Description
Celebrate Halloween with these festive Halloween Sugar Cookies, featuring swirled neon colors and fun sprinkles for a spooky, sweet treat. Soft, chewy, and perfect for parties or trick-or-treaters, these cookies combine classic sugar cookie flavors with vibrant colors and optional white chocolate chips for extra indulgence.
Ingredients
Scale
Dough Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup white chocolate chips (optional)
Coloring & Decoration
- Neon green, orange, and purple food coloring
- Assorted Halloween sprinkles
Instructions
- Cream the Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and white sugar until the mixture is fluffy and light.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, creating a smooth batter base.
- Mix Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet ingredients and mix until just combined. The dough will be crumbly at this stage.
- Incorporate White Chocolate Chips: Stir in the white chocolate chips if using, distributing them evenly throughout the dough.
- Divide and Color the Dough: Divide the dough into three equal portions. Add neon green food coloring to one, orange to the second, and purple to the third. Use your hands to knead each portion until the color is evenly mixed and the dough smooths out.
- Form Swirled Cookie Balls: Take small amounts from each colored dough and roll them together into a ball, flattening slightly to create a swirled effect. Repeat until you have 12 cookie balls.
- Add Sprinkles and Chill: Roll the tops and sides of each cookie ball in Halloween sprinkles. Place them on a greased cookie sheet and refrigerate for at least 30 minutes to prevent spreading.
- Preheat and Bake: While chilling, preheat your oven to 375°F (190°C). Bake the chilled cookies for 12-14 minutes until edges are set but centers remain soft.
- Final Sprinkle Touch and Cooling: Remove cookies from the oven and quickly add extra sprinkles to any bare spots. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Line your baking sheet with parchment paper or silicone baking mats to ensure even baking and prevent spreading.
- Do not skip chilling the dough – it’s essential for thick, well-shaped cookies.
- Customize colors and sprinkle themes to fit any holiday or occasion beyond Halloween.
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For gluten-free cookies, use a trusted gluten-free flour blend and verify baking powder is gluten-free.
- Freeze baked cookies in airtight containers or freezer bags for up to 3 months; thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
