Description
These Halloween Shortbread Cookies are buttery, tender, and perfectly festive with mini chocolate chips and colorful Halloween sprinkles. You can choose between slice-and-bake rounds or cut-out cookie shapes that are great for decorating with melted chocolate. They bake to a light golden crisp edge and are perfect for spooky celebrations or a sweet seasonal treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini semisweet chocolate chips, plus more for melting (optional)
- 1/3 cup Halloween sprinkles, divided
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the unsalted butter and powdered sugar together for about 3 minutes until the mixture is light and fluffy.
- Add Egg Yolk and Vanilla: Beat in the vanilla extract, then add the egg yolk and mix until fully combined.
- Add Dry Ingredients and Mix-ins: Lower the mixer speed to low. Gradually add the all-purpose flour and salt into the bowl and mix until just incorporated. Stir in the mini chocolate chips and all but 1 tablespoon of the Halloween sprinkles. Be careful not to overmix.
- Choose Cookie Style: For slice-and-bake cookies, proceed to step 5. For cut-out cookies, skip step 5 and go to step 6.
- Slice-and-Bake Preparation: Shape the dough into a 10-inch log. Wrap tightly in plastic wrap and refrigerate for approximately 2 hours or until firm. Preheat the oven to 350°F and line two baking sheets with parchment paper. Slice the chilled dough into 1/4-inch-thick rounds and arrange them about 1 inch apart on the baking sheets.
- Cut-Out Cookies Preparation: Divide the dough in half. On parchment-lined surfaces lightly dusted with flour, roll each half to about 1/4 inch thickness. Optionally sprinkle extra sprinkles over the dough and lightly roll to set. Transfer the dough with the parchment to baking sheets, cover with plastic wrap, and chill for 2 hours. After chilling, carefully separate the parchment paper from the dough using a knife, then cut shapes with cookie cutters. Arrange shapes on lined baking trays, cover with plastic wrap, and chill for another 20 minutes.
- Bake Cookies: Bake the cookies at 350°F for 10-12 minutes, or until the edges just begin to turn golden brown.
- Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
- Decorate with Chocolate: If desired, melt extra mini chocolate chips in the microwave in 10-second bursts, stirring each time until smooth. Place melted chocolate into a small zip-top bag, snip a corner, and pipe faces or designs onto the cooled cookies.
Notes
- Chilling the dough is essential to maintain shape and texture in both slice-and-bake and cut-out cookies.
- Do not overmix the dough once the flour is added to keep your cookies tender.
- For a fun decoration, melt chocolate chips and use a piping bag or plastic bag to draw faces, especially on pumpkin-shaped cookies.
- You can substitute mini chocolate chips with your preferred chocolate type if desired.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Halloween cookies, shortbread cookies, chocolate chip cookies, festive cookies, holiday baking, cut-out cookies, slice and bake, Halloween treats
