Adorable Mummy Sugar Cookies with Royal Icing

Third batch of mummy cookies in as many days, and I finally figured out the icing consistency. The first batch? Let’s just say my mummies looked like they’d been through a snowstorm. The second batch was better, but the royal icing was a little too stiff, so the bandages came out looking more like lumpy band-aids than delicate wrappings. But this third batch? These little guys actually look like they just shuffled out of a tomb.

There’s something about Halloween baking that gets me every year. I’m not the person who goes all out decorating the house (my pumpkin carving skills are, honestly, embarrassing), but put a piping bag in my hand and suddenly I’m a maniac. I want the mummies to look cute but also a little spooky. I want the icing to be glossy but not runny. I want the candy eyes to stay put without sliding off. It’s a whole thing.

These mummy sugar cookies are the result of that obsession. They’re not complicated, and they don’t require any fancy tools or artistic talent. What they do need is a little patience and the right royal icing recipe. And once you get it, honestly, you won’t be able to stop. I’ve already texted photos to three different group chats.

Why You’ll Love This Recipe

I’ve tested this recipe more times than I care to admit. I’ve tried different butter-to-sugar ratios, different chilling times, and about four different royal icing recipes. This version is the one that works every single time. The cookies hold their shape, the icing dries to a perfect matte finish, and the whole thing comes together without making you want to throw a rolling pin across the kitchen.

• No Special Skills Needed : If you can hold a piping bag (or even a zip-top bag with the corner snipped off), you can make these. The mummy wrap design is actually super forgiving—imperfect lines just make them look more authentic.
• Perfect for Halloween Parties : These are the kind of cookies that get the biggest reaction at any gathering. Kids love them, adults sneak them, and they’re just plain fun to look at. Pair them with Mummy Meatball Halloween Pasta for a full spooky spread.
• Simple Ingredients : Butter, sugar, flour, eggs, and a few pantry staples. No weird extracts or hard-to-find specialty items. You probably already have everything you need.
• Make-Ahead Friendly : You can bake the cookies days in advance and ice them later. Or freeze the baked, un-iced cookies for up to a month. Perfect for spreading out the work during a busy holiday week.
• Unbelievably Delicious : Let’s be real—some decorated cookies taste like cardboard with a sugar hat. These are buttery, tender, and slightly crisp at the edges with a soft center. The royal icing adds just the right amount of sweetness without being overpowering.

This is the recipe you’ll come back to year after year. I know I will.

What Ingredients You Will Need

This recipe uses simple, straightforward ingredients that work together to create a cookie that’s sturdy enough to hold its shape during baking but tender enough to melt in your mouth. The royal icing is made from scratch with just three ingredients, and it dries hard enough to stack the cookies without smudging.

For the Sugar Cookies

• Unsalted butter, 1 cup (2 sticks or 226g), softened – I always use unsalted so I can control the salt level. Let it sit at room temperature for about 30 minutes before you start. It should be soft but not melty.
• Granulated sugar, 1 cup (200g) – Regular white sugar. No need for anything fancy.
• Large egg, 1 – Room temperature is best. If you forgot to take it out of the fridge, place it in a bowl of warm water for 5 minutes.
• Vanilla extract, 1 teaspoon – Pure vanilla extract gives the best flavor, but imitation works fine too. I’ve used both and honestly can’t tell the difference once the cookie is baked.
• All-purpose flour, 2 and ½ cups (312g) – Spoon and level your flour. Don’t scoop directly from the bag with your measuring cup—you’ll end up with too much flour and dry cookies.
• Baking powder, ½ teaspoon – Helps the cookies puff up just slightly. Not too much, or they’ll lose their shape.
• Salt, ¼ teaspoon – Balances the sweetness and brings out the buttery flavor.

