Mummy cookies make a great addition to just about any Halloween-themed party or gathering whether you serve them as cookie pops, on a platter, or wrapped in cellophane baggies as a party favor.
Preheat oven according to cookie dough package instructions (ours was 350 F).
Line an insulated baking sheet with parchment paper.
Cut refrigerator cookie dough into 16 slices, approximately 1/2-inch thick.
Carefully insert a lollipop stick into each cookie slice and place on baking sheet, making sure to leave space between cookies as the dough will expand when it bakes.
Bake according to cookie package instructions. Ours said 11-14 minutes and we baked ours for 12 minutes.
Remove from oven and place pan on a wire rack. Carefully push the lollipop stick a little further into the cookie if needed. Cool on pan on rack for 5 minutes. After 5 minutes, slide the parchment with the cookies off the sheet and onto the wire rack to cool completely.
TIP: Do not try to remove the cookie pops until they have cooled or the cookies will break.
In a large bowl, whisk together the can of white frosting and 1/2 cup powdered sugar until completely combined. Add frosting to a piping bag fitting with a flat piping tip.
Add a dot of frosting to the back of a candy eye and gently press it to the top third of the cookie. Repeat for a second eye.
Pipe white frosting horizontally across the face of each cookie to look like bandages, overlapping slightly with each row. Overlap the eyes just slightly so they appear to be looking out through the bandages.
Use an extra lollipop stick or skewer to clean up extra frosting around the outside edges of the cookies.
TIP: The frosting will need to dry and set before handling. They will begin to set as early as 15 minutes, but it’s best to make these early in the day for an afternoon/evening Halloween party.
Notes
You should have just enough frosting to decorate 16 cookies. However, this does depend on how many “bandages” you pipe on and how thick you make them. To be safe, it’s not a bad idea to have an extra can of frosting on hand, just in case!
We added 1/2 cup of powdered sugar to thicken the canned frosting and make it pipeable.