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Halloween Shortbread Cookies Recipe
Ash Tyrrell

Halloween Shortbread Cookies Recipe

I have made a lot of Halloween treats over the years, but this Halloween shortbread cookie recipe is the one I keep coming back to every single October. I love how buttery and crumbly these cookies turn out, with just the right amount of chocolate and sprinkles tucked into every bite.
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Total Time 3 hours
Ingredients Method Notes

Ingredients
  

  • Unsalted butter 1 cup (2 sticks), room temperature – this is what gives the cookies their rich, melt-in-your-mouth texture
  • Powdered sugar 1 cup – creates that soft, tender shortbread crumb instead of a crisp cookie
  • Vanilla extract 1 teaspoon – use a good quality one since it is the main flavor note here
  • Egg yolk 1 large – adds richness and helps hold the dough together
  • All-purpose flour 2 1/2 cups – forms the structure, so spoon and level it instead of scooping straight from the bag
  • Salt 1/2 teaspoon – balances the sweetness and rounds out the buttery flavor
  • Mini chocolate chips 1/2 cup – semi-sweet mini chips distribute more evenly through the dough than regular size
  • Halloween sprinkles 3 tablespoons – choose jimmies rather than nonpareils so the colors do not bleed into the dough

Method
 

  1. I start by beating the butter and powdered sugar together in a large mixing bowl until the mixture turns light and fluffy. This usually takes about three minutes on medium speed. Getting plenty of air into the butter here helps the finished cookies stay tender instead of dense.
  2. Next, I beat in the vanilla extract followed by the egg yolk, mixing just until everything is fully incorporated. The egg yolk adds richness without making the dough too wet, which keeps these Halloween inspired cookies sturdy enough to hold their shape.
  3. I turn the mixer down to low and slowly add the flour and salt, mixing only until the dough just comes together. Overmixing at this stage is the easiest way to end up with tough cookies, so I stop as soon as I no longer see streaks of flour.
  4. Using a spatula, I fold in the mini chocolate chips and most of the sprinkles, saving a small amount of sprinkles to press onto the tops later. This step is quick, and it is where the dough really starts to look festive for Halloween.
  5. I divide the dough in half and roll each portion between sheets of parchment paper to about a quarter inch thick. Once rolled, I place both portions on a baking sheet, cover them, and chill for two hours until firm enough to cut cleanly.
  6. After chilling, I lift the parchment paper onto the counter and cut the dough into Halloween shapes using my favorite cookie cutters. I place the cut shapes back on a lined baking sheet and chill them for another 20 minutes before baking.
  7. I bake the cookies at 350°F for 10 to 12 minutes, just until the edges turn lightly golden. Once out of the oven, I let them rest on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.

Notes

  • I always make sure my butter is truly room temperature before creaming, since cold butter never gets that same fluffy texture.
  • I roll the dough out before chilling it, which saves me from wrestling with a hard, cold block of dough later.
  • I dust my rolling pin lightly with flour if the dough starts sticking, but I try not to add too much extra flour.
  • I like to save a few whole sprinkles to press gently onto the cut cookies right before baking for extra color.
  • I keep a close eye on the oven during the last two minutes, since shortbread can go from golden to overbaked quickly.