Description
Celebrate Halloween with these delightful shortbread cookies, perfect for festive gatherings or cozy family treats. With a rich buttery texture and a pop of color from Halloween sprinkles and mini chocolate chips, these cookies are sure to enchant both kids and adults alike. Easy to make and fun to decorate, they bring the spirit of Halloween right into your kitchen. Enjoy them with friends or package them up as sweet gifts!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
- 1/4 cup Halloween sprinkles
Instructions
- Cream the softened butter and granulated sugar together in a large mixing bowl until light and fluffy.
- Mix in the vanilla extract until fully incorporated.
- In another bowl, whisk together the flour and salt.
- Gradually combine the dry ingredients with the wet mixture until a soft dough forms; avoid overmixing.
- Fold in mini chocolate chips and Halloween sprinkles evenly.
- Divide dough into two halves, flatten each into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Roll out one disc of dough on a floured surface to about 1/4 inch thick.
- Cut out cookies using a pumpkin-shaped cookie cutter; transfer them to prepared baking sheets with spacing.
- Re-roll scraps to cut out remaining cookies.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 3g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg