Adorable Mummy Sugar Cookies | Easy Royal Icing Recipe

Third batch in, and I finally stopped piping angry little faces. There I was at 11 p.m. on a Tuesday, elbow-deep in powdered sugar, staring at a baking sheet full of cookies that looked less like cute mummies and more like ghosts who’d been through it. The royal icing was too thick, then too thin, and somewhere around cookie number twelve I realized I’d been holding my breath. That’s the thing about these mummy sugar cookies—they look deceptively simple, but getting that perfect wrapped look takes a little finesse. And maybe a glass of wine.

I’d been scrolling through Halloween treats that actually looked doable (not the ones requiring a pastry degree and a steady hand I clearly don’t have), and mummy cookies kept popping up. The concept is genius: sugar cookie base, royal icing bandages, candy eyes. Simple enough for a beginner, but with enough room to get creative that you won’t get bored after the first dozen. I tried three different icing consistencies before I found the sweet spot—literally and figuratively.

You know what surprised me? How much personality these little guys have. A slightly crooked eye here, a loose bandage there—it doesn’t ruin them, it gives them character. Honestly, the imperfect ones were my favorites. By the time I pulled the last tray from the oven, I had a full army of mummies staring back at me, and I felt oddly proud. This is the recipe I’ll be making every Halloween from now on.

Why You’ll Love This Recipe

Let me tell you why these mummy cookies earned a permanent spot in my Halloween rotation. I’ve tested this recipe through multiple batches, tweaked the royal icing consistency, and even let my niece (age 7) decorate a tray by herself. Spoiler: they were adorable.

• Surprisingly Easy : Once you get the icing consistency right, decorating is actually relaxing. The bandage look is forgiving, so no need to stress about perfection.
• Simple Ingredients : Butter, sugar, flour, eggs—all pantry staples. No weird specialty items you’ll use once and forget about.
• Perfect for Halloween Parties : These disappear fast at any gathering. I brought a batch to a friend’s Halloween potluck and they were gone before the creamy herb and garlic cheese ball bites even got touched.
• Crowd-Pleaser : Kids love decorating them, adults love eating them. It’s a win-win situation if I’ve ever seen one.
• Unbelievably Cute : There’s something about those little candy eyes peeking out from under white icing that makes everyone smile.

What makes this recipe different from other mummy cookies you’ll find? It’s the royal icing. Most recipes use a simple powdered sugar glaze that dries soft and smudges easily. My version uses a proper royal icing with meringue powder that sets hard and shiny—perfect for stacking and gifting. Plus, I’ve included my tested tips for getting that bandage look without losing your mind.

This is the kind of recipe that makes you feel like a baking genius even if you’re just starting out. It’s Halloween comfort food, but cuter and way more fun to make.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver cookies that are tender, buttery, and sturdy enough to hold up to royal icing without crumbling. No fancy extracts or hard-to-find flours here—just good old-fashioned baking staples.

For the Sugar Cookies

• 2 ¾ cups all-purpose flour (I prefer King Arthur for consistent results)
• 1 cup unsalted butter, softened to room temperature (don’t microwave it—trust me)
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract (pure, not imitation, if you can swing it)
• ½ teaspoon baking powder
• ¼ teaspoon salt (fine sea salt works best)

For the Royal Icing

• 4 cups powdered sugar, sifted (lumps are the enemy here)
• 3 tablespoons meringue powder (I use Wilton brand)
• 5-6 tablespoons water, room temperature (you’ll adjust based on consistency)
• ½ teaspoon vanilla extract (optional, but adds nice flavor)
• Gel food coloring (black for the eyes, but you can skip this if using candy eyes)

For Decorating

• Candy eyes (the little white and black ones—find them at craft stores or online)
• Piping bags (disposable ones are easiest to clean up)
• Small round piping tip (Wilton #2 or #3 works perfectly)

You’ll notice there’s no corn syrup or glycerin in this royal icing recipe. That’s intentional—I’ve found that meringue powder alone gives the right consistency without making the icing too sticky. If you can’t find meringue powder, you can substitute with 3 large egg whites, but the texture will be slightly different and the cookies won’t stack as well.

