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halloween sprinkle cookies on a white plate with hershey kisses
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5 from 36 votes

Halloween Sprinkle Cookies

These Halloween Sprinkle Cookies are soft sugar cookies that are topped with a rich chocolate kiss, and festive sprinkles. Kids love them!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Dessert
Cuisine: American
Servings: 48 Cookies
Calories: 94kcal
Author: Wendy

Equipment

  • cookie sheets
  • Mixing Bowl
  • Electric Mixer
  • wire rack
  • piping bag

Ingredients

  • 2 cups all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 cup sugar
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • Orange food coloring if desired
  • 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. Prepare a large baking sheet with parchment paper.
  • Whisk together the flour, baking soda, and salt. Set aside.
  • Beat the butter and 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.
  • 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.

Notes

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.
  • It's important that you start with room temperature butter and eggs when making any type of cookie dough so that the dough mixes smoothly.
  • Once you add the dry ingredients to your wet ingredients because do not overmix. Overmixing once you add the flour can cause tough cookies.
  • For this recipe, I suggest using small sprinkles. Larger sprinkles will not stick as well to the dough.
  • Don't press the Kisses into the cookie dough until it is cooled slightly, you don't want the chocolate to melt.

Nutrition

Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 26mg | Potassium: 8mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 65IU | Calcium: 11mg | Iron: 0.3mg