Adorable Halloween Mummy Sugar Cookies with Easy Royal Icing

Late October, and the only thing my kitchen wants is these Halloween Mummy Sugar Cookies. The air had that specific chill—the kind that makes you reach for a second sweater—and I was standing at the counter with a batch of sugar cookie dough that had been chilling for exactly two hours. My daughter was at school, the house was quiet, and I had this ridiculous idea to make cookies that looked like tiny, adorable ghosts wrapped in bandages.

I’d spent the week scrolling through Pinterest boards (you know how it goes) and every single mummy cookie looked either too perfect to eat or way too complicated for a Tuesday afternoon. So I did what I always do when I can’t find what I want—I made my own version. One that actually tastes like a real sugar cookie, not just a vehicle for frosting. One where the royal icing doesn’t require a pastry degree to apply. One that makes you smile when you look at it, but also makes you reach for a second one.

These Adorable Halloween Mummy Sugar Cookies with Royal Icing became my October tradition after that first batch. They’re the cookies I bring to school parties, the ones my neighbors text me about every year. And honestly? They’re easier than they look. The royal icing does most of the work for you—it sets up smooth, dries hard enough to stack, and gives you that glossy finish that makes people think you spent hours on them. (You didn’t. But I won’t tell if you won’t.)

There’s something about pressing those candy eyes into the icing and watching a face appear. It never gets old. Every single cookie ends up with a slightly different expression, like they all have their own little personalities. That’s the part that stuck with me—not the perfection, but the charm of each one being just a little bit different. That’s what makes these cookies feel like they belong in your kitchen, not just on a bakery shelf.

Why You’ll Love This Recipe

I’ve tested this recipe six times over three Octobers to get it exactly right. The sugar cookie base holds its shape during baking—no spreading into blobs that look more like ghosts than mummies. The royal icing recipe uses meringue powder, which means no worrying about raw egg whites and no finicky temperature checks. It just works.

• Beginner-Friendly Royal Icing : This is the royal icing recipe that finally made me stop buying the pre-made tubs. It pipes smoothly, dries with a beautiful matte finish, and doesn’t crack when you add the bandages.
• No Spread Sugar Cookies : The dough is sturdy enough to roll thin and cut into clean shapes. Your mummies will actually look like mummies, not puddles.
• Perfect for Halloween Parties : These travel well, stack beautifully, and stay fresh for up to a week. Make them ahead and actually enjoy the party.
• Kid-Approved Decorating Activity : My daughter and her friends decorate an assembly line of these every year. The mess is manageable, and the results are always hilarious.
• Completely Customizable : Change the eye colors, add sprinkles, or pipe different bandage patterns. Every batch can be different.

What makes these different from every other mummy cookie recipe out there? The royal icing consistency. Most recipes tell you to thin it down to a 10-second flood, but I’ve found that a slightly thicker 15-second consistency gives you better control over the bandages. They stay where you pipe them instead of running together into one white blob. It’s a tiny tweak, but it makes all the difference between cookies that look professional and cookies that look like a toddler decorated them (unless that’s the vibe you’re going for—no judgment here).

These cookies are the kind that make people close their eyes after the first bite. The sugar cookie is buttery and tender with just a hint of vanilla and almond. The royal icing adds sweetness without being cloying. And the candy eyes? They’re just fun. Pure, unfiltered Halloween fun that makes you feel like a kid again, even if you’re the one doing all the baking.

What Ingredients You Will Need

This recipe uses simple, pantry-friendly ingredients to deliver sugar cookies that actually taste like something. No weird stabilizers, no obscure extracts, nothing you’ll have to special-order. The ingredient list is straightforward, but I’ve included a few notes on what to look for and why it matters.

