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Halloween Shortbread Cookies

Halloween shortbread cookies are buttery, crisp-edged cutouts baked at 325°F and finished with orange icing and black sanding sugar. Chill the dough before cutting for neat shapes, then decorate once the cookies are completely cool.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling and setting 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread
  • 1 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.5 tsp fine salt
For the icing
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.125 tsp orange gel food coloring
  • 2 tbsp black sanding sugar

Equipment

  • 1 18x13-inch baking sheet
  • 1 2-inch Halloween cookie cutters

Method
 

Make the shortbread
  1. Heat the oven to 325°F and line an 18x13-inch baking sheet with parchment paper.
  2. Beat the butter and granulated sugar in a large bowl until creamy, about 2 minutes.
  3. Beat in the vanilla.
  4. Whisk the flour and salt together.
  5. Add the flour mixture to the butter mixture and mix just until a soft dough forms.
  6. Shape the dough into a disk and wrap it.
  7. Refrigerate the dough for 30 minutes.
  8. Roll the dough between sheets of parchment to 1/4 inch thick.
  9. Cut the dough with 2-inch Halloween cookie cutters and arrange the cookies on the prepared sheet; reroll the scraps as needed.
  10. Chill the cutouts for 15 minutes.
  11. Bake for 12 to 15 minutes, until the edges are set and just beginning to turn golden.
  12. Cool the cookies on the baking sheet for 5 minutes.
  13. Transfer the cookies to a rack and cool completely.
Decorate
  1. Stir the powdered sugar and milk together until smooth.
  2. Stir in the orange gel food coloring.
  3. Spread icing over the cooled cookies.
  4. Sprinkle with black sanding sugar while the icing is wet.
  5. Let the cookies set at room temperature for 30 minutes.

Notes

Cool the cookies completely before icing so the decoration stays in place. Store in an airtight container at room temperature for up to 5 days; freeze undecorated cookies for up to 2 months. For a dairy-free version, use dairy-free butter and unsweetened plant milk.