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Perfect Pastel Halloween Witch Hat Shortbread Cookies

pastel halloween witch hat shortbread cookies - featured image
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These pastel witch hat shortbread cookies combine a buttery, tender shortbread base with playful pastel icing, creating a festive and charming Halloween treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (240g) powdered sugar, sifted (for icing)
  • 2–3 tablespoons milk or water (for icing)
  • 1 teaspoon vanilla extract or almond extract (for icing)
  • Natural food coloring gels in pastel shades (lavender, mint green, soft pink, buttery yellow)
  • Mini chocolate chips or edible glitter (optional, for decoration)

Instructions

  1. Cream the softened unsalted butter and powdered sugar together in a large mixing bowl until light, fluffy, and pale in color (5–7 minutes).
  2. Mix in the vanilla extract until just combined.
  3. In another bowl, sift together the all-purpose flour, cornstarch, and salt.
  4. Gradually add the flour mixture to the butter mixture, stirring gently until the dough comes together but remains soft and pliable.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
  6. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
  7. Roll out the chilled dough on a lightly floured surface to about 1/4 inch (6 mm) thickness.
  8. Use a witch hat cookie cutter or freehand cut triangles and circles for the brim. Transfer cookies to the prepared baking sheet.
  9. Bake for 15–18 minutes until edges just start to turn golden. Avoid overbaking.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the icing by whisking powdered sugar, milk or water, and extract until smooth and pourable.
  12. Divide icing into separate bowls and add natural food coloring gels slowly to achieve pastel shades.
  13. Decorate the cooled cookies using a spoon or piping bag. Add mini chocolate chips or edible glitter if desired.
  14. Allow icing to set at room temperature for 1–2 hours before serving.

Notes

Do not skip the cornstarch for a tender, crumbly texture. Chill dough to make rolling easier and to help cookies hold shape. Use quality butter for best flavor. Work quickly with icing as it thickens over time; add milk or water to loosen if needed. Keep an eye on baking time to avoid overbaking. For festive sparkle, add edible glitter. Cookies can be baked a day ahead and decorated later. Freeze un-iced cookies for up to 3 months; thaw before decorating.

Nutrition

Keywords: Halloween cookies, pastel cookies, witch hat cookies, shortbread cookies, Halloween treats, easy Halloween recipe, festive cookies, buttery cookies

Find it online: https://evabakery.com/perfect-pastel-halloween-witch-hat-shortbread-cookies-easy-homemade-recipe/