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    Home » Recipes » Cookie Recipes

    Halloween Italian Shortbread Cookies

    Updated: Sep 8, 2022 · Published: Oct 31, 2015 by Andrea

    Jump to Recipe

    If you're looking for a last-minute treat, look no further, these Halloween shortbread cookies are quick and super easy to make.

    These Italian shortbread cookies are super sweet and aromatic, buttery, extremely crumbly, light and airy, and all dressed up to celebrate the spookiest night of the year!

    They are perfect tea-time material, and just as great as homemade gift, or a super quick way to satisfy your cookie cravings.

    mini tart baking pan with baking beans on top, next to italian shortbread cookies dough

    To make these awesome cookies, I've used the traditional recipe for the Italian Shortbread or “pasta frolla”, a basic Italian buttery and aromatic sweet dough.

    Made with just 4 simple ingredients, it's extremely versatile and traditionally used for cookies and pies.

     Italian Shortbread Cookies dough rolled and cookies cut into pumpkin shapes, next to The Petite Cook rolling pin and orange pumpkin cookie cutters

    This Italian shortbread dough is my favorite to use for baking cookies.

    The butter + flour + sugar + yolks combo produce a fragrant cookie that’s ridiculously delicious, fragrant and aromatic. 

    Also, I like the cookies to be thick (½ inch) so that they do not dry out when I bake them.

    pumpkin shaped halloween italian shortbread cookies raw on baking tray covered with parchment paper held by two hands

    These cookies are very quick to make and don't require any special technique, just a a bit of work with your hands, a quick chilling time in the fridge and 10 minutes in the oven.

    Those spooky Italian shortbread cookies will be ready before you say "Boo!".

    Use you favorite cutters to shape the cookies in the form you like.

    If you want to make these spooky pumpkins, I've added all the tools I've use at the end of the post (including the cookie cutters!).

    Hand putting the pumpkin shaped italian shortbread cookies on baking tray with parchment paper in the oven

    How To Customize Your Shortbread Cookies

    These shortbread cookies are delicious on their own, but you can also add different aromas or nuts in the dough: vanilla, orange, and toasted hazelnut flour are just a few of my favorites.

    Top your cookies with any flavoring you like, from peanut butter, royal icing, to homemade nutella and jam.

    To make my Halloween shortbread cookies version, I've topped mine with a pinch of pumpkin spice in the dough and decorate the cookies with organic food gel and melted dark chocolate.

    Pumpkin-shaped Halloween Italian Shortbread Cookies recipe on black background next to half pumpkin

    My Kitchen Tools For Making Italian Shortbread Cookies At Home:

    You can totally go by hand when the Italian shortbread cookies, however, my loyal Kitchen Aid food processor does a better job than me, and saves me TONS of energy.

    A classic rolling pin, a large baking tray and some fun-shaped pumpkin cookie cutters basically all you need.

    Recipe

    Pumpkin-shaped Halloween Italian Shortbread Cookies recipe on black background next to half pumpkin
    Print SaveSaved!
    5 from 2 votes

    Halloween Shortbread Cookies

    Prevent your screen from going dark
    These Italian shortbread cookies are super sweet and aromatic, buttery, extremely crumbly, light and airy, and all dressed up to celebrate the spookiest night of the year!
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Dessert
    Cuisine: Italian
    Serving: 40
    Calories: 116kcal
    Author: Andrea Soranidis

    Ingredients

    • 500 g all purpose flour
    • 250 g extra cold butter, cut into small cubes
    • 200 g confectioner sugar
    • 4 egg yolks

    Flavorings (optional):

    • zest of 1 lemon
    • zest of 1 orange
    • 1 teaspoon pumpkin spice

    To decorate:

    • organic orange food gel
    • dark chocolate, melted

    Instructions

    • Preheat oven to 360F/180C/160C fan.
    • In a food processor, blend flour and cold butter until you have a sandy fine texture, about 30 sec.
    • Arrange the mixture on a work surface (or a large bowl).
    • Add the confectioner sugar and any flavoring if using. Make a hole in the middle of the mixture and fold in the egg yolks.
    • Work very quickly all the ingredients until you have a even dough.
    • Refrigerate the dough for 5 min if it becomes too warm and sticky to roll.
    • Roll the dough between two sheets of parchment paper, about ½ inch thick.
    • Cut into rounds or using your favorite cookie cutters.
    • Place the cookies on a baking tray covered with parchment and place in the refrigerator for about 5 mins. This will firm up the dough so the cookies won't lose their shape while baking.
    • Bake for 10 mins until fragrant and lightly golden. Remove from the tray and allow to cool.
    • Decorate with food gel and dark chocolate and serve.

    Notes

    You can use normal coarse sugar or confectioner's. I prefer the latter as it makes it easier to work the dough without over-warming it.
    Wrap the shortbread dough in cling film and store in the fridge for up to 3 days or in the freezer for up to 2-3 months.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 41mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 182IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    DID YOU MAKE THIS RECIPE?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

    More Cookie Recipes

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      Lemon Cream Cookies
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      Almond Chocolate Cookies
    • italian honey cookies.
      Italian Honey Cookies
    • Italian walnut cookies.
      Italian Walnut Cookies
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    Comments

    1. Kathleen Hannon says

      September 12, 2022 at 4:29 pm

      Where did you find your cookie cutters..( the pumpkins) ?
      Thank you, Kathleen

      Reply
      • Andrea says

        September 13, 2022 at 7:24 am

        Hi Kathleen, I got them from Amazon a few years ago, try looking up "pumpkin cookie cutters"!

        Reply
    5 from 2 votes (2 ratings without comment)

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.

    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
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