It doesn’t get any cuter than these Mummy Shortbread Cookies for Halloween! Packed with the flavors of vanilla, cinnamon, and nutmeg, they will be the perfect addition to your spooky soiree.
With Halloween just around the corner, now is the perfect time to plan out your Halloween menu and of course we can’t forget dessert! These Halloween Mummy Shortbread Cookies are the perfect option – they’re simple to make and super cute! Not only are they adorable, they are packed with the delicious Fall flavors of vanilla, cinnamon, and nutmeg.
So grab the kids and get baking! Be sure to check out the tips below to make the perfect batch of cookies!
INGREDIENTS:
Scroll down for full recipe with exact measurements
- Butter
- Powdered Sugar
- Vanilla
- Cinnamon
- Nutmeg
- Salt
- Flour
- Milk
- White Candy Melts
Instructions
In the bowl, cream the softened butter on high speed until it is light and fluffy— about 2 minutes.
Next, add the powdered sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix on low speed just until it is all combined— about 1 minute.
Put the mixer on low speed, then alternate between adding the flour and milk. This will be in two batches/stages.
First, add half of the flour, then half of the milk, then the remaining half of flour, and finally the remaining half of milk.
Allow the mixer to continue on low speed until the dough comes together in a ball around the paddle.
Shape the dough into a disk and wrap it in plastic wrap. Let the dough rest in the refrigerator for 15 minutes.
Once the dough has chilled, lightly flour your work surface and roll out the dough until it is 1/4” thick.
Using a 2” cookie cutter, cut out 12 circles of dough
Then immediately place the cutouts on the baking sheet, 1 inch apart on the
Bake for 10-12 minutes, or until the edges of the cookies are just starting to turn golden brown.
Allow the cookies to cool to room temperature on the tray.
To Decorate
Heat the candy melts according to the package instructions
Place 1/4 of the melted chocolate into a plastic bag— we will use this chocolate to make the mummy lines later.
Next, dip one side of the cookies into the candy melts and use an offset spatula to smooth any lines.
While the chocolate is still soft, add two candy eyes. Repeat with the remaining cookies.
Once all of the cookies have been dipped, cut just the very tip of the corner of the plastic bag off with scissors.
Drizzle horizontal lines over the cookies to create the mummy effect.
Allow the chocolate to fully set before enjoying.
Store in an airtight container at room temperature for up to 2 days.
Tips
To really enhance the vanilla flavor, substitute the vanilla extract for vanilla bean paste or the caviar of 1 whole vanilla bean.
Any milk can be used in this recipe— dairy or non-dairy.
Freshly ground nutmeg is highly recommended.
You can use white chocolate instead of candy melts, however it is difficult to temper and often has a yellow tint. Bright white candy melts are tightly recommended.
This dough can be made up to 24 hours in advance but you’ll need to let it soften before you can roll it— I recommended bringing it to room temperature for at least 45 minutes before rolling.
Print
Mummy Shortbread Cookies
Description
It doesn’t get any cuter than these Mummy Shortbread Cookies for Halloween! Packed with the flavors of vanilla, cinnamon, and nutmeg, they will be the perfect addition to your spooky soiree.
Ingredients
For The Cookies
- 1/2 cup butter
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup all purpose flour
- 2 tbsp milk
To Decorate
- 1 cup bright white candy melts
- 24 candy eyes
Instructions
For The Cookies
-
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on high speed until it is light and fluffy— about 2 minutes.
-
Next, add the powdered sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix on low speed just until it is all combined— about 1 minute.
-
Next, with the mixer on low speed, alternate between adding the flour and milk in two batches. First, add half of the flour, then half of the milk, then the remaining half of flour, and finally the remaining half of milk.
-
Allow the mixer to continue on low speed until the dough comes together in a ball around the paddle.
-
Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for 15 minutes.
-
While the dough rests, preheat your oven to 375F and line a baking sheet with parchment paper.
-
Once the dough has chilled, lightly flour your work surface and roll out the dough until it is 1/4” thick.
-
Using a 2” cookie cutter, cut out 12 circles of dough and place them 1” apart on the baking sheet.
-
Note: Make sure to flour the cookie cutter so the dough doesn’t stick.
-
Bake for 10-12 minutes, or until the edges of the cookies are just starting to turn golden brown. Allow the cookies to cool to room temperature on the tray.
To Decorate
- Heat the candy melts according to the package instructions (typically you’ll heat them at 50% power, stirring every 30 seconds until melted).
- Place 1/4 of the melted chocolate into a plastic bag— we will use this chocolate to make the mummy lines later.
- Next, dip one side of the cookies into the candy melts and use an offset spatula to smooth any lines.
- While the chocolate is still soft, add two candy eyes. Repeat with the remaining cookies.
- Once all of the cookies have been dipped, cut just the very tip of the corner of the plastic bag off with scissors.
- Drizzle horizontal lines over the cookies to create the mummy effect.
- Allow the chocolate to fully set before enjoying. Store in an airtight container at room temperature for up to 2 days.
