• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
G-Free Foodie logo
  • Recipes
    • Appetizers & Snacks
    • Baked Goods
    • Beverages
    • Dairy Free
    • Desserts
    • Kid Zone
    • Main Dishes
    • Paleo Friendly
    • Quick & Easy
    • Recipes & Techniques by Cooks We Love
    • Salads & Dressings
    • Side Dishes
    • Soups
    • Tips & Tricks
    • Vegan
  • Articles
    • Dining Tips
    • G-Free Foodie Guides
    • G-Free Foodie Mommies
    • G-Free Foodie Product Reviews
    • Gluten Free Advice + Experts
    • KC's Blog
  • About
  • Shop
  • Help!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Articles
  • About
  • Shop
  • Help!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home / Recipes / Tips & Tricks

    How to Make Easy Mummy Cookies

    Posted On Oct 19, 2019 · Updated On Sep 4, 2020

    These cookies are so easy and super cute. The perfect "mummy & me" activity! (Yeah, we totally went there.)

    Baked GoodsSpooky Treats!Tips & Tricks

    Share

    Jump to Recipe Print Recipe
    Mummy Cookies
    Kelli's were obviously better than mine - but not too bad for my first time, right?

    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 ½ - 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 tablespoon 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.)

    mummy cookiesAllow 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!

     

    I can’t wait to see your creations! Tag me @gfreefoodie to share your masterpieces! Follow Kelli on Instagram to see more of her cookies @kookiesbykellieldred

    If you love these Mummy Cookies, try the easy Frankenstein Cookies too!

     

    To make the sugar cookies:

    Gluten-Free Unicorn Sugar Cookies

    Cut and Roll Sugar Cookie Recipe: Gluten-Free

    KC Cornwell
    You'll love this gluten free Cut and Roll Sugar Cookie recipe! It makes perfect shapes and tasty, tender gluten-free sugar cookies.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 17 mins
    Total Time 32 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 52 kcal

    Ingredients
      

    • 1¾ cups Pamela's All-Purpose Flour Artisan Blend
    • ½ teaspoon baking powder
    • ¼ cup powdered sugar
    • ½ teaspoon salt
    • ½ cup butter or non-dairy option
    • ½ cup granulated sugar
    • 1 egg large
    • 2 teaspoon vanilla bean paste

    Instructions
     

    • 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.

    Notes

    Make these gluten-free sugar cookies corn-free by using organic powdered sugar that contains tapioca starch instead of cornstarch.
     
    Original Gluten-Free Sugar Cookie recipe by Pamela Giusto-Sorrells, updated by K.C. Cornwell

    Nutrition

    Calories: 52kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 11mgSodium: 51mgPotassium: 7mgFiber: 1gSugar: 3gVitamin A: 94IUCalcium: 7mgIron: 1mg
    Keyword cookie, gluten-free sugar cookies

    You May Also Like

    • Recipe for Royal Icing from Cookie Pro Kelli Eldred
      Recipe for Royal Icing from Cookie Pro Kelli Eldred
    • How to Make Decorated Pumpkin Sugar Cookies
      How to Make Decorated Pumpkin Sugar Cookies
    • How to Make Cute + Easy Frankenstein Cookies
      How to Make Cute + Easy Frankenstein Cookies
    • Cut and Roll Sugar Cookie Recipe: Gluten-Free
      Cut and Roll Sugar Cookie Recipe: Gluten-Free
    « How to Make Cute + Easy Frankenstein Cookies
    Crazy Delicious Kale and Brussels Sprouts Salad »

    Share

    Reader Interactions

    Let Us Know What You Think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sign up for our Newsletter & live deliciously G-Free

    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

    Featured Recipes

    how to cook duck breast: perfectly cooked duck breast on salad

    How To Cook Duck Breast: Tea Brined Duck Breast

    Gluten-Free Colomba Pasquale

    Gluten-Free Colomba Pasquale | Easter Dove Bread

    White Chocolate Rocky Road colorful

    White Chocolate Rocky Road | Gorgeous + Easy Treat!

    Lamb Chops with Spicy Apricot Sauce recipe

    How to Cook Lamb Chops in The Oven: Lamb Chops with Spicy Apricot Sauce

    SHOP GLUTEN FREE FAVES

    Popular Categories

    • Appetizers + Snacks
    • Beverages
    • Desserts
    • Dining Tips
    • Main Dishes
    • Quick + Easy
    • Salads + Dressings
    • Soups
    • Tips + Tricks

    Footer

    People

    • About Us
    • K.C. Cornwell
    • G-Free Foodie Gluten Free Advocates + Experts

    Business

    • Partnerships
    • Contact
    • Gluten Free Consulting Services
    • Privacy Policy & Disclaimer
    • Links & Cool Stuff

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok

    G-Free Foodie © 2023 · All Rights Reserved