Description
Delight in the festive spirit with these Halloween Shortbread Cookies, featuring a buttery, tender texture enhanced by mini chocolate chips and colorful Halloween sprinkles. Perfect for slice-and-bake or cut-out shapes, these cookies bring a whimsical touch to your spooky celebrations.
Ingredients
Scale
Cookie Dough
- 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
Decoration
- Extra mini semisweet chocolate chips for melting (optional)
- ⅓ 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 flavor and egg yolk: Beat in the vanilla extract followed by the egg yolk, ensuring they are well incorporated into the creamed mixture.
- Add dry ingredients and mix: Lower the mixer speed to low, then gradually add the all-purpose flour and salt. Mix just until combined to avoid overworking the dough. Gently fold in the mini chocolate chips and all but 1 tablespoon of the Halloween sprinkles.
- For slice-and-bake cookies – shape and chill: Form the dough into a 10-inch log. Wrap tightly in plastic wrap and chill in the refrigerator for about 2 hours until firm.
- Slice and prepare for baking: After chilling, line two baking sheets with parchment paper. Slice the dough log into 1/4-inch thick rounds, spacing them about 1 inch apart on the baking sheets.
- For cut-out cookies – divide and roll out dough: Split the dough into two halves. Roll each half between sheets of parchment paper lightly dusted with flour to about 1/4-inch thickness. Optionally, sprinkle extra Halloween sprinkles on top and lightly roll the rolling pin over the dough to embed them.
- Chill the rolled dough: Place the dough circles on baking sheets, cover with plastic wrap, and refrigerate for 2 hours. Remove the top parchment paper, then cut out shapes with cookie cutters. Transfer cut cookies onto a parchment-lined baking tray. Re-roll scraps gently once to cut additional cookies.
- Final chill before baking: Cover the baking tray with plastic wrap and chill cut-out cookies for an additional 20 minutes before baking.
- Bake the cookies: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, or until edges turn just golden brown. Allow cookies to cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
- Optional decoration with melted chocolate: To add faces or designs, melt extra chocolate chips in the microwave in short 10-second bursts, stirring between each until smooth. Place melted chocolate in a small zip-lock bag, snip a corner, and use it to pipe designs onto the cooled cookies.
Notes
- Ensure butter and egg yolk are at room temperature for best mixing results.
- Do not overmix the dough to keep cookies tender.
- Chilling the dough is crucial for slice-and-bake cookies to maintain shape and for cut-outs to prevent spreading.
- Use parchment paper to avoid sticking and ease transfer.
- You can store baked cookies in an airtight container for up to one week.
- Sprinkles can be customized to suit any holiday or event.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Halloween cookies, shortbread cookies, festive cookies, chocolate chip cookies, cut-out cookies, holiday baking, buttery cookies
