Mummy Cookies

5 from 1 vote

These soft, sweet mummy cookies are the perfect spooky treat for your Halloween party. Simple but tender shortbread Halloween cookies are coated and drizzled with pure white candy melts for a perfectly sweet Halloween goodie.

Prep Time10

Cook Time10

Refrigerate for15

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 120kcal

Author: Julie Maestre

Ingredients

1/2 cup unsalted butter softened
1/4 cup powdered sugar
2 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup all-purpose flour
2 tbsp whole milk

To Decorate

1 cup bright white candy melts
24 candy eyes

Instructions

With a paddle attachment in your stand mixer beat the butter for 2 minutes or until light and fluffy. Add the powdered sugar, cinnamon, nutmeg, salt, and vanilla extract and mix on low speed for 1 minute, or until just combined.
Keep your mixer on low and alternate adding the flour and milk, 1/2 of each at a time. When the dough forms a ball remove it and shape it into a disc. Wrap and chill for 15 minutes.
Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll chilled dough out on a lightly floured surface to ¼ inch thick. Cut with a 2 inch, lightly floured, circle cookie cutter to form 12 cookies.
Bake 1 inch apart for 10 to 12 minutes or until the edges are just starting to brown. Remove and let cool to room temperature on the baking sheet.
To decorate, melt candy melts at half power in your microwave, stirring every 30 seconds until melted, or according to the package instructions.
Set aside ¼ of the total melted candy in a small bag. Dip each cookie into the remaining chocolate and smooth with an offset spatula. Add two eyes per cookie while the candy melt is still wet.
When all the cookies are dipped, snip the corner off the bag of remaining chocolate and drizzle each cookie with horizontal lines to create mummy wrappings. Allow to dry completely before eating. Store up to 2 days in an airtight container once dry.

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