For the candy eyes, I recommend getting the ones with flat backs—they stick to the icing much better than the rounded ones. I learned this the hard way after watching three little eyes roll off my cookies and onto the floor.

Equipment Needed

You don’t need a professional bakery setup for these cookies, but having the right tools makes the process much smoother. Here’s what you’ll need:

• Stand mixer or hand mixer (either works—I’ve made these with both)
• Rolling pin (I prefer a French-style tapered pin, but any kind works)
• Round cookie cutter (2.5 to 3 inches is ideal for mummy shapes)
• Baking sheets (heavy-duty ones prevent burning on the bottom)
• Parchment paper or silicone baking mats (silicone mats are my go-to)
• Cooling rack (essential for even cooling)
• Piping bags (disposable, at least 12-inch size)
• Small round piping tip (Wilton #2 or #3)
• Small offset spatula (helps with clean icing application)
• Toothpicks (for popping air bubbles and adjusting icing)

If you don’t have a stand mixer, don’t worry. A hand mixer works perfectly, though you might need to cream the butter and sugar a little longer. For the rolling pin, a wine bottle works in a pinch—I’ve done it, and it’s not ideal, but it gets the job done. Just make sure it’s clean and dry first.

One tip: invest in good piping bags. The cheap ones tend to split at the seam when you’re applying pressure, and there’s nothing worse than royal icing exploding all over your hands mid-pipe. I learned this during my first batch and spent twenty minutes scrubbing icing out of my hair.

Preparation Method

Alright, let’s get into the actual process. I’ve broken this down into clear steps with all the little details I wish someone had told me the first time around.

Step 1: Make the Sugar Cookie Dough

In a medium bowl, whisk together 2 ¾ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Set aside. In a large bowl (or stand mixer bowl), beat 1 cup softened unsalted butter and 1 cup granulated sugar together on medium speed until light and fluffy—about 3 minutes. You want it pale yellow and airy. Add 1 large egg and 1 teaspoon vanilla extract, then beat until combined. Scrape down the sides of the bowl with a spatula.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will look crumbly at first, then come together into a soft, slightly sticky ball. Don’t overmix—that’s what makes cookies tough. If the dough feels too sticky to handle, wrap it in plastic and refrigerate for 30 minutes.

Step 2: Chill and Roll the Dough

Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 3 days). Chilling is non-negotiable here—it prevents the cookies from spreading in the oven and losing their shape.

When you’re ready to roll, preheat your oven to 350°F (175°C). Lightly flour your work surface and rolling pin. Roll one disk of dough to about ¼-inch thickness. If the dough cracks at the edges, let it sit at room temperature for 5 minutes before continuing. Cut out rounds using your cookie cutter and place them on parchment-lined baking sheets, spacing them about 2 inches apart.

Step 3: Bake the Cookies

Bake for 8-10 minutes, or until the edges are just barely golden. The centers should look set but not browned. Here’s the trick: pull them out when they look slightly underdone. They’ll continue baking on the hot sheet as they cool. Let them rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Do not—I repeat, do not—attempt to ice warm cookies. The royal icing will slide right off and you’ll be left with a sticky, sad mess.

Step 4: Prepare the Royal Icing

In a clean bowl (grease is the enemy of royal icing), combine 4 cups sifted powdered sugar and 3 tablespoons meringue powder. Add 5 tablespoons room temperature water and beat on low speed until combined, then increase to medium-high and beat for 4-5 minutes. The icing should be thick, glossy, and hold stiff peaks when you lift the beater. If it’s too thick, add water one teaspoon at a time. If it’s too thin, add more powdered sugar.

For the mummy bandages, you want a “15-second consistency” icing—meaning when you lift a spoonful and let it drip back into the bowl, the surface smooths out in about 15 seconds. This is thin enough to pipe smoothly but thick enough to hold its shape.

