Print

Adorable Mummy Sugar Cookies (Easy Royal Icing Recipe)

mummy sugar cookies - featured image
Print Recipe

These adorable mummy sugar cookies are forgiving, fun, and perfect for Halloween. With a foolproof royal icing that dries to a beautiful matte finish, you’ll make batch after batch.

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
  • Âź teaspoon salt
  • 2 cups (240g) powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water (plus more for thinning)
  • ½ teaspoon vanilla extract (optional, for icing)
  • Black gel food coloring (for eyes)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. I…
  7. 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.
  8. 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.

Notes

Chill the dough thoroughly to prevent spreading. Test icing consistency using the 10-second rule: lift the spoon and count to 10; the icing should become smooth within 10 seconds. Work in batches and only fill piping bag halfway to avoid thinning from hand warmth. Pop air bubbles with a toothpick after piping. For best results, let icing dry 4-6 hours before stacking.

Nutrition

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

Find it online: https://merrymorsel.com/adorable-mummy-sugar-cookies-easy-royal-icing-recipe/