Halloween Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, room temperature
- ⅔ 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)
- ⅓ cup Halloween sprinkles, divided
Directions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and powdered sugar together until light and fluffy.
3. Add the egg yolk and vanilla extract, mixing until fully incorporated.
4. Gradually add the flour and salt, mixing until the dough comes together.
5. Stir in the mini chocolate chips and ⅓ of the Halloween sprinkles.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. If desired, melt additional chocolate chips and drizzle over the cooled cookies, then sprinkle with remaining Halloween sprinkles for decoration.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use cold dough balls for thicker cookies that hold their shape better while baking.
For extra festive cookies, dip half of each cookie in melted chocolate before adding sprinkles.