Halloween Shortbread Cookies
These Halloween Shortbread Cookies are buttery, crisp and made with just 4 simple ingredients plus festive sprinkles. They’re an easy Halloween treat for class parties, bake sales, Halloween parties and sharing with friends and family.
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For more Halloween party recipes try my Halloween dirt cups, Halloween taco dip, and Halloween Rice Krispies treats next!
Why You’ll Love These Halloween Cookies
- Just 4 ingredients: The simple shortbread dough comes together with only four basic ingredients, plus Halloween sprinkles for decorating.
- Easy Halloween treat: Festive sprinkles turn classic buttery shortbread into a fun Halloween cookie without complicated decorating.
- Perfect for sharing: These cookies are great for class parties, school bake sales, Halloween parties and holiday treat trays.
Ingredients You’ll Need
- 1 cup all purpose flour
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 3/4 cup butter
- Sanding sugar in Halloween colors
Step By Step Instructions
STEP ONE – In a large mixing bowl, whisk together all purpose flour, cornstarch and shortbread.
STEP TWO – Using clean hands, mix in the butter until a soft dough forms.
STEP THREE – Roll into 1-inch balls. Place 1-1/2 to 2 inches apart on parchment paper-lined baking sheet.
STEP FOUR – Press down each cookie dough ball with a lightly-floured fork.
STEP FIVE – Add halloween-coloured sprinkles.
STEP SIX – Bake in 300°F oven for 15 to 20 minutes. The edges will be lightly browned.
STEP SEVEN – Carefully transfer to a wire cooling rack.
Storage
Keep shortbread in an airtight container for 7 to 10 days. Using parchment paper to separate the shortbread cookies layers is a good thing to do for easy serving.
Freeze raw shortbread cookie dough balls between layers of parchment paper in a freezer-safe container for 2 to 3 months.
Thaw overnight in the fridge when ready to use. Place thawed cookie dough balls on cookie sheet and press down with a fork, adding the sanding sugar and bake.
Halloween Shortbread Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
Description
These Halloween Shortbread Cookies are buttery, crisp and made with just 4 simple ingredients plus festive sprinkles. They’re an easy Halloween treat for class parties, bake sales, Halloween parties and sharing with friends and family.
Ingredients
- 1 cup all purpose flour
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 3/4 cup butter
- Sanding sugar in Halloween colors
Instructions
- Preheat oven to 300°F. Line two baking sheets with parchment paper.
- Sift together all-purpose flour, cornstarch and powdered sugar. If you don’t have a sifter, place the ingredients in a large mixing bowl and give it a really good whisk or mix with wooden spoon.
- Using a wooden spoon, or with clean hands, blend in the butter until a soft dough forms. Do not overwork the dough. As soon as the dough forms, shape it into a ball.
- Shape dough into one inch balls and place a few inches apart on baking sheet. They will spread a little as you flatten them with a fork.
- Press down lightly on each cookie with a floured fork. Sprinkle with sanding sugar or sprinkles. I have really been enjoying Ann Clark’s sanding sugar. It is very light and has a beautiful sparkle.
- Bake in 300°F oven for 15 to 20 minutes. I took my cookies out in 17 minutes and let them sit on the cookie sheet for two minutes before transferring to a cooling rack and that was perfect.
Notes
Storage: Keep shortbread in an airtight container for 7 to 10 days. Using parchment paper to separate the shortbread cookies layers is a good thing to do for easy serving.
Freezing: Raw shortbread cookie dough balls may be frozen between layers of parchment paper in a freezer-safe container for 2 to 3 months.
Thaw overnight in the fridge when ready to use. Place thawed cookie dough balls on cookie sheet and press down with a fork, adding the sanding sugar and bake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
