The Halloween shortbread cookies are simple and crumbly treats, perfect for bringing the magic of autumn and the fun of the spookiest night of the year to your table!
Made with classic shortbread, they have a melt-in-your-mouth consistency, an irresistible aroma of butter and vanilla, and a golden color that captivates at first glance.
You can prepare them with Halloween-themed cookie cutters – pumpkins, bats, ghosts or black cats – and enjoy creating many different shapes, ideal for serving at snack time, gifting in small bags, or accompanying a warm tea on autumn days.
The shortbread is easy to work with and lends itself to endless variations: you can flavor it with orange zest and cinnamon for a comforting aroma, or add a tablespoon of cocoa to half the dough to create two-tone cookies with a bold flavor perfect for Halloween.
Crumbly, fragrant, and beautiful to see, these Halloween shortbread cookies are the ideal recipe for spending a creative afternoon in the kitchen, perhaps with the children.
With a few ingredients and a touch of imagination, you can create treats that smell of butter and celebration, capable of enchanting everyone with their simplicity!
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 40/50 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Halloween Shortbread Cookies:
- 2 1/2 cups all-purpose flour
- 5 1/4 oz cold butter (cubed)
- 1/2 cup granulated sugar (or powdered)
- 1 medium whole egg
- 1 yolk
- 1 pinch fine salt
- 1 packet vanillin
- q.b. powdered sugar
Tools for Halloween Shortbread Cookies:
- 1 Bowl
- 1 Rolling Board wooden
- 1 Rolling Pin
- 2 Non-stick Baking Sheets
- 1 Cookie Cutter for cookies
Steps for Preparing and Baking Halloween Shortbread Cookies:
In a bowl, beat the yolk with the whole egg.
In a large bowl, place the sifted flour, sugar (classic or powdered if you prefer a finer and more crumbly shortbread), vanillin (alternatively, you can use orange or lemon zest or, for a more autumnal version, ground cinnamon). Mix well, then add the cold cubed butter and work it quickly with your fingertips until you get a sandy mixture.
Add the previously beaten yolk and egg and work briefly until the dough comes together. Transfer it to a lightly floured rolling board, form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
After the time, using a rolling pin, roll out the shortbread on the lightly floured rolling board (thickness of 1/8 to 1/5 inch), cut out cookies with Halloween-themed cutters (depending on the size of the cookies, there will be about 40/50; if larger, 20/25).
Place the cookies directly on a non-stick baking sheet (there are many cookies, and you will need to make 2 or 3 batches), bake at 350°F for 8/10 minutes until the base of the cookies starts to brown.
Let the cookies cool and sprinkle with powdered sugar before serving.
Storage:
Store the cookies in a tin box for 5/6 days, though they will be gone sooner….
FAQ
Can I prepare the shortbread in advance?
Yes, of course! You can prepare the shortbread 1 or 2 days in advance and store it in the refrigerator, well wrapped in plastic wrap. When you use it, let it sit at room temperature for 10-15 minutes so it can be easily rolled out.
Can I freeze the shortbread or the ready-made cookies?
Absolutely yes.
The raw shortbread can be frozen in dough balls or already rolled out (separating the layers with parchment paper).
The baked cookies can be frozen in an airtight container. Just let them thaw at room temperature for a few hours: they will become crumbly and fragrant again.Can I make a part with cocoa?
Sure! Divide the shortbread and add 1 tablespoon of sifted unsweetened cocoa to one half. You will get two-tone cookies perfect for Halloween, with light pumpkins and dark bats.
With which aromas can I scent them?
You can choose between vanilla, orange or lemon zest, or make the shortbread more autumnal with cinnamon, ginger, or nutmeg. If you love strong flavors, a drop of rum or almond aroma is delicious too.