Step 5: Decorate the Mummies

Transfer the white royal icing to a piping bag fitted with a small round tip. Pipe horizontal lines across each cooled cookie, leaving small gaps for the eyes. Don’t worry about making them perfect—mummies are supposed to look messy. Place two candy eyes in the gaps while the icing is still wet. Pipe a few more random lines over the top to create that wrapped look.

Let the cookies dry completely, which takes about 4-6 hours at room temperature. If you’re impatient (like me), you can speed things up by placing them in front of a fan, but don’t refrigerate them—condensation will ruin the icing.

Cooking Tips & Techniques

After making these cookies more times than I care to count, I’ve collected some hard-won wisdom. Here are the tips that actually make a difference.

Get the icing consistency right. This is the most common mistake I see. If your royal icing is too thick, it will look lumpy and won’t spread into smooth bandages. Too thin, and it’ll run right off the cookie. The 15-second consistency test is your best friend. I keep a small bowl of water nearby and add it drop by drop until the icing ribbons off the spoon just right.

Pipe in stages. Don’t try to pipe all the bandages at once. Pipe a few lines, place the eyes, then pipe the remaining lines. This keeps the eyes from sliding around and lets you control the final look. I learned this after my first batch ended up with eyes scattered across the cookies like they’d been through a tornado.

Use a toothpick for adjustments. If a bandage line goes wonky or an eye isn’t sticking, gently nudge it with a toothpick before the icing sets. This is way easier than trying to scrape off dried icing and start over.

Don’t overbake. I cannot stress this enough. Sugar cookies should be pale with just a hint of gold at the edges. Overbaked cookies are dry and crumbly, and they don’t hold icing well. Set a timer for 8 minutes and check them. If they need more time, add 30-second increments.

Keep the dough cold. If your dough gets too warm while rolling, the cookies will spread in the oven and lose their round shape. Pop the cut cookies back in the fridge for 10 minutes before baking if your kitchen is warm.

Variations & Adaptations

One of the best things about this recipe is how adaptable it is. Here are some variations I’ve tried and loved.

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. I’ve used Bob’s Red Mill with great results. The texture is slightly more delicate, so handle the dough gently. Chilling is even more important here—give it at least 2 hours.

Vegan Mummies: Use vegan butter (I like Miyoko’s) and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). For the royal icing, use aquafaba (the liquid from a can of chickpeas) instead of meringue powder. Whip it until frothy before adding the powdered sugar.

Flavor Twists: Add ½ teaspoon almond extract along with the vanilla for a subtle nutty flavor. Or try lemon zest—about 1 tablespoon mixed into the sugar before creaming with butter. My personal favorite is a pinch of cinnamon and nutmeg for a warm, spiced cookie that screams fall.

Different Shapes: Who says mummies have to be round? Use a gingerbread man cutter for mummy people, or a pumpkin cutter for mummy pumpkins. I made a batch of mummy ghosts last year using a ghost-shaped cutter, and they were hilariously cute.

Colored Bandages: Add a drop of gel food coloring to your royal icing for colored mummies. Purple and orange are fun for Halloween, or go green for a Frankenstein vibe. Just keep the eyes white and black for contrast.

Serving & Storage Suggestions

These cookies are best served at room temperature, ideally within 24 hours of decorating. The royal icing should be fully set and firm to the touch—no stickiness. Arrange them on a platter with other Halloween treats for a festive spread. They pair wonderfully with a warm mug of apple cider or a cozy pumpkin spice latte.

For presentation, I like to arrange them in a circle with the eyes facing outward. It sounds silly, but the visual impact is real. Kids especially love seeing all those little faces staring back at them.

Storage: Store these cookies in an airtight container at room temperature for up to 1 week. Layer them between sheets of parchment paper to prevent the icing from sticking. Do not refrigerate—the humidity will soften the royal icing and make it tacky.

