It’s the most wonderful time of the year – and no, I don’t mean Christmas. It’s Halloween! Every year I look forward to this spooky season. I put up Halloween decorations, watch scary movies, and of course, make Halloween treats. This year, I’ve made Halloween Sprinkle Cookies.
Halloween Sprinkle Cookies are perfect for any Halloween party – kid or adult – or as a treat for yourself! If you don’t need 2 to 4 dozen Halloween Sprinkle Cookies laying around, just cut this recipe in half.
Not only do Halloween Sprinkle Cookies have sprinkles (obviously), but they also have white chocolate chips. It’s a complete sugar overload, but in the very best way. To make the cookies look extra Instagrammable, I set aside a few of the white chocolate chips and halloween sprinkles to lightly place on top of the dough balls before baking. This way, the sprinkles really stand out on top of the Halloween Sprinkle Cookies
If you want soft, fluffy cookies be sure not to overbake these. I’ve found that 10 minutes is the sweet spot, because they will continue to bake on your tray. That being said, it all depends on your oven, so you may have to do some experimentation.
Happy Halloween my friends! This may be my first Halloween recipe of the season, but it certainly won’t be my last!
I want to see what you are making! If you make Halloween Sprinkle Cookies, or any of my recipes, post your food photos with #KitchenCurious.
Halloween Sprinkle Cookies
Serves: 2 Dozen Large Cookies or 4 Dozen Small Cookies
Prep Time: 15 Minutes
Cook Time: 9-11 Minutes
16 tablespoons Butter, at room temperature
1 cup White Sugar
1/2 cup packed Light Brown Sugar
2 teaspoon Vanilla
1 ½ cups Cake Flour
1 1/ cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 ½ cups White Chocolate Chips
½ cup Assorted Halloween Sprinkles
Preheat oven to 350.
In a mixer, combine the room temperature butter and sugars. Mix until they are fully combined and creamy. Next, add in the egg and vanilla.
Now that all of your wet ingredients have been combined, slowly add in your dry. The two different flours, baking soda and salt. I think to keep the mixer on a very slow setting and add the dry ingredients in 1 cup at a time to avoid the puff of flour smoke that so often happens. Mix the wet and dry ingredients together until they start to form a dough ball in your mixer. The dough should still be pretty wet at this point. You do not want to over mix it.
Add your sprinkles and chocolate chips to the dough mixture, and stir in with a spoon. Do not stir them in the the mixer. This will cause the sprinkles to break.
Using a melon baller or ice cream scooper, scoop out the dough onto a parchment paper or silicone mat lined baking sheet. Bake the cookies for 9 to 11 minutes, depending on your oven. Be careful not to over-bake the cookies. They should still be semi-soft and pale when you are done baking then. Remove from the oven and let cool on the baking sheets for 15 – 20 minutes.
Try not to eat them all at once!