Easy Mummy Sugar Cookies

While I was visiting my family in Idaho this month I was able to get some undivided sugar cookie time. How nice it was to have a mother and a mother in-law who want to spend time spoiling my little girl while I make cookies! I them already.

Being away from home while making these cookies, I didn’t have much decorating supplies to work with. I was able to borrow some piping tips and an edible marker from my little sister. I was going to just do something with a circle shape and use a cup as my cookie cutter, but then I found a ginger bread man cookie cutter in one of my mom’s drawers. I knew instantly that I wanted to make mummies! I didn’t have any food coloring or sprinkles and I didn’t want to spend days making them, so I wanted to make a really simple cookie. These cookies only require one color and one consistency of icing. No flooding required! If you are wanting to try out decorating with royal icing for the first time, this would be a great design to start with.

And they are so stinking cute!

My little niece Lila was so patiently eyeing these cookies as I worked on them. She was pretty happy when I finally gave one to her.

Speaking of Lila, her mom Bethany is a rock star. She let me use her camera, which is the same kind as mine (Cannon T2i), to take a few snaps of my little guys. She is the writer of one of my favorite blogs of all time. It’s called I Married Superman. You really should check it out. She will have you laughing and crying and inspired to be creative. Its brilliant.

I am not going to go into detail about how to make the cookies and frosting in this post. Click here to see my comprehensive tutorial on making sugar cookies and icing them. I used a brown sugar and spice sugar cookie  and really only used about a half batch of icing because there was no flooding.

Here is what you will need:

• 1 batch of gingerbread man sugar cookies
• 1 batch royal icing
• 1 piping bag or squeezy bottle (that can be used with a piping tip)
• 1 Wilton #47 piping tip
• 1 small round piping tip (Wilton #1 or #2)
• 1 black edible marker or some black nonpareils
• 1 offset spatula or butter knife

Directions:

1. After the cookies are baked and cooled and the icing is mixed, fill the piping bag or squeezy bottle with piping consistency icing and attach the round tip.

2. Outline each cookie. Switch to the flat piping tip and pipe a stripe straight across the head were you want the eyes to be. Make sure the jagged side of the tip is facing down. As you pipe try to leave open this spot where the eyes will be.

3. Start at the edge of the cookie in any spot and just start striping the frosting across. Make some diagonal and some straight. Some free and some overlapping. It will probably look pretty messy at this point.

4. Run the offset spatula or butter knife around the edge of the cookie and scrape off the frosting that has squished outside the piping line. And if you need to, just wash your hands and use a finger, too.

5. If you are using sprinkles for the eyes, position them while the frosting is still wet. If using the marker,finish all the cookies and let them dry for a couple hours or over night. Mark the eyes with the marker.

Have a happy Halloween, ok?

P.S. I made some cool Halloween Sugar Cookies last year. Eyeballs, skulls, candy corn, and spider webs. Check them out HERE.

By Edible Experiments