Servings: 24 cookies
Equipment
- Rolling pin
- Pizza cutter
Ingredients
- 1 tube refrigerated sugar cookie dough
- 1½ cups white candy melts or white chocolate chips
- Candy eyes
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Roll out the sugar cookie dough on a lightly floured surface to about ¼-inch thickness.
- Cut dough into rectangles using a knife or pizza cutter, then transfer to the prepared baking sheet.
- Bake 8–10 minutes, until the edges are lightly golden. Cool completely before decorating.
- Melt the candy melts (or white chocolate with ½ teaspoon shortening for a smoother texture).
- Drizzle over cooled cookies in a crisscross pattern to resemble mummy bandages. Press two candy eyes onto each cookie before the drizzle sets. Allow to harden before serving.
Notes
- Chill the dough briefly before rolling for sharper rectangle edges.
- White candy melts set firmer than white chocolate, but either works.
- Add a drop of food coloring to some drizzle for purple or green “bandages.”
- For a darker look, use chocolate cookie dough instead of sugar cookie dough.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 145kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 67mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 11IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.4mg
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