Adorable Mummy Sugar Cookies: Easy Royal Icing Recipe

“Mom, can we make the ghost cookies again?” my daughter asked, peeking over my shoulder at my phone. I was scrolling through Halloween ideas, and she had spotted a photo of mummy cookies. I hadn’t made them before, but the way her eyes lit up, I knew we were about to start a new tradition. That night, we pulled out the flour, sugar, and butter, determined to create something fun. And honestly? These adorable mummy sugar cookies with royal icing turned out even better than I imagined. They are the perfect mix of spooky and sweet—exactly what a Halloween treat should be.

These cookies have become our go-to for Halloween parties and school celebrations. The royal icing dries to a perfect, glossy finish, making them look professional without needing any fancy skills. And the best part? You don’t need to be a pastry chef to pull these off. If you can pipe a straight line (or even a wobbly one), you can make these mummies. They are forgiving, fun, and absolutely delicious. Plus, the sugar cookie base is soft, buttery, and holds its shape perfectly—no spreading in the oven here.

So whether you are planning a Halloween bash or just want a fun afternoon activity with the kids, these mummy sugar cookies are the answer. They are simple enough for beginners but impressive enough to steal the show at any gathering. Let me show you how easy it is to bring these little guys to life.

Why You’ll Love This Recipe

I have tested this recipe multiple times, tweaking the flour ratio and chilling time until the cookies came out perfect every single time. Here is why these mummy sugar cookies will become your new Halloween favorite:

• Quick & Easy: From start to finish, you are looking at about 2 hours (including chilling and decorating time). The hands-on work is only about 30 minutes.
• Simple Ingredients: You probably already have everything in your pantry—butter, sugar, flour, eggs, vanilla. No weird specialty items needed.
• Perfect for Halloween: These are great for parties, classroom treats, or just a cozy night in with the family. They fit right in with any spooky spread.
• Crowd-Pleaser: Kids love them, adults love them, and everyone will ask for the recipe. Trust me on this one.
• Unbelievably Delicious: The cookie itself is soft with slightly crisp edges, and the royal icing adds a sweet, melt-in-your-mouth finish. It is next-level comfort food in cookie form.

What makes this recipe different? It is the chilling method. I chill the dough for at least 30 minutes before rolling, which prevents spreading and keeps those cute mummy shapes intact. Plus, the royal icing recipe is foolproof—no sticky mess, no runny consistency. Just a smooth, pipeable icing that dries hard and shiny. This isn’t just another sugar cookie recipe; it is the one you will come back to year after year.

These cookies also hold up well for gifting. I have packed them in treat bags for school parties, and they stayed fresh for days. The royal icing creates a protective shell that keeps the cookie soft inside. Honestly, they taste even better the next day.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create the perfect sugar cookie base and a glossy royal icing that dries beautifully. Most of these are pantry staples, so you likely have everything on hand already.

For the Sugar Cookies

• 2 ¾ cups all-purpose flour (spooned and leveled) – I prefer Gold Medal for consistent results
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened to room temperature (adds richness and tenderness)
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract – use pure vanilla for the best flavor
• ½ teaspoon almond extract (optional, but gives a lovely bakery-style taste)

For the Royal Icing

• 4 cups powdered sugar, sifted
• 3 tablespoons meringue powder – I recommend Wilton brand for best texture
• 5-6 tablespoons warm water
• 1 teaspoon vanilla extract (clear vanilla keeps the icing bright white)
• Black gel food coloring for the eyes
• White gel food coloring (optional, for extra bright white icing)

Ingredient Tips

For the butter, make sure it is truly softened—not melted. You want it to be soft enough to leave a dent when pressed, but still hold its shape. If your butter is too warm, the cookies will spread. For the meringue powder, it stabilizes the royal icing and helps it dry hard. You can find it in the baking aisle or online. If you are using liquid egg whites instead of meringue powder, the consistency will be different and may not dry as firmly.

For a dairy-free option, use vegan butter sticks (not margarine) and check that your powdered sugar is vegan-friendly. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend. I have tried this with King Arthur’s measure-for-measure blend, and it works great—just chill the dough a little longer.

Equipment Needed

• Stand mixer or hand mixer – for creaming butter and sugar
• Rolling pin – I prefer a French rolling pin for even pressure
• Mummy-shaped cookie cutter (round or oval works too)
• Baking sheets – lined with parchment paper or silicone mats
• Piping bags – disposable ones are easiest
• Small round piping tip (Wilton #2 or #3)
• Cooling rack
• Toothpicks – for popping air bubbles in the icing
• Small bowls – for mixing icing colors

If you do not have a mummy cookie cutter, no worries! Use a round biscuit cutter and pipe the mummy wraps on top. I have done it that way, and they still look adorable. For the piping bags, you can also use a zip-top bag with the corner snipped off. It is not as precise, but it works in a pinch. Just make sure the hole is small enough to control the icing flow.

