Halloween Sugar Cookies
Our Halloween sugar cookies are soft, buttery, and sweet, with colorful Halloween sprinkles mixed right into the dough.
Servings: 28 Cookies
Ingredients
- 2 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 teaspoon corn syrup
- ½ cup Halloween candy sprinkles
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a large bowl, using an electric mixer, cream butter and sugar together until creamy, about 3 minutes.
- Beat egg, vanilla, and corn syrup into mixture until combined.
- In a medium bowl, whisk flour, baking soda, and baking powder and salt together.
- Add dry ingredients into the wet ingredients and mix.
- Fold in the Halloween sprinkles.
- Using a 1 ½ inch cookie scoop, place rounded cookie dough on the prepared baking sheet.
- Add more sprinkles on top of cookie dough balls, if desired.
- Bake in the preheated oven for 8-10 minutes or until the edges start to get slightly brown.
- Remove from the oven and let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Notes
- Use softened butter: Butter that's softened to room temperature creams much more easily with the sugar.
- Cream the butter and sugar well: Give the mixture about 3 minutes to become creamy before adding the other ingredients.
- Don't overmix the dough: Once the dry ingredients are added, mix just until everything is combined.
- Fold the sprinkles in gently: This helps keep the sprinkle colors from bleeding too much into the dough.
- Use a cookie scoop: A 1 ½-inch scoop helps keep the cookies a consistent size so they bake evenly.
- Add extra sprinkles on top: A few additional sprinkles make the finished cookies even more festive.
- Don't overbake: Pull the cookies when the edges are just starting to brown. They'll continue to set as they cool.
- Let them cool on the baking sheet: The 2–3 minute rest helps the cookies firm up before you move them.
- Use parchment paper: It makes transferring the cookies easier and keeps the baking sheet cleaner.
- Let them cool completely: Give the cookies time to finish setting on a wire rack before storing or decorating further.