Whip up this festive Halloween cookie recipe today! They are a chewy sugar cookie with dyed orange and topped with Halloween sprinkles and fun candy eyes.
I love creating fun treats for my kids around Halloween. I have shared a recipe for mummy chicken fries in the past along with a fun garbage bag ghost tutorial. I also let my kids take charge of the Halloween decorations one year and they had a blast. Make sure you also read my post on How to BOO Your Neighbors.
Surprising the kids with Halloween Cookies
I baked these babies, along with a batch of Halloween chocolate chip cookies, and surprised my son after school. He and his sisters got to share the cookies with their friends at the park. It was a lot of fun.
Sprinkle Monster Halloween Cookie Recipe
I based this recipe off of my Christmas sprinkle cookie recipe I shared a couple of years ago. I knew I wanted it to be a tasty sprinkle cookie recipe with a fun Halloween cookie twist.
So, I dyed the cookie dough orange (using a combination of yellow and red), rolled them in Halloween nonpareils, and added some fun “monster” eyes at the end. I love how they turned out and hope you do, too!
Do you put sprinkles on cookies before or after baking?
For traditional sprinkle cookies, you will roll the cookie dough ball in sprinkles prior to baking. For cut-out sugar cookies, you will add the sprinkles after baking.
What sprinkles to use for Halloween cookies?
We used black and orange nonpareils for this monster sprinkle Halloween cookie recipe. You can also use regular sprinkles (called jimmies in some parts) or a combination of the two.
Can I leave sugar cookies out overnight?
Yes. Sugar cookies can be left out at room temperature.
How do you store fresh baked cookies?
It’s best to store fresh baked cookies in an air-tight container at room temperature. Just make sure they are fully cooled prior to transferring to the container.
Sprinkle Halloween Cookie Recipe
Whip up this festive halloween cookie recipe today! They are a chewy sugar cookie dyed orange and topped with halloween sprinkles and fun candy eyes.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup cream cheese, softened
- 1 large egg
- 1 teaspoon almond extract
- 50 drops yellow food color
- 8 drops red food color
- 1 1/2 cup black and orange nonpareils
- 72 candy eyes
Instructions
- Preheat oven to 350 degrees.
- Line a cookie sheet with foil or silicone baking mat and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, sugar, and cream cheese.
- Add egg and almond extract and mix again until light and fluffy.
- Slowly mix in flour mixture and continue to mix until fully combined.
- Drop in food coloring and mix until halloween cookie dough is evenly orange.
- Place bowl of cookie dough in the refrigerator. Chill 20 minutes.
- Place nonpareils in a shallow bowl.
- Remove cookie dough from the refrigerator.
- Create golf-ball sized scoops of dough and roll into a smooth ball.
- Roll cookie dough ball into bowl of nonpareils and place on cookie sheet.
- Repeat with remaining cookie dough, placing each cookie dough ball 2 inches apart.
- Use the bottom of a glass to flatten cookie dough 1/2 inch thick.
- Place two candy eyes at the top of each cookie.
- Bake 9 minutes, they will look slightly undercooked. Cookies will continue to cook and firm once removed from the oven.
- Cool 2 minutes on cookie sheet and transfer to a cooling rack to fully cool.
- Store in at room temperature in an air-tight container up to 5 days.
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Nutrition Information
Yield
36Serving Size
1 cookieAmount Per Serving Calories 161 Total Fat 4g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 2g Cholesterol 9mg Sodium 71mg Carbohydrates 31g Net Carbohydrates 0g Fiber 0g Sugar 18g Sugar Alcohols 0g Protein 1g
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