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Adorable Halloween Mummy Sugar Cookies: Easy Royal Icing Recipe

Halloween Mummy Sugar Cookies - featured image
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These Halloween Mummy Sugar Cookies are soft, buttery sugar cookies decorated with a simple royal icing that dries to a perfect matte finish. Each cookie gets its own personality, making them fun to make and even more fun to eat.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure)
  • ½ teaspoon almond extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract
  • Black food gel
  • White food gel (optional)
  • Piping bags
  • Small round piping tips (size 2 or 3 for bandages, size 1 or 2 for eyes)
  • Candy eyes (optional)

Instructions

  1. Make the sugar cookie dough: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy (2-3 minutes). Scrape down sides, then add egg, vanilla extract, and almond extract. Beat until combined (about 30 seconds). Gradually add dry ingredients to wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  2. Chill the dough: Divide dough in half, shape each half into a flat disc (about 1 inch thick), wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  3. Roll and cut the cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly flour work surface and rolling pin. Roll out one disc of dough to about ¼-inch thickness. Cut out circles using a 2 ½-inch round cutter and place 2 inches apart on prepared baking sheets. Gather scraps, re-roll, and cut again until all dough is used. Bake for 8-10 minutes, until edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool com…
  4. Prepare the royal icing: In a large bowl, combine sifted powdered sugar and meringue powder. Add 5 tablespoons warm water and ½ teaspoon vanilla extract. Beat on low speed until combined, then increase to medium-high speed and beat for 4-5 minutes until thick, glossy, and holds a stiff peak. For mummy bandages, thin icing to flood consistency by adding water one teaspoon at a time until it flows like thick honey and settles smooth within 10 seconds. Keep about ¼ cup of stiff icing aside and tint…
  5. Decorate the mummies: Transfer white flood icing to a piping bag fitted with a size 2 or 3 round tip. Pipe thin, uneven lines across each cookie, leaving gaps for the eyes. While white icing is still wet, pipe two small dots of black icing (or place candy eyes) in the gaps. Use a toothpick to adjust eyes if needed. Let cookies dry at room temperature for at least 4 hours, or overnight for best results.

Notes

Chill dough thoroughly to prevent spreading. Do not overbake; cookies continue to cook on hot sheet. Test icing consistency before piping. Keep royal icing covered with a damp paper towel while piping to prevent crusting. Use a toothpick to pop air bubbles. For best results, let decorated cookies dry overnight. Do not refrigerate decorated cookies as humidity can make icing tacky. Undecorated cookies can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, mummy cookies, sugar cookies, royal icing, easy Halloween recipe, decorated cookies

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