This week’s dessert is Halloween themed, of course…and will hopefully last us until it’s actually Halloween, when I will then have to hoard my children’s candy and slowly throw it away bit by bit (or maybe I’ll bring it to school). Last year was really the first year the older one “got” Halloween, and with that understanding came much trepidation (“You want me to go knock on these random people’s doors to get candy while seeing people dressed in something totally creepy?” I’d consider this pretty healthy). If the developmental trend continues, I’m imaging Bri will love it this year because she’ll just be concerned with getting as much candy as possible, particularly if people are giving away M&Ms, her current drug of choice.
To celebrate this holiday that was a family favorite growing up, we made some mummy cookies. These are just so easy to make…especially when you buy ready-to-bake sugar cookies and a can of white frosting.
Materials you need
I used Wilton tip #47 to pipe the frosting on the cookies. You could easily use a Ziploc bag and cut the corner off if you didn’t have a tip set or pastry bag. If you want to invest in a set of tips, I love this one my mother-in-law bought me.
I have a million and a half disposable pastry bags to go through because I accidentally bought in bulk (oops!), so I use these Wilton bags for so many things (frosting, mousse, donut batter, basically anything I want to look clean). Once you do it a few times, you really can have everything assembled and ready to use in 30 seconds or less.
How to make these mummy cookies
To make the chocolate mummies, I dipped half of the sugar cookies in half of Baker’s dipping chocolate (which I also surprisingly use a few pieces of frequently when I need to melt just a little bit of chocolate or randomly get the craving for a chocolate covered strawberry). I put the chocolate in a small glass bowl and melt in 30 second increments (be careful not to burn) in the microwave. This is what I had on hand. You could easily melt some chocolate chips, too.
Oooooh, you could also dye the frosting green and make little Frankensteins. I bet that’d be cute.
I hope everyone has a very happy and healthy Halloween. Stay safe…and don’t come to our house because we haven’t even bought candy yet (yikes!).
Mummy Sugar Cookies for Halloween
Ingredients
- 1 tube sugar cookie dough
- 1 can white or vanilla frosting
- 48 edible candy eyes*
- 1/2 tub of baking chocolate see pictures and note above
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Roll your cookie dough into 1" balls and place about 2-3 inches apart on parchment paper-lined baking sheet. Bake according to package directions (about 12 minutes).
- Let cool on a rack for a few minutes (they'll cool pretty fast). Meanwhile, place your frosting in a piping bag with Wilton tip #47 (or similarly wide and flat shaped tip). You can easily use a Ziploc bag if you don't have a piping bag. Frost in back-and-forth sheets to create the mummy look. Give the mummies some googly eyes. Eat up!
Notes
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