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Adorable Halloween Mummy Sugar Cookies with Easy Royal Icing

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These Adorable Halloween Mummy Sugar Cookies with Royal Icing are fun, forgiving, and perfect for Halloween parties. The sugar cookie base holds its shape during baking, and the royal icing sets up smooth and glossy, making them look professional without requiring a pastry degree.

Ingredients

Scale
  • 3 cups all-purpose flour (360 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (226 grams), softened to room temperature
  • 1 cup granulated sugar (200 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 4 cups powdered sugar (480 grams), sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • 1 teaspoon vanilla extract (or clear vanilla)
  • Gel food coloring (optional)
  • Candy eyes (about 60-72 eyes)

Instructions

  1. Make the Sugar Cookie Dough: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of a 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 jus…
  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.
  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. Cut out mummy shapes and transfer to the prepared baking sheets, spacing them about 2 inches apart. Gather scraps, re-roll, and cut more cookies. Repeat with the second disk.
  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. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Royal Icing: In the bowl of a 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. For bandages, thin to a 15-second consistency by adding water one teaspoon at a time if needed.
  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, leaving a gap in the center for the eyes. While the icing is still wet, press two candy eyes into the gap. Let the cookies sit at room temperature for 4-6 hours, or overnight, until the icing is completely set.

Notes

Don’t overbake; pull cookies when edges are just barely golden. Let cookies cool completely before icing. Pipe in batches to prevent icing from setting. Keep a damp paper towel over the piping bag to prevent clogging. Embrace imperfection—mummies are supposed to look messy. For faster drying, use a fan or dehydrator on low, but patience yields best results.

Nutrition

Keywords: Halloween cookies, mummy cookies, sugar cookies, royal icing, Halloween dessert, easy cookie recipe, kid-friendly, party cookies

Find it online: https://lirafood.com/adorable-halloween-mummy-sugar-cookies-with-easy-royal-icing/