Description
These Halloween Shortbread Cookies are buttery, tender, and perfect for spooky celebrations. Colored in festive orange and black hues and shaped with fun Halloween-themed cookie cutters, they make a delightful treat for all ages during the fall season.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Additional
- Orange and black gel food coloring (optional)
- Halloween-themed cookie cutters
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to ensure cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, creating the perfect base for tender shortbread.
- Add Flavorings: Mix in the vanilla extract and salt until fully incorporated, enhancing the flavor of the cookies.
- Incorporate Flour: Gradually add the all-purpose flour to the butter mixture, beating just until the dough comes together, being careful not to overmix.
- Color the Dough: Divide the dough into portions if using food coloring. Add orange and black gel food coloring to each portion and knead gently until the color is evenly spread throughout the dough.
- Chill the Dough: Wrap each colored dough portion in plastic wrap and refrigerate for about 30 minutes to firm up, which helps in shaping the cookies cleanly.
- Roll Out Dough: Lightly flour a surface and roll out the chilled dough to about 1/4-inch thickness for uniform baking.
- Cut Shapes: Use Halloween-themed cookie cutters to cut out festive shapes. Place the cutouts onto the prepared baking sheet, spacing them a little apart to prevent sticking.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until their edges become lightly golden, signaling they’re perfectly baked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preserving their texture.
Notes
- Be careful not to overwork the dough once the flour is added to maintain tender shortbread texture.
- If you don’t have gel food coloring, regular liquid food coloring can be used but colors may be less vibrant.
- Make sure the cookies cool completely before storing to avoid sogginess.
- These cookies store well in an airtight container at room temperature for up to one week.
- To enhance flavor, you can add a pinch of cinnamon or nutmeg into the dough.
