Halloween Mummy Sugar Cookies
Mummy sugar cookies are the perfect, simple festive treat for spooky season!
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.