For the Royal Icing

• Powdered sugar, 2 cups (240g) – Also called confectioners’ sugar. Sift it if it’s clumpy, but I usually just whisk it well.
• Meringue powder, 2 tablespoons – This is what gives royal icing its structure and glossy finish. You can find it in the baking aisle or online. I’ve used the Wilton brand for years and it never fails.
• Water, 3 to 4 tablespoons – Start with 3 tablespoons and add more a teaspoon at a time until you reach the right consistency. You’re looking for something that flows like thick glue—it should hold a ribbon for a few seconds before sinking back into the bowl.
• Vanilla extract, ½ teaspoon (optional) – Adds a little flavor, but it will also slightly tint the icing. If you want bright white icing, leave it out.
• Candy eyes, about 48 small ones – You can find these at any craft store or online. I like the ones that come in a mix of sizes so my mummies have different personalities.

Optional Decorations

• Black or orange gel food coloring – If you want to add a little color to some of the mummies or do a few with colored bandages. I usually keep mine white, but a few orange-striped mummies look cute mixed in.
• Edible glitter or luster dust – A light dusting makes the cookies look magical. Totally optional, but very fun.

Equipment Needed

You don’t need a lot of fancy equipment for these cookies, but a few key tools will make your life much easier.

• Stand mixer or hand mixer – A stand mixer with the paddle attachment is ideal for creaming the butter and sugar, but a hand mixer works just fine. You could even do it by hand with a wooden spoon if you’ve got strong arms.
• Rolling pin – I use a standard wooden rolling pin, but any kind works. If you have adjustable rings, they help keep the dough thickness consistent.
• Mummy-shaped cookie cutter – You can find these online or at craft stores around Halloween. A round or oval cutter works too—just pipe the bandages to look like a wrapped mummy shape.
• Parchment paper or silicone baking mats – These prevent sticking and make cleanup a breeze. I prefer silicone mats because they’re reusable and help the cookies bake evenly.
• Piping bags or zip-top bags – For the royal icing. I use disposable piping bags with a small round tip (Wilton #2 or #3), but a zip-top bag with a tiny corner snipped off works perfectly.
• Cooling rack – Essential for letting the cookies cool completely before icing. If you ice warm cookies, the icing will slide right off.
• Baking sheets – Light-colored aluminum sheets work best. Dark sheets can cause the bottoms of the cookies to brown too quickly.

Preparation Method

Let’s get into the actual process. This is where the magic happens.

Make the Cookie Dough

1. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through. You want the mixture to look pale and airy.
2. Add the egg and vanilla extract, then beat on low until combined. Don’t overmix here—just until the egg disappears into the butter mixture.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop as soon as the dough comes together. If you keep mixing, the gluten will develop and your cookies will be tough.
5. Divide the dough in half, flatten each half into a disc about 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour. Chilling the dough is non-negotiable—it prevents the cookies from spreading during baking and makes the dough much easier to roll out.

Bake the Cookies

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
2. Lightly flour your work surface and rolling pin. Roll out one disc of dough to about ¼-inch thickness. If the dough cracks at the edges, let it sit at room temperature for a few minutes to soften slightly.
3. Cut out your mummy shapes and place them on the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, re-roll, and cut more cookies until all the dough is used.
4. Bake for 8 to 10 minutes, or until the edges are just barely golden. The centers should look set but not brown. Rotate the baking sheet halfway through for even baking.
5. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Do not attempt to ice warm cookies—the royal icing will turn into a runny mess.

Make the Royal Icing

1. In a medium bowl, whisk together the powdered sugar and meringue powder until combined.
2. Add 3 tablespoons of water and the vanilla extract (if using). Beat on low speed with your mixer for about 2 minutes. The icing should be thick but flow slowly. To test, lift the beater—the icing should fall in a ribbon that holds its shape for a few seconds before sinking back into the bowl.
3. If the icing is too thick, add more water a teaspoon at a time. If it’s too thin, add a little more powdered sugar. This is the most important step—get the consistency right and the rest is easy.
4. Transfer the icing to a piping bag fitted with a small round tip, or snip a tiny corner off a zip-top bag. Keep the bag covered with a damp paper towel when not in use to prevent the icing from drying out.

