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A fun and tasty Halloween recipe, these Mummy Cookies are a tasty sugar cookie decorated with royal icing and candy eyeballs giving them a fun and spooky effect.

Overhead of Mummy Cookies on metal tray with spiders.

I’m a cookie gal, and I love Halloween, if you didn’t know. I love making all the fun treats for all the holidays, but Halloween is one of my favorites.

These sugar cookies include a tasty royal icing that is easy to blend together, which I will explain below, then decorate the whole thing with that and candy eyeballs.

Kids absolutely love these Mummy Cookies, adults do as well. I make these every single year, and we love to package them up and give them as gifts to our neighbors. 

They are just an all-around fun recipe that is relatively easy and gives you the chance to learn how to make royal icing if you don’t know already.

If you are a cookie and holiday fan, then these Mummy Cookies are just one more addition that you have to add to your baking menu.

Some of our other favorite cookie recipes that we have on our site include: Confetti Cake Cookies, Red Velvet Sandwich Cookies and Chocolate Dipped Shortbread Cookies.

Cookies on black and white plates overhead.

WHY THIS RECIPE WORKS:

  • This makes a large batch.
  • They are soft and crispy at the same time.
  • They are fun, and you can use this recipe as the base for other recipes.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Unsalted butter
Powdered sugar
Eggs
Vanilla extract
Salt
Cornstarch
All-purpose flour
Warm water
Meringue powder

Ingredients needed to make Mummy Cookies.

HOW TO MAKE MUMMY COOKIES:

  1. Mix butter and sugar in a stand mixer fitted with a paddle attachment at medium speed until well combined and creamy.
  2. Add the eggs and vanilla and combine. 
  3. Whisk flour, salt, and cornstarch together in a separate bowl.
  4. Add the flour mixture to the wet ingredients little by little. Mix at low speed until well combined. Make sure you clean the sides of the bowl, so it is all mixed. 
  5. Extend the dough into a sheet that is 1/4” inch thick. Place it on a sheet of parchment paper or an acrylic sheet. 
  6. Place the dough in the refrigerator for 30 minutes. 
  7. Preheat the oven to 350 degrees F. Spray some non-stick spray on a baking sheet and set it aside. 
  8. Cut the shapes and place them on a baking sheet. 
  9. Bake for 12 to 15 minutes, or until the edges are golden.
  10. Let them cool for at least an hour. They must be completely cool before you add the icing.
  11. To make the icing, in a stand mixer, whisk powdered sugar, extract, water, and meringue powder until it’s fluffy and has peaks in it on medium to high speed. This could take anywhere from 4 to 5 minutes. 
  12. Check the consistency of your icing. If it’s too thick add more water, very little at a time. For these cookies, you should have a medium consistency. It should take about 15 seconds to disappear. This should work for flooding and details so it should not be runny, to make sure it does not fall through the sides. (Medium royal icing is slightly thinner than piping icing.)
  13. Once you have the consistency you want, place it into a piping bag or you can also use a ziploc bag. Cut a tiny edge of the bottom of the bag to use. 
  14. To decorate, outline each cookie with your icing, and continue making a spiral inwards. Then immediately with a toothpick or a tool spread the icing evenly, smooth it out.
  15. Place the eyes on the cookie. Allow it to set before adding the lines. This consistency should allow you to fill in large areas of a cookie surface quickly. Repeat the step of adding it into a piping bag and finish all the cookies. 
  16. Continue with your icing and drizzle each cookie with a bit of icing to make it look like the mummy wrapping. Be careful not to cover the eyes. 

Step by step photos on how to make Mummy Cookies.

CAN I USE ANOTHER ICING?

If you are not comfortable making royal icing, no problem! You can make vanilla buttercream, and smooth it over the cookies in a thin, even layer, then drizzle the mummy “bandages” with white chocolate.

I prefer to use white melting wafer for this from Ghirardelli. Then add the googly eyes.

