Introduction

These Halloween Shortbread Cookies are buttery, tender, and festive with fun sprinkles and optional chocolate chip accents. Perfect for celebrating the spooky season, they are easy to make as slice-and-bake or cut-out cookies. Add a personal touch by decorating with melted chocolate to create fun faces or designs.

A stack of seven round cookies with chocolate chips and small colorful sprinkles is placed on a round metal cooling rack. The cookies are pale beige with visible dark brown chocolate chips and tiny orange, yellow, and green sprinkles scattered throughout. One cookie lies flat in the foreground, partially cut off by the frame. To the right, a white bowl filled with small dark chocolate chips is visible. The scene is set on a white marbled texture surface and a soft blurry gray background. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large mixing bowl, cream the butter and powdered sugar using an electric mixer on medium speed for about 3 minutes, until light and fluffy.
Step 2: Beat in the vanilla extract followed by the egg yolk until well combined.
Step 3: Reduce mixer speed to low. Add the flour and salt, mixing just until incorporated. Stir in the chocolate chips and all but 1 tablespoon of the sprinkles. Avoid overmixing.
Step 4 – For Slice and Bake Cookies: Shape the dough into a 10-inch log. Wrap tightly in plastic wrap and chill for about 2 hours or until firm. When ready, preheat oven to 350°F. Line two baking sheets with parchment paper. Slice the log into ¼-inch thick rounds and arrange them about 1 inch apart on the baking sheets.
Step 4 – For Cut Out Cookies: Divide the dough in half. Roll each half out between sheets of parchment paper dusted lightly with flour, aiming for about ¼-inch thickness. Sprinkle extra sprinkles over the dough and gently roll over to set them. Place the dough rounds on baking sheets, cover with plastic wrap, and chill for 2 hours. After chilling, remove the top parchment and transfer the dough to the counter. Use cookie cutters to cut out shapes and place them on parchment-lined baking trays. Gather scraps, re-roll gently once, cut more cookies, and chill all for another 20 minutes.
Step 5: Bake cookies at 350°F for 10–12 minutes, or until the edges just begin to turn golden. Let cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.
Step 6 (Optional): For decorating, melt extra chocolate chips in the microwave in 10-second bursts, stirring in between until smooth. Place melted chocolate in a small zip-top bag and snip a corner to pipe fun faces or designs on cooled cookies.

Tips & Variations

Room temperature butter and egg yolk help create a tender, crumbly texture.
Use festive Halloween sprinkles or mix in colored sugar for varied decoration.
For more intense flavor, try adding a pinch of cinnamon or pumpkin pie spice to the dough.
If you prefer gluten-free cookies, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
To add a nutty crunch, fold in finely chopped pecans or walnuts along with the chocolate chips.

Storage

Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To thaw, leave at room temperature for several hours. If desired, warm briefly in a low oven to refresh texture.

How to Serve

Several round and bear-shaped cookies sit on a cooling rack over a white marbled surface, each with a pale beige base speckled with small dark chocolate chips and orange, yellow, and brown sprinkles. The cookies have a slightly rough texture with a soft, baked look, and the sprinkles are spread evenly throughout, adding bright pops of color. The edges of the cookies are slightly golden, showing they are freshly baked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before baking. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before baking.

What can I use if I don’t have mini chocolate chips?

You can chop regular-sized chocolate chips or use white chocolate chips for a different look. Alternatively, omit chocolate chips entirely and focus on sprinkles for festive color.