Decorate the Mummies

1. Start by attaching the candy eyes. Place a tiny dab of royal icing on the back of each eye and press it onto the cookie. Let the eyes set for about 10 minutes before piping the bandages.
2. Pipe horizontal lines of royal icing across the cookie to create the mummy wrappings. Don’t worry about making them perfect—uneven lines look more like real bandages. Leave a small gap for the eyes to peek through.
3. Pipe a few extra lines going in different directions for a wrapped-around effect. Overlap some of the lines slightly for texture.
4. Let the decorated cookies sit at room temperature for at least 2 hours, or overnight, until the royal icing is completely hard. This is crucial if you plan to stack them or package them as gifts.

Cooking Tips & Techniques

I’ve made every mistake in the book with these cookies, so you don’t have to. Here are the things I wish I’d known from the start.

Chill the dough thoroughly. I know it’s tempting to skip this step when you’re in a hurry, but warm dough spreads like crazy in the oven. You’ll end up with flat, shapeless blobs instead of cute mummies. If your kitchen is warm, pop the cut-out cookies in the fridge for 15 minutes before baking.

Get the icing consistency right. This is the number one thing that trips people up. If your icing is too thick, it won’t flow smoothly and your bandages will look chunky. If it’s too thin, it will run off the cookie and pool around the edges. The ribbon test is your best friend—take it seriously.

Work in batches. Don’t try to decorate all the cookies at once. The icing will start to crust over in the piping bag, and you’ll end up with inconsistent lines. Ice 6 to 8 cookies at a time, then take a break if you need to.

Use a light hand. When piping the bandages, you don’t need to press hard. Let the icing flow naturally from the tip as you guide it across the cookie. If you squeeze too hard, you’ll get thick, blobby lines that take forever to dry.

Plan for drying time. Royal icing takes a few hours to fully harden, especially if you live in a humid climate. Make these cookies a day ahead if you need them for a party. They’ll be perfect the next morning.

Variations & Adaptations

One of the best things about this recipe is how easy it is to customize. Here are a few ideas to make it your own.

Gluten-Free Version : Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. I’ve used King Arthur’s Measure for Measure blend with great results. The cookies will be slightly more crumbly, so handle them gently.

Colored Bandages : Divide the royal icing into small bowls and tint each one with a different gel food coloring. Orange and purple bandages look amazing for Halloween. You can even do a gradient effect by piping different colors on the same cookie.

Spooky Add-Ins : Add a pinch of cinnamon or pumpkin spice to the cookie dough for a subtle fall flavor. It pairs surprisingly well with the vanilla icing.

Different Shapes : Don’t have a mummy cutter? Use a round cutter and pipe the bandages in a spiral pattern. Or use a gingerbread man cutter and wrap it up like a little mummy person. I’ve done both and they turn out adorable.

Chocolate Version : Replace ¼ cup of the flour with unsweetened cocoa powder for a chocolate mummy cookie. The dark cookie contrasts beautifully with white icing bandages.

Mini Mummies : Use a small cutter to make bite-sized mummy cookies. These are perfect for party platters and lunchboxes. Bake them for 6 to 7 minutes instead of 8 to 10.

Serving & Storage Suggestions

These cookies are best served at room temperature. The royal icing should be completely dry and hard to the touch before you serve them—this usually takes about 2 to 3 hours, but overnight is safest.

For a Halloween party, arrange the cookies on a platter with some Candy Corn Bark and Black Velvet Halloween Cupcakes for a dessert table that looks like it belongs in a magazine. They also make fantastic treats for classroom parties or office potlucks.

To store the cookies, place them in an airtight container at room temperature, with parchment paper between layers to prevent the icing from sticking. They’ll stay fresh for up to 1 week. Do not refrigerate them—the moisture in the fridge can make the royal icing soft and sticky.