Preparation Method

1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy—about 3 minutes. Scrape down the sides halfway through. You want the mixture to look pale and airy.
2. Add the wet ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined. The mixture might look slightly curdled at this point—that is totally normal. Do not panic.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture on low speed, mixing just until the dough comes together. Do not overmix, or the cookies will be tough. The dough should be soft but not sticky.
4. Chill the dough: Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 3 days). Chilling is non-negotiable—it prevents spreading and makes the dough easier to roll.
5. Preheat and prep: When you are ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats.
6. Roll and cut: On a lightly floured surface, roll one disk of dough to about ¼-inch thickness. Cut out your mummy shapes and place them 2 inches apart on the prepared baking sheets. Gather the scraps, re-roll, and repeat.
7. Bake: Bake for 8-10 minutes, or until the edges are just barely golden. The centers should still look pale and slightly soft. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Do not skip this cooling step—warm cookies will ruin your royal icing.
8. Make the royal icing: In a large bowl, combine the powdered sugar and meringue powder. Add 5 tablespoons of warm water and the vanilla extract. Beat on low speed for 4 minutes, scraping down the sides occasionally. The icing should be thick but flow slightly when you lift the beater. If it is too thick, add water ½ teaspoon at a time. If it is too thin, add more powdered sugar.
9. Color the icing: Divide the icing into two bowls. Leave one bowl white (add a tiny drop of white gel coloring if you want it extra bright). Add black gel food coloring to the other bowl for the eyes. Cover both bowls with a damp paper towel to prevent drying.
10. Pipe the eyes: Transfer the black icing to a piping bag fitted with a small round tip. Pipe two small dots for the eyes on each cooled cookie. Let the eyes dry for about 15 minutes before adding the white wraps.
11. Pipe the mummy wraps: Using the white icing in a piping bag with a small round tip, pipe uneven, slightly diagonal lines across the cookie to create the mummy wrap effect. Do not cover the eyes. Leave small gaps so it looks like actual bandages. You can also add a few extra squiggles for texture.
12. Let the icing set: Allow the cookies to dry at room temperature for at least 2 hours, or overnight for best results. The icing should be hard to the touch before stacking or storing.

Sensory cue: When you lift the beater from the royal icing, it should form a soft peak that slowly folds back into itself. If it stands up stiffly, add a tiny bit more water. If it runs off the beater like water, add more powdered sugar.

Troubleshooting tip: If your dough cracks when rolling, let it sit at room temperature for 5 minutes to soften slightly. If the cookies spread too much, your butter was too soft or the dough was not chilled long enough.

Cooking Tips & Techniques

I have made these cookies more times than I can count, and I have definitely learned a few things the hard way. Here is what I wish I knew from the start:

Chill your dough, no shortcuts. I once tried to skip the chilling step because I was in a hurry. Bad idea. The cookies spread into blobs, and my mummies looked more like ghosts. The dough needs that time to relax the gluten and firm up the butter. Thirty minutes minimum, but an hour is even better.

Use a light hand with the flour. When rolling out the dough, use just enough flour to prevent sticking. Too much flour will dry out the cookies and make them crumbly. I use a small sieve to dust the surface lightly.

Royal icing consistency is everything. The icing needs to be thick enough to hold its shape but thin enough to pipe smoothly. If it is too thick, it will tear the cookie when you lift the piping bag. If it is too thin, it will run off the edges. Test it on a piece of parchment paper first—if the line holds its shape without spreading, you are good.

Work in small batches. Keep the icing covered with a damp paper towel while you work. Royal icing dries out fast, and you do not want crusty bits clogging your piping tip. If the icing starts to get stiff, add a drop of water and stir.

Let the eyes dry first. I learned this after accidentally smudging the black dots with white icing. Give the eyes at least 15 minutes to set before you start wrapping. It makes a huge difference in the final look.

My biggest failure? I once used liquid food coloring instead of gel for the black icing. The extra liquid thinned out the icing, and the eyes bled into the white wraps. It looked like a horror movie instead of a cute Halloween treat. Stick with gel colors—they are concentrated and won’t mess with the consistency.

Variations & Adaptations

Gluten-Free Version

Swap the all-purpose flour with a 1:1 gluten-free baking blend. I have used Bob’s Red Mill and King Arthur, both worked well. Add an extra tablespoon of flour to the dough, as gluten-free blends tend to absorb less liquid. Chill the dough for an extra 15 minutes to help with handling.

Vegan Version

Use vegan butter sticks (not tub margarine) and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). For the royal icing, replace the meringue powder with aquafaba (the liquid from a can of chickpeas) and use 3 tablespoons instead of the meringue powder. The icing will still dry hard, but it might be slightly less glossy.

