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Easy Adorable Halloween Mummy Sugar Cookies with Royal Icing

halloween mummy sugar cookies - featured image
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These adorable Halloween mummy sugar cookies with royal icing are buttery, tender, and fun to decorate. The forgiving mummy wrap technique makes them perfect for bakers of all skill levels, and they taste even better the next day.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2.5 cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract (optional, for icing)
  • Black food coloring gel
  • White food coloring (optional)
  • Candy eyes (optional)
  • Black decorating gel (optional)

Instructions

  1. Make the cookie dough: Cream softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract; mix until just combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mixture to wet ingredients on low speed until dough comes together.
  2. Chill the dough: Divide dough in half, flatten into 1-inch thick disks, wrap in plastic wrap, and refrigerate for at least 2 hours (overnight is better).
  3. Roll and cut: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one disk to ¼-inch thickness. Cut out mummy shapes and place 2 inches apart on prepared sheets. Gather scraps, re-roll, and cut more cookies. Repeat with second disk.
  4. Bake: Bake for 8-10 minutes, rotating pan halfway through. Cookies should be just barely golden around the edges. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make royal icing: In a mixer bowl, combine powdered sugar and meringue powder. Add 5 tablespoons warm water and beat on low until combined. Increase to medium-high and beat for 5 minutes until thick and glossy with stiff peaks. Add remaining water if needed.
  6. Color and bag icing: Divide icing into two portions. Leave larger portion white (add white food coloring if desired). Color smaller portion black with black gel food coloring. Transfer each to separate piping bags fitted with round tips (white: #2 or #3, black: #1).
  7. Pipe mummy wraps: Starting at the bottom of each cookie, pipe horizontal lines of white icing across the body, leaving small gaps between lines. Add a few vertical lines for texture. Leave top ½-inch uncovered for eyes.
  8. Add eyes: Using black icing or black decorating gel, pipe two small dots for eyes in the uncovered space. If using candy eyes, press them gently into wet white icing.
  9. Let icing set: Allow cookies to dry completely at room temperature for 4-6 hours or overnight until icing is hard to the touch.

Notes

The mummy wrap technique is forgiving—imperfect lines add to the look. Keep piping bag covered with a damp paper towel when not in use to prevent drying. Cookies taste better the day after baking. For best results, chill dough thoroughly and do not ice warm cookies.

Nutrition

Keywords: Halloween cookies, mummy cookies, sugar cookies, royal icing, easy Halloween dessert, kid-friendly baking

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