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Halloween shortbread cookies on pumpkin decorative plate,

Halloween Shortbread Cookies

  • Author: Sandra Flegg
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x


You're going to love how quickly these Halloween Shortbread Cookies come together! No mixer needed, and ready in 30 minutes from start to finish! 



1 cup all purpose flour

1/2 cup powdered sugar

1/2 cup cornstarch

3/4 cup butter, softened at room temperature

Halloween colored sprinkles/sanding sugar



  1. In a large mixing bowl, whisk together all purpose flour, cornstarch and powdered sugar.
  2. Using clean hands, mix in the butter until a soft dough forms.
  3. Roll into 1-inch balls. Place 1-1/2 to 2 inches apart on parchment paper-lined baking sheet.

  4. Press down each cookie dough ball with a lightly-floured fork. Add halloween sprinkles to the top of each cookie.

  5. Bake in 300°F oven for 15 to 20 minutes. The edges will be lightly browned. 
  6. Carefully transfer to a wire cooling rack. 


Storage: Store shortbread in airtight container for up to four weeks.

Freezing:  Shortbread may be frozen between layers of parchment paper in a freezer-safe container.  Thaw at room temperature before serving. 

This cookie dough may also be rolled out on a lightly floured surface and cut out with cookie cutters. 


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Keywords: Halloween Shortbread Cookies