Adorable Mummy Sugar Cookies (Easy Royal Icing Recipe)

Third batch in three days, and I finally stopped fighting the royal icing.

The first batch was too runny—it slid right off the cookie and pooled into a sad, sticky lake on my parchment paper. The second was so stiff it cracked when I tried to pipe the mummy bandages. I sat there staring at a tray of lopsided, angry-looking cookie ghosts (they were supposed to be mummies) and honestly? I almost gave up. But there’s something about Halloween baking that hooks me. Maybe it’s the permission to be a little silly, a little imperfect. These mummy sugar cookies don’t have to be flawless—they just have to look like they stumbled out of a tomb.

By the third batch, I figured it out. The right consistency for the icing. The perfect way to layer the bandages so they actually look wrapped, not just splattered. And the eyes—two tiny dots of black icing that give each mummy its own little personality. Some look grumpy. Some look surprised. One of them looks like it just woke up from a hundred-year nap and is not thrilled about it.

That’s the thing about these adorable mummy sugar cookies. They’re forgiving. They’re fun. And once you get the royal icing to that sweet spot—not too thick, not too thin—you’ll find yourself making batch after batch, just like I did. This recipe is the one that finally clicked.

Why You’ll Love This Recipe

I’ve tested this recipe more times than I care to admit, and here’s the honest truth: it works every single time. Not because I’m a pastry chef (I’m not), but because I’ve already made all the mistakes so you don’t have to. The sugar cookie base is sturdy enough to hold icing without spreading into blobs, and the royal icing dries with a beautiful matte finish that doesn’t smudge when you stack the cookies.

• Simple Ingredients: Butter, sugar, flour, eggs—the usual suspects. No weird extracts or hard-to-find specialty items.
• Perfect for Halloween Parties: These mummies are the star of any spooky spread, right next to these easy mummy hot dogs for a full savory-sweet combo.
• Kid-Friendly Fun: Let the little ones pipe the bandages. The messier, the better—it adds to the whole “undead” vibe.
• Foolproof Royal Icing: I’ll walk you through the exact consistency, because that’s where most people get stuck.
• Make-Ahead Friendly: Bake the cookies days in advance and ice them when you’re ready. They stay fresh for over a week.

This isn’t just another decorated cookie recipe. It’s the kind you’ll come back to every October, the one your friends will ask you to bring to the Halloween potluck. And when you see those little wrapped faces staring up at you? You’ll understand why I made three batches in one weekend.

What Ingredients You Will Need

This recipe uses simple, pantry-friendly ingredients that come together to create a tender, buttery sugar cookie and a smooth, glossy royal icing. No fancy pastry shop supplies required—just good basics and a little patience.

For the Sugar Cookies

• Unsalted butter, softened (1 cup / 226g) — Make sure it’s truly soft, not melted. Room temperature butter creams better and gives the cookies a tender crumb.
• Granulated sugar (1 cup / 200g) — Regular white sugar is perfect. No need for superfine or caster sugar here.
• Large egg (1, room temperature) — A room-temperature egg incorporates more smoothly into the butter-sugar mixture.
• Vanilla extract (1 teaspoon) — Pure vanilla adds warmth. I use Nielsen-Massey, but any brand works.
• All-purpose flour (2 ½ cups / 312g) — Spoon and level your flour. Scooping directly from the bag packs in too much and makes cookies dry.
• Baking powder (½ teaspoon) — Just enough lift to keep the cookies from being too dense.
• Salt (¼ teaspoon) — Balances the sweetness and enhances the buttery flavor.

For the Royal Icing

• Powdered sugar (2 cups / 240g) — Sift it if it’s clumpy. Lumps in the sugar mean lumps in the icing.
• Meringue powder (2 tablespoons) — This gives the icing structure and helps it dry hard. You can find it at craft stores or online.
• Warm water (3–4 tablespoons, plus more for thinning) — Start with less and add gradually. Icing consistency is everything.
• Vanilla extract (½ teaspoon, optional) — Adds a hint of flavor. Leave it out if you want pure white icing.
• Black gel food coloring (for the eyes) — Gel coloring is thicker and won’t thin out your icing like liquid drops will.

For Decoration

• Piping bags (or zip-top bags with a corner snipped)
• Round piping tip #2 or #3 (for the bandages and eyes)
• Toothpicks (for popping air bubbles and fixing mistakes)

Equipment Needed

You don’t need a professional bakery setup for these cookies, but a few tools make the process much smoother.

