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Halloween Shortbread Cookies

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Buttery, tender shortbread cookies packed with chocolate chips and festive Halloween sprinkles, perfect for a spooky treat.

Ingredients

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  • 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

  1. In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed.
  2. Beat for about 3 minutes until fluffy.
  3. Beat in the vanilla extract.
  4. Beat in the egg yolk.
  5. Turn the mixer to low speed.
  6. Add the flour.
  7. Add the salt.
  8. Mix until just incorporated.
  9. Stir in the chocolate chips.
  10. Stir in all but 1 tablespoon of the sprinkles.
  11. Do not overmix.
  12. Choose your shaping method: slice and bake or cut out.
  13. To make slice and bake cookies: Form the dough into a 10-inch log.
  14. Roll the log in plastic wrap.
  15. Chill the log for about 2 hours or until firm.
  16. Line two baking sheets with parchment paper.
  17. Slice the chilled dough log into rounds about 1/4″ thick.
  18. Place the rounds on the prepared baking sheets about 1″ apart.
  19. Continue to the baking step.
  20. To make cut out cookies: Divide the dough in half.
  21. Roll each half out on sheets of parchment paper lightly dusted with flour.
  22. Roll out to about 1/4 inch thick.
  23. Sprinkle extra sprinkles over the dough (optional).
  24. Lightly roll a rolling pin over the dough a couple of times to set the sprinkles.
  25. Lift the dough with the parchment paper.
  26. Place each rolled dough half on a baking sheet.
  27. Cover with plastic wrap.
  28. Chill in the refrigerator for two hours.
  29. Once chilled, lift the parchment paper off the tray and place it on the counter.
  30. Run a long knife between the parchment paper and the cookie dough to release.
  31. Cut out the cookies with cookie cutters.
  32. Place the cut-out cookies on a baking tray lined with parchment paper.
  33. Gather and gently re-roll the dough scraps once.
  34. Cut out more cookies from the re-rolled dough.
  35. Add these cookies to the tray.
  36. Chill all cookies on the tray for 20 minutes.
  37. Preheat oven to 350 F.
  38. Bake for 10-12 minutes until the edges just begin to turn golden brown.
  39. Let cool on the baking sheets for 10 minutes.
  40. Transfer them to racks to cool completely.
  41. To decorate with melted chocolate: Melt some extra chocolate chips in the microwave in 10-second bursts.
  42. Stir in between each burst until chocolate has melted.
  43. Place melted chocolate in a sandwich zip lock bag.
  44. Snip off a small part of a corner of the bag.
  45. Use the bag to draw on the cookies.

Notes

Always use room temperature butter and egg yolk for a smooth, cohesive dough.
Do not overmix the dough once flour is added to ensure tender shortbread.
Chilling the dough is essential to prevent spreading and maintain cookie shape.
For cut-out cookies, lightly flour your parchment paper to prevent sticking.
Watch baking times closely; shortbread should be pale with just golden edges.

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