Mummy Sugar Cookies
These adorable mummy sugar cookies are so easy to make, and perfect for celebrating Halloween!
That’s right, three adorable Halloween ideas in a row this week! Obviously I am obsessed with Halloween. Our weather suddenly changed this week to cold and rainy (which I love!) and we are totally getting in the mood for fall and all things Halloween. We visited the pumpkin patch yesterday, and got totally dumped on by a surprise rainstorm. We were all soaked and muddy by the time we got home, but it was so much fun!
Decorating Halloween cookies is one of my family’s favorite traditions. Every year I bake a big stack of cookies, make a variety of colors of frosting, pull out all the sprinkles, and let the kids go to town. I always find myself picking sprinkles out of every crack and crevice in my kitchen for weeks afterwards, but it’s totally worth it to see those joyful looks on their faces as we decorate together. I made these mummy sugar cookies during our cookie decorating session last year, and they were so fun and so easy to make too!
No worries if you are not an expert cookie decorator (as I certainly am not). If you can draw a moderately straight line, you can definitely make these cookies. 🙂 The sugar cookie recipe below is my very favorite recipe, the one I’ve been making consistently since I was 12 or so, and it never fails me. These cookies are so good!
Mummy Sugar Cookies
Print Recipe
Ingredients
for the cookies:
- 12 tablespoons butter softened
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon almond extract
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
for decorating:
- 8 tablespoons butter softened
- 2 cups powdered sugar
- 1/2 teaspoon almond extract
- 1-2 tablespoons half and half
- 48 candy eyes I used Wilton brand
Instructions
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugar, until light and fluffy. Add the eggs and almond extract, and beat until smooth. Add the flour, baking powder, and salt, and mix to combine. Wrap the dough in plastic wrap and refrigerate one hour. After the dough has chilled, roll it out on a flour-dusted surface to 1/4 inch thick. Cut with a round cutter and place on a parchment lined or greased baking sheet. Bake 8-10 minutes, or until the cookies are just slightly golden around the bottom. Remove to a cooling rack and let cool completely.
- To make the frosting, beat together the butter and powdered sugar. Add the almond extract, and enough half and half to make the frosting come together. Beat the frosting on high for 3-4 minutes, until light and fluffy. Spread a thin layer of frosting onto each cooled cookie. Add two candy eyes about 1/3 of the way down on the cookie. Scoop the remaining frosting into a pastry bag with a flat tip (I used a Wilton #150 tip). Pipe strips of frosting across each cookie to make a mummy design. Enjoy!
originally published on Somewhat Simple
