When you need a fun cookie that actually tastes great, turn to this easy shortbread recipe with simple and seasonal decorations.
❤️ Why you’ll love this recipe
- Spooky and cute. With their fun decorations, these cookies are sure to be a hit at your Halloween party!
- They taste great. Don’t be fooled by this recipe’s easiness– these cookies are delicious! The shortbread base is buttery and crumbly, and the chocolate coating is the perfect finishing touch.
- They’re super easy. The dough mixes up beautifully, and the decorations are simple and doable. No fancy techniques, no cookie cutters. Amen.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
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You’ll need the following for these spooky treats:
- salted butter
- brown sugar
- all-purpose flour
- semisweet chocolate chips
- white chocolate chips (you can use both or just one)
- vegetable shortening
- candy eyes
- Halloween sprinkles
🥣 Equipment
- Parchment paper
- Rolling Pin
🍴Instructions
Step One: make the dough
Cream the butter and sugar in an electric mixer until light and fluffy. Add 2 cups of flour to the mixture and mix until the flour is mixed in. The cookie dough will look very crumbly, but don’t add any liquid. Turn it onto a floured surface and mix in the remaining ¼ cup of flour with your hands.
Step Two: roll and cut
Roll out the cookie dough so it is about ½ inch thick. If the dough sticks to the rolling pin, dust it with flour. Cut the dough into 3 x 1-inch strips. Place the strips on a prepared baking sheet. They will not spread much.
Step three: bake
Bake the cookies for 20 minutes at 325, until they are set and the edges are golden brown. Let them cool completely on wire racks before decorating.
Step Four: dip and decorate
Melt the chocolate chips and shortening in the microwave on LOW for 45 seconds. Stir the chocolate halfway through so it doesn’t burn. Dip the cookies in the chocolate and place them on a piece of waxed or parchment paper. Add Halloween sprinkles or candy eyes while the chocolate is still melted. Let them rest on the paper until the chocolate cools and is set.
🥫 Storage instructions
Store the cookies in an airtight container at room temperature for up to 4 days.
They freeze quite well undecorated. You can let them defrost, then decorate.
🔍 FAQs
I’ve found that a longer bake at a lower temperature prevents them from cracking or crumbling in the oven.
Yes! A circle or a pumpkin cookie cutter would work very well. But something more intricate (like a bat or broomstick) isn’t the best choice with this dough.
No, you can use just one. I like the mix of both but it’s not necessary.
You could use regular sprinkles in their place. Or even M&Ms!
👩🏻🍳 Expert tips
- Be sure to cream the flour and butter adequately. This will take at least 3 minutes with a hand mixer.
- If the chocolate hardens too much while you’re decorating, just microwave it again.
- Let the cookies cool completely before dipping them in chocolate. If they’re too warm, the chocolate will melt and slide right off.
📘 Related Recipes
🍽 Serve it with
- Apple Pear Sangria
- Chips and Guac
- Homemade Crockpot Chili
- Apple Pie Nachos
📖 Here’s the recipe
Halloween Shortbread Cookies
Equipment
- Rolling Pin
Ingredients
- 1 cup salted butter at room temperature
- ½ cup brown sugar packed
- 2 to 2¼ cups all purpose flour
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
- 2 teaspoons vegetable shortening
- candy eyes
- Halloween sprinkles
Instructions
- Prep baking sheets. Preheat oven to 325 degrees with two racks in the upper middle and lower middle positions. Prepare two baking sheets with parchment paper.
- Make dough. Cream butter and sugar in an electric mixer until light and fluffy. Add 2 cups of flour and mix on low until the flour is mixed in. The cookie dough will appear very crumbly, but do not add any liquid. Turn it on onto a floured surface and mix in the remaining ¼ cup of flour by hand.
- Roll out and cut. Roll the cookie dough out to ½ inch thickness, dusting the rolling pin with flour if the dough sticks. Cut into 3 x 1-inch strips. Place on a prepared baking sheet. They will not spread much.
- Bake and cool. Bake the cookies for 20 minutes, until cookies are set and edges are golden brown. Cool completely on wire racks for dipping.
- Dip and decorate. Melt the chocolate chips and shortening in the microwave on LOW for 45 seconds, stirring halfway through. Dip the cookies in the chocolate and place them on a piece of waxed or parchment paper. Add Halloween sprinkles or candy eyes while the chocolate is still melted. Let them rest on the paper until the chocolate sets.
