Cut Out Halloween Sprinkle Sugar Cookie Recipe
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Are you looking for the most perfect Halloween sprinkle sugar cookie recipe? These Halloween cut out sugar cookies are a fun and festive way to celebrate the holiday.
If you have children at home, this is the perfect cookie recipe to get them involved in the kitchen. Kids love sprinkles and it is hard to mess this one up.
What’s even better about these cookies is that they are a no-chill sugar cookie recipe. Yep, no popping these ones into the refrigerator before baking. Who has the patience to wait for freshly baked cookies?
All you need for these Halloween sprinkle sugar cookies are butter, sugar, an egg, vanilla extract, all purpose flour, baking powder, and your Halloween sprinkles. I bet you have all of that already.
Follow along for the Halloween sprinkle sugar cookie recipe that everyone will enjoy.
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The Best Halloween Sprinkle Sugar Cookie Recipe
Let’s get started! First, preheat your oven to 350 degrees Fahrenheit.
Then, in a medium sized mixing bowl, combine three cups of all purpose flour with two teaspoons of baking powder.
When measuring the flour, make sure to use the scoop and level method. That is, use a spoon to scoop flour into a measuring cup. Then, use a knife to scrape the excess flour off the top so there is a perfectly even measurement.
Set the mixing bowl aside. In a stand mixer, add in one cup of cold salted butter. I like to cube my butter first since the butter is cold.
Add in one cup of granulated sugar. With the paddle attachment, cream the butter and sugar together.
Once creamed, add in one egg and one tablespoon of vanilla extract. Mix until just combined.
Add in the flour and baking powder mixture slowly. The cookie dough will eventually form a ball.
The last step is to add in a 1/4 to a 1/3 cup of sprinkles to the dough. I decided to use a 1/4 cup this time as I was using a mini cookie cutter.
The mini cookie cutter would have a harder time cutting through sprinkles if there were too many in the dough. That being said, if you have a standard sized cutter, you can add more sprinkles.
It’s all about the amount of sprinkles per cookie, you know what I mean?
By the way, I used the Trick or Treat Confetti Sprinkles at SprinklePop.com. Super cute!
Mix the sprinkles into the dough on the lowest speed of the stand mixer until combined. If you over mix, the sprinkles may break or the dough may get too warm.
Now that the dough is prepared, go ahead and flour your counter or place a piece of parchment paper down. Roll out the dough to 3/8″ of an inch and cut out your cookies.
I prefer 3/8″ of an inch for sugar cookies because it means more cookie in each cookie. Of course, if you prefer 1/4″ sugar cookies you can do that, too. Just lower the baking time by a couple minutes.
Arrange the cookies onto a lined baking sheet and bake in the oven for 9-11 minutes. The sugar cookies are done when the top of the cookie doesn’t look wet.
Perfect Cut Out Halloween Sprinkle Sugar Cookie Recipe
Equipment
- Stand mixer with the paddle attachment
- Medium Sized Mixing Bowl
- Measuring cups and spoons
- Rolling Pin
- Cookie Cutters
- Baking sheet lined with parchment paper or a silicone liner
Ingredients
- 1 cup cold salted butter 8 ounces or two sticks
- 1 cup granulated sugar
- 1 egg
- 1 tbsp. vanilla extract
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1/4-1/3 cup sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium sized mixing bowl, combine the flour and baking powder. Use the scoop & level method to measure the flour. Set this bowl aside.
- In a stand mixer with the paddle attachment, cream the butter and sugar together.
- Mix in the egg and vanilla extract until just combined.
- Slowly mix in the flour and baking powder mixture. The dough will be dry at first but will eventually form a ball.
- Add in the sprinkles and stir on low until just combined.
- Roll the dough out on a floured surface or a piece of parchment paper to 3/8" of an inch thick.
- Cut out the cookies and place on a lined baking sheet. Make sure to not overcrowd the pan. I like to place only six cookies on a baking sheet at a time.
- Bake the cookies for 9-11 minutes or until the tops of the cookies no longer appear wet.
- Allow the cookies to cool on the baking sheet for a few minutes before moving them onto a cooling rack. Continue baking the rest of the cookies until the dough is gone.
If you want to add even more sprinkles to these Halloween sprinkle sugar cookies, dip the cookies in melted chocolate or a buttercream glaze.
I decided to make a buttercream glaze and glazed some of the cookies and left some as-is. Sprinkle cookies are delicious both ways!
Frequently Asked Questions About Sprinkle Sugar Cookie Dough
Can I use any kind of sprinkles for this recipe?
Yes, for the most part. Stay away from metallic dragees or large sized, hard sprinkles. Think jimmies or simple sugar sprinkles. I used Sprinkle Pop sprinkles for these Halloween sprinkle sugar cookies. The mix consists of confetti-type sugar sprinkles of white ghosts, orange pumpkins, black bats, and lime green & purple circles. It’s really fun!
Yes, you can freeze the cookie dough. Roll the dough into a ball and then flatten it a bit into a disk shape. Cover the dough with plastic wrap and place in the freezer. I have kept dough in the freezer for up to three months and it was still good. Allow the dough to defrost in the refrigerator before using.
Please note, the dough is more likely to spread after being chilled. This is the opposite of how we expect cookie doughs to behave but since this is a no-chill sugar cookie recipe, the science is a bit different.
If you do have spread, use a knife or the cookie cutter itself to quickly re-shape the cookies immediately after pulling them from the oven.
If your cookie dough is still spreading, there are some ways we can counteract this. First, make sure that the butter and egg were cold prior to mixing and that your oven was already preheated. You also want to make sure that you have enough flour. If the dough was still sticky when you were done mixing, you want to add a bit more flour.
You can also check to make sure that the baking powder wasn’t expired. This is pretty common since we only need a bit of baking powder at a time for various recipes, so don’t forget to check that expiration date.
One last recommendation is to make sure you aren’t baking these cookies when your house is really hot. I live in the PNW and my house doesn’t have air conditioning. Just last week, our house got up to 97 degrees! Yikes, it was hot. If I attempted to bake cookies that day, I’m sure they would have spread as the dough wouldn’t have been very cold. Also, I’d be pretty crazy to turn my oven on in that kind of heat, anyway!
If your house lacks air conditioning like mine, bake the cookies early in the morning or after the sun has gone down at night. Remember, you can chill the dough if needed.
My baking powder says double acting, is this the correct one to use?
Yes, double acting baking powder is the standard baking powder. Double acting baking powder just means that it will react twice, once while cold and once while hot. You can purchase single acting baking powder, but don’t use that for this recipe.
I have not had the chance to play around with a gluten free cut out sugar cookie recipe yet. If you have found a way to make these gluten free, I’d love to hear how you made them in the comments below!
Yes, these will be soft sugar cookies. Once they cool after baking, they will appear to be somewhat hard. This is perfect because we don’t want to accidentally break our cookies while decorating. When you decorate with buttercream frosting, the cookies will absorb some of that moisture and they will become the perfect amount of softness.
You can also freeze your baked cookies once they have cooled to room temperature. This will keep the cookies from drying out and becoming hard if you aren’t going to be frosting right away.
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