Easy Halloween Sugar Cookies with Sprinkles are the perfect festive treat to bake this spooky season. With soft, buttery sugar cookie dough, bright Halloween-themed sprinkles, and a simple roll-and-cut method, this recipe makes decorating fun and stress-free—even if you’re a baking beginner. Whether you’re making them for kids, a party, or just because you love seasonal sweets, these cookies are delightfully sweet, eye-catching, and irresistibly festive.
Why You’ll Love This Recipe
Simple & fun to make: Minimal steps and easy to follow, so you can enjoy the process and get creative with shapes and sprinkles.
Great texture: Thanks to the cornstarch and proper mixing, the cookies are soft and tender—not hard or dry.
Customizable: Use whatever Halloween sprinkles, shapes, or extracts you like to make them uniquely yours.
Perfect for sharing or gifting: These cookies look seasonal and cute, so they make adorable treats to share with neighbors or friends.
Ingredients
Here are the ingredients you’ll need for these sugar cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional, but adds nice flavor)
2 large eggs
2 ½ cups all-purpose flour (plus extra for flouring surface)
1 teaspoon baking powder
2 tablespoons cornstarch
½ teaspoon salt
½ cup Halloween-themed sprinkles
Step-by-Step: How to Make Easy Halloween Sugar Cookies with Sprinkles
Preheat & prepare: Preheat your oven to 350°F (175°C). Line a baking sheet (or two) with parchment paper or a reusable baking mat.
Cream the butter and sugar: In a large bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture is smooth and light—about 2–3 minutes.
Add eggs & extracts: Mix in the eggs, vanilla extract, and almond extract (if using) until fully combined.
Incorporate dry ingredients: In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until the dough comes together smoothly.
Roll out the dough: Lightly flour your countertop and rolling pin. Turn the dough out and roll it to about ½-inch thickness.
Add sprinkles: Evenly distribute the sprinkles over the dough and press them lightly so they stick.
Cut out cookies: Use Halloween-themed cookie cutters to create fun shapes. Carefully lift each cookie and place it on the lined baking sheet, leaving space between them.
Reuse scraps: Re-roll leftover dough, add more sprinkles if needed, and cut additional cookies. Repeat until all the dough is used.
Bake: Bake for 8–10 minutes until the edges are just turning golden. Avoid overbaking for softer cookies.
Cool completely: Let cookies cool on the baking sheet to firm up before transferring to a cooling rack or serving plate.
Helpful Tips
Use room-temperature butter for easy creaming.
Avoid overmixing the dough once dry ingredients are added.
If the dough feels too sticky, chill it for 20 minutes before rolling.
For clean shapes, lightly flour your cookie cutters and cut straight down—don’t twist.
Rotate baking sheets halfway through baking for even results.
Substitutions And Variations
Flour options: Substitute part of the all-purpose flour with whole wheat pastry flour or gluten-free flour blends.
Flavor twist: Replace almond extract with citrus zest or maple extract for a seasonal variation.
Sprinkles: Choose sanding sugar, nonpareils, or themed shapes for different textures and appearances.
Decorative add-ons: Once cooled, decorate with icing, candy eyes, or edible glitter for extra spooky flair.
Storage Instructions
Room temperature: Store cooled cookies in an airtight container for up to 5 days.
Freeze dough: Shape or portion the raw dough and freeze it for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.
Freeze baked cookies: Once baked and cooled, layer cookies between sheets of parchment in a sealed container and freeze for up to 2 months. Thaw at room temperature before serving.
Nutritional Information
Approximate values per cookie (based on 24 cookies total):
| Nutrient | Amount |
|---|---|
| Calories | 150–170 kcal |
| Total Fat | 7–8 g |
| Saturated Fat | 4–5 g |
| Carbohydrates | 20–22 g |
| Sugars | 10–12 g |
| Protein | 2–3 g |
| Sodium | 90–110 mg |
Note: Nutritional values will vary depending on size, toppings, and any additional decorations.
Serving Suggestions
Serve on a Halloween-themed platter with mini pumpkins or spider web decor.
Pair with warm drinks like apple cider, pumpkin spice lattes, or hot cocoa.
Make them party-ready by placing them in treat bags tied with Halloween ribbon.
Create a cookie decorating station at your next gathering—let guests add their own icing and toppings.
Frequently Asked Questions About Easy Halloween Sugar Cookies with Sprinkles
Q: Can I make these cookies ahead of time?
A: Absolutely! You can make the dough a few days in advance and store it in the fridge, or freeze it for long-term storage. Baked cookies also freeze well and stay fresh for weeks.
Q: Why did my cookies spread too much?
A: Overmixing the dough, using warm butter, or skipping chilling time can cause excessive spreading. Make sure to measure your flour properly and avoid over-handling the dough.
Q: What types of sprinkles work best?
A: Use sprinkles labeled “bake-safe” or “oven-safe.” Sanding sugar, jimmies, and confetti-style sprinkles are ideal. Avoid metallic dragées or anything with non-edible coatings.
Q: Can I skip the almond extract?
A: Yes, it’s optional. If you don’t like almond flavor, you can omit it or swap in other extracts like lemon, orange, or maple for a different seasonal twist.
Q: Do I need to chill the dough?
A: Not necessarily, but if your dough feels too soft to roll or cut cleanly, a quick 15–30 minute chill in the fridge will make handling much easier.
Conclusion
Thank you so much for joining me in making these Easy Halloween Sugar Cookies with Sprinkles! This recipe is one of my fall favorites—it’s festive, foolproof, and perfect for making memories in the kitchen. I hope they bring a little extra magic and sweetness to your Halloween celebrations. Whether you’re baking with kids, hosting a party, or just indulging in some seasonal cheer, these cookies are a hit every time. Happy baking, and thanks for being part of this food-loving community!
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Easy Halloween Sugar Cookies with Sprinkles
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These Easy Halloween Sugar Cookies with Sprinkles are soft, festive, and perfect for spooky season fun. Simple to make, kid-friendly, and endlessly customizable with your favorite Halloween sprinkles and shapes.
Ingredients
1 cup unsalted butter (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
2 large eggs
2 ½ cups all-purpose flour (plus more for rolling)
1 teaspoon baking powder
2 tablespoons cornstarch
½ teaspoon salt
½ cup Halloween-themed sprinkles
Instructions
Preheat & prepare: Preheat your oven to 350°F (175°C). Line a baking sheet (or two) with parchment paper or a reusable baking mat.
Cream the butter and sugar: In a large bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture is smooth and light—about 2–3 minutes.
Add eggs & extracts: Mix in the eggs, vanilla extract, and almond extract (if using) until fully combined.
Incorporate dry ingredients: In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until the dough comes together smoothly.
Roll out the dough: Lightly flour your countertop and rolling pin. Turn the dough out and roll it to about ½-inch thickness.
Add sprinkles: Evenly distribute the sprinkles over the dough and press them lightly so they stick.
Cut out cookies: Use Halloween-themed cookie cutters to create fun shapes. Carefully lift each cookie and place it on the lined baking sheet, leaving space between them.
Reuse scraps: Re-roll leftover dough, add more sprinkles if needed, and cut additional cookies. Repeat until all the dough is used.
Bake: Bake for 8–10 minutes until the edges are just turning golden. Avoid overbaking for softer cookies.
Cool completely: Let cookies cool on the baking sheet to firm up before transferring to a cooling rack or serving plate.
Notes
Chill dough if it’s too soft to roll. Use oven-safe sprinkles. For storage, keep in an airtight container for 3–5 days or freeze for longer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Carbohydrates: 21g
- Protein: 2g