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Adorable Easy Halloween Mummy Sugar Cookies

Halloween mummy sugar cookies - featured image
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These adorable easy Halloween mummy sugar cookies are soft, slightly chewy, and decorated with simple white frosting wraps and candy eyes. They’re the perfect no-stress Halloween treat that looks impressive with minimal effort.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup vanilla frosting (store-bought or homemade)
  • 1 small bag (about 24-30) candy eyeballs
  • 2 tablespoons powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add egg and vanilla extract, beat until just combined.
  3. Gradually add dry ingredients to wet, mixing on low speed until a soft dough forms. Do not overmix.
  4. Scoop tablespoon-sized portions of dough (about 15g each) and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.
  5. Bake for 10-12 minutes, until edges are just barely golden. Centers should still look soft and slightly puffy. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  6. While cookies cool, prepare frosting. Stir store-bought frosting to loosen, or microwave for 5 seconds if too thick. Spoon into a piping bag or zip-top bag and snip off a tiny corner (about ⅛ inch wide).
  7. Pipe zigzag lines across each cooled cookie, leaving a small gap in the middle for eyes. Before frosting sets, press two candy eyeballs into the gap.
  8. Optional: Lightly dust frosted cookies with powdered sugar using a fine-mesh sieve for a dusty look.
  9. Let cookies sit at room temperature for 20-30 minutes until frosting firms up, or refrigerate for 10 minutes.

Notes

Don’t overbake—cookies should be just barely golden at edges. Let cookies cool completely before frosting or frosting will slide off. For best results, use small candy eyes (about ¼ inch wide). Cookies can be baked up to 3 days in advance and stored in an airtight container. Frosting needs about 24 hours to fully set if stacking.

Nutrition

Keywords: Halloween cookies, mummy cookies, sugar cookies, easy Halloween treats, kid-friendly baking, no-chill cookies

Find it online: https://sizzlesprout.com/adorable-easy-halloween-mummy-sugar-cookies/