Halloween Shortbread Cookies
These easy, buttery, melt in your mouth Halloween shortbread cookies with mini chocolate chips are crumbly, rich and bursting with flavor! Perfect for Halloween or anytime of the year!
Servings: 24 cookies
Calories: 164kcal
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 cups mini semisweet chocolate chips plus more for melting (optional)
- ⅓ cup Halloween sprinkles* divided
Instructions
- In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy.
- Beat in the vanilla extract, followed by the egg yolk.
- Turn the mixer to low speed. Add the flour and salt and mix until just incorporated. Stir in the chocolate chips followed by all but 1 tablespoon of the sprinkles.* Do not overmix.
- For slice and bake cookies, go to the next step. For cut out cookies, skip the next step and go to directions for cut out cookies.
- For slice and bake cookies: Form dough into a 10 inch log. Roll it in plastic wrap and chill for about 2 hours or until firm. After chilling, line two baking sheets with parchment paper. Slice the cookie dough into rounds about 1/4″ in size. Place them on the prepared baking sheets about 1 ” apart. Continue to the last step.
- For cut out cookies: Divide dough in half. Roll each half out on sheets of parchment paper lightly dusted with flour. Roll out to about 1/4 inch thick. Sprinkle extra sprinkles over the dough (optional). Lightly roll the rolling pin over the dough a couple of times to set the sprinkles. Lift the dough with the parchment paper. Place each circle on a baking sheet, cover with plastic wrap and chill two hours in the refrigerator. Once chilled, lift the parchment paper off the tray and place it on the counter. Run a long knife between the parchment paper and the cookie dough. Cut out the cookies with cookie cutters. Place cookies on a baking tray lined with parchment paper. Cover the tray with plastic wrap and chill for 20 minutes. Continue to next step.
- Bake at 350 F for 10-12 minutes** until the edges just begin to turn golden brown. Let cool on the baking sheets for 10 minutes then transfer them to racks to cool completely.
- If you have Snoopy cookie cutters or wish to give the pumpkins faces, melt some extra chocolate chips in the microwave in 10 second bursts. Stir in between each burst until chocolate has melted. Place melted chocolate in a sandwich zip lock bag. Snip off a small part of a corner and use bag to "draw" on the cookies.
Notes
Sprinkles: Reserve a tablespoons of sprinkles. Sprinkle them over the dough once it is rolled out. Roll the rolling pin over them lightly before chilling dough. This will make the sprinkles more visible on the outside of the cookies once they bake.
Baking time: Baking time and total number of cookies will vary slightly depending on the size cookie cutters you use.
Storage: The dough can be stored in an airtight container in the refrigerator for about a week. Store baked cookies in an airtight container in the fridge for up to a week.
Freezer: The dough can be frozen for 1 month. Allow it to thaw til it's just warm enough to cut. Freeze baked cookies for up to 1 month. Take frozen cookies out of the bag or container before thawing.
Nutritional Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1cookie | Calories: 164kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 26mg | Potassium: 44mg | Fiber: 1g | Sugar: 7g | Vitamin A: 249IU | Calcium: 8mg | Iron: 1mg