Halloween Cookies
Easy Halloween Cookies
Mummy Cookies
Halloween is just around the corner and these spooky Mummy sugar cookies are the perfect way to celebrate this year.
Simply use a gingerbread cookie cutter for the mummies. If you do not have time to make the dough, simply use a ready made dough that you can find in the refrigerator section of the food store.
Mummy Sugar Cookies
Ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
½ tsp vanilla extract
2 cups all-purpose flour + extra for rolling
1 tsp baking powder
½ tsp salt
1 ½ cups white candy melts
1 tsp coconut oil
Candy Eyes
1 gingerbread man cookie cutter
Yields: 24 cookies
In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy.
Add egg and vanilla and beat until all ingredients are thoroughly combined.
In a separate bowl, sift together flour, baking powder and salt.
Slowly add dry ingredients to wet ingredients. Mix together until cookie dough forms.
Wrap the cookie dough in plastic and chill in the fridge for at least one hour.
Once the dough is chilled, preheat oven to 375 degrees and line a cookie sheet with parchment paper.
Add flour to a clean work surface. Roll out dough on the floured surface with a rolling pin – about ¼ of an inch thick.
Cut out 12 “gingerbread man shapes” with the cookie cutter. Place each one carefully on the lined cookie sheet.
Bake for about 6-7 minutes or until the edges are golden brown.
Allow to cool on a wire rack before decorating.
Roll out white fondant until it’s about 1/3 inch. (or Add candy eyes!)
Use the tip of Wilton piping tip #12 to cut out 48 circles.
Draw a dot on each circle (for the pupils) with the edible marker pen.
In a microwave safe bowl, add candy melts and coconut oil. Microwave in 30-second intervals or until completely melted, stirring between each interval.
Scoop the melted candy into a plastic piping bag. Cut a small slit at the end.
Add candy melt stripes on each of the sugar cookie cutouts… these will act as the “wrapping” on the mummy. It doesn’t matter if it’s uneven – the less perfect the stripes are, the creepier they will look!
Add 2 fondant eyes on the head of each cookie. Allow the cookies to set. Enjoy!
Super fun and delicious too.
Have a look at these other family friendly desserts:
Disney’s Aladdin Meringues
Mouse Ears Cupcakes
Frozen Wands
Frozen Sugar Cookies
What are your favorite tools for baking?
When baking cookies, I love to use baking sheets with silicon mats as well as my trusty mixer and cookie scoops.
How do you store your cookies?
Once my cookies are baked goods are completely cooled, store in an airtight container. When freezing, use a zip top freezer bag.
Mummy Sugar Cookies
Adorable Mummy sugar cookies for Halloween made with a gingerbread cookie cutter.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 2 cups all-purpose flour + extra for rolling
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups white candy melts
- 1 tsp coconut oil
- *2 oz. white rolling fondant
- *1 black edible marker pen
- *or candy eyes
- 1 gingerbread man cookie cutter
Instructions
In a large bowl, beat together butter and sugar with an
electric mixer until light and fluffy.
Add egg and vanilla and beat until all ingredients are
thoroughly combined.
In a separate bowl, sift together flour, baking powder and
salt.
Slowly add dry ingredients to wet ingredients. Mix together
until cookie dough forms.
Wrap the cookie dough in plastic and chill in the fridge for
at least one hour.
Once the dough is chilled, preheat oven to 375 degrees and
line a cookie sheet with parchment paper.
Add flour to a clean work surface. Roll out dough on the
floured surface with a rolling pin - about ¼ of an inch thick.
Cut out 12 “gingerbread man shapes” with the cookie cutter.
Place each one carefully on the lined cookie sheet.
Bake for about 6-7 minutes or until the edges are golden
brown.
Allow to cool on a wire rack before decorating.
Roll out white fondant until it’s about 1/3 inch. (or candy
eyes)
Use the tip of Wilton piping tip #12 to cut out 48 circles.
Draw a dot on each circle (for the pupils) with the edible
marker pen.
In a microwave safe bowl, add candy melts and coconut oil.
Microwave in 30-second intervals or until completely melted, stirring between
each interval.
Scoop the melted candy into a plastic piping bag. Cut a
small slit at the end.
Add candy melt stripes on each of the sugar cookie cutouts…
these will act as the “wrapping” on the mummy. It doesn’t matter if it’s uneven
- the less perfect the stripes are, the creepier they will look!
Add 2 fondant eyes on the head of each cookie. Allow the
cookies to set. Enjoy!
Notes
Use Candy eyes if you have or you can make your own with white fondant and edible pen.
