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Adorable Mummy Sugar Cookies with Royal Icing

Mummy sugar cookies - featured image
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These adorable mummy sugar cookies are buttery, tender, and decorated with a perfect royal icing that dries to a matte finish. They’re fun to make, easy to customize, and perfect for Halloween parties or any spooky celebration.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 and ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (240g) powdered sugar
  • 2 tablespoons meringue powder
  • 3 to 4 tablespoons water
  • ½ teaspoon vanilla extract (optional)
  • About 48 small candy eyes
  • Black or orange gel food coloring (optional)
  • Edible glitter or luster dust (optional)

Instructions

  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.
  2. Add the egg and vanilla extract, then beat on low until combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together.
  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.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Lightly flour your work surface and rolling pin. Roll out one disc of dough to about ¼-inch thickness.
  8. Cut out mummy shapes and place them on the prepared baking sheets, spacing them about 1 inch apart. Gather scraps, re-roll, and cut more cookies until all dough is used.
  9. Bake for 8 to 10 minutes, or until edges are just barely golden. Rotate the baking sheet halfway through for even baking.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. In a medium bowl, whisk together the powdered sugar and meringue powder until combined.
  12. Add 3 tablespoons of water and the vanilla extract (if using). Beat on low speed for about 2 minutes until the icing is thick but flows slowly. Adjust consistency with more water or powdered sugar as needed.
  13. Transfer the icing to a piping bag fitted with a small round tip, or snip a tiny corner off a zip-top bag.
  14. Attach candy eyes by placing a tiny dab of royal icing on the back of each eye and pressing onto the cookie. Let set for about 10 minutes.
  15. Pipe horizontal lines of royal icing across the cookie to create mummy wrappings, leaving a small gap for the eyes. Pipe a few extra lines in different directions for texture.
  16. Let decorated cookies sit at room temperature for at least 2 hours, or overnight, until royal icing is completely hard.

Notes

Chill the dough thoroughly to prevent spreading. Get the icing consistency right using the ribbon test. Work in batches to prevent icing from crusting. Plan for drying time—make cookies a day ahead if needed.

Nutrition

Keywords: mummy cookies, sugar cookies, Halloween cookies, royal icing, decorated cookies, spooky treats

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