Halloween sprinkle sugar cookies are a simple, festive treat for spooky season! This recipe is a drop sugar cookie, meaning you get to skip the rolling and cutting out cookie dough. These cookies are perfect for any celebration or holiday, just switch up the sprinkles!
What sprinkles to use in Halloween sprinkle sugar cookies?
I’ve used different varieties of sprinkles, all with great success! However, each type has their pros and cons for this specific recipe. I highly recommend using quality sprinkles for these cookies because you will definitely taste your sprinkles!
- Jimmies – Jimmy sprinkles are my personal favorite sprinkle overall and for these cookies. They are the classic, long sprinkle that adds both great color and crunch without breaking your teeth!
- Nonpariels – Nonpariel sprinkles are the tiny balls that are typically multicolor mixes. These sprinkles work really well for these cookies and add a great pop of color! However, in this large quantity, they can be extremely crunchy.
- Sanding Sugar – While not “technically” a sprinkle, sanding sugar looks and acts much like a sprinkle. It’s simply large, crystallized sugar that is tinted. Sanding sugar does not dissolve with heat, so you can use them in this recipe! While it won’t provide a bright pop of color, sanding sugar will add a sparkly effect.
Ingredient Line Up
- All purpose flour
- Baking powder
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large eggs
- Pure vanilla extract
Tips for Halloween Sprinkle Sugar Cookies
- Chilling the dough at least 30 minutes is absolutely necessary for this recipe! Otherwise these cookies can and will spread while baking. Consider yourself warned!
- Your butter should be more firm for sugar cookies. I typically let my butter soften about 20 minutes before I bake sugar cookies. You should be able to make an indent in your butter with pressure. Just be sure to fully incorporate it with your sugars.
- Make sure you give these cookies room to breathe on your baking sheet. I keep them about 3 inches apart.
- I highly recommend silicon mats for this recipe. It makes clean up super easy and keeps your sprinkles from sticking to the baking sheet.
Halloween Sprinkle Sugar Cookies
- 2 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 cup sprinkles more or less as needed
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on high until light and fluffy – about 2-3 minutes.
- Turn the mixer to medium speed and add in the eggs one at a time, fully incorporating between each addition.
- Add in the vanilla extract.
- Turn the mixer to low and add in the flour, baking powder, and salt. Mixed until just combined.
- Chill the dough for at least 30 minutes.
- While the dough is chilling, preheat the oven to 350°F and line baking sheets with silicon mats or parchment paper.
- Roll the dough into balls and roll into the sprinkles. Be sure to space out dough balls on the baking sheet.
- Bake cookies for 10-12 minutes. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
More recipes for sprinkle lovers:
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