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!
