Spooky Halloween mummy sugar cookies with buttery dough, chocolate drizzle & edible eyes. Easy Halloween treat for parties & trick-or-treat!
Halloween Mummy Sugar Cookies
If you’re searching for the perfect Halloween cookies recipe, these Halloween Mummy Sugar Cookies are spooky, fun, and absolutely delicious. With a buttery no-spread sugar cookie base, drizzled with white chocolate “bandages,” and finished with edible eyes, these cookies are the ultimate Halloween baking idea. Perfect for parties, trick-or-treat, or a fun weekend activity with kids, these mummy cookies are easy to make and they are spooky cute!
Why You’ll Love These Halloween Mummy Cookies
- Spooky & fun– Decorated like mummies with white chocolate drizzle and edible eyes.
- Buttery sugar cookie base– Soft, melt-in-your-mouth cookies that hold their shape.
- Perfect for kids– A great Halloween baking activity that’s simple but effective.
- Party-ready– A Halloween dessert that doubles as decoration for your spooky spread.
- No Spread– The dough holds its shape beautifully, so your flowers, stars, hearts, and festive cut outs look perfect after baking.
- Soft with a Crisp Bite– Buttery, melt-in-your-mouth cookies with just the right amount of snap.
- Perfect for Decorating– Smooth tops that are ideal for icing, piping, or adding sprinkles.
- Make-Ahead Friendly– Dough can be chilled, frozen, and baked when you’re ready.
Ingredients
- 450g plain flour– The base of the cookie dough. Provides structure and stability so the cookies hold their shape.
- 35g cornflour– Adds tenderness and keeps the cookies soft. It also helps prevent spreading by giving the dough extra stability.
- ¾ tsp baking powder– A small amount for a light lift without making the cookies puff up too much. Keeps them soft but not cakey.
- ¾ tsp salt– Balances the sweetness and enhances all the flavours.
- 225g unsalted butter (room temperature)– The fat that creates richness, flavour, and that melt-in-your-mouth texture. Using unsalted butter gives you control over the saltiness.
- 200g caster sugar– Sweetens the cookies and helps them achieve a light, crisp bite on the edges.
- 1 large egg– Adds structure and moisture, helping to bind the dough together.
- 1 egg yolk– Provides extra richness and a slightly chewier texture. The fat in the yolk keeps the cookies soft and tender.
- White chocolate– melted to create mummy “bandages.”
- Edible eyes– the spooky finishing touch for your Halloween cookies!
Sugar Cookie Tips & Tricks
- Always chill the dough before baking to avoid spreading.
- Roll evenly for consistent baking. Aim for about ¼ inch thick. Too thin = crispy and fragile, too thick = under-baked centres.
- Flour lightly– Dust your work surface and rolling pin with just enough icing sugar to stop sticking, but not too much (I like to use icing sugar as too much extra flour can make cookies tough).
- Store in an airtight container for up to a week, or freeze un-decorated cookies for up to 3 months.
- Adjust baking time if needed. Keep an eye on your cookies after around 8 Minutes, if they start getting golden brown edges, remove them from the oven.
- Personalise with any cookie cutter (christmas, halloween, easter etc). Cookie dough can be cut into any shape or size with cookie cutters. If you choose to use smaller cutters to create smaller cookies, check your cookies are baked after 8 minutes.
Frequently Asked Questions
1. Why do my sugar cookies spread in the oven?
Usually because the dough wasn’t chilled enough or too much butter/sugar was used. This recipe is designed to hold its shape when chilled properly.
2. Can I make the dough ahead of time?
Yes! The dough can be made 2–3 days in advance and kept in the fridge, or frozen for up to 2 months. Just thaw overnight in the fridge before rolling.
3. Do I have to use cornflour?
Cornflour (cornstarch) helps keep the cookies soft and tender. You can leave it out, but your cookies will be slightly firmer.
4. Can I flavour the dough?
Absolutely! Add 1–2 tsp of vanilla, almond, or lemon extract for extra flavour. Zested citrus peel also works well.
5. How do I get sharp edges on cut out cookies?
Chill your dough before cutting shapes, and then chill again briefly (10 minutes in the fridge) after cutting, before baking.
6. What’s the best way to decorate these cookies?
I find white chocolate to be the best to decorate these cookies as they give the best bandage effect for the mummies!
7. Can I use this recipe for other Halloween cookie shapes?
Definitely! The no-spread dough is perfect for pumpkins, ghosts, bats, or any spooky cookie cutters.
8. How Do I store These Cookies?
Sugar cookies can be stored at room temperature in an airtight container for up to a week, or in the refrigerator for up to 2 weeks.
Recommended Equipment
- Electric hand whisk
- Stand mixer (Use code BITEOFBAKES for 20% off!).
- Edible Eyes
- Gingerbread Cutter
I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this! Thank you for supporting biteofthebakes!
Pin It
These Halloween mummy sugar cookies are buttery, sweet, and so much fun to decorate. They’re one of the easiest Halloween baking ideas that look impressive without being complicated. Whether you’re making them for a party, trick-or-treating, or just for some festive fun in the kitchen, these spooky sugar cookies will be a guaranteed hit for both kids and adults alike this Halloween season.
So grab your apron, some edible eyes, and get baking because nothing says Halloween quite like homemade mummy cookies!
Loved these Halloween sugar cookies? Don’t forget to leave a comment and star rating below! Share your cookie creations with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes I’d love to see them!
Share your bake with our community over on Facebook!
Don’t want to miss a delicious dessert recipe? Subscribe here to get notified when a new recipe comes to the blog!
More Halloween Recipes
Recommended
Halloween Mummy Sugar Cookies
Ingredients
- 225g Unsalted Butter (Softened).
- 200g Caster Sugar
- 1 Medium Egg (50g).
- 1 Egg Yolk
- 450g Plain Flour
- 35g Cornflour
- 3/4 tsp Baking Powder
- 3/4 tsp Salt
- 1 tsp Vanilla
- 200g White Chocolate (Decorating).
- Edible Eyes
Instructions
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy.
- Add the vanilla, egg and egg yolk, one at a time. Gradually add in the flour mixture and mix until everything is well incorporated.
- Divide the dough into two discs, wrap in clingfilm, and chill for at least 1 hour. Chilling ensures the cookies won’t spread while baking. You could roll your dough out on a lightly floured surface (I use icing sugar) and wrap in clingfilm and chill the dough pre-rolled.
- Preheat oven to Gas mark 5 (190c) and line a baking tray with baking paper/parchment paper. Roll the dough out on a lightly floured surface to about ¼ inch thickness. Use your favourite cookie cutters to cut out shapes. For this recipe I used gingerbread cutter to create my mummies. Depending on your cutter size or shape you may get more or less cookies.
- Place cookies on a lined baking tray and bake for 8–10 minutes, or until the edges are just turning golden. Let them cool completely before decorating.
- Once baked, allow to cool completely before decorating.
- Drizzle melted white chocolate in zig-zag lines to look like mummy bandages. Add edible eyes while the chocolate is soft so they stick.
- Allow chocolate to harden, then enjoy your spooky homemade cookies!