CAN OTHER EXTRACTS BE USED?

Absolutely, this is a basic cookie recipe, so you can use any of your favorite flavors. Some others that you can consider include almond or peppermint, etc. As long as they are clear, they will work well.

CAN THESE BE MADE AHEAD OF TIME FOR A PARTY?

This can be perfect for making ahead! These would make a super fun Halloween party favor. You can even have kids or guests decorate their own mummies themselves.

Close up overhead of Mummy Cookies on black plate.

HOW TO STORE:

These can be stored in an airtight container at room temperature, where they will keep for up to 5 days.

They can also be frozen, layer set cookies in a freezer container separated by parchment paper where they will keep for up to 3 months.

To defrost, remove from the freezer into the refrigerator or countertop until thawed.

TIPS AND TRICKS:

  • Other frosting ideas can be used, see above on ideas.
  • You can use your favorite flavor of extract, make sure it’s clear.
  • This makes a large batch, you can double or halve if you’d like.
  • These can be frozen, see above on how to do that.
  • Make these ahead of time for party favors or a Halloween decorating party.

Overhead of cookies on cobwebs with bite taken out of one.

Looking for that cute, spooky, yet fun tasty treat for Halloween? Look no further and make a batch of these Mummy Cookies.

If you like this recipe you might also like:

If you’ve tried these MUMMY COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 2 votes

Mummy Cookies

Author Dana at ThisSillyGirlsKitchen.com
Prep: 1 hour
Cook: 12 minutes
Total: 1 hour 12 minutes
A fun and tasty Halloween recipe these Mummy Cookies are a tasty sugar cookie decorated with royal icing and eyeballs giving them a fun and spooky effect.
Servings 36

Ingredients
  

Cookies:

Royal Icing:

  • 1 ½ cups powdered sugar
  • 2 ¼ Tablespoons warm water
  • 1 Tablespoon Meringue Powder
  • ¼ teaspoon clear flavor extract your favorite flavor

Instructions

  • Mix butter and sugar in a stand mixer fitted with a paddle attachment at medium speed until well combined and creamy.
  • Add the eggs and vanilla and combine.
  • Whisk flour, salt, and cornstarch together in a separate bowl.
  • Add the flour mixture to the wet ingredients little by little. Mix at low speed until well combined. Make sure you clean the sides of the bowl, so it is all mixed.
  • Extend the dough into a sheet that is 1/4” inch thick. Place it on a sheet of parchment paper or an acrylic sheet.
  • Place the dough in the refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees F. Spray some non-stick spray on a baking sheet and set it aside.
  • Cut the shapes and place them on a baking sheet.
  • Bake for 12 to 15 minutes, or until the edges are golden.
  • Let them cool for at least an hour. They must be completely cool before you add the icing.
  • To make the icing, in a stand mixer, whisk powdered sugar, extract, water, and meringue powder until it’s fluffy and has peaks in it on medium to high speed. This could take anywhere from 4 to 5 minutes.
  • Check the consistency of your icing. If it's too thick add more water, very little at a time. For these cookies, you should have a medium consistency. It should take about 15 seconds to disappear. This should work for flooding and details so it should not be runny, to make sure it does not fall through the sides. (Medium royal icing is slightly thinner than piping icing.)
  • Once you have the consistency you want, place it into a piping bag or you can also use a ziploc bag. Cut a tiny edge of the bottom of the bag to use.
  • To decorate, outline each cookie with your icing, and continue making a spiral inwards. Then immediately with a toothpick or a tool spread the icing evenly, smooth it out.
  • Place the eyes on the cookie. Allow it to set before adding the lines. This consistency should allow you to fill in large areas of a cookie surface quickly. Repeat the step of adding it into a piping bag and finish all the cookies.
  • Continue with your icing and drizzle each cookie with a bit of icing to make it look like the mummy wrapping. Be careful not to cover the eyes.

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 171IU | Calcium: 5mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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