These easy Halloween mummy cookies will get you ready to scare up some spooktacular Halloween desserts this fall.
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Easy Mummy Shortbread Cookies
Full of flavor, these scary mummy cookies use freshly ground nutmeg and cinnamon.
You can also use your own homemade vanilla if you have some. If not, pure vanilla will be the next best thing.
More Desserts You’ll Love
For more Fall recipes and Halloween Recipes see our Halloween Cupcakes, Pumpkin Pie, Spooktakular Cheese Board and Pumpkin Cupcakes for more yummy goodness!
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
Baking Tips
I mentioned above that you can use your own homemade vanilla. However, I also wanted to mention that if you wanted to enhance the vanilla flavor a bit more, you can substitute the vanilla extract for vanilla bean paste.
You could also use the seeds of one whole vanilla bean.
The flavor of fresh nutmeg is preferred, but you can use pre ground as well. Just be sure that is fresh and not expired.
Something that I am experimenting with is using powdered milk. I love that it is shelf stable, so I am testing it out.
This recipe I just used whole milk. But you can use non-dairy or powdered milk as well.
For the decorations, you can use white chocolate. Just note that doing so will five the white a light yellow tint. Which I actually like as well, it just depends on the look that you are going for.
Now, I did want to mention that you can use either a hand mixer or a stand mixer. It really is a matter of personal choice.
How To Make Halloween Mummy Shortbread Cookies
These step by step photos of ingredients and instructions are here to help you to visualize how you can make the recipe. Please scroll down further if you would like to print out the recipe!
For The Cookies
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.
Should I chill my shortbread dough?
Yes. It is a good idea to let the shortbread dough rest and chill for at least 15 minutes.
We have also left it overnight in the fridge to start the baking process the next day, or even a few days later.
What happens if you put too much butter in shortbread?
It may cause your cookies to brown. Also, too much butter will cause your cookies to spread out during the baking process.
How long can you keep homemade shortbread?
We like to keep shortbread for no longer than 3 weeks. If we feel it will be longer, we will toss them into the freezer.
Can I freeze homemade shortbread?
My daughter is an avid baker. So we are always freezing something dough or icing related.
Generally, shortbread can last up to 3 months in the freezer. We have found that in our deep freezer it will last about 6 months.
When you want to use them. Take them out of the freezer and place them in an airtight container.
Allow them to defrost, you can warm them up in a toaster oven if you like.
How do you keep homemade cookies fresh longer?
Prior to storing you cookies you will want to make sure that they are completely cooled off. Otherwise the moisture will keep them from remaining fresh.
Store them in airtight containers or airtight storage bags.
Should you store shortbread cookies in the fridge?
Shortbread can last in the fridge for about ten days. If you leave them on the counter, about a week or seven days total.
Can I store cookies in Ziploc bags?
Yes, you can store them in airtight storage bags. Please note that I like to use parchment paper to separate the cookies.
Easy Mummy Shortbread Cookies
Ingredients
- 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
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.
Michelle | Thistle Key Lane says
Karla, your mummy cookies are just adorable! I love how cute they turned out and I’m excited to feature your post
Cindy Rust says
These cookies make me smile! I love shortbread and putting googly eyes on them – just the best!! Pinning!
Karla Harmer says
Thank you Cindy!
Kippi Ohern says
I love shortbread cookies! Your mummies are adorable for Halloween.
Thank you for sharing.
Happy Fall,
Kippi
Karla Harmer says
Thank you Kippi! Happy Fall to you too!
Donna @ Modern on Monticello says
These are such fun and delicious. Pinned!