Print

Easy Mummy Sugar Cookies: Best Halloween Treat Recipe

mummy sugar cookies - featured image
Print Recipe

These easy mummy sugar cookies are the Halloween recipe you have been looking for. They are simple enough for a beginner baker, fun enough to get the whole family involved, and cute enough to steal the show at any party.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 cups (240g) powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • ½ teaspoon vanilla extract or clear almond extract
  • Candy eyeballs

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  2. In a large bowl (or the bowl of your stand mixer), beat the softened butter and granulated sugar together on medium speed for 3 full minutes. It should look light, fluffy, and pale yellow. Scrape the sides of the bowl halfway through.
  3. Add the egg and vanilla extract. Beat on low until just combined. The mixture might look a little curdled—that’s normal. Don’t panic.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the dough comes together. Overmixing at this stage makes tough cookies.
  5. The dough will be soft. That’s okay. Divide it in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Overnight is even better.
  6. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness. Rotate the dough frequently and add more flour as needed to prevent sticking.
  8. Cut out your cookies using a round or oval cutter. Re-roll the scraps once—if you re-roll them more than that, the cookies get tough.
  9. Place the cut cookies about 2 inches apart on the prepared baking sheets. They don’t spread much, but they need a little breathing room.
  10. Bake for 8-10 minutes. The edges should be just barely golden. The centers will look slightly underdone—that’s what you want. Overbaking is the number one killer of soft sugar cookies.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Do not even think about icing them while they are warm. The icing will melt into a sad puddle.
  12. In a medium bowl, combine the powdered sugar and meringue powder. Add 3 tablespoons of water and the vanilla or almond extract.
  13. Beat on low speed until combined, then increase to medium-high and beat for 4-5 minutes. The icing should be glossy, smooth, and hold a stiff peak when you lift the beater.
  14. To thin the icing for piping, add water one teaspoon at a time until it reaches a ’10-second consistency’—when you drizzle a ribbon of icing back into the bowl, it should take about 10 seconds to flatten out completely.
  15. Transfer the icing to a piping bag fitted with a small round tip. If you don’t have a tip, just snip a tiny piece off the end of the bag.
  16. Start with the eyes. Place a tiny dab of icing on the back of each candy eyeball and stick it onto the cookie. Or, pipe two small dots of icing and press the eyeballs directly into them. Let the eyes set for about 5 minutes so they don’t slide around when you add the wraps.
  17. Now for the mummy wraps. Starting from one side of the cookie, pipe horizontal lines of icing across the cookie, leaving the eyes exposed. Don’t worry about being neat. You want some gaps and uneven lines. That’s what makes it look like a mummy.
  18. Pipe a few vertical or diagonal lines to create the ‘wrap’ effect. Cross them over the horizontal lines for a more layered look.
  19. Let the cookies sit at room temperature for at least 2 hours (or overnight) for the icing to harden completely before stacking or storing.

Notes

Chill the dough for at least 2 hours to prevent spreading. Don’t overbake; edges should be just barely golden. Royal icing should have a ’10-second consistency’ for best piping results. Let decorated cookies set for at least 2 hours before stacking.

Nutrition

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

Find it online: https://sagestirs.com/easy-mummy-sugar-cookies-best-halloween-treat-recipe/