Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!
When it comes to Halloween, I’m all about the super cute homemade treats. Don’t get me wrong, we also have our fair share of candy around here.
But I really love making treats, especially when they are super cute. That could be why I think I have more treats specifically for Halloween than for any other holiday.
Don’t miss my other super cute Mummy Cookies too!
What I love about these cookies, is that not only are they adorable, but they are packed with delicious fall flavors like vanilla, cinnamon and nutmeg. I don’t think I can get enough of those flavors once fall comes around.
I mean, shortbread cookies are delicious all by themselves. So buttery – I could eat them every single day. But adding my favorite fall flavors just makes these irresistible.
Easy Halloween Cookies
The shortbread cookies only take a handful of ingredients. Just mix it up, form the dough into a flat round, roll it out and cut with cookie cutters.
Place the dough on a parchment-lined baking sheet, bake and then decorate.
The best part is that because they are mummy cookies, the drizzle can be as tidy or messy as you like. Get the kiddos in there and let them help too.
Here are some commonly asked questions
What is the best way to store leftover mummy cookies?
Once the chocolate on the cookies has dried and hardened, you can place them in an airtight container to store them at room temperature. I personally like to keep them in a single layer, but they should be okay to stack once they are dry.
Can this recipe be doubled?
Absolutely. This recipe makes 12 cookies. Perfect for family enjoyment. But if you are making these for a party or potluck – I recommend doubling the recipe.
Can these cookies be frozen?
I don’t recommend freezing the cookies after they have been decorated. You can freeze the dough once it is mixed. Wrap it tightly in plastic wrap first. You can also freeze the cookies in an airtight container after they have baked. Use within 3 months.
Don’t miss these other super cute Mummy ideas too!
Decorated Halloween Cookies
HOW DO YOU MAKE Mummy Shortbread Cookies?
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.
How To Decorate Mummy Halloween Cookies
- 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.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Can I make these without the spices?
Yes, these cookies can be made as a traditional shortbread cookie. Just leave out the cinnamon, vanilla and nutmeg in the mixing process.
Mummy Cookies for Halloween
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
Can I use white chocolate instead of candy melts?
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 highly recommended.
To make Mummy Shortbread Cookies you will need…
- butter
- confectioners sugar
- vanilla extract or vanilla bean paste
- ground cinnamon
- ground nutmeg
- salt
- all-purpose flour
- milk
- bright white candy melts
- candy eyes
How to make Halloween Cookies
Can I use non-dairy milk?
Yes, absolutely, that will work just fine. This recipe works with almond or coconut milk too.
Can I chill the dough and make these the next day?
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.
Products I love when making Mummy Shortbread Cookies…
This recipe for Mummy Shortbread Cookies is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made decorated shortbread cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
mummy cookies
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Mummy Shortbread Cookies
Ingredients
For the Cookies
- ½ cup butter softened (1 stick)
- ¼ cup confectioners sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp 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.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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