Halloween Shortbread Cookies
Halloween shortbread cookies are buttery, festive, and fun to bake. Make your spooky treats stand out with easy tips, dough tricks, and storage ideas.
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rolling Pin
- Halloween-themed cookie cutters (pumpkin, ghost, bat, etc.)
- Parchment paper
- Baking sheet
- Wire cooling rack
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup Halloween sprinkles or mini chocolate chips
- 1 tsp orange zest optional
Instructions
- Cream the butter and powdered sugar until smooth and fluffy.
- Add flour and salt. Mix until dough forms. Don’t overmix.
- Fold in sprinkles, chips, or any add-ins like orange zest.
- Divide the dough in half. Flatten into discs, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 325°F (163°C). Line baking sheet with parchment paper.
- Roll dough on floured surface to 1/4 inch thickness.
- Cut out cookies with Halloween cutters. Re-roll scraps as needed.
- Place cookies on tray 1 inch apart.
- Bake for 12–15 minutes or until edges are just turning golden.
- Cool 5 minutes on tray, then move to wire rack to cool completely.
- Decorate if desired with chocolate drizzle or more sprinkles.
Notes
🔥 Nutrition (Per 1 Cookie)
- Fat: 8g
- Carbohydrates: 13g
- Sugar: 6g
- Protein: 1g