For the Sugar Cookies

• 3 cups all-purpose flour (360 grams) — Spoon and level your flour. Scooping directly from the bag packs in too much and makes tough cookies. I use Gold Medal unbleached, but any standard brand works.
• 1 teaspoon baking powder — Make sure it’s fresh. If you can’t remember when you bought it, it’s probably time to replace it.
• ½ teaspoon salt — Fine sea salt or table salt. Don’t skip it—salt balances the sweetness and brings out the vanilla.
• 1 cup unsalted butter (226 grams), softened to room temperature — Let it sit out for at least an hour. Cold butter won’t cream properly, and melted butter changes the texture entirely.
• 1 cup granulated sugar (200 grams) — Regular white sugar. No substitutions here—brown sugar adds moisture that can cause spreading.
• 1 large egg, room temperature — Crack it into a bowl first to avoid shell pieces. Room temperature eggs incorporate more evenly into the butter mixture.
• 1 teaspoon vanilla extract — Pure vanilla, not imitation. The flavor difference is noticeable in a simple sugar cookie.
• ½ teaspoon almond extract — This is my secret ingredient. It adds a subtle nuttiness that makes people ask, “What’s in these?” You can skip it if you’re allergic or just don’t like almond, but try it once before you decide.

For the Royal Icing

• 4 cups powdered sugar (480 grams), sifted — Sifting is non-negotiable here. Lumps in your powdered sugar become lumps in your icing, and nobody wants lumpy mummy bandages.
• 3 tablespoons meringue powder — I recommend Wilton brand for consistent results. It stabilizes the icing and gives it that professional bakery finish.
• 5-6 tablespoons warm water — Start with 5 tablespoons and add more as needed. Humidity affects how much liquid you’ll need.
• 1 teaspoon vanilla extract — Or clear vanilla if you want a brighter white icing. Regular vanilla gives it a slight tan tint, which honestly works fine for mummies.
• Gel food coloring (optional) — I keep mine white, but you could tint the bandages slightly gray or green for a spookier look.
• Candy eyes — The round ones with black pupils. I use Wilton brand from the baking aisle. You’ll want about 60-72 eyes depending on how many cookies you make.

Ingredient Substitutions

Need a dairy-free version? Swap the butter for a high-quality vegan butter stick (not the spreadable kind in a tub). The texture will be slightly less tender, but it still works. For gluten-free, use a 1:1 gluten-free baking flour blend—I’ve had good results with Bob’s Red Mill. Just know the cookies will be a bit more delicate. The royal icing is naturally gluten-free as long as your extracts are certified gluten-free.

Equipment Needed

You don’t need a professional bakery setup for these cookies. Here’s what actually matters:

• Stand mixer or hand mixer — A stand mixer makes creaming the butter and sugar effortless, but a hand mixer works fine. You’ll just need to cream for an extra minute or two.
• Rolling pin — I prefer a French rolling pin (no handles) because I can feel the thickness better, but any rolling pin works. If you have adjustable rings, even better.
• Mummy-shaped cookie cutter — I found mine on Amazon for eight dollars. You can also use a round cutter and pipe bandages across the whole surface for a different look.
• Baking sheets — Light-colored, rimmed baking sheets. Dark sheets absorb more heat and can over-brown the bottoms.
• Parchment paper or silicone baking mats — Parchment is cheaper; silicone mats are reusable. Both prevent sticking and promote even baking.
• Piping bags or squeeze bottles — I use disposable piping bags with a #2 round tip for the bandages. Squeeze bottles work too, but they’re harder to control for thin lines.
• Cooling rack — Essential for letting the royal icing dry completely. Stacking cookies before the icing sets is a disaster waiting to happen.
• Small offset spatula — Not strictly necessary, but it helps if you decide to flood-fill the cookies before adding bandages.

If you don’t have piping bags, you can use a zip-top bag with a tiny corner snipped off. It’s not as precise, but it works in a pinch. I’ve done it. We’ve all done it.

Preparation Method

Step 1: Make the Sugar Cookie Dough

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides and bottom of the bowl. Add the egg, vanilla extract, and almond extract. Beat on medium until fully combined, about 1 minute. Scrape again.

With the mixer on low, gradually add the dry ingredients. Mix just until the dough comes together and no streaks of flour remain. Overmixing at this stage develops gluten and makes tough cookies. The dough should be soft but not sticky. If it feels too sticky to handle, refrigerate it for 15 minutes before rolling.

Step 2: Chill the Dough

Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 3 days. Chilling is non-negotiable—it prevents spreading and makes the dough much easier to roll. If you try to roll it immediately, you’ll end up with a sticky mess and cookies that spread into puddles.

Step 3: Roll and Cut

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Lightly flour your work surface and rolling pin. Roll one disk of dough to ¼-inch thickness. If the dough starts sticking, dust with a little more flour—but not too much, or the cookies will be dry.

