Halloween Sprinkle Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 18

Chill Time: 30

Total Time: 1 8

Servings: large cookies

Calories: 517kcal

Author: Becky Hardin

These marbled Halloween sprinkle cookies always get me excited for spooky season. They're coated in crunchy Halloween sprinkles!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Hand Mixer
Baking Sheet

Ingredients

½ cup salted butter room temperature (1 stick)
¾ cup brown sugar
¼ cup granulated sugar
1 large egg room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ cup white chocolate chips
Food coloring neon green, orange, and purple
Halloween sprinkles *

Instructions

In a large bowl, using a hand mixer, cream together the butter and both sugars until fluffy.
½ cup salted butter, ¾ cup brown sugar, ¼ cup granulated sugar
Beat in the egg and vanilla.
1 large egg, 1 teaspoon pure vanilla extract
Add in the flour and baking powder. Mix until just combined. The dough will be very crumbly.
2 cups all-purpose flour, ½ teaspoon baking powder
Stir in the white chocolate chips.
½ cup white chocolate chips
Divide the dough into 3 equal portions, add one color to each portion, and mix until the color is uniform.
Food coloring
Take a bit of each of the 3 different colored doughs and roll them together to form a ball. The colors should swirl a bit together. Repeat until you have 6 large cookies
Roll the top and sides of the cookies in your Halloween sprinkles, place on a greased cookie sheet, and refrigerate for at least 30 minutes.
Halloween sprinkles
While the cookies chill, preheat oven to 375°F.
Bake the cookies for 18 minutes.
When the cookies come out of the oven, if there are any spots that look bare, go ahead and add some sprinkles to the hot cookie.
Cool 5 minutes and then transfer to a rack.

Notes

*If you can’t find Halloween sprinkles, you can always buy black, orange, and purple sprinkles and then combine them.

Tips:

Don't worry if the dough looks crumbly at first. It will soften up when you add the coloring.

Use gel food coloring in small increments and knead it fully into each dough portion. Gel keeps the colors intense without overhydrating the dough, preventing spreading and color bleeding.
This recipe was designed to make 6 oversized cookies. If you'd like to make smaller cookies, you'll need to shorten the baking time.
Because sprinkles can affect spread, I recommend baking one "test" cookie first to see how it behaves. This lets you adjust chilling time or baking time for the full batch.
Let your cookies sit on the cooling rack for at least 5 minutes after removing them from the oven so they don't fall apart.
If you see any bare spots on your cookies when you remove them from the oven, add a few more sprinkles to them while they’re still hot.

Storage: Store Halloween sprinkle cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition