small portion black for eyes. Transfer to piping bags fitted with #3 tips (white) and #2 tips (black).
  12. Pipe two small black dots onto each cooled cookie for eyes. Let dry for at least 20 minutes.
  13. Using white icing with #3 tip, pipe horizontal zigzag lines across the body of the cookie, leaving eyes exposed. Overlap lines slightly for wrapped look.
  14. Pipe a few shorter lines that wrap around the sides of the cookie for bandage effect. Leave small gaps for depth.
  15. Let decorated cookies dry at room temperature for at least 2 hours, or overnight for best results.

Notes

The dough must be cold to prevent spreading. Royal icing consistency is everything—use the 10-second test. Practice piping on parchment first. Use a toothpick for corrections. Let the eyes set before piping wraps. Work in batches. Humidity is the enemy of royal icing.

Nutrition

Keywords: Halloween cookies, mummy cookies, sugar cookies, royal icing, Halloween dessert, decorated cookies, holiday baking

Find it online: https://twirltaste.com/adorable-halloween-mummy-sugar-cookies-best-easy-recipe/