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Halloween Shortbread Cookies

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Buttery, melt-in-your-mouth shortbread cookies loaded with mini chocolate chips and festive Halloween sprinkles, perfect for the spooky season.

Ingredients

Scale
  • 1 cup unsalted butter room temperature
  • ⅔ cup powdered sugar
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 2¼ cups all purpose flour
  • ¼ teaspoon salt
  • ½ cups mini semisweet chocolate chips plus more for melting (optional)
  • ⅓ cup Halloween sprinkles* divided

Instructions

  1. Cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy.
  2. Beat in the vanilla extract.
  3. Beat in the egg yolk.
  4. Turn the mixer to low speed.
  5. Add the flour and salt.
  6. Mix until just incorporated.
  7. Stir in the chocolate chips.
  8. Stir in all but 1 tablespoon of the sprinkles.
  9. Do not overmix.
  10. Choose your cookie method: slice-and-bake or cut-out.
  11. For slice and bake cookies: Form dough into a 10 inch log.
  12. Roll the dough log in plastic wrap.
  13. Chill for about 2 hours or until firm.
  14. After chilling, line two baking sheets with parchment paper.
  15. Slice the cookie dough into rounds about 1/4″ in size.
  16. Place them on the prepared baking sheets about 1″ apart.
  17. For cut out cookies: Divide dough in half.
  18. Roll each half out on sheets of parchment paper lightly dusted with flour.
  19. Roll out to about 1/4 inch thick.
  20. Sprinkle extra sprinkles over the dough (optional).
  21. Lightly roll the rolling pin over the dough a couple of times to set the sprinkles.
  22. Lift the dough with the parchment paper.
  23. Place each circle on a baking sheet.
  24. Cover with plastic wrap and chill two hours in the refrigerator.
  25. Once chilled, lift the parchment paper off the tray and place it on the counter.
  26. Run a long knife between the parchment paper and the cookie dough.
  27. Cut out the cookies with cookie cutters.
  28. Place cookies on a baking tray lined with parchment paper.
  29. Gather and gently re-roll the dough scraps once to cut out more cookies.
  30. Add these cookies to the tray.
  31. Chill the tray with all cookies for 20 minutes.
  32. Preheat oven to 350°F (175°C).
  33. Bake for 10-12 minutes until the edges just begin to turn golden brown.
  34. Let cool on the baking sheets for 10 minutes.
  35. Transfer them to racks to cool completely.
  36. If decorating, melt extra chocolate chips in the microwave in 10 second bursts.
  37. Stir in between each burst until chocolate has melted.
  38. Place melted chocolate in a sandwich zip lock bag.
  39. Snip off a small part of a corner of the bag.
  40. Use the bag to "draw" on the cookies.

Notes

Ensure butter and egg yolk are at room temperature for the best texture.
Do not overmix the dough once the flour is added to keep cookies tender.
Chilling the dough thoroughly is crucial for preventing spread and maintaining cookie shape.
Bake until edges are just golden; overbaking can make shortbread dry.
Feel free to customize with different sprinkle colors or shapes for other holidays.

Find it online: https://homecookstudio.com/halloween-shortbread-cookies/