Cut out your mummy shapes and transfer them to the prepared baking sheets, spacing them about 2 inches apart. Gather the scraps, re-roll, and cut more cookies. Repeat with the second disk. If the dough gets too soft at any point, pop it back in the fridge for 10 minutes.

Step 4: Bake the Cookies

Bake for 8-10 minutes, rotating the pans halfway through. The cookies are done when the edges are just barely golden. The centers should look set but not brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Do not—I repeat, do not—try to ice warm cookies. The royal icing will melt and run right off.

Step 5: Make the Royal Icing

In the bowl of your stand mixer fitted with the whisk attachment, combine the sifted powdered sugar and meringue powder. Add 5 tablespoons of warm water and the vanilla extract. Mix on low until combined, then increase to medium-high and beat for 5-7 minutes. The icing should be thick, glossy, and hold a stiff peak when you lift the whisk.

For the bandages, you want a 15-second consistency icing. To test this, lift the whisk and let the icing fall back into the bowl. Count how long it takes for the surface to smooth out. If it smooths out in 15 seconds, you’re perfect. If it’s thicker, add water one teaspoon at a time. If it’s thinner, add more sifted powdered sugar.

Step 6: Assemble the Mummies

Transfer the royal icing to a piping bag fitted with a #2 round tip. Pipe irregular, slightly messy lines across each cookie to look like mummy bandages. Leave a gap in the center for the eyes. While the icing is still wet, press two candy eyes into the gap. Don’t press too hard—just enough to stick.

Let the cookies sit at room temperature for 4-6 hours, or overnight, until the icing is completely set. The icing should be hard to the touch and not dent when you press it gently.

Cooking Tips & Techniques

I’ve made more batches of these than I can count, and I’ve learned a few things the hard way. Here’s what I wish someone had told me:

Don’t overbake. Sugar cookies go from perfect to overdone in about 45 seconds. Pull them when the edges are just barely golden. They’ll continue to set on the hot baking sheet. Overbaked cookies are dry and crumbly, and the royal icing won’t stick as well.

Let the cookies cool completely. I know it’s tempting to start decorating right away, but warm cookies will turn your royal icing into a runny disaster. Give them at least 30 minutes on the cooling rack. Overnight is even better.

Pipe in batches. Don’t try to pipe all the bandages at once. The icing will start to set before you’re done, and the last cookies won’t look right. Pipe 6-8 cookies, add the eyes, then move on to the next batch.

Keep a damp paper towel over your piping bag. Royal icing dries out fast. When you’re not actively using the bag, cover the tip with a damp paper towel to prevent clogging.

Embrace imperfection. Mummies are supposed to look messy. The uneven bandages, the slightly crooked eyes, the little gaps—that’s what makes them charming. If your cookies look too perfect, they’ll look like they came from a bakery, not from your kitchen. And that’s not the point.

I once left a batch of royal icing uncovered for 20 minutes and ended up with crusty, unusable lumps. Now I keep a spray bottle of water nearby and mist the surface of the icing if it starts looking dry. It’s a small trick, but it saves a lot of frustration.

Variations & Adaptations

One of the best things about this recipe is how easy it is to make it your own. Here are some variations I’ve tried and loved:

Spooky Green Mummies. Tint the royal icing a pale green with gel food coloring before piping. It gives the mummies a slightly undead look that’s perfect for Halloween parties. My daughter calls them “zombie mummies” and they’re always the first to disappear.

Chocolate Mummy Cookies. Replace ¼ cup of the all-purpose flour with ¼ cup of unsweetened cocoa powder. The chocolate version pairs beautifully with the vanilla royal icing, and the dark cookie makes the white bandages pop even more.

Gluten-Free Version. Use a 1:1 gluten-free baking flour blend. The cookies will be slightly more delicate, so handle them gently when transferring to and from the baking sheet. The royal icing is naturally gluten-free.

Mini Mummies. Use a smaller cookie cutter (or just cut rounds with a biscuit cutter) for bite-sized cookies. Reduce the baking time to 6-7 minutes. These are perfect for classroom parties or cookie platters.

Different Eye Colors. Candy eyes come in different sizes and colors. I’ve used green eyes for a witchy vibe, red eyes for a demonic look, and even heart-shaped eyes for a “love zombie” theme. Yes, that’s a thing, and yes, it’s hilarious.

