Halloween mummy sugar cookies are the simplest spooky season treat! These chocolate sugar cookies are rich, chewy, and there’s no dough chilling involved. The mummy wraps are pipped using buttercream instead of royal icing, making them extremely beginner friendly!
The best part about these mummy cookies is the simplicity of the design. Mummies, thankfully, are not the world’s best dressed creatures, meaning their wraps don’t need to be perfectly piped! In fact, these cookies look more authentic the more you zigzag and stray from a pattern. You don’t need any piping skills, making these great to decorate with kids!
Ingredient Line Up
- All purpose flour
- Baking powder
- Salt
- Cocoa powder
- Unsalted butter
- Granulated sugar
- Large egg
- Pure vanilla extract
- Confectioners sugar
Tips for Halloween Mummy Sugar Cookies
Again, this design is one of the easiest festive cookies you can make. However, I have a few helpful tips to make the decorating process super smooth.
- Use a basketweave tip of your choice to pipe the mummy wraps. I used a Wilton 44 tip for the cookies pictured here. If you don’t have tips, you can simply cut a hole in the piping bag. However, your lines will have a totally different look.
- You can, of course, pipe the eyes if you are feeling creative! I know that my decorating skills have their limits, so I used candy eyeballs instead. You can usually find these in the baking section in most stores during the Halloween season. They also have various sizes and colors online.
- Use dark cocoa powder to make your mummies closer to an eerie black color.
- Don’t want chocolate? Try my classic no chill sugar cookies instead!
Halloween Mummy Sugar Cookies
Ingredients
Chocolate Sugar Cookies
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/3 cup cocoa powder
- 1 1/2 cup all-purpose flour
Vanilla Buttercream
- 1/2 cup unsalted butter room temperature
- 1 1/2 cup confectioners sugar
- 2 tsp pure vanilla extract
- 1 tbsp heavy cream if needed
Instructions
Chocolate Sugar Cookies
- Preheat the oven to 375°F and line a baking sheet with a silicon mat or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on high until light and fluffy – about 2 minutes.
- Add in the egg and vanilla extract. Mix until combined.
- Add the cocoa powder and beat on medium speed until combined.
- Turn the mixer off and add the flour, baking powder, and salt. Mix on low speed until just combined.
- Roll out the dough on a lightly floured surface and cut into circles. Transfer them to the prepared baking sheet. Make sure you do not crowd the baking sheet.
- Bake cookies 7-8 minutes. Let them cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Vanilla Buttercream
- While cookies are cooling, make your buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high until fluffy – about 1 minute.
- Turn the mixer to medium and add in the confectioners sugar 1/2 cup at a time.
- Add in the vanilla extract. If your buttercream is too thick, add in 1 tbsp of heavy cream or milk to thin.
Decorating
- Transfer buttercream to a piping bag fitted with a basketweave tip, such as Wilton 44.
- Pipe zigzags onto the cooled cookies in your desired pattern.
- Add candy eyes or pipe your own eyes.
Note: this page may contain Amazon Affiliate links that earn me a small commission, at no additional cost to you. I only show products I personally use and trust in my kitchen.
Did you make this recipe? Let us know!
Tag @icingonthebakeblog on Instagram or leave a comment below!
These are too cute ❤️
Thank you so much!