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Easy Adorable Halloween Mummy Sugar Cookies

Halloween mummy sugar cookies - featured image
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These adorable Halloween mummy sugar cookies are proof that you don’t need to be a pastry chef to make something that looks amazing. They’re forgiving, fun, and genuinely delicious.

Ingredients

Scale
  • 2 ¾ cups (330g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups (240g) powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract (for icing)
  • About 48 small or medium candy eyes

Instructions

  1. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until the mixture looks pale, fluffy, and slightly lighter in color. Scrape down the sides of the bowl halfway through.
  2. Add the egg and vanilla. Crack the room temperature egg into the butter mixture, add the vanilla extract, and beat on low until just combined.
  3. Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Combine wet and dry. Gradually add the flour mixture to the butter mixture, mixing on low speed. Add it in two or three additions, mixing just until the flour disappears.
  5. Chill the dough. Divide the dough in half, flatten each half into a disc about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. 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.
  7. Roll out the dough. Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness.
  8. Cut the cookies. Use your round cutter to cut out as many cookies as possible. Press straight down without twisting the cutter. Transfer the cut cookies to the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake. Bake for 8-10 minutes, or until the edges are just barely golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
  10. Make the icing. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract. Whisk until smooth. The icing should be thick but flow off the whisk in a steady ribbon. If it’s too thick, add the remaining tablespoon of milk, one teaspoon at a time. If it’s too thin, add a little more powdered sugar.
  11. Assemble your decorating station. Transfer the icing to a piping bag or a zip-top bag with a tiny corner snipped off (about ⅛-inch opening). Place your cooled cookies on a parchment-lined surface. Have your candy eyes ready in a small bowl.
  12. Decorate the mummies. Place two candy eyes on each cookie first, pressing them gently into the cookie surface. Then, pipe the icing back and forth across the cookie in uneven, overlapping lines. Leave a small gap around the eyes so they’re visible.
  13. Let the icing set. Allow the decorated cookies to sit at room temperature for about 1-2 hours until the icing is firm to the touch. You can refrigerate them for 20-30 minutes to speed things up.

Notes

Don’t skip the chill time. Warm dough spreads like crazy in the oven. Check your oven temperature with an oven thermometer. The icing consistency matters—aim for the texture of thick honey. Work in batches and embrace imperfections.

Nutrition

Keywords: Halloween cookies, sugar cookies, mummy cookies, easy Halloween treats, decorated cookies

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