Halloween Sprinkle Cookies
These colorful Halloween Sprinkle Cookies are studded with white chocolate chips and rolled in sprinkles. A fun and easy Halloween treat!
Tri-Color Halloween Sprinkle Cookies
Halloween is almost here!!
(Ok…well…maybe it is in my mind at least!)
If you’re also a big fan of all things Halloween, you’re going to love this new cookie recipe. These Halloween sprinkle cookies are thick and chewy with a bakery style texture. This is essentially a simple butter cookie recipe that we jazzed up with Halloween colors and colorful sprinkles. Oh, and white chocolate chips for extra flavor!
No tricks here…just treats!
I just love how bright and festive they look! And of course they taste amazing too! The white chocolate chips melt in your mouth and the sprinkles add a tasty little crunch to the outside of the cookies.
Be sure to bookmark this easy Halloween cookies recipe and add it to your list of fall desserts to try. They’re perfect for Halloween parties or Halloween treats for kids and classrooms.
Ingredients
- 1 1/2 cups COLD unsalted butter, cubed
- 2 cups white sugar
- 3 large eggs, room temp
- 3 tsp vanilla extract
- 1 1/2 tsp cornstarch
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 cups cake flour
- 2 1/2 cups all-purpose flour
- 3 cups white chocolate chips
- 2 cups halloween sprinkles or jimmies
Kitchen Tools Used
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- Large mixing bowl and medium bowl
- Cookie sheets
- Wire cooling rack
- Non-stick silicone baking mats
- Wire whisk
- 3 Small Bowls
Instructions
To Make the Dough:
- Add butter and sugar to the bowl of a stand mixer (or a large bowl if you’re using an electric hand mixer) and beat together until light and fluffy.
- Add eggs to this butter/sugar mixture, one at a time. Add vanilla extract and mix until everything is well combined.
- In a separate mixing bowl, whisk together the flours, cornstarch, baking soda, and salt.
- Gradually add the flour mixture into the bowl of wet ingredients, one cup at a time. Mix on medium speed until you have a cohesive batter.
- Cover the dough and chill in fridge for 30 minutes.
To Make the Cookies:
To Prep: Preheat oven to 420 degrees and line two baking sheets with parchment paper or silicone mats.
- Divide the cookie dough and portion out evenly among 3 small bowls. Add a few drops of orange food coloring to one bowl, purple food coloring to another, and green food coloring to the third bowl. Knead each ball of dough until you have bright colors.
- Take about a Tablespoon of each color of dough and mold together to form a ball. Press white chocolate chips into the surface of the cookie dough ball (we used about 8-10 per cookie). Repeat until all dough is used.
- Place your Halloween sprinkles in a small bowl or shallow dish. Roll half of each cookie ball in the sprinkles. If needed, press the sprinkles into the dough so they stick. Place the cookie dough balls on your prepared pans and gently flatten, so that the cookies are about 1/2″ thick.
Cook Time: Bake one pan at a time for 13-14 minutes.
Allow to cool on the pan for a couple minutes, then move to a wire cooling rack.
Frequently Asked Questions
How Many Cookies Does This Recipe Yield?
These are pretty big cookies, kind of like the size you’d get at a bakery. Depending on exactly how big you make your balls of dough, you should get between 16-20 cookies.
Do I Really Need To Use Two Kinds Of Flour?
You may notice that this recipe calls for both cake flour and all-purpose flour. All purpose flour is generally the standard when baking cookies — the protein content helps cookies stay together and keep their shape. Cake flour will create cookies that are lighter and fluffier, more cake-like. Using a combination of both creates cookies that are thick and fluffy, but don’t crumble like they would if you only used cake flour.
If you don’t have cake flour on hand, you could make these with all purpose flour only. However, they may not be as tall and thick as the ones in our photos. They’ll still look pretty and taste delicious though!
Do These Cookies Need To Be Refrigerated?
Most cookies, including these Halloween sprinkle cookies, fare better when stored in an airtight container at room temperature. Refrigerator storage is not needed and can actually dry out the cookies.
If you’d like to make a big batch or a double batch and freeze these cookies, I recommend wrapping them individually in plastic wrap and then placing them in a freezer bag for storage.
More Halloween Cookie Recipes To Try:
Halloween Sprinkle Cookies Recipe (Printable Recipe Card)
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Halloween Sprinkle Cookies
Equipment
- 2 Baking Pans
- 2 Large Mixing Bowls
- 3 Small Bowls
Ingredients
- 1 1/2 cups Butter cold, cubed
- 2 cups granulated sugar
- 3 eggs room temp
- 3 tsp vanilla extract
- 1 1/2 tsp cornstarch
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 cups cake flour
- 2 1/2 cups all-purpose flour
- 2 cups white chocolate chips
- 2 cups halloween sprinkles or jimmies
Instructions
To Make the Dough:
- Add butter and sugar to the bowl of a stand mixer (or a large bowl if you're using an electric hand mixer) and beat together until light and fluffy.
- Add eggs to this butter/sugar mixture, one at a time. Add vanilla extract and mix until everything is well combined.
- In a separate mixing bowl, whisk together the flours, cornstarch, baking soda, and salt.
- Gradually add the flour mixture into the bowl of wet ingredients, one cup at a time. Mix on medium speed until you have a cohesive batter.
- Cover the dough and chill in fridge for 30 minutes.
To Make the Cookies:
- Preheat oven to 420 degrees and line two baking sheets with parchment paper or silicone mats.
- Divide the cookie dough and portion out evenly among 3 small bowls. Add a few drops of orange food coloring to one bowl, purple food coloring to another, and green food coloring to the third bowl. Knead each ball of dough until you have bright colors.
- Take about a Tablespoon of each color of dough and mold together to form a ball. Press white chocolate chips into the surface of the cookie dough ball (we used about 8-10 per cookie). Repeat until all dough is used.
- Place your Halloween sprinkles in a small bowl or shallow dish. Roll half of each cookie ball in the sprinkles. If needed, press the sprinkles into the dough so they stick. Place the cookie dough balls on your prepared pans and gently flatten, so that the cookies are about 1/2" thick.
- Bake one pan at a time for 13-14 minutes.
Notes
Nutrition
Pin our Halloween Sprinkle Cookies on Pinterest:
You might also like:
- Heart Shaped Cookie Cake - January 10, 2025
- Mini Heart-Shaped Pizzas - January 9, 2025
- Copycat Little Debbie Heart Cakes - January 6, 2025
Always on the lookout for a new cookie recipe! This one looks so good! Especially with the white chocolate chips! Giving this one a try!
I had such high hopes for this recipe. I checked and rechecked that I followed the recipe exactly. I matched up my colors perfectly as well because that made them look so pretty. This recipe ended up being so cumbersome. The dough was sticky . I chilled it hoping it would help. No it didn’t. I worked with it anyway. After the dividing, coloring, mixing, rolling and measuring out 1 tbsp of each color per cookie, then adding the white chips and rolling in sprinkles and smashing each down a bit they were finally ready. At 11 minutes I checked them early. Oh my! The tops were burnt. The white chips turning dark brown! The cookies browning and flat and spread way out touching one another. They were horrible! I kept questioning how it says bake at 420 degrees! Wow! That’s high! But I tried to trust the recipe. Second batch after completely upset I wasted all that time and work, I set my oven to 350 like most cookies bake at and tried again. They were done within 10 minutes but completely spread out flat again and running into the others even though well spaced out. And the white chocolate chips were still turning brown at this temp! I bake a lot! I actually sell cookies. This was a travesty of a recipe. Hopefully I can save you from it also. Don’t do it.