OK folks, this is the very laaaaast “I made these for Celebrations” post (not ever, just for Halloween). The cookies and icing on these creepy cute mummy cookie pops are homemade, but store-bought candy eyes and fondant make decorating these a snap. (I’ve been using these candy eyes a lot lately.)
how to make Halloween mummy cookie pops
- Cookie dough and royal icing
- 2-inch circle cookie cutter
- Cookie sticks
- Food coloring (White)
- 1 disposable decorating bag
- 1 coupler
- 1 size “4” decorating tip
- Candy eyeballs
- Light corn syrup
- White fondant (store-bought or homemade fondant)
- Pizza cutter
Prepare cookie dough according to the recipe, chill, roll about 3/8-inch thick and cut out your circles.
Insert a cookie stick half way into the circle. The stick should fit fully in the cookie without poking through the back or top. Arrange the cookies on a baking tray and bake according to the recipe. Let cool completely.
Prepare royal icing according to the recipe and tint white. Prepare a decorating bag with coupler and size “4” tip, fill with the white icing and close tightly with a rubber band.
Decorate your cookie background by piping a circle of white icing on the cookie. Then, pipe back and forth to fill the circle with icing. Attach the eyeballs and let the cookie dry for several hours at least, or overnight.
In order to mummify the fondant, briefly knead a handful of white fondant and roll out on a surface dusted with confectioner’s sugar to prevent sticking. Roll fondant about 1/8-inch to ¼-inch thick. Use the pizza cutter to cut out strips of fondant about 2 ¼-inch long by ¼-inch wide (if your cookie cutter is larger or smaller than 2-inches across, you may need to adjust the length of the strips).
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