Easy Halloween Sprinkle Cookies Recipe – Cocoa & Vanilla Delight

Last Updated on 2 months by Neha Deshmukh

Easy Halloween Sprinkle Cookies Recipe – Cocoa & Vanilla Delight

Hey everyone! If you’re anything like me, Halloween is the time to get a little extra playful in the kitchen. And what’s more playful than bright, colorful cookies? These Halloween Sprinkle Cookies are seriously easy to make, utterly delicious, and guaranteed to bring a smile to everyone’s face. I first made these with my little niece last year, and the sheer joy of decorating them together was the sweetest part! Let’s get baking, shall we?

Why You’ll Love This Recipe

These cookies are a total win for a few reasons. They’re quick – ready in under 30 minutes! They’re super soft and chewy, thanks to a little cornstarch magic. And, of course, they’re ridiculously fun to decorate with all sorts of spooky (or cute!) sprinkles. Plus, the cocoa powder gives them a lovely, not-too-sweet chocolate flavor that everyone loves.

Ingredients

Here’s what you’ll need to whip up a batch of these festive treats:

• 1 cup all-purpose flour (about 120g)
• ¾ cup plus 2 tablespoons unsweetened cocoa powder (Hershey’s Special Dark) (about 75g)
• 1 teaspoon cornstarch (about 3g)
• ½ teaspoon baking soda (about 2.5g)
• ½ teaspoon sea salt (about 3g)
• ½ cup unsalted butter (1 stick) (113g), softened
• ½ cup light brown sugar (packed) (about 100g)
• ½ cup granulated sugar (about 100g)
• 1 large egg
• 1 teaspoon vanilla extract (5ml)
• ¾ cup multicolored Halloween sprinkles (about 90g)
• 2 tablespoons ghost and pumpkin sprinkles (for extra fun!)

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Cocoa Powder Variety (Hershey’s Special Dark Recommendation)
I really love using Hershey’s Special Dark cocoa powder for these. It gives a richer, deeper chocolate flavor. But feel free to use regular unsweetened cocoa powder if that’s what you have!

Flour Type & Substitutions
All-purpose flour works perfectly here. If you’re looking for a slightly nuttier flavor, you can substitute up to ¼ cup with whole wheat flour.

Butter Temperature & Quality
Make sure your butter is properly softened – not melted, but easily pliable. This is key for getting that fluffy texture. I always use unsalted butter so I can control the salt level.

Sprinkle Options & Colors
This is where you can really get creative! Use any Halloween-themed sprinkles you like – ghosts, pumpkins, bats, spiders… the possibilities are endless. I love a mix of shapes and colors.

Vanilla Extract – Pure vs. Imitation
Pure vanilla extract will always give you the best flavor, but imitation vanilla works in a pinch.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. This ensures everything is evenly distributed.
3. In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 1-2 minutes.
4. Beat in the egg and vanilla extract until everything is fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Don’t overmix!
6. Chill the dough for about 10 minutes. This helps prevent the cookies from spreading too much.
7. Scoop the dough into balls (about 1 tablespoon each) and roll them in your Halloween sprinkles. Get generous with the sprinkles!
8. Place the dough balls about 2 inches (5cm) apart on the prepared baking sheets.
9. Bake for 8 minutes, rotating the sheets halfway through. The edges should be set, but the centers should still look a little soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

Want to take your sprinkle cookies to the next level? Here are a few of my go-to tips:

Achieving Soft-Baked Cookies
Don’t overbake them! Slightly underbaked cookies are the key to that perfect soft texture.

Preventing Cookies from Spreading
Chilling the dough is crucial. It firms up the butter and prevents the cookies from spreading too thin.

Sprinkle Application Techniques
For maximum sprinkle coverage, roll the dough balls in sprinkles immediately after scooping.

Dough Chilling Importance
Seriously, don’t skip the chilling step! It makes a huge difference in the texture and shape of the cookies.

Oven Temperature Accuracy
An oven thermometer is your friend! Ovens can be inaccurate, so it’s good to double-check the temperature.

Variations

Feeling adventurous? Here are a few fun twists on this recipe:

Vegan Halloween Sprinkle Cookies
Substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

Gluten-Free Halloween Sprinkle Cookies
Use a gluten-free all-purpose flour blend.

Spice Level – Adding Cinnamon or Chili
Add ½ teaspoon of cinnamon or a pinch of chili powder to the dry ingredients for a warm, spicy kick. My friend Sarah loves adding a tiny bit of cayenne pepper – it’s surprisingly good!

Festival Adaptations – Christmas/Diwali Sprinkle Cookies
Simply swap out the Halloween sprinkles for Christmas or Diwali-themed sprinkles!

Serving Suggestions

These cookies are perfect for Halloween parties, school treats, or just a fun afternoon snack. Serve them with a glass of cold milk or a cup of hot cocoa.

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days.

FAQs

Got questions? I’ve got answers!

Can I make this dough ahead of time?
Yes! You can make the dough up to 2 days in advance and store it in the refrigerator.

What if I don’t have parchment paper?
You can grease the baking sheets lightly with cooking spray, but parchment paper is definitely recommended for easy cleanup.

Can I use different sprinkles?
Absolutely! Get creative and use any sprinkles you like.

How do I prevent the cookies from sticking to the baking sheet?
Parchment paper is the best solution. If you don’t have it, make sure to grease the baking sheets well.

What’s the best way to store leftover cookies to keep them soft?
Store them in an airtight container with a slice of bread. The bread will help keep them moist.

Can I freeze the cookie dough?
Yes, you can! Freeze the dough balls on a baking sheet for about 30 minutes, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Can I substitute the all-purpose flour with whole wheat flour?
You can substitute up to ¼ cup of the all-purpose flour with whole wheat flour for a slightly nuttier flavor.