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Easy Mummy Sugar Cookies: Best Halloween Royal Icing Treat

Mummy sugar cookies - featured image
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These mummy sugar cookies are a fun and easy Halloween treat that requires no fancy decorating skills. The soft sugar cookie base is topped with a crisp royal icing and candy eyes, creating adorable mummies that are perfect for parties.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 cups (340g) powdered sugar, sifted
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Water (for thinning icing)
  • Candy eyes
  • Black gel food coloring

Instructions

  1. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through. The mixture should look pale and slightly increased in volume.
  2. Add the wet ingredients. Beat in the egg, vanilla extract, and almond extract (if using) until fully combined. The mixture might look slightly curdled at this point — that’s normal. Don’t panic.
  3. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing on low speed until just combined. Stop when you no longer see streaks of flour. Overmixing makes tough cookies.
  4. Chill the dough. Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 1 hour, or up to 3 days. Chilling is non-negotiable — it prevents the cookies from spreading too much and makes them easier to roll out.
  5. Preheat and prepare. When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  6. Roll and cut. On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. Cut out rounds with your 2-inch cookie cutter. Re-roll the scraps once and cut more rounds. Discard or re-chill the remaining scraps after the second roll.
  7. Bake. Place the cookies about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are just barely golden. The centers should look set but not brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the royal icing. In a clean mixing bowl, beat the egg whites and lemon juice together until frothy. Gradually add the sifted powdered sugar, beating on low speed until combined. Increase to medium-high and beat for 4-5 minutes until the icing is thick, glossy, and holds stiff peaks.
  9. Adjust the consistency. For the mummy bandages, you want a flood consistency. Add water one teaspoon at a time, stirring gently, until the icing flows like thick honey. When you lift the spoon, the ribbon of icing should disappear back into the bowl within 10 seconds.
  10. Pipe the mummies. Transfer the icing to a piping bag or zip-top bag with a small snipped corner. Starting at one edge of a cooled cookie, pipe thin, uneven lines back and forth across the cookie, leaving a small gap for the eyes. Don’t overthink the pattern — mummies are supposed to look haphazard.
  11. Add the eyes. While the icing is still wet, press two candy eyes into the gap you left. Gently push them down so they stick. Let the icing set for 15-20 minutes.
  12. Pipe the mouths. Once the white icing has set slightly, use black gel food coloring (or leftover royal icing tinted black) to pipe a small zigzag or wavy line for the mouth. This step is optional but makes the mummies way more expressive.
  13. Let set completely. Leave the decorated cookies at room temperature for 4-6 hours, or overnight, until the royal icing is completely hard to the touch. Don’t stack them until the icing is fully set.

Notes

Chill the dough thoroughly to prevent spreading. For the royal icing, the consistency should be like thick honey. Let cookies cool completely before icing. Store in an airtight container at room temperature for up to 7 days.

Nutrition

Keywords: mummy cookies, Halloween cookies, sugar cookies, royal icing, Halloween dessert, easy Halloween treat

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