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Adorable Mummy Sugar Cookies: Easy Royal Icing Recipe

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These adorable mummy sugar cookies with royal icing are the perfect mix of spooky and sweet. They are simple enough for beginners but impressive enough to steal the show at any Halloween gathering.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • 1 teaspoon vanilla extract (clear vanilla keeps the icing bright white)
  • Black gel food coloring
  • White gel food coloring (optional)

Instructions

  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.
  2. Add the wet ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.
  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.
  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).
  5. Preheat and prep: When ready to bake, preheat oven to 375°F (190°C). Line 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 mummy shapes and place them 2 inches apart on prepared baking sheets. Gather scraps, re-roll, and repeat.
  7. Bake: Bake for 8-10 minutes, or until edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the royal icing: In a large bowl, combine powdered sugar and meringue powder. Add 5 tablespoons warm water and vanilla extract. Beat on low speed for 4 minutes. Adjust consistency as needed.
  9. Color the icing: Divide icing into two bowls. Leave one bowl white (add white gel coloring if desired). Add black gel food coloring to the other bowl for the eyes. Cover both bowls with a damp paper towel.
  10. Pipe the eyes: Transfer black icing to a piping bag fitted with a small round tip. Pipe two small dots for eyes on each cooled cookie. Let eyes dry for about 15 minutes.
  11. Pipe the mummy wraps: Using white icing in a piping bag with a small round tip, pipe uneven, slightly diagonal lines across the cookie to create mummy wrap effect. Do not cover the eyes.
  12. Let the icing set: Allow cookies to dry at room temperature for at least 2 hours, or overnight for best results.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use gel food coloring to avoid thinning the icing. Let the eyes dry before piping the wraps. Royal icing can be stored in the refrigerator for up to 3 days.

Nutrition

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

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