How do I get the buttercream to the right consistency?u003cbr/u003e

The buttercream should be at room temperature and have a medium consistency, smooth enough to flow from the piping bag but thick enough to hold its shape. If it’s too stiff, add a tiny bit of milk. If it’s too runny, add more powdered sugar.

Can I use a different type of icing for the mummy bandages?u003cbr/u003e

Yes, you can use royal icing or cream cheese frosting as alternatives. Royal icing will harden and create a more defined look, while cream cheese frosting adds a tangy flavor.

Can I freeze these mummy cookies?u003cbr/u003e

Freezing is not recommended as it can affect the appearance and texture of the decorations. It's best to store them at room temperature and consume within 3-5 days.

How do I stop black icing from smearing?u003cbr/u003e

Add the candy eyes right after the black icing, then leave them alone. Trying to adjust them will result in smudges.

How To Make Mummy Cookies for Halloween (Easy Recipe)

Description

Mummy Cookies are the ultimate Halloween treat — soft cut-out cookies decorated with buttercream bandages and candy eyeballs. They’re easy, spooky-cute, and always a hit with kids and parties.

Ingredients

Prepared gingerbread man shaped cutout cookies (12–18 cookies)
Prepared buttercream, medium consistency (1 1/2 cups)
Black decorator icing (1 tube)
Mini candy eyeballs (24–36 pieces)
Gingerbread man cookie cutter (medium size, 3–4 inches)
Decorator tip (1 tip, Wilton #104 or Ateco #45)
Pastry bag (18 inch)

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Instructions

Fit your pastry bag (18 inch) with the decorator tip and fill with prepared buttercream.
Use the black decorator icing draw a small football shape in the center of each prepared gingerbread man shaped cutout cookie.
Place 2 mini candy eyeballs onto the black icing to form the mummy’s eyes
Pipe strips of prepared buttercream across the cookie in different directions to create the mummy bandages.
Smooth out any uneven edges of the bandages with a clean finger.

Notes

For best results, let the buttercream come to room temperature so it pipes smoothly without tearing. If the buttercream is too stiff, thin with 1–2 teaspoons of milk until it flows easily.

Use a clean finger or small offset spatula to smooth any uneven bandages after piping.

Practice piping a few bandages on parchment paper before starting on the cookies.

Store decorated cookies in a single layer in an airtight container at room temperature for 3–5 days. Freezing decorated cookies isn’t recommended, as the candy eyes and icing can lose their texture.

Undecorated cookies can be baked ahead, cooled completely, and frozen for up to 2 months. Thaw before decorating.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American