• Stand mixer or hand mixer — Creaming butter and sugar by hand is possible but exhausting. A mixer saves your arm.
• Rolling pin — I prefer a French rolling pin (no handles) for better control, but any rolling pin works.
• Mummy-shaped cookie cutter — If you don’t have one, a round cutter works too! Just pipe the bandages to cover the shape.
• Baking sheets — Light-colored sheets prevent over-browning. Dark sheets can make the bottoms too dark.
• Parchment paper or silicone baking mat — Non-stick is non-negotiable for sugar cookies.
• Cooling rack — Cookies need to cool completely before icing. Patience, my friend.
• Small bowls and spoons — For mixing and testing icing consistency.

If you’re new to decorated cookies, don’t stress about fancy piping tips. A zip-top bag with a tiny corner snipped off works just fine for the bandages. I’ve done it both ways, and honestly? The zip-top method is more forgiving for beginners.

Preparation Method

Step 1: Make the Cookie Dough

In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy—about 3 minutes. Scrape down the sides halfway through. Add the egg and vanilla extract, then beat until fully combined. The mixture should look smooth and slightly glossy.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Don’t overmix—stop as soon as the flour disappears. The dough will be slightly sticky but should hold together when pressed.

Step 2: Chill the Dough

Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling is not optional—it prevents the cookies from spreading in the oven and keeps the edges sharp. If you’re in a hurry, pop the discs in the freezer for 20 minutes.

Step 3: Roll and Cut

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll one disc of dough to about ¼-inch thickness. Cut out your mummy shapes and place them on parchment-lined baking sheets, spacing them about 1 inch apart. Gather the scraps, re-roll, and cut again. You should get about 24–30 cookies, depending on your cutter size.

Step 4: Bake

Bake for 8–10 minutes, or until the edges are just barely golden. The centers should look set but not brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Do not ice warm cookies—the icing will melt and slide right off.

Step 5: Prepare the Royal Icing

In a clean mixing bowl, combine the powdered sugar and meringue powder. Add 3 tablespoons of warm water and the vanilla extract (if using). Beat on low speed for 4 minutes—yes, a full 4 minutes. The icing should be thick, glossy, and hold a stiff peak when you lift the beater.

For the bandages, you want a slightly thinner consistency. Add water one teaspoon at a time, stirring gently, until the icing flows like thick honey. It should settle into a smooth surface within 10 seconds after piping. If it spreads too fast, it’s too thin—add a little more powdered sugar.

Step 6: Pipe the Mummies

Transfer the white royal icing to a piping bag fitted with a round tip #2 or #3. Pipe horizontal lines across each cookie to create the bandages. Don’t try to make them perfect—mummies are supposed to look a little messy. Leave a small gap in the center for the eyes.

Pipe two tiny dots of black gel icing (or leftover royal icing dyed black) in the gap. Use a toothpick to adjust the eyes if they’re not perfectly round.

Step 7: Let Them Dry

Allow the icing to dry completely—this takes 4 to 6 hours at room temperature. Do not stack the cookies until the icing is hard to the touch. Patience pays off here. Once dry, these cookies can be stored in an airtight container for up to 10 days.

Cooking Tips & Techniques

I learned most of these the hard way. Like that time I forgot to chill the dough and my mummies came out looking more like blobs with eyes. Or the batch where I got impatient and tried to speed-dry the icing with a fan—it cracked into a thousand tiny spiderwebs.

• Chill your dough: I cannot stress this enough. Warm dough spreads. Cold dough holds its shape. If your kitchen is warm, pop the cut cookies back in the fridge for 10 minutes before baking.
• Test your icing consistency: Drop a small amount of icing onto a plate. If it holds a slight peak and then slowly melts into a smooth surface, you’re golden. If it stands up stiff, add water. If it disappears like a puddle, add powdered sugar.
• Work in batches: Only fill your piping bag halfway. The warmth from your hands can thin the icing as you work, so switch to a fresh bag if the consistency changes.
• Pop air bubbles: After piping, run a toothpick gently through the icing to pop any tiny bubbles. They look like pockmarks when dry.
• Use a scribe tool: A dental pick or a long needle works perfectly for dragging icing into tight spots. I stole one from my partner’s toolbox.

If you’re looking for more Halloween baking inspiration, don’t miss these spooky witch finger cookie sticks—they’re creepy, crunchy, and surprisingly easy to make.

Variations & Adaptations

One of the best things about this recipe is how easy it is to twist. Here are a few ways I’ve adapted it over the years.

