With Halloween right around the corner, you don’t want to miss these Mummy Shortbread Cookies.
They’re not only super simple to make, but they’re super cute, too! (in a spooky sort of Halloween way!)
Get ready to have the kids running for the table with these yummy Halloween cookies!
Get the step-by-step guide for making these Mummy Shortbread cookies below.
Mummy Shortbread Cookies with Vanilla and Cinnamon
With Halloween just around the corner, now is a great time to whip up a batch of fun Halloween cookies.
We’re a fan of eating cookies all the time in our house, but we can’t pass up the chance to make these festive Halloween treats.
The best part about these Mummy Shortbread Cookies is that they’re also loaded with flavor and taste!
With less than ten tasty ingredients needed, you can rest easy knowing that every one of these cookies will have the perfect balance of cinnamon and vanilla flavor.
And if you love the mummy theme, check out these Mummy Truffles, too.
What you will need to make these homemade shortbread cookies (mummy themed)!
Butter. Please make sure the butter is softened so it mixes up properly with the rest of the ingredients.
Powdered Sugar. This is what gives the shortbread cookies their sweetness!
Vanilla Extract. To enhance the vanilla flavor, substitute the vanilla extract for vanilla bean paste or the caviar of 1 whole vanilla bean.
Ground Cinnamon. You don’t want to miss out on this taste and flavor. Combined with the sugars, it’s fantastic.
Ground Nutmeg. Freshly ground nutmeg is highly recommended.
Salt. If your butter is salted, you can use less salt than recommended.
Flour. I use all-purpose flour for this recipe.
Milk. Any milk can be used in this recipe— dairy or non-dairy.
White Candy Melts. You can use white chocolate instead of candy melts. Bright white candy melts are tightly recommended. However, it is difficult to temper and often has a yellow tint.
How to make Mummy Shortbread Cookies
Ingredients
For the Cookies
- 1/2 cup butter, softened (1 stick)
- 1/4 cup powdered sugar
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons milk
To Decorate
- 1 cup bright white candy melts
- 24 candy eyes
Directions:
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 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, half of the milk, the rest of the flour, and finally, the rest of the milk.
- Allow the mixer to continue at 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 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 be fully set before enjoying them.
- Store in an airtight container at room temperature for up to 2 days.
Tips For Success:
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.
Halloween is just around the corner, so add this to your October bucket list of things to do!
Find more Halloween ideas to try below:
How To Make Halloween Witch Fingers
Easy Halloween Treat: Witch’s Brooms
Kid-Friendly Halloween Drink: Green Apple Cider Lemonade
Halloween Treat: Monster Munch
Mummy Shortbread Cookies with Vanilla and Cinnamon
Ingredients
For the Cookies
- 1/2 cup butter softened (1 stick)
- 1/4 cup powdered sugar
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons milk
To Decorate
- 1 cup bright white candy melts
- 24 candy eyes
- Instructions
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 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 the flour, and finally, the remaining half of the milk.
Allow the mixer to continue at 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 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 be fully set before enjoying.
Store in an airtight container at room temperature for up to 2 days.
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