Homemade mummy Halloween cookies are a delightful and spooktacular treat that combines the warmth of a lovingly baked cut-out cookie with the artistic touch of royal icing decorations. Crafted with care and creativity, these cookies are perfect for adding a festive and playful touch to your Halloween celebrations.
The heart of these homemade mummy cookies lies in a from-scratch cut-out cookie dough. A harmonious blend of all-purpose flour, baking soda, and baking powder creates a cookie base that is both tender and flavorful. The addition of high-quality vanilla extract imparts a rich aroma and taste, elevating the overall cookie experience.
The pièce de résistance is the royal icing decoration that brings the mummy characters to life. A smooth layer of pristine white icing serves as the backdrop, creating a blank canvas for the intricate detailing. The royal icing, made with powdered sugar, meringue powder, and water, is skillfully piped onto the cookies to emulate the distinctive bandages of a mummy. The irregular lines of icing give the appearance of wrapped cloth, adding a touch of whimsy and creativity to each cookie.
The devil is in the details, and these mummy halloween cookies embrace it wholeheartedly. The application of the royal icing is a meticulous process, as each line contributes to the overall charm and character of the mummy. Eyes, carefully placed on the mummy’s face, add a mischievous or endearing expression, making each cookie a unique work of edible art.
Once the royal icing has set, these homemade mummy Halloween cookies are ready to take center stage. Whether displayed on a festive platter at your Halloween gathering or individually wrapped for sharing, these cookies are a delightful and tasty embodiment of the Halloween spirit. Homemade with love and creativity, they promise to be a memorable addition to your spooky festivities.
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp salt
- ¾ cup Warm water
- ⅓ cup Meringue powder
- 1 ½ TBSP karo corn syrup
- 32oz. Powdered sugar
- In a bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined. Gradually add the flour and salt, mixing until the dough comes together. Form it into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Cut out round cookies using a 6" round cookie cutter.
- Bake the cookies for 10-12 minutes or until the edges turn golden brown. Let them cool completely before decorating.
- In a bowl, whisk together powdered sugar, meringue powder, and water until smooth.
- Leave 3/4 of the icing white and ice all of the round cookies with a white icing base. Let dry until hard.
- Color 1/2 cup of icing lime green, another 1/2 cup aqua, and another half cup black. Add to a plastic piping bag,
- Using green or aqua icing, make two ovals on the white cookie for the mummy's eyes.
- Then, once the eyes have hardened, add a smaller oval of black icing in the center of the eye.
- Once the black icing has hardened, add two small white dots for the eyes.
- Next, take white icing and pipe strips of white over the cookie, in random directions, to make the mummy wrap.