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Best Easy Halloween Mummy Sugar Cookies

Halloween mummy sugar cookies - featured image
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These easy Halloween mummy sugar cookies are buttery, tender, and fun to decorate with royal icing and candy eyes. Perfect for Halloween parties, classroom treats, or a cozy fall baking project.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • ½ teaspoon vanilla extract (optional)
  • Candy eyeballs (10mm size)
  • Black decorating gel (optional)

Instructions

  1. In a large bowl, beat softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  2. Add egg and vanilla extract. Beat until combined, about 30 seconds. Do not overmix.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed until dough comes together. If crumbly, bring together with your hands.
  4. Flatten dough into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 days).
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. On a lightly floured surface, roll chilled dough to about ¼ inch thick. Use a round cookie cutter (2.5 to 3 inches) to cut out cookies. Re-roll scraps once.
  7. Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are just barely golden. Centers should look slightly underdone.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For royal icing: Whisk together sifted powdered sugar and meringue powder. Add 3 tablespoons warm water and vanilla extract. Whisk until smooth. Add more water if needed until consistency slowly drips off whisk but holds a ribbon for a few seconds.
  10. Transfer icing to a piping bag fitted with a small round tip (or snip corner of a zip-top bag).
  11. Pipe horizontal lines of icing across each cooled cookie, leaving small gaps for eyes. While icing is wet, press two candy eyeballs into gaps. Let dry completely, 1-2 hours.
  12. Optional: Use black decorating gel to add tiny mouths below eyes once white icing is dry.

Notes

Don’t skip chilling the dough—it prevents spreading. Bake one sheet at a time for even results. Test icing consistency before piping. Work in an assembly line: pipe stripes on all cookies first, then add eyes. Cookies can be stored in an airtight container at room temperature for up to 5 days. Undecorated cookies can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, mummy cookies, sugar cookies, easy Halloween treats, royal icing cookies, fall baking, spooky cookies

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