We use one of our most reliable sugar cookie recipes as the base for this not-so-spooky treat. The cookie dough recipe calls for a few tablespoons of milk to make an extra-tender sugar cookie interior, while vanilla extract and almond extract lend the classic sugar cookie flavor. The face of each cookie is dipped in melted almond bark candy coating to give the cookie a smooth white surface for the mummy wrappings piped onto each cookie. Candy eyeballs are set onto the face of the cookie while the almond bark coating is still wet, ensuring that the eyeballs will not fall off once the almond bark has hardened. Finally, store-bought icing is piped in flat strips across the face of each cookie in an overlapping pattern to give the illusion of mummy wrappings. Easy to make and easy to decorate, these cute mummy cookies will brighten any Halloween party.

Southern Living


Credit: Micah Leal

Recipe Summary test

1 hr 15 mins
2 hrs 45 mins
About 2 dozen cookies




Instructions Checklist
  • Cream together butter and sugar until light and fluffy, 2-3 minutes. In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside. To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute. Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Lay a sheet of plastic wrap on a clean work surface. Dump dough onto wrap and shape into a 1-inch thick disc. Wrap disc and refrigerate at least 1 hour.

  • Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside. On a well-floured surface, roll out cookie dough to 1/4 inch thickness, flouring the surface and underneath the dough as needed to prevent sticking. Use a 2 3/4-inch wide round cutter to cut circles out of the cookie dough. Transfer circles to baking sheets. Reroll the dough scraps as needed to cut remaining cookies.

  • Bake, rotating halfway through baking, until cookies just begin to take color around edges, about 9 minutes. Allow to cool completely.

  • Melt almond bark according to package instructions. Dip the face of a cookie in melted almond bark, allowing excess to drip off. Return to parchment paper lined baking sheet. While the almond bark is still wet, place two candy eyeballs off center on either side of the cookie, just above the horizontal middle of the cookie. Repeat with remaining cookies, almond bark, and candy eyeballs. Allow to sit until among bark has hardened.

  • Fit a piping bag with either a #44 or #45 basketweave piping tip. Fill bag with canned frosting. Use the piping bag to pipe overlapping strips of frosting across the entire surface of each cookie, avoiding covering the eyes of the mummy.