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Easy Halloween Mummy Sugar Cookies with Royal Icing

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These easy Halloween mummy sugar cookies with royal icing are the perfect balance of delicious and fun. They’re forgiving, fun to decorate, and taste incredible, making them a crowd-pleaser for Halloween parties and family gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups powdered sugar
  • 2 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • ½ teaspoon vanilla extract (for icing)
  • White gel food coloring (optional)
  • Candy eyeballs (about 48)

Instructions

  1. Make the cookie dough: In a stand mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract, beat until combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing on low just until dough comes together.
  2. Chill the dough: Divide dough in half, shape into flat discs, wrap in plastic wrap, and refrigerate for at least 30 minutes (up to 3 days).
  3. Roll and cut: Preheat oven to 375°F (190°C). Line baking sheets with parchment. On a lightly floured surface, roll one disc to ¼-inch thickness. Cut out rounds with a 2½ to 3-inch cookie cutter. Place 2 inches apart on prepared sheets. Gather scraps and re-roll once.
  4. Bake: Bake for 8-10 minutes, until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  5. Make royal icing: In a clean bowl, combine powdered sugar and meringue powder. Add 4 tablespoons warm water and ½ teaspoon vanilla extract. Beat on low until combined, then on medium-high for 5-7 minutes until thick, glossy, and holds a stiff peak. Add water or powdered sugar to adjust consistency (toothpaste-like). Add white gel food coloring if desired.
  6. Decorate: Transfer icing to a piping bag with a small round tip (or zip-top bag with snipped corner). Pipe two small dots of icing on the top half of each cookie for eyes. Press a candy eyeball onto each dot. Let set 5 minutes. Pipe zigzag lines across the cookie to create bandages, going over the eyes. Let dry at room temperature for at least 2 hours or overnight.

Notes

Don’t skip the chill time—cold dough prevents spreading. Test icing consistency before decorating; it should hold its shape without spreading. Embrace imperfections; crooked bandages add character. Work in batches to avoid tired hands. Store decorated cookies in an airtight container at room temperature for up to 2 weeks. Freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: Halloween cookies, mummy cookies, sugar cookies, royal icing, easy Halloween recipe, decorated cookies, fall baking

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