Candy Corn Mummy Sugar Cookies

Celebrate Halloween with these super cute and very simple Candy Corn Mummy Sugar Cookies! They are sure to please even the scariest of little monsters this Halloween!

I love sugar cookies frosted with buttercream.  Seriously.  I am in love.  I have made them for Valentine's Day, Spring (this one too), Easter, Halloween and Christmas every year for the past 30 years probably.  All thanks to Betty Crocker.

If you've clicked through on any of those links above, you'll see that the recipe is the same.  I have been using the same Betty Crocker sugar cookie recipe for as long as I can remember.   I actually own two copies of the Cooky book it came from.  One copy belonged to my mother and one to my grandmother.  I hope some day to give one of those to my daughter so that she can teach her daughter the same recipe.

These sugar cookies are thick, fluffy, soft, moist and so full of delicious flavor.  They'd be great without frosting, dunked in coffee or even with a side of sliced berries.  They are really THE BEST sugar cookie recipe ever.

The dough is incredibly forgiving also.  It's not one of those doughs that lose their texture or flavor if you work them too much.  You can roll, cut, reroll and cut again with this dough and you'll have perfect cookies every time.

This year, I was inspired to make these cookies when I saw them on With Sprinkles on Top.  I thought WOW, those are so cute, so simple, I could totally make them with the Betty Crocker recipe!  So, that's what I did.  But instead of using the oval, egg shaped cookie cutter... I rolled out the dough and hand cut candy corn shapes.

I actually really like how they aren't all perfectly the same size and shape.  Because really, there are no two candy corns that are exactly the same size or shape either.  Heck, most of the time the white tip of the candy has broken off!

Oh, and did I mention the buttercream icing yet?  I used my favorite buttercream recipe and added a bit more heavy cream to make it super smooth and spreadable.  It's got great vanilla flavor and perfectly compliments the soft sugar cookie underneath!

So, if you're looking for a cute, simple and delicious Halloween cookie for your kids classroom for or for a party, these are the cookies for you!

Enjoy!

Continue to Content

Yield: 4 dozen cookies

Candy Corn Mummy Sugar Cookies

Prep Time: 2 hours 20 minutes

Cook Time: 6 minutes

Total Time: 2 hours 26 minutes

Print

5.0 Stars (1 Review)

Ingredients

Candy Corn Mummy Sugar Cookies

Toggle ingredient group

• 1 cup unsalted butter, room temperature
• ½ cup shortening
• 2 cups sugar
• 4 eggs
• 2 tablespoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoon baking powder
• 2 teaspoon salt

Buttercream Frosting

Toggle ingredient group

• ¾ cup unsalted butter, room temperature
• 1lb powdered sugar
• 1 tablespoon vanilla
• pinch of salt
• up to ½ cup heavy cream
• orange & yellow Wilton food coloring gel
• disposable piping bag & Wilton tip #47 (flat tip)
• Wilton googly eyes

Instructions

Candy Corn Mummy Sugar Cookies

1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
2. Add the sugar and beat on high until incorporated.
3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
4. Mix in the vanilla.
5. In another bowl, whisk together the flour, baking powder and salt.
6. Add this mixture to the butter and sugar and mix until just combined.
7. Cover with plastic and refrigerate 2 hours or over night.
8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about ⅛" thick. Cut out triangle shapes with a knife and place cookies on the cookie sheet 1" apart. Repeat until all the dough has been used.
10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
11. Allow to cool on the pan for 1-2 minutes before removing to a wire rack to cool completely.

Buttercream

1. In the bowl of a stand mixer, cream the butter.
2. Add the powdered sugar and mix on high until smooth.
3. Mix in the vanilla and salt. Scrape the sides of the bowl.
4. Add up to ½ cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
5. Whip on high for 2 minutes.
6. Separate frosting into three bowls. Color one with yellow and another with orange.

Assembly

1. Once the cookies have cooled completely, fill a piping bag fitted with a Wilton #47 or any flat opening top with white frosting.
2. Pipe lines of frosting across the top third of the cookie, like how mummy bandages would look. Repeat on all the cookies with the white frosting.
3. Fill another bag with orange frosting and repeat piping mummy bandages on the 2nd their of the cookie.
4. Finally, fill one last bag with the yellow frosting and pipe mummy bandages on the remaining section of the cookie.
5. Gently press two googly eyes on the cookie just at the bottom of the white section.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest