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Adorable Mummy Sugar Cookies | Easy Royal Icing Recipe

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These mummy sugar cookies are tender, buttery, and decorated with a perfect royal icing that sets hard and shiny. Easy enough for beginners but rewarding for experienced bakers, they’re the cutest Halloween treat on the block.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons water, room temperature
  • ½ teaspoon vanilla extract (optional)
  • Gel food coloring (black for eyes, optional)
  • Candy eyes (flat-backed)

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  3. Add egg and vanilla extract, beat until combined. Scrape down sides.
  4. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  5. Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Lightly flour work surface and rolling pin.
  7. Roll one disk of dough to ¼-inch thickness. Cut out rounds with a 2.5-3 inch cookie cutter. Place on parchment-lined baking sheets, 2 inches apart.
  8. Bake for 8-10 minutes, until edges are just barely golden. Let rest on baking sheet for 5 minutes, then transfer to cooling rack to cool completely.
  9. For royal icing: In a clean bowl, combine sifted powdered sugar and meringue powder. Add 5 tablespoons water and beat on low, then medium-high for 4-5 minutes until thick, glossy, and holds stiff peaks. Adjust consistency to 15-second icing.
  10. Transfer white royal icing to a piping bag fitted with a small round tip (Wilton #2 or #3).
  11. Pipe horizontal lines across each cooled cookie, leaving small gaps for eyes. Place two candy eyes in gaps while icing is wet. Pipe additional random lines over the top.
  12. Let cookies dry completely at room temperature for 4-6 hours.

Notes

For best results, chill dough at least 1 hour to prevent spreading. Royal icing should be 15-second consistency. Do not ice warm cookies. Store in airtight container at room temperature for up to 1 week. Freeze undecorated baked cookies for up to 3 months.

Nutrition

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

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