Different Flavors

Add ½ teaspoon of peppermint extract for a festive twist, or swap the vanilla for lemon extract for a bright, citrusy cookie. You can also add orange zest to the dough for a fall-inspired flavor. One time, I added a pinch of cinnamon and nutmeg to the dough, and it tasted like a snickerdoodle mummy—so good.

No Cookie Cutter? No Problem

Use a round biscuit cutter or even a drinking glass to cut circles. Pipe the mummy wraps the same way, and they will look like little round mummies. I have also made them as rectangles for a more “sarcophagus” look. Kids loved that version.

Serving & Storage Suggestions

These mummy sugar cookies are best served at room temperature. The royal icing should be fully dry and hard to the touch—this usually takes about 2 hours at room temperature, but overnight is ideal if you have the time.

For serving, arrange them on a platter with other Halloween treats like crispy baked buffalo cauliflower bites or a bowl of savory smoky bacon jalapeno popper dip for a fun sweet-and-savory spread. They also pair beautifully with a warm creamy pumpkin chai spice latte for a cozy Halloween afternoon.

Storage: Place the cookies in an airtight container at room temperature, separating layers with parchment paper. They will stay fresh for up to 5 days. Do not refrigerate them—the moisture in the fridge can make the royal icing sticky and soft.

Freezing: You can freeze the undecorated baked cookies for up to 3 months. Wrap them tightly in plastic wrap and then foil. When you are ready to decorate, thaw them at room temperature for about an hour before icing. I do not recommend freezing cookies that are already decorated, as the icing can crack or become tacky.

Make-ahead tip: You can prepare the royal icing up to 3 days in advance. Store it in an airtight container in the refrigerator. When you are ready to use it, let it come to room temperature and give it a good stir. You might need to add a drop of water to get the consistency back.

Nutritional Information & Benefits

These are a treat, so nutritional values are approximate and based on one cookie (assuming 24 cookies per batch):

Nutrient	Amount per Cookie
Calories	165
Total Fat	7g
Saturated Fat	4.5g
Carbohydrates	24g
Sugar	16g
Protein	1.5g

While these are not a health food, the butter provides a small amount of vitamin A, and the egg adds a touch of protein. For a slightly healthier twist, you can reduce the sugar in the cookie dough by ¼ cup—the royal icing is sweet enough to compensate. If you are watching your sugar intake, these are best enjoyed as an occasional treat rather than an everyday snack.

For those with dietary restrictions, the gluten-free and vegan variations above work well. The cookies are nut-free as written (just double-check your vanilla extract if you have concerns). They contain dairy, eggs, and gluten in the standard version, so plan accordingly for your guests.

Conclusion

These adorable mummy sugar cookies with royal icing are more than just a Halloween treat—they are a memory in the making. I still remember the look on my daughter’s face when she piped her first wobbly mummy wrap. It was imperfect, messy, and absolutely perfect. That is the beauty of these cookies. They do not have to be flawless to be wonderful.

I hope you give these a try, whether you are hosting a Halloween party, sending treats to school, or just looking for a fun afternoon project. Play around with the variations, make them your own, and do not stress about perfection. The best cookies are the ones made with a little bit of love and a lot of laughter.

If you make these, I would love to hear about it! Leave a comment below and let me know how they turned out. Did you try a fun variation? Did your kids get creative with the icing? Share your photos and tag me—I cannot wait to see your spooky creations. Happy baking, friends!

Frequently Asked Questions

Can I use store-bought sugar cookie dough instead?

Yes, you can absolutely use store-bought dough to save time. Just make sure to chill it before rolling and cutting, as pre-made dough can be softer than homemade. The cookies might spread a bit more, so keep an eye on them in the oven.

How do I get the royal icing to dry faster?

You can use a fan or a dehydrator on the lowest setting to speed up drying time. Place the cookies on a cooling rack in front of a fan for about 30 minutes. Do not use heat—it will cause the icing to crack or become sticky.

Why did my cookies spread in the oven?

This usually happens when the butter is too soft or the dough was not chilled long enough. Make sure your butter is at room temperature but not melted, and chill the dough for at least 30 minutes. If your kitchen is warm, pop the cut cookies in the fridge for 10 minutes before baking.

Can I freeze the decorated cookies?

I do not recommend freezing decorated cookies because the royal icing can become tacky or crack when thawed. It is better to freeze the undecorated baked cookies and ice them fresh when you are ready to serve.

How do I fix royal icing that is too thick or too thin?

If it is too thick, add water ½ teaspoon at a time and stir until it reaches a smooth, pipeable consistency. If it is too thin, add more sifted powdered sugar 1 tablespoon at a time until it thickens. Always test the consistency on a piece of parchment paper before piping on your cookies.

Print