The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Spooky and sweet, our mummy cookies are wrapped in vanilla royal icing bandages. They’re perfect for Halloween fun!
It costs approximately $5.60 to make these cookies. The recipe makes thirty-eight cookies and costs around $0.14 per cookie.
Halloween Mummy Cookies
We are calling all mummies! These cookies are a festive treat for the Halloween season. You will enjoy a fun time in the kitchen making these spookily cute Mummy sugar cookies.
The cookies are soft, tender, and sweet. They are topped with homemade royal icing, which makes the mummy wrapping design. Grab the kiddos to help make these cookies! You can even make a batch of Witch Finger Cookies and Witches’ Brew Halloween Drink for fun Halloween-themed desserts.
Serve these Mummy Cookies at a Halloween party, as an after-school treat, or as a sweet gift to neighbors during the scariest time of the year.
What You’ll Love About Mummy Cookies
- Creative Treat: These cookies are a fun way to use some artistry in the kitchen by piping on the lines to make the mummy wrappings. Kids love getting to do this part of the recipe!
- Taste: This cookie recipe produces sweet, soft, and buttery cookies. All the things a cookie should be!
- Fun Halloween Theme: The Mummy design is perfect for the spooky season! They are perfect for Halloween parties throughout the month.
Mummy Cookie Ingredients & Estimated Cost:
- 1 cup unsalted butter – $2.24
- 2.5 cups powdered sugar – $1.00
- 2 small eggs – $0.46
- 1 ½ teaspoons vanilla extract – $0.75
- ½ teaspoon salt – $0.01
- ⅓ cup cornstarch – $0.16
- 3 ½ cups all-purpose flour – $0.42
- 2 ¼ Tablespoons water – $0.00
- 1 Tablespoon meringue powder – $0.54
- ¼ teaspoon clear flavor extract – $0.02
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in September 2023.
How To Make Mummy Cookies
***For complete recipe instructions, see the recipe card below.
- First, mix butter and sugar using a stand mixer, then eggs and vanilla.
- Then, whisk together the flour, salt, and cornstarch in a separate bowl.
- Slowly add the dry ingredients to the wet ingredients until combined.
- Form the dough into a ball, wrap it with plastic wrap, and let it chill in the fridge for thirty minutes.
- Next, preheat the oven and spray two baking sheets with nonstick cooking spray.
- Cut the dough using a 2 ½ inch round cookie cutter and set them on the baking sheets.
- Bake for twelve to fifteen minutes, rotating the baking sheets halfway through.
- Allow the cookies to cool for five minutes before transferring them to a wire rack to cool for at least an hour to cool.
- Using a stand mixer, whisk together the powdered sugar, flavor extract, water, and meringue powder until it’s fluffy and has peaks. Add more water as needed until a medium royal icing consistency is achieved.
- Put the icing into a piping bag and then outline each cookie with the icing, continuing with a spiral inwards.
- Then, with a toothpick, smoothly spread the icing over the cookie.
- Next, place the eyes on the cookie and repeat the process with the remaining cookies.
- After the icing has set, drizzle each cookie with icing to make it look like mummy wrapping without covering the eyes.
- Finally, let the icing dry completely before serving.
- Store the cookies with royal icing in an airtight container at room temperature for up to 3 days.
- To freeze sugar cookies with royal icing, wrap them tightly in two layers of plastic wrap and aluminum foil.
- Label and freeze for up to 3 months.
- Place them in the refrigerator overnight to thaw. You can also thaw them at room temperature for 2-3 hours.
- Ensure the royal icing is completely dry before storing or freezing the cookies.
- Avoid stacking the cookies on top of each other when storing or freezing them. Stacking can damage the icing.
- If you are freezing the cookies, it is best to freeze them before the icing has completely set. This will help to prevent the icing from cracking or breaking.
- When thawing the cookies, let them come to room temperature before slicing into them. This will help to prevent the cookies from crumbling.
