Make Halloween Extra Sweet with These Mummy-Inspired Cookies
Prepare to embark on a spook-tacular baking adventure with our Mummy Shortbread Cookies featuring a delicious blend of vanilla and cinnamon. These whimsical treats are perfect for adding a touch of eerie charm to your Halloween celebrations. Whether you’re hosting a costume party or simply indulging in some creepy culinary creativity, these mummy cookies are sure to be a hit. Follow our step-by-step guide, and you’ll have a batch of adorable mummy cookies that are almost too cute to eat.
Supplies and Equipment Needed:
- Stand mixer with paddle attachment
- Mixing bowls
- Plastic wrap
- Baking sheet
- Parchment paper
- Rolling pin
- 2-inch cookie cutter
- Plastic bag or piping bag
- Offset spatula
- Scissors
Ingredients:
For the Cookies:
- 1/2 cup butter, softened (1 stick)
- 1/4 cup powdered sugar
- 2 teaspoons 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 becomes light and fluffy, which should take about 2 minutes.
Add the powdered sugar, vanilla extract, cinnamon, nutmeg, and salt to the mixer. Mix on low speed for about 1 minute, or until all the ingredients are well combined.
With the mixer on low speed, alternate between adding the flour and milk in two batches. Start by adding half of the flour, followed by half of the milk, then the remaining flour, and finally the remaining milk.
Allow the mixer to continue on low speed until the dough comes together in a ball around the paddle attachment.
Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for 15 minutes.
While the dough is resting, preheat your oven to 375°F (190°C) 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’s about 1/4 inch thick.
Use a 2-inch cookie cutter to cut out 12 circles of dough and place them on the prepared baking sheet, leaving about 1 inch of space between each cookie. Be sure to flour the cookie cutter to prevent sticking.
Bake for 10-12 minutes, or until the edges of the cookies begin to turn golden brown. Allow the cookies to cool to room temperature on the tray.
To Decorate:
Heat the bright white candy melts according to the package instructions. Typically, you’ll heat them at 50% power, stirring every 30 seconds until they’re fully melted.
Transfer 1/4 of the melted chocolate into a plastic bag; you’ll use this chocolate to create the mummy lines later.
Dip one side of each cooled cookie into the candy melts and use an offset spatula to smooth any lines.
While the chocolate is still soft, place two candy eyes on each cookie. Repeat this process for all the cookies.
After dipping the cookies, cut just the very tip of the corner of the plastic bag with scissors. Use this to drizzle horizontal lines over the cookies, creating the mummy effect.
Allow the chocolate to fully set before enjoying your mummy cookies.
These Mummy Shortbread Cookies are a delightful and spooky addition to your Halloween festivities. With their aromatic blend of vanilla and cinnamon, they’re sure to satisfy your sweet tooth while adding a touch of whimsy to your celebrations. Whether you’re sharing them at a Halloween party or enjoying them with a cup of hot cocoa, these adorable mummy cookies are a treat to remember.
Mummy Shortbread Cookies
Equipment
- Supplies and Equipment Needed:
- Stand mixer with paddle attachment
- Mixing bowls
- Plastic wrap
- Baking sheet
- Parchment Paper
- Rolling Pin
- 2-inch cookie cutter
- Plastic bag or piping bag
- Offset spatula
- Scissors
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
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.
Notes
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.
Nutrition (per 1 cookie, 12 cookies per batch)
Calories: 219
Total Fat: 13.9 g
Saturated Fat: 8.6 g
Cholesterol: 125mg
Sodium: 73mg
Total Carbohydrate: 21.8 g
Dietary Fiber: 0.3g
Total Sugars: 13.8g
Protein: 2.4g