Description
Festive Halloween shortbread cookies filled with mini chocolate chips and colorful sprinkles. Buttery, crisp, and perfect for fall baking fun.
Ingredients
1 cup unsalted butter, room temperature
½ cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup mini chocolate chips
2 tablespoons Halloween sprinkles
Instructions
1. Beat butter until smooth, then mix in powdered sugar and vanilla.
2. Gradually add flour and stir until dough forms.
3. Fold in chocolate chips and sprinkles.
4. Divide dough in half, shape into disks, and chill for 30 minutes.
5. Roll out to ¼-inch thickness and cut into shapes.
6. Place on parchment-lined baking sheet and chill 10 more minutes.
7. Bake at 350°F for 10–12 minutes until edges are lightly golden.
8. Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
Chill the dough twice for the best shape retention.
Use mini chocolate chips to make cutting easier.
Dough can be refrigerated for up to 2 days or frozen for 2 months.
Store baked cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg