It was at our town’s annual pumpkin patch fair that I first thought to make these cookies. A sweet little girl, dressed as a purple bat (complete with floppy felt wings), came up to my booth where I was handing out apple cider.
She handed me a napkin-wrapped cookie from her grandma’s batch—melt-in-your-mouth shortbread dotted with tiny chocolate chips and orange sprinkles. It was shaped like a cat and had a tiny chocolate face. I took one bite, and I was smitten.
That same weekend, I visited my son’s house to carve pumpkins with the grandkids. While the little ones got their hands messy with pumpkin guts, I whipped up a test batch in their kitchen. The kids helped press the sprinkles into the dough and sneak a few chocolate chips when they thought I wasn’t looking. We ended up with ghosts, pumpkins, and witch hats all lined up on parchment paper like a spooky cookie parade.
I made two versions: a simple slice-and-bake roll for busy days and a classic cut-out version for when I have more time (and grandkid helpers). Both came out beautifully. These cookies are now a Halloween tradition in our house, made every October with a sprinkle of mischief and a whole lot of love.
Short Description
These buttery Halloween shortbread cookies are soft, tender, and loaded with chocolate chips and festive sprinkles. Choose slice-and-bake or cut-out styles for a customizable, kid-friendly treat.
Key Ingredients
- 1 cup unsalted butter, room temperature
- â…” cup powdered sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup mini semisweet chocolate chips (plus more for melting, optional)
- â…“ cup Halloween sprinkles, divided
Tools Needed
- Electric hand mixer or stand mixer
- Mixing bowls
- Spatula
- Rolling pin
- Plastic wrap
- Parchment paper
- Baking sheets
- Cookie cutters (optional)
- Ziploc bag (for decorating)
Cooking Instructions
Step 1: Cream Butter and Sugar
In a large bowl, use an electric mixer on medium speed to cream the butter and powdered sugar for about 3 minutes until light and fluffy.
Step 2: Add Vanilla and Egg Yolk
Beat in the vanilla extract, then add the egg yolk and mix until fully incorporated.
Step 3: Add Dry Ingredients
Turn the mixer to low. Add the flour and salt. Mix until just combined—do not overmix or the cookies may turn tough.
Step 4: Fold in Chocolate and Sprinkles
Using a spatula, gently stir in the mini chocolate chips and all but 1 tablespoon of the Halloween sprinkles.
Choose Your Method:
Slice-and-Bake Version:
Step 5A: Form and Chill the Dough
Shape the dough into a 10-inch log. Wrap tightly in plastic wrap and chill for about 2 hours until firm.
Step 6A: Slice and Bake
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Slice dough into ¼-inch rounds and place 1 inch apart on baking sheets.
Cut-Out Version:
Step 5B: Roll and Chill the Dough
Divide dough in half. Roll each half between floured parchment sheets to ¼-inch thick. Add more sprinkles if desired and lightly press them in. Transfer the dough (on the parchment) to a tray, cover, and chill for 2 hours.
Step 6B: Cut and Chill Again
Remove parchment from trays and lay on the counter. Gently slide a long knife between dough and parchment. Cut shapes using cookie cutters. Transfer shapes to baking sheets, cover, and chill for 20 minutes.
Step 7: Bake
Bake cookies at 350°F for 10–12 minutes, until edges are just beginning to turn golden. Avoid overbaking.
Step 8: Cool and Decorate
Cool cookies on the tray for 10 minutes before transferring to wire racks. Optional: melt extra chocolate chips in the microwave (10-second bursts, stirring in between) and transfer to a ziplock bag. Snip the tip and pipe spooky faces or outlines on the cookies.
Why You’ll Love This Recipe
Festive and Fun: Halloween sprinkles and spooky shapes make them perfect for kids’ parties or trick-or-treat trays.
Rich and Buttery: The shortbread base is soft, melt-in-your-mouth, and full of flavor.
Two Versions in One Recipe: Whether you’re short on time or want to get creative, this recipe has a method that fits.
Make-Ahead Friendly: The dough chills well and can be prepared ahead of time.
Perfect for Decorating: Great base for adding melted chocolate, candy eyes, or royal icing.
Mistakes to Avoid & Solutions
Overmixing the Dough: This can make the cookies tough. Mix only until the flour is incorporated.
Solution: Use a spatula for the last part of mixing to avoid overworking.
