Halloween Sprinkle Cookies
Servings: 24
Calories: 166kcal
These easy and delicious Halloween Sprinkle Cookies are so good it's almost SPOOKY! My favorite sugar cookies get a fun Halloween twist with the addition of colorful Halloween sprinkles. They’re simple, easy to make and so delicious - the perfect Halloween treat!
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Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- 3-4 tablespoons Halloween sprinkles your choice - see notes, divided
Instructions
- In a large bowl add flour, baking powder and salt. Whisk together and set aside3 cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In the bowl of an electric mixer add butter and beat until smooth. Add sugar and blend until fully combined and fluffy.1 cup unsalted butter, 1 cup granulated sugar
- Add egg and vanilla and blend.1 large egg, 1 ½ teaspoons vanilla extract
- While mixing, slowly pour in the flour mixture.
- Mix until dough forms and starts pulling away from the sides of the bowl.
- Add 2 tablespoons sprinkles and blend just until incorporated.3-4 tablespoons Halloween sprinkles
- Scoop the dough out onto a work surface and form into two large balls. Avoid working the dough with your hands too much, as this may cause the colors of the sprinkles to bleed.
- Lay a large piece of plastic wrap on your work surface. Place a ball of dough on top and press the dough down just a bit to flatten. Top dough with another sheet of plastic wrap, then roll out the dough (between the two sheets). This method eliminates the need for adding extra flour (as might traditionally be done).
- Once the dough is your desired thickness (about 1/3 of an inch) remove top layer of plastic wrap and sprinkle the entire top surface of the dough with sprinkles. Gently roll your rolling pin over the sprinkle covered dough to embed the sprinkles into the dough.3-4 tablespoons Halloween sprinkles
- Cut out cookies as desired. I used a large knife to cut the dough into 1"x4" strips.
- Place similar sized cookies together (at least 1/2 inch apart) on a baking sheet lined with parchment paper or a silpat type liner. Place entire baking sheet of unbaked cookies in the fridge for 15 minutes or freezer for at least 5 minutes. This step helps prevent spreading.
- Bake 8-10 minutes in a preheated 350°F oven.
- Cool on the baking sheet for 1-2 minutes, and then move to a cooling rack.
- Once fully cool, store the cookies in a sealed container. The baked cookies will remain fresh (when stored well) for at least a week.
Notes
Sprinkles: I used Halloween non-pareils in black, orange and purple. As an alternative, you could use any Halloween sprinkles or nonpareils you like. I added 2 tablespoons of sprinkles to the dough itself, and then added additional sprinkles on top (without measuring), as needed.
Storage Information Once cooled, store the cookies in an airtight container container. The cookies will remain fresh for at least a week. To freeze, let cool, wrap in plastic wrap and then place in a freezer safe, airtight container. Thaw at room temperature and enjoy! (Keep in mind that the colors from the sprinkles tend to bleed when frozen and thawed.)
Storage Information Once cooled, store the cookies in an airtight container container. The cookies will remain fresh for at least a week. To freeze, let cool, wrap in plastic wrap and then place in a freezer safe, airtight container. Thaw at room temperature and enjoy! (Keep in mind that the colors from the sprinkles tend to bleed when frozen and thawed.)
Nutrition
Calories: 166kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 22mg | Fiber: 1g | Sugar: 10g | Vitamin A: 246IU | Calcium: 15mg | Iron: 1mg