Description
Buttery, crumbly shortbread cookies dressed up with festive sprinkles, chocolate chips, and candy eyes. Perfect Halloween shortbread cookies for cut-outs or slice-and-bake fun.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- ⅔ cup powdered sugar
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup mini semisweet chocolate chips
- ⅓ cup Halloween sprinkles (divided)
Instructions
- Cream butter and sugar until fluffy.
- Mix in egg yolk and vanilla.
- Add flour and salt, mixing until just combined.
- Stir in chocolate chips and sprinkles.
- For slice-and-bake: roll into log, wrap, and chill 2 hours; slice into rounds.
- For cut-outs: roll dough ¼ inch thick, chill, cut shapes, then chill 20 mins.
- Bake at 350°F for 10–12 mins until edges turn golden.
- Cool slightly, then decorate with candy eyes, melted chocolate, or extra sprinkles.
Notes
- Don’t overmix; it makes cookies tough.
- Chill dough thoroughly for clean edges.
- Freeze dough up to 1 month, baked cookies up to 1 week.
- Prep Time: 30 mins (+2 hrs chilling)
- Cook Time: 12 mins
- Category: Dessert, Holiday Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per 1 cookie
- Calories: 164 kcal
- Sugar: 7 g
- Sodium: 26 mg
- Fat: 10 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg