Halloween Shortbread Cookies
Halloween Shortbread Cookies are a fun, buttery treat that feels perfect for fall baking. They are simple to make, easy to decorate, and lovely for sharing at parties, school events, or cozy afternoons at home.
Equipment
- 1 Mixing Bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rolling Pin
- 1 Cookie cutters Halloween shapes optional
- 1 Parchment-Lined Baking Sheet
- 1 Wire rack
Ingredients
- 1 cup unsalted butter softened
- 3 4 cup powdered sugar
- 2 1/2 cups all-purpose flour
- 1 4 cup cornstarch
- 1 2 tsp salt
- 1 tsp alcohol-free vanilla
- 1 tsp orange zest optional
- 1 decorating icing or melted white chocolate for decorating
- 1 food coloring optional
Instructions
- In a large bowl, beat the softened butter and powdered sugar until smooth and light. Mix in the alcohol-free vanilla and orange zest, if using.
- Whisk together the flour, cornstarch, and salt, then add them to the butter mixture. Stir gently until a soft dough forms.
- Shape the dough into a disk, wrap it, and chill it until firm. This helps the cookies cut cleanly and keeps the shapes neat in the oven.
- Roll the dough on a lightly floured surface and cut into pumpkins, bats, ghosts, or any Halloween shapes you like. Place the cookies on a parchment-lined baking sheet.
- Bake until the edges are just barely golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.
- Once the cookies are completely cool, decorate with icing, melted white chocolate, or sprinkles. Let the decorations set before serving or storing.
Notes
Store the baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the plain or decorated cookies in a single layer, then transfer to a freezer bag. Thaw at room temperature before serving. These cookies do not need reheating.