Skipping the Chill Time: The dough needs to be cold or it will spread too much in the oven.
Solution: Always chill at least 2 hours.
Using Too Much Flour: Too much flour can make cookies dry.
Solution: Spoon flour into the measuring cup and level it with a knife instead of scooping directly.
Letting Jam or Decorations Touch the Pan: Sprinkles and chocolate decorations that hit the pan can burn or spread.
Solution: Center decorations and keep them away from the edges.
Serving and Pairing Suggestions
Serve with warm apple cider or hot cocoa at a Halloween gathering.
Stack in treat bags for party favors or lunchbox surprises.
Make a spooky cookie platter with other themed treats like ghost meringues or pumpkin cupcakes.
Offer with a side of fruit slices or yogurt for a fun Halloween breakfast treat.
Storage and Reheating Tips
To Store: Keep cookies in an airtight container at room temperature for up to 5 days.
To Freeze Dough: Wrap unbaked dough tightly in plastic wrap and freeze for up to 2 months.
To Freeze Cookies: Freeze fully baked cookies in a single layer, then transfer to a container with parchment between layers.
To Reheat: Let thaw at room temperature; no need to reheat unless decorating with melted chocolate again.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to just a pinch to balance it out.
2. What kind of sprinkles work best?
Jimmies and small confetti-style sprinkles hold up well in baking. Avoid nonpareils for mixing—they bleed color.
3. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend with xanthan gum for best results.
4. How can I make these cookies crispier?
Roll the dough thinner (⅛-inch) and bake 1–2 minutes longer. Keep an eye on the edges.
5. My dough is too crumbly. What should I do?
Add 1 teaspoon of milk at a time and gently knead until the dough holds together.
Tips & Tricks
Dip your cookie cutters in flour to prevent sticking.
Use a ruler to measure dough thickness for even baking.
Make a double batch and freeze one for Thanksgiving!
Add orange or purple food coloring to the dough for extra festivity.
Let kids decorate with icing pens or edible eyes for a fun kitchen activity.
Recipe Variations
Candy Corn Shortbread: Skip the chocolate chips and fold in chopped candy corn instead.
Pumpkin Spice Version: Add ½ teaspoon pumpkin spice to the flour mixture.
Double Chocolate: Swap ¼ cup of flour for cocoa powder and add white chocolate chips.
Vegan-Friendly: Use vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water) in place of the egg yolk.
Royal Icing Toppers: Skip sprinkles and decorate with royal icing after cooling completely.
Final Thoughts
Making these Halloween shortbread cookies fills me with the kind of joy that only comes from life’s simplest moments—tiny hands scattering sprinkles with pure focus, the warm, buttery scent curling through the kitchen, and the gleam in a child’s eye as they admire their ghost-shaped masterpiece. They’re not just cookies. They’re moments, shared and savored.
This recipe gives us two methods to match any schedule and just enough sweetness to satisfy without overwhelming. These cookies have become a seasonal staple in my kitchen, and every time I bake them, they disappear faster than a vampire at sunrise. If you’re looking for a way to celebrate Halloween with heart, this is it. Gather your ingredients, tie on an apron, and let the cookie magic begin.
Halloween Shortbread Cookies
Ingredients
- 1 cup unsalted butter room temperature
- â…” cup powdered sugar
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup mini semisweet chocolate chips plus more for melting, optional
- â…“ cup Halloween sprinkles divided
Instructions
- Cream the butter and powdered sugar with an electric mixer for about 3 minutes until light and fluffy. Beat in vanilla and egg yolk until smooth. Add flour and salt, mixing just until combined—don’t overmix.
- Gently fold in mini chocolate chips and all but 1 tablespoon of Halloween sprinkles.
- For slice-and-bake cookies: Shape dough into a 10-inch log, wrap in plastic, and chill for 2 hours. Slice into ¼-inch rounds and place 1 inch apart on lined baking sheets.
- For cut-out cookies: Divide dough, roll each half between floured parchment to ¼-inch thick, and press in extra sprinkles if desired. Chill for 2 hours. Cut shapes, transfer to baking sheets, and chill again for 20 minutes.
- Bake at 350°F for 10–12 minutes, until edges are just golden. Let cool on tray for 10 minutes, then transfer to wire racks. If desired, melt chocolate chips, transfer to a zip-top bag, and pipe designs on cookies once cooled.