• Gluten-Free Version: Swap the all-purpose flour with a 1:1 gluten-free baking blend. I’ve used King Arthur’s with great results. Add an extra tablespoon of butter to compensate for the drier texture.
• Vegan Royal Icing: Replace the meringue powder with aquafaba (the liquid from a can of chickpeas). Use 2 tablespoons of aquafaba in place of the meringue powder and water. It dries just as hard, though it takes a little longer.
• Colorful Mummies: Divide your white icing and tint small portions with gel colors. Try green for zombie mummies or purple for a spooky twist. Just keep the eyes black for contrast.
• Flavor Variations: Add ½ teaspoon of almond extract to the cookie dough for a subtle nutty flavor. Or swap the vanilla in the icing for peppermint—perfect for a winter-themed mummy.
• No Cookie Cutter?: Use a round biscuit cutter or even a drinking glass. Pipe the bandages to cover the round shape completely, and add eyes near the top. They’ll look like little wrapped heads.

I once made a batch with orange-tinted icing and called them “pumpkin mummies.” My nephew ate six before I could stop him. No regrets.

Serving & Storage Suggestions

These mummy sugar cookies are best served at room temperature. The royal icing stays firm and slightly crisp, while the cookie underneath remains soft and buttery. Arrange them on a platter with some fake spiderwebs and plastic spiders for maximum Halloween effect.

For storage, place the fully dried cookies in an airtight container, layered between sheets of parchment paper. They’ll stay fresh for up to 10 days at room temperature. Do not refrigerate—the moisture in the fridge can soften the icing and make it tacky.

If you want to freeze them, freeze the un-iced baked cookies for up to 3 months. Thaw at room temperature, then ice and decorate as usual. I’ve done this for Halloween parties, and nobody could tell the difference.

These cookies also pair beautifully with a warm drink. Try them alongside a cozy pumpkin spice cold foam coffee for the ultimate fall treat. The sweet, spiced coffee balances the buttery cookie perfectly.

Nutritional Information & Benefits

Let’s be real—these are decorated sugar cookies, not health food. But here’s the estimated breakdown per cookie (based on 30 cookies):

• Calories: 145
• Fat: 7g
• Carbohydrates: 20g
• Sugar: 12g
• Protein: 1.5g

The butter provides a small amount of vitamin A, and the egg adds a touch of protein. The meringue powder is essentially dried egg whites, so there’s a negligible amount of protein in the icing too. But honestly? These are a treat. They’re meant to bring joy, not nutrition. If you want to feel slightly better about it, use organic butter and free-range eggs. It won’t change the calorie count, but it might make you feel virtuous.

For those with dietary restrictions: this recipe contains dairy, eggs, and gluten. The vegan and gluten-free variations above are your best bet.

Conclusion

These adorable mummy sugar cookies are the Halloween project you didn’t know you needed. They’re forgiving enough for beginners, fun enough for kids, and impressive enough to steal the show at any party. The royal icing dries hard, the cookies stay soft, and those little black eyes? They’ll make everyone smile.

I’ve made these for three Halloweens in a row now, and each year I find a new way to tweak them—different colors, different expressions, different bandage patterns. That’s the beauty of a simple recipe. It becomes yours.

So grab your rolling pin, crank up some spooky music, and give these mummies a try. When you do, come back and let me know how they turned out. Did your mummies look grumpy? Sleepy? Did one of them accidentally end up with three eyes? I want to hear about it all. Drop a comment below or tag me in your photos—I live for that stuff.

Happy Halloween, and happy baking!

Frequently Asked Questions

Can I use store-bought cookie dough instead of making it from scratch?

You absolutely can, but the texture won’t be the same. Homemade sugar cookie dough holds its shape better and has a more buttery flavor. If you’re short on time, look for a refrigerated sugar cookie dough that’s meant for cut-out cookies—some brands work better than others.

How do I know when my royal icing is the right consistency?

The “10-second rule” is your best friend. Lift your spoon and let the icing fall back into the bowl. Count to 10. If the surface of the icing becomes smooth within 10 seconds, you’re good. If it holds a ridge, it’s too thick. If it disappears immediately, it’s too thin.

Can I make these cookies ahead of time for a party?

Yes! Bake the cookies up to a week in advance and store them unfrosted in an airtight container. Ice them the day before your party so the icing has plenty of time to dry completely. They’ll look perfect and stay fresh.

Why did my cookies spread in the oven?

Your dough was too warm. Pop the cut cookies back in the fridge for 10–15 minutes before baking. Also, make sure your butter was softened, not melted. Melted butter causes immediate spread.

Can I freeze the decorated cookies?

I don’t recommend freezing fully decorated cookies—the icing can crack or become sticky when thawed. Freeze the un-iced cookies instead, then thaw and decorate when you’re ready to serve. They’ll taste freshly baked.

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