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Halloween Shortbread Cookies Recipe

Halloween Shortbread Cookies Recipe
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★★★★★

5 from 17 reviews

Delightfully buttery and festive Halloween Shortbread Cookies perfect for seasonal celebrations. These crisp, tender cookies combine rich butter, a hint of vanilla, and a sprinkle of chocolate chips and Halloween-themed sprinkles for a fun and flavorful treat.

Ingredients

Scale

Base Ingredients

  • 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

Add-ins and Toppings

  • ½ cup mini semisweet chocolate chips plus more for melting (optional)
  • ⅓ cup Halloween sprinkles, divided

Instructions

  1. Cream the 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, or until the mixture is light and fluffy, forming the base for the cookies.
  2. Add vanilla and egg yolk: Beat in the vanilla extract and then the egg yolk, mixing gently to combine these flavor components smoothly into the dough.
  3. Incorporate dry ingredients and mix-ins: Reduce the mixer speed to low and gradually add the all-purpose flour and salt, mixing just until incorporated. Stir in the mini semisweet chocolate chips and all but one tablespoon of the Halloween sprinkles, making sure not to overmix the dough.
  4. Shape dough for slice and bake cookies: For slice and bake method, shape the dough into a 10-inch log, wrap in plastic wrap, and chill for about 2 hours or until firm. Once chilled, slice the dough into ¼-inch thick rounds and place them about 1 inch apart on parchment-lined baking sheets.
  5. Prepare dough for cut out cookies: If making cut out cookies, divide dough in half and roll each half out between parchment papers to ¼ inch thickness. Sprinkle extra sprinkles on top and gently roll with the rolling pin to set sprinkles. Transfer dough on parchment to a baking sheet, cover, and chill for 2 hours. Once chilled, peel back parchment, cut cookies with cutters, place on a parchment-lined tray, cover and chill again for 20 minutes.
  6. Bake the cookies: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes or until edges just start to turn golden. Let cookies cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.
  7. Decorate with melted chocolate (optional): Melt extra chocolate chips in the microwave in 10-second bursts, stirring after each interval until smooth. Transfer melted chocolate to a zip-lock bag, snip a corner, and use it to draw decorations or faces on cookies, adding a festive Halloween touch.

Notes

  • Sprinkles: Reserving a tablespoon of sprinkles to press onto rolled-out dough before chilling makes them more visible on the baked cookies.
  • Baking time: Bake time and yield can vary depending on the size of cookie cutters used.
  • Storage: Unbaked dough can be stored in an airtight container in the fridge for up to a week. Baked cookies keep well refrigerated in an airtight container for about a week.
  • Freezing: Dough can be frozen up to 1 month; thaw until slightly soft for slicing. Baked cookies freeze well for 1 month; thaw at room temperature after removing from packaging.
  • Nutritional Info: Nutritional values are estimates calculated online and may vary.

Nutrition

Keywords: Halloween cookies, shortbread cookies, festive cookies, holiday baking, chocolate chip cookies, easy cookie recipe

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