Serving & Storage Suggestions

These cookies are best served at room temperature. The royal icing should be completely set—hard to the touch—before you serve them. If you’re bringing them to a party, let them dry overnight on a cooling rack, then stack them in an airtight container with parchment paper between layers.

They pair beautifully with a warm cup of spiced apple cider or a cold glass of milk. For a grown-up Halloween gathering, serve them alongside a warm vanilla milk with cinnamon and honey for a cozy, non-alcoholic treat that feels festive without the hangover.

For storage, keep the cookies in an airtight container at room temperature for up to 1 week. Do not refrigerate them—the moisture in the fridge can make the royal icing weep and become sticky. If you need to store them longer, freeze the undecorated cookies for up to 3 months. Thaw at room temperature, then decorate as directed.

The flavors actually improve after a day or two. The cookies soften slightly, and the royal icing sets to a perfect snap. I usually make mine two days before I need them. If you’re planning a Halloween party, this is the perfect make-ahead recipe.

Nutritional Information & Benefits

Let’s be honest—these are sugar cookies with royal icing. They’re a treat, not a health food. But here’s the estimated breakdown per cookie (based on 24 cookies):

• Calories: 185
• Total Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 27g
• Sugar: 18g
• Protein: 2g
• Sodium: 85mg

The butter provides a small amount of vitamin A, and the egg adds a bit of protein. But really, these cookies are about joy, not nutrition. They’re for Halloween parties, classroom celebrations, and cozy nights when you just want to bake something fun. If you’re looking for a healthier option, you could try a classic banana pudding for a fruit-forward dessert, but sometimes you just need a sugar cookie with candy eyes.

For those with allergies: these contain wheat, dairy, eggs, and tree nuts (almond extract). The royal icing is nut-free if you use clear vanilla instead of almond extract. Always check your candy eyes for allergen warnings—some brands are processed in facilities that handle nuts.

Conclusion

These Adorable Halloween Mummy Sugar Cookies with Royal Icing have become my signature October bake for a reason. They’re fun, they’re forgiving, and they make people smile in a way that perfectly frosted bakery cookies just don’t. Every single mummy comes out with its own personality—some look grumpy, some look surprised, some look like they’re plotting something. That’s the magic of them.

I hope you make these for your Halloween party, your kid’s classroom, or just for a quiet afternoon when you need something creative to do with your hands. Don’t stress about making them perfect. The bandages are supposed to be messy. The eyes are supposed to be crooked. That’s what makes them look like real mummies—adorable, slightly ridiculous, homemade mummies.

If you try this recipe, I’d love to hear about it. Leave a comment below and tell me how your mummies turned out. Did you use different eye colors? Did your kids take over the decorating? Did you eat three before the icing even set? (No judgment. I’ve been there.)

Happy Halloween, and happy baking. These cookies are waiting for you.

Frequently Asked Questions

Can I freeze the baked cookies before decorating?

Yes, absolutely. Bake the cookies, let them cool completely, then freeze them in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature before decorating with royal icing.

Why did my royal icing crack after drying?

This usually happens when the icing is too thick or when the cookies are too warm when you pipe the icing. Make sure your cookies are completely cool, and thin the icing to a 15-second consistency. If the icing is too stiff, it will crack as it dries.

Can I use store-bought sugar cookie dough?

You can, but the results won’t be the same. Store-bought dough often contains more fat and sugar, which causes the cookies to spread more during baking. Your mummies might end up looking more like ghosts. If you’re short on time, try a classic peanut butter cookie recipe instead—it’s almost as easy as store-bought and tastes way better.

How do I get the royal icing to dry faster?

You can use a fan or a dehydrator set to the lowest setting to speed up drying time. But honestly, the best results come from patience. Let the cookies sit at room temperature for 4-6 hours or overnight. Rushing the drying process can lead to cracked or sticky icing.

My candy eyes keep falling off. What am I doing wrong?

Press the eyes into the royal icing while it’s still wet. If the icing has started to set, the eyes won’t stick. Work in small batches—pipe the bandages on 6-8 cookies, add the eyes, then move to the next batch. If the icing has already set, you can dab a tiny bit of fresh icing on the back of each eye and press it onto the cookie.

Print