Freezing: You can freeze the undecorated baked cookies for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer-safe bag. When you’re ready to decorate, thaw them at room temperature for about an hour before icing. I’ve also frozen the raw dough disks for up to 3 months—just thaw in the fridge overnight before rolling and baking.

Reheating: These cookies don’t really need reheating, but if you want that fresh-from-the-oven warmth, pop them in a 300°F oven for 3-4 minutes. Let them cool slightly before serving—the icing will soften but won’t melt completely.

One note on flavor development: these cookies actually taste better the next day. The flavors meld together, and the texture becomes perfectly tender. So if you’re making them for a party, bake them a day ahead and decorate the morning of.

Nutritional Information & Benefits

Let’s be real—these are sugar cookies with royal icing. They’re a treat, not a health food. But here’s the estimated nutritional breakdown per cookie (based on 24 cookies):

• Calories: 185
• Total Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 2g
• Sodium: 55mg

From a health perspective, there’s not much to brag about here. But I will say this: baking with kids is a wonderful way to teach them about measuring, following instructions, and being patient. The process is just as valuable as the final product.

If you’re looking to make these a bit lighter, you can reduce the sugar in the cookie dough by ¼ cup without affecting the texture too much. The royal icing, unfortunately, needs all that sugar to set properly—there’s no good substitute for that.

These cookies are not gluten-free, vegan, or dairy-free in their standard form, but I’ve included substitutions above for those with dietary restrictions. Always check your ingredient labels for potential allergens, especially if you’re serving a crowd.

Conclusion

Look, I’m not going to tell you these mummy sugar cookies will change your life. But they might change your Halloween. There’s something deeply satisfying about creating a tray full of little characters, each with its own personality and slightly crooked eyes. It’s baking as art therapy, honestly.

This recipe is forgiving enough for beginners but rewarding enough for experienced bakers. The cookies are tender and buttery, the royal icing sets perfectly, and the decorating process is genuinely fun. Plus, you get to eat your mistakes—and trust me, there won’t be many.

I’d love to see your mummy creations. Tag me in your photos, leave a comment below with your variations, or tell me about the time your royal icing went horribly wrong (we’ve all been there). Every batch teaches you something new, and that’s the beauty of baking.

So preheat that oven, crank up some spooky music, and get ready to make the cutest Halloween treat on the block. Your mummies are waiting.

Frequently Asked Questions

Can I use store-bought sugar cookie dough instead?

Absolutely. If you’re short on time, grab a tube of refrigerated sugar cookie dough from the store. Just roll it out to ¼-inch thickness and cut out your rounds. The flavor won’t be as rich as homemade, but the decorating process is the same. I’ve done this for last-minute Halloween parties and nobody complained.

How do I fix royal icing that’s too runny?

Add more sifted powdered sugar, one tablespoon at a time, and beat on low speed until the consistency thickens. If it’s still too thin after adding ¼ cup, let it sit for 5-10 minutes—sometimes meringue powder takes a moment to fully hydrate. If all else fails, start over. It’s frustrating, but better than trying to pipe soup.

Can I make these cookies ahead of time?

Yes! You have two options: bake the cookies up to a week ahead and store them in an airtight container at room temperature, then decorate the day you need them. Or decorate them up to 3 days ahead—the royal icing stays beautiful for several days. I wouldn’t recommend decorating more than 3 days in advance because the cookies can start to soften slightly from moisture in the icing.

Why did my cookies spread in the oven?

This usually happens for one of three reasons: the dough wasn’t chilled long enough, the butter was too soft when you creamed it, or your baking sheet was too warm. Make sure your dough chills for at least 1 hour, and always start with a cool baking sheet. If you’re reusing sheets between batches, let them cool completely before placing new cookies on them.

How do I get the royal icing to dry faster?

Place the decorated cookies in front of a fan on low speed. The circulating air speeds up evaporation without affecting the icing texture. You can also use a food dehydrator on the lowest setting, but I’ve never tried this myself. Whatever you do, don’t put them in the fridge or freezer to speed things up—the condensation will ruin the shiny finish.

Print