Had an idea to try something a little different….
Instead of using royal icing or fondant to create the strips for a mummy, I decided to cut strips of sugar cookie dough to wrap it over a chocolate chip cookie. It’s two cookies in one!
I have to admit that cutting and laying the strips on the cookies is a bit time consuming and took some patience, but it definitely got easier as I went along. It’s definitely a nice treat!
For Sugar Cookie:
- 2 sticks unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Confectioner’s sugar (for rolling out the cookies on)
For Chocolate Chips Cookies (makes 20-24 cookies):
- 1 stick unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/2 cup dark brown sugar
- 1/2 tablespoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (I love Ghirardelli chocolate chips…the quality of the chocolate can change how your cookie ends up tasting!)
For Sugar Cookie:
- In medium mixing bowl, whisk together flour, baking powder and salt and set on side.
- With paddle attachment to standing mixer, on medium speed, cream together butter and sugar until light in color and fluffy in texture.
- Add each egg one at a time into mixture until fully combined before adding the next egg.
- Add vanilla extract and mix until just combined.
- On low speed, slowly add in the flour mixture of dry ingredients into mixer until just combined.
- Prep two parchment paper sheets large enough to wrap the cookie dough.
- Divide the cookie dough into half and wrap in parchment paper.
- Place wrapped cookie dough in frig for at least two hours to overnight.
For Chocolate Chip Cookies:
- Place a sheet of foil on jelly roll pan and set on side.
- In small mixing bowl, whisk together flour, baking powder, baking soda and salt and set on side.
- With paddle attachment to standing mixer, on medium speed, cream together butter and sugars until light in color and fluffy in texture.
- Add egg into mixture until fully combined and then add vanilla extract.
- On low speed, slowly add in the dry ingredients into mixer until just combined.
- Add chocolate chips until just combined (for fun, do a mix of mini and regular Ghirardelli chocolate chips!).
- Use the tablespoon measuring tool to scoop 1 1/2 to 2 tablespoon scoops of cookie dough onto the foil of jelly roll pan. Roll the cookie dough and press down slightly on it so it is slightly flattened.
- Place in freezer for at least 30 minutes to overnight.
- Pre-heat oven to 375F degrees.
- Remove the cookies from the frig/freezer and allow the sugar cookies to rest for at least 10 minutes before trying to roll it out (otherwise you’ll definitely be getting an arm workout!)
- Use confectioner’s sugar to lightly dust the work surface area.
- Roll the sugar cookie dough to slightly less than 1/4-inch thick and then use a chopping knife (without serrated edges) to cut long thin strips of sugar cookie dough. I would suggest using the length of the knife and pressing the blade down into the dough. Cut strips that are a little less than 1/4-inch in width.
Gently wrap the strips over the chocolate chip cookie.
Wrap around the top and bottom of the cookie (creating a frame, which helps to hold the cookie from expanding out too much). Place the strips strategically so you leave space for the mummy’s eyes!
- Place each completed cookie on silt pad or parchment paper on cookie sheet to bake.
- Bake in oven for approximately 10-12 minutes.
- Allow cookies to completely cool before decorating.
Use icing to stick the candied eyes to the cookies!
Have a happy cookie fun-filled Halloween!!