White Chocolate Mummy Cookies•
Posted on October 20 2021
It's that time of year! The weather outside is getting colder, and the holidays are starting to creep up around the corner. To get in the Halloween spirit, pastry chef Joan Repato made these deliciously-scary White Chocolate Mummy Cookies! Classic Vanilla Sugar Cookies are covered in White Chocolate Coating, then hand decorated with Royal Icing googly eyes for a bone-chillingly cute mummy design. There's always room for more sugar on Hallow's Eve!
White Chocolate Mummy Cookies
Serve up these eerie-sistably cute White Chocolate Mummy Cookies this Halloween! Vanilla Sugar Cookies made with our Vanilla Bourbon flavor paste are dipped and drizzled in White Confectionery Coating, then hand decorated with Royal Meringue Icing and Dark Chocolate Crispearls for eyes. Trick or treat!
Yield: 24-36 Cookies depending on the size of the cookie cutter.
8 oz (225g) Unsalted butter
7 oz (200g) Granulated Sugar
12.7 oz (360g) All purpose flour
0.08 oz (2.5g) Salt
0.25 oz (7g) Baking powder
Royal Icing (omit if using store bought googly eyes)
Dark Chocolate Crispearls
White Chocolate Confectionery Coating
Vanilla Sugar Cookies
Royal Icing Googly Eyes
Prepare Royal Icing Googly Eyes first (recipe here), as they will need time to dry before placing on the cookies (unless using store bought).
Consistency of icing should be stiff. Pipe royal icing dots onto parchment paper (about ¼" in diameter) and place a Dark Crispearl in the center while icing is still wet. Allow to dry out completely.
Vanilla Sugar Cookies
Preheat oven to 350˚F.
In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes.
Beat in vanilla and egg.
In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients.The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
Do not chill the dough. Divide into workable batches, roll out onto a lightly floured surface or roll out in between two sheets of parchment paper to avoid adding flour and cut with desired cookie cutter. You will want these cookies to be on the thicker side (closer to ¼ inch rather than ⅛.
Bake at 350˚F for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Once cooled, dip the sugar cookies in melted White Confectionery Coating. Place the googly eyes made with the Royal Icing before the coating is set and hardened.
Put more of the melted confectionery coating in a piping bag. Cut a small hole and pipe the cookies back and forth to create the mummy bandages. Once bandages have set, lift the cookie to remove excess coating.
For the Vanilla Sugar Cookies:
- You can use salted butter (just omit the 2.5g of salt)
- If you must chill the dough, just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
- Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
- Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges brown, your cookies will be crisper.
In search of more autumnal inspired treats? Check out 12 Recipes to Try This Fall!
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