Sugar cookies are sweet, buttery, tender goodness. They have a soft and chewy texture, making them simply irresistible!
Our recipe uses basic pantry staples to create a delicious cookie! You will need butter, powdered sugar, eggs, vanilla extract, salt, cornstarch, and flour.
Yes, it will harden as it dries. It hardens enough not to smear but will not be too hard to bite into. It is the perfect consistency for decorating these Mummy Cookies.
Get Kids Involved
Ages 2-3: Let your kiddo place the eyes on each cookie. They can practice counting skills by counting the number of eyes they put on the cookies.
Ages 4-5: Guide your little one’s hands to teach them how to cut the cookie dough with the round cookie cutter. They can then do this on their own after you teach them the skill.
Ages 6-8: Introduce your child to piping. Teach them how to hold the piping bag and decorate the cookies properly.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
Make Homemade Vanilla Extract to use in this recipe. It is a surprising cost-saving tip to make it yourself instead of buying it at the store.
More Halloween Recipes
- Pumpkin Pie Ice Cream
- Ghosts in the Graveyard Dessert Parfaits
- Witch Finger Cookies
- Halloween Cookie Dough Balls
- Mummy Wrap Pizza Calzone
- Halloween Snack Mix
- Snickers Salad
- Pumpkin Cream Cheese Dip
- Pumpkin Chocolate Chip Muffins
- Halloween Chocolate Dipped Oreos
- baking sheets
- stand mixer
- wire racks
- Measuring cups and spoons
- mixing bowl
- 2 ½ inch round cookie cutter
- Piping bag
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 2 small eggs *important that they are small
- 1 ½ teaspoons of vanilla extract
- ½ teaspoon of salt
- ⅓ cup of cornstarch
- 3 ½ cups all-purpose flour
- 1 ½ cups of powdered sugar
- 2 ¼ Tablespoons of warm water
- 1 Tablespoon of Meringue Powder
- ¼ teaspoon clear flavor extract
MAKE SUGAR COOKIE DOUGH:
- Mix butter and sugar in a stand mixer fitted with a paddle attachment at medium speed until well combined and creamy.
- Add the eggs and vanilla and combine.
- Whisk flour, salt, and cornstarch together in a separate bowl.
- Add the flour mixture to the wet ingredients little by little. Mix at low speed until well combined.
- Form the dough into a ball and wrap it with plastic wrap.
- Chill the dough in the refrigerator for 30 minutes.
PREP OVEN AND BAKING SHEET:
- Move the oven rack to the upper-middle and lower-middle positions.
- Preheat the oven to 350 degrees F.
- Spray two baking sheets with nonstick cooking spray or line with parchment paper.
- Cut the dough using a 2 ½ inch round cookie cutter or biscuit cutter.
- Place the cut dough rounds on the prepared baking sheets.
BAKE AND COOL:
- Bake for 12 to 15 minutes or until the edges are golden, rotating the pans halfway through baking.
- Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely for at least an hour. They must be completely cool before you add the icing.
MAKE ROYAL ICING:
- In a stand mixer fitted with the whisk attachment, whisk powdered sugar, flavor extract, water, and meringue powder until it’s fluffy and has peaks in it on medium to high speed. This could take anywhere from 4 to 5 minutes.
- Check the consistency of your icing. If it’s too thick, add more water, a very small amount at a time.
- You should aim for a medium consistency. (Medium royal icing is slightly thinner than piping icing.)
- Once you have the consistency you want, place it into a piping bag fitted with a small round tip.
- Seal the piping bag with a knot or with a rubber band.
- Outline each cookie with icing, and continue making a spiral inwards.
- Then immediately, with a toothpick or offset spatula, spread the icing evenly and smooth it out.
- Place the eyes on the cookie.
- Repeat with the remaining cookies.
- Allow the icing to set before adding the mummy lines over each cookie.
- To make the mummy lines, drizzle each cookie with a bit of icing to make it look like the mummy wrapping. Be careful not to cover the eyes.
- Let the icing dry completely.