Halloween Sprinkle Cookies
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No tricks involved, these Halloween sprinkle cookies are the perfect treat for the spooky season. I make them with my daughter every year—they have a delicious flavor, are fun to make with kids, and feel festive! Read on for four tips for the spookiest Halloween treats.
The second October hits, I’m reaching for the sprinkles. These Halloween sprinkle cookies are soft, chewy, and just festive enough to feel special without being fussy — basically everything I want in a seasonal bake.
They’ve got that rich, tender texture you love in red velvet cookies, but with a playful Halloween twist thanks to a pop of orange and plenty of sprinkles. They’re ridiculously easy to make (no potions class required), and baking them has become one of those little traditions my daughter and I look forward to every single year. Cute, simple, and genuinely delicious — the trifecta.
What Halloween sprinkles should I use?
The sprinkles in the pictures are orange and black nonpareils. They add quite a bit of crunch to the cookies. If that’s not your thing, you can dip the tops in the sprinkles for a Halloween effect with less crunch. You can also throw some candy eyeballs sprinkles in there for extra spook. Feel free to get other Halloween colored sprinkles!
Halloween Sprinkle Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teapoon salt
- ½ cup butter (at room temperature)
- ½ cup EACH: brown sugar and granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 teaspoon orange food gel (optional)
- ½ cup Halloween nonpareils (sprinkles) (see notes)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a medium-sized bowl, whisk the flour, cocoa powder, baking soda, and salt.2 cups all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, ½ teapoon salt
- In a large bowl, beat the butter and both sugars with an electric mixer until light and fluffy. And the egg, vanilla, and food gel (if using) and mix to combine.½ cup butter, ½ cup EACH: brown sugar and granulated sugar, 1 large egg, 1 teaspoon orange food gel, 2 teaspoons vanilla
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Pour the nonpareils (sprinkles) into a small bowl. Use a medium cookie scoop (about 2 tablespoons) to scoop the dough then roll it into a ball with your hands. Roll the balls in the sprinkles to coat (see notes) and then place them on a cookie sheet – do not flatten. Refrigerate for 10 minutes.½ cup Halloween nonpareils (sprinkles)
- Bake the cookies for 11-12 minutes per batch, until they have puffed up. When you take them from the oven, give the baking sheet a little tap on the counter to help them fall and create the crackle look when they cool. Let them cool for 5 minutes then move them to a cooling rack.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
