Ingredients
Basic Dough
- 1 cup (227 g) unsalted butter, room temperature
- ⅔ cup (80 g) powdered sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2¼ cups (270 g) all-purpose flour
- ¼ teaspoon salt
Add-Ins and Decoration
- ½ cup (118 g) mini semisweet chocolate chips, plus extra for melting (optional)
- ⅓ cup (53 g) Halloween sprinkles, divided
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and powdered sugar with an electric mixer on medium speed for about 3 minutes, until the mixture becomes fluffy and light.
- Add Vanilla and Egg Yolk: Beat in the vanilla extract, followed by the egg yolk, ensuring they are fully incorporated into the buttery mixture.
- Mix Dry Ingredients and Add Chocolate Chips and Sprinkles: Lower the mixer to low speed and add the all-purpose flour and salt. Mix until just combined to avoid overworking the dough. Gently stir in the mini chocolate chips and all but 1 tablespoon of the Halloween sprinkles.
- Prepare Dough for Slice-and-Bake Method: To make slice-and-bake cookies, form the dough into a 10-inch log, wrap it in plastic wrap, and chill in the refrigerator for about 2 hours or until firm. After chilling, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and slice the dough into rounds about 1/4 inch thick. Place the slices about 1 inch apart on the baking sheets.
- Prepare Dough for Cut-Out Cookies: For cut-out cookies, divide the dough in half. Roll each half out on lightly floured parchment paper to about 1/4 inch thickness. Sprinkle the remaining sprinkles on top, then lightly roll over the sprinkles to set them. Transfer each rolled dough piece with the parchment paper onto baking sheets, cover with plastic wrap, and chill for 2 hours. After chilling, remove the top parchment paper and cut out shapes using cookie cutters. Place cut-outs on parchment-lined baking trays. Gather and gently re-roll dough scraps once to cut more cookies. Chill the cut cookies for an additional 20 minutes before baking.
- Bake the Cookies: Bake the cookies at 350°F (175°C) for 10 to 12 minutes, or until the edges just begin to turn golden brown. Remove from oven and let cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
- Decorate with Melted Chocolate (Optional): If desired, melt extra chocolate chips in the microwave in 10-second bursts, stirring between each until smooth. Transfer the melted chocolate to a zip lock bag, snip off a small corner, and use it to pipe designs, such as faces on pumpkin-shaped cookies, for festive detailing.
Notes
- Sprinkles: Reserve 1 tablespoon of sprinkles to sprinkle over dough before chilling for cut-out cookies. Lightly rolling them in sets the sprinkles and makes them more visible after baking.
- Baking Time: Baking time and number of cookies may vary depending on the size of your cookie cutters.
- Storage: Store cookie dough in an airtight container in the refrigerator for up to 1 week. Baked cookies can be stored in an airtight container in the fridge for up to 1 week.
- Freezing: Cookie dough can be frozen for up to 1 month; thaw before slicing or cutting. Baked cookies can also be frozen for up to 1 month; thaw at room temperature before serving.
- Nutritional Information: Nutrition values are estimates and may vary.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
