Easy Halloween Cookies with Sprinkles

Halloween cookies with sprinkles and Hershey and Hugs Kisses on a plate.

Coming up with cute desserts is one of the best parts about celebrating Halloween! And when it comes to decorating desserts, you can’t go wrong with sprinkles! These easy Halloween cookies are made with colorful sprinkles, then topped with Hershey’s chocolate, making them the perfect way to celebrate the spooky holiday. And the best part about this simple recipe is that they’re easy enough for the entire family to get in on the baking fun!

5 from 1 vote

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Course: Cookies

Cuisine: American, Halloween

Keyword: Easy Halloween Cookies

Prep Time: 15

Cook Time: 10

Servings: cookies

Calories: 79kcal

Ingredients

2 cups flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup 1 stick unsalted butter, room temperature
1 cup sugar
1 egg
1 ½ teaspoon vanilla extract
1 to 2 tablespoons milk
Orange food coloring if desired
⅓ cup brightly colored sugar or sprinkles if desired
48 Hershey’s Kisses and/or Hug candies unwrapped
Orange candy melts optional
1 tablespoon coconut oil or vegetable shortening optional

Instructions

Preheat the oven to 350 degrees Fahrenheit. Prepare a large baking sheet with parchment paper.
Whisk together the flour, baking soda, and salt. Set aside.
Beat the butter at medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
Add orange food coloring (if desired) to dough and mix until combined and uniform in color. Add more food coloring if necessary to reach desired color of orange.
Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar or sprinkles, if desired. Place on the baking sheet about 1 inch apart.
Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one candy into the center of each cookie.
Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
If desired, place the candy melts in a microwave-safe bowl. Microwave for 1 minute and stir well so the candy continues to melt with the residual heat. If needed, add to the microwave again, stirring vigorously every 15 seconds until melted. If the candy melts are too thick, add coconut oil or vegetable shortening a little at a time until you reach your desired consistency. Transfer the melted candy into a piping bag and drizzle over the cookies. Allow to set completely before storing.
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.

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