There’s something special about fall baking when warm spices fill the kitchen, leaves crunch outside, and the oven becomes the heart of the home. One of our all-time favorite Halloween treats is these Mummy Sugar Cookies with White Chocolate Drizzle. They’re buttery soft, just the right amount of sweet, and irresistibly cute. The white chocolate drizzle adds the perfect spooky mummy look while also giving each bite a creamy finish.
What makes these cookies so popular is how easy they are to make. Whether you’re a seasoned baker or just starting out, this recipe delivers festive results without complicated steps. Kids love helping with the drizzle and eyes, and they make an ideal addition to Halloween cookie trays or spooky-themed snack boards. Just like our Jack-O-Lantern Omelets or Monster Bagels with Cream Cheese Faces, these mummy cookies bring joy and creativity into the kitchen exactly what seasonal baking is all about.
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Mummy Sugar Cookies with White Chocolate Drizzle
- Total Time: 30 minutes plus chilling
- Yield: 24 cookies
- Diet: Vegetarian
Description
Buttery soft sugar cookies with a spooky twist drizzled in creamy white chocolate and decorated to look like mummies. Perfectly festive and fun for Halloween baking.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips or white melting wafers
- Candy eyes
- Optional: gel food coloring or Halloween sprinkles
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy (about 2 minutes).
- Beat in the egg and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture into the wet ingredients until a soft dough forms.
- Wrap the dough in plastic and chill in the fridge for at least 1 hour.
- Preheat oven to 350°F (175°C).
- Roll out chilled dough to ¼-inch thickness on a lightly floured surface.
- Use a round cookie cutter to cut out shapes and transfer to a parchment-lined baking sheet.
- Bake for 8–10 minutes until edges are lightly golden. Let cool completely.
- Melt white chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth.
- Drizzle chocolate in zigzag lines over cookies using a spoon, piping bag, or plastic bag with the tip cut off.
- Before the chocolate sets, press two candy eyes onto each cookie.
- Let dry completely before stacking or storing.
Notes
Chill the dough for the best shape and texture. Don’t overbake cookies should be soft with lightly golden edges. Get creative with mini versions or add Halloween sprinkles for extra flair.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Mummy Sugar Cookies with White Chocolate Drizzle
Here’s everything you need to make about 24 cookies:
For the sugar cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For decorating:
- 1 cup white chocolate chips or white melting wafers
- Candy eyes
- Optional: gel food coloring or Halloween sprinkles
Note: These ingredients are pantry-friendly, and any specialty items are easy to find in the seasonal baking aisle during October.
How to Make the Cookies: Step by Step Instructions
These cookies are simple enough for beginners but still make a fun and impressive Halloween treat.
Step 1: Prepare the dough
In a large bowl, cream together the butter and sugar until light and fluffy (about 2 minutes). Beat in the egg and vanilla until fully combined. In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add the dry mixture into the wet ingredients until a soft dough forms.
Wrap the dough in plastic and chill in the fridge for at least 1 hour. Chilling helps keep the cookies from spreading and gives them that soft, thick texture.
Step 2: Roll and cut
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to ¼-inch thickness. Use a round cookie cutter (or even the top of a glass) to cut out shapes. Transfer to a baking sheet lined with parchment paper.
Bake for 8–10 minutes or until the edges are lightly golden. Let cookies cool completely before decorating.
Step 3: Decorate like a mummy
Melt white chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth. Use a spoon, piping bag, or plastic bag with the tip cut off to drizzle the chocolate across each cookie in zigzag lines—just like a mummy’s bandages.
Before the chocolate sets, press two candy eyes on each cookie. Allow them to dry fully before stacking or storing.
Tips for Success
- Chill your dough: A chilled dough is easier to roll and gives better shape retention in the oven.
- Don’t overbake: These cookies should be just barely golden around the edges for a soft, tender bite.
- Use parchment: Prevent sticking and ensure even baking by lining your trays.
- Customize the size: Make mini mummy bites for parties or larger cookies for decorating with kids.
Fun Variations of Mummy Sugar Cookies
These cookies are easy to customize depending on your taste and needs:
1. Gluten-Free Mummies
Swap in a gluten-free 1:1 baking flour to make them gluten-friendly. Texture may vary slightly, but flavor stays delightful. Pair them with our Healthy Pumpkin Donut Holes for a complete gluten-free Halloween spread.
2. Pumpkin Spice Sugar Cookies
Add 1 teaspoon of pumpkin pie spice to the dough for a seasonal twist. This version pairs beautifully with white chocolate and works well alongside fall treats like Pumpkin S’mores Cookies.
3. Streusel-Topped Mummies
After the chocolate drizzle, sprinkle a light brown sugar streusel (a mix of flour, brown sugar, and butter) for extra texture similar to the topping in our Apple Pumpkin Streusel Muffins.
How to Store and Make Ahead
These cookies are great for prepping ahead of time:
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer Friendly: Freeze the plain cookies (no drizzle) for up to 2 months. Decorate after thawing.
- Dough Ahead: You can make the dough up to 3 days in advance. Wrap tightly and keep in the fridge.
For gifting, stack the cookies in a cellophane bag and tie with Halloween ribbon. They also make cute party favors or lunchbox surprises.
More Halloween Treats You’ll Love
If these Mummy Sugar Cookies with White Chocolate Drizzle have you in the spooky spirit, you’ll love these other Halloween favorites from the Fresh Leaf kitchen:
- Black Cat Waffles with Whipped Cream for a fun breakfast
- Caramel Apple Puppy Chow for snack tables and movie nights
- Brown Sugar Pumpkin Loaf to enjoy with tea while the cookies cool
Final Thoughts
These Mummy Sugar Cookies with White Chocolate Drizzle aren’t just a sweet treat they’re a whole fall experience. They bring joy to Halloween parties, smiles to school lunches, and cozy memories to quiet nights in. Whether you’re making them with kids or crafting the perfect cookie tray, they’re a delightful, spooky, and easy win for the season.