Here are step-by-step directions to make these fun Mummy Cookies direct from my friend (and personal cookie queen) Kelli Eldred.
She literally taught me how to make these, on camera, in the video below. They are really simple and super fun to make!
Here’s what you need:
- Mini (about 1 1/2 – 2 inch) Gingerbread Man-shaped Sugar Cookies
- 1 batch of Royal Icing
- Black Food Coloring: (gel color works best)
- Tipless Icing Bags
- Scribe tool (or a cheese pick or toothpicks)
To decorate you Mummy Cookies:
Dye 2 TBSP of the royal icing black, and then load it into a tipless bag. Fill another tipless bag (or more, of you have a decorating team!) with white icing.
Place a cookie on a flat work surface. Snip the very end of each tipless bag, so they make a very fine line of icing.
Outline the mummy completely with white icing. Then fill (flood) the mummy with icing, and use the scribe tool to fill in any empty spots. (If you are pushing around a lot with the scribe, use a little more icing.) Wipe any excess off the scribe tool. You can also shake the cookie a bit to get the icing to settle. (Try not to fling it across the room though.)
Allow the cookie to dry for 5-6 minutes, or until the icing has begun to set.
Gently add two black dots for eyes. Add a tiny bit of white icing to the point of your (clean!) scribe tool, and touch it to the center of each eye and the upper left corner to add just a bit of white.
Use the white icing to draw lines for “bandages” across your mummy, being careful to avoid the eyes.
Allow your Mummy Cookies to dry completely. That’s it!
If you love these Mummy Cookies, try the easy Frankenstein Cookies too!
To make the sugar cookies:
Cut and Roll Sugar Cookies
- In a medium bowl, whisk together Pamela's All-Purpose Flour, baking powder, powdered sugar and salt. Set aside. In the bowl of a stand mixer, cream butter until soft, add granulated sugar and beat until light and fluffy. Add egg and vanilla and mix until well combined. Add in the dry ingredients and mix on low until dough is completely mixed, scraping down dough as needed.
- Divide dough in half. Roll each piece of dough between two sheets of parchment paper until approximately ¼” thick. (Tip: if you do not have a rolling pin or if you have more than one person rolling out dough at a time, you can use an empty wine bottle or other cylinder to roll out the dough.)
- Preheat oven to 350° with rack in top third of the oven. Cut out your desired shapes using cookie cutters. Remove the unwanted dough from around the shape, and then gently pick up the dough with your fingers and place onto a cookie sheet lined with parchment paper. (Using a spatula may tear the dough.) If you find that the dough is too sticky or soft, making it hard to handle, you may need to chill the dough before rolling.
- Bake for 13 to 17 minutes, or until the cookies are starting to turn a golden color on the edges. (Thinner cookies will brown faster than thicker cookies.)
- Let cookies cool on the baking sheet until you can handle them and then remove them to cool all the way on a wire rack.