You can also freeze the baked, un-iced cookies for up to 3 months. Wrap them tightly in plastic wrap and then foil, or place them in a freezer-safe bag. When you’re ready to decorate, thaw them at room temperature, then ice as directed. The icing will adhere perfectly to the thawed cookies.

If you’re making these for a party that’s a few days away, bake the cookies and store them in an airtight container. Ice them the day before the party so the royal icing has plenty of time to set. This is my go-to strategy for stress-free holiday baking.

Nutritional Information & Benefits

Let’s be honest—these are a treat, not a health food. But that doesn’t mean you can’t enjoy them mindfully. Here’s the estimated nutritional breakdown per cookie (based on a standard 2-inch mummy shape):

• Calories: 140
• Fat: 6g
• Carbohydrates: 21g
• Protein: 1g
• Sugar: 14g

The butter in these cookies provides a small amount of vitamin A, and the egg adds a bit of protein. The royal icing is mostly sugar, but it’s also what gives these cookies their signature look and crunch. If you’re looking to reduce the sugar, you can skip the royal icing and just dust the baked cookies with powdered sugar for a simpler (but still cute) mummy effect.

For those with dietary restrictions, the gluten-free adaptation mentioned above works beautifully. The recipe is naturally nut-free, but always check your ingredient labels if you’re serving someone with severe allergies.

I personally love that these cookies are portion-controlled—one or two are perfectly satisfying, and they’re easy to pack in lunchboxes or bring to gatherings without overindulging.

Conclusion

These mummy sugar cookies are the kind of recipe that makes Halloween baking feel like a celebration instead of a chore. They’re fun to make, even more fun to decorate, and absolutely delightful to share. Whether you’re baking with your kids, hosting a spooky party, or just want to surprise your coworkers with something adorable, these cookies deliver every time.

Don’t stress about making them perfect. The beauty of mummy cookies is that the imperfections are part of the charm. A crooked bandage here, a slightly off-center eye there—it all adds to the personality. I’ve had batches where the mummies looked like they’d been through a mummy-making machine gone wrong, and they were still the first thing to disappear from the dessert table.

I’d love to hear how yours turn out. Tag me in your photos, leave a comment below with your favorite variation, or share your own tips for royal icing consistency. And if you’re looking for more Halloween baking inspiration, check out our Cream Cheese Mummy Hand Pies and No-Bake Pumpkin Pie for even more spooky treats. Happy Halloween, and happy baking!

Frequently Asked Questions

Can I use store-bought cookie dough instead?

You absolutely can. If you’re short on time, grab a roll of refrigerated sugar cookie dough from the store. Just keep in mind that store-bought dough often spreads more than homemade, so your mummies might be a little wider and flatter. Chill the cut-out cookies for 15 minutes before baking to minimize spreading.

How do I know when the royal icing is the right consistency?

The ribbon test is the best way to check. Lift your mixer beater or a spoon out of the icing. The icing should fall in a continuous ribbon that holds its shape on the surface for a few seconds before slowly sinking back in. If it disappears immediately, it’s too thin. If it holds a peak without sinking at all, it’s too thick.

Can I make these cookies ahead of time?

Yes, and I actually recommend it. You can bake the cookies up to a week in advance and store them in an airtight container at room temperature. Or freeze the baked, un-iced cookies for up to 3 months. Ice them the day before you plan to serve them so the royal icing has time to set completely.

My royal icing is too thick. Can I thin it out?

Yes, just add water a few drops at a time and stir until you reach the desired consistency. Be careful not to add too much—you can always add more water, but you can’t take it out. If you do accidentally make it too thin, whisk in a little more powdered sugar to thicken it back up.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for up to 1 week. The royal icing helps seal in moisture, so the cookies actually stay softer longer than undecorated sugar cookies. Do not refrigerate them, as the moisture can make the icing sticky and cause the cookies to become soft.

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