Here are step-by-step directions to make these fun Mummy Cookies direct from my friend (and personal cookie queen) Kelli. Get printable instructions, plus recipe & supply links here: https://gfreefoodie.com/how-to-make-easy-mummy-cookies/
She literally taught me how to make these, on camera, in the video below. They are really simple and super fun to make! (Pamela’s Products provided materials for the filming of this video)
Here’s what you need:
Mini (about 1 1/2 – 2 inch) Gingerbread Man-shaped Sugar Cookies
1 batch of Royal Icing (recipe: https://gfreefoodie.com/royal-icing/ )
Black Food Coloring: (gel color works best)
Tipless Icing Bags
Scribe tool (or a cheese pick or toothpicks)
To decorate you Mummy Cookies:
Dye 2 TBSP of the royal icing black, and then load it into a tipless bag. Fill another tipless bag (or more, of you have a decorating team!) with white icing.
Place a cookie on a flat work surface. Snip the very end of each tipless bag, so they make a very fine line of icing.
Outline the mummy completely with white icing. Then fill (flood) the mummy with icing, and use the scribe tool to fill in any empty spots. (If you are pushing around a lot with the scribe, use a little more icing.) Wipe any excess off the scribe tool. You can also shake the cookie a bit to get the icing to settle. (Try not to fling it across the room though.)
Allow the cookie to dry for 5-6 minutes, or until the icing has begun to set.
Gently add two black dots for eyes. Add a tiny bit of white icing to the point of your (clean!) scribe tool, and touch it to the center of each eye and the upper left corner to add just a bit of white.
Use the white icing to draw lines for “bandages” across your mummy, being careful to avoid the eyes.
Allow your Mummy Cookies to dry completely. That’s it!
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