These giant Halloween sugar cookies have festive swirls of green, orange, and purple color and are coated in tons of fun sprinkles with creepy monster eyes.

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Top down view of Halloween sprinkle cookies.

About Halloween Sprinkle Cookies

Giant sugar cookies are always a hit – because more dessert is always good, right? – and these festive Halloween sprinkle cookies would be perfect to have on hand for a festive party or to wind down after a night of trick or treating.

Because they’re like a whole dessert in a single cookie. They have everything you need: delicious flavor, lots of sugar, and fun decorations. So they’re fun. They’re efficient. And everyone will love them, guaranteed.

What kind of sprinkles should you use?

When picking sprinkles, I would recommend using this Halloween mix. It has a fun mixture of jimmies (long sprinkles), quins (disk-shaped sprinkles), dragrees (round balls), and candy eyes. It’s available almost every holiday season.

If you can’t find this particular product, any combination of sprinkles in green, black, purple, or orange will do.

How long do these cookies last?

Once prepared, these cookies can be stored in a sealed container on the counter for up to one week.

Close up of a giant sugar cookie covered in Halloween sprinkles.

Can you freeze sprinkle cookies?

If you’d like to always have a batch of these cookies on hand, the easiest way is to freeze them for later. There are two ways you can do this.

To freeze the raw dough: 

  • Mix all ingredients, divide and tint the dough with food coloring, then assemble cookie balls as written in the instructions, including coating them in sprinkles.
  • Place cookie dough balls on a tray and freeze for at least two hours or until the outside is no longer tacky. Once firm, transfer to a freezer bag or a storage container with a sealable lid.
  • Cookie dough can be stored for up to six months. When ready to bake, thaw in the refrigerator overnight, then bake cookies like normal.

To freeze the baked cookies:

  • Bake and allow to cool completely.
  • Store cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.
  • Baked cookies and be stored for up to three months.
6 Halloween sprinkle cookies stacked.

Do you need to chill the dough?

This particular recipe calls for chilling the cookie dough for one hour.

I know it can be frustrating to put your baking on hold, but when it comes to cookies, chilling the dough is totally worth the impact it has on your baking.

The short explanation for chilling has to do with the butter. The firmer the butter is at the time of baking, the slower it will melt, which makes cookies less likely to spread while baking. So, as a general rule of thumb, chilling the dough will lead to more dense, fluffy cookies while not chilling will lead to flatter, chewier cookies. This is not always the case, though. Whether you need to chill depends largely on the amount of butter used AND the composition of the other ingredients.

For this particular recipe, chilling the dough is what helps these cookies keep their shape, especially since they are giant cookies.

If you’d like a more indepth explanation of chilling dough (with examples!) then check out this article: To Chill or not to Chill.

Notes & tips for Halloween sprinkle cookies

  • If you’re doing a lot of holiday baking, I highly recommend having some silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper.
  • Plus, some quality baking sheets are a must for a cookie baking extravaganza!
  • For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.

More fun Halloween recipes

Other great cookie recipes

How to make Halloween sprinkle cookies

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Using a stand mixer (or hand mixer + large bowl), cream together the butter, brown sugar, and granulated sugar until fluffy.

Step 2 – Mix in the egg, vanilla, flour, salt, and baking powder until a crumbly batter forms.

Step 3 – Turn off the mixer and gently fold in the white chocolate chips.

Step 4 – Divide the dough into equal portions for each color you’ll be using (so if you’re using green, orange, and purple, divide the dough into three). Place the dough into separate bowls, then mix in your chosen colors.

Step 5 – Pinch a piece of dough from each bowl, roll them together in your hands, then coat the cookie ball in sprinkles. Place the prepared cookie balls on a baking sheet lined with parchment paper. Repeat this step until you’ve used all the dough, making 6 large cookies.

Step 6 – Chill!

Step 7 – Bake!

Step 8 – Serve and enjoy!

Recipe Details

Top down view of Halloween sprinkle cookies.
5 from 2 votes

Halloween Sprinkle Cookies

30 minutes prep + 18 minutes cook + 1 hour Chilling Time
630 kcal
Yields: 6 cookies
These giant Halloween sugar cookies have festive swirls of green, orange, and purple color and are coated in tons of fun sprinkles with creepy monster eyes.



  • Line a baking sheet with parchment paper and add Halloween sprinkles to a small bowl. Set both aside.
    1 cup Halloween sprinkles
  • In a medium bowl, whisk together flour, salt, and baking powder, then set bowl aside.
    2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder
  • Using a stand mixer (or hand mixer + large bowl), cream together butter, brown sugar, and granulated sugar on medium-high speed until fluffy, about 3-5 minutes.
    1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
  • Drop mixer speed to low and add egg and vanilla until incorporated, about 1-2 minutes.
    1 large egg, 1 teaspoon vanilla extract
  • Keeping mixer speed on low, slowly scoop in dry ingredients, about 1/2 cup at a time. Mix until flour is incorporated and dough is crumbly, about 2-4 minutes.
  • Remove bowl from mixer and use a spatula to fold in white chocolate chips.
    1/2 cup white chocolate chips
  • Divide dough into a portion for each food color you’ll be using (ex: if using green, orange, and purple, divide into 3 portions.) Add your chosen food color to each bowl and mix until desired color is reached.
    food coloring
  • Pinch a small portion of dough from each bowl, combine them in your hand, then roll into a ball. Roll the cookie dough ball in the bowl of sprinkles, covering all sides, then placed finished cookie ball on prepared baking sheet. Repeat this step until all cookie dough is used (should make roughly 6 cookies)
  • Transfer baking sheet to the refrigerator and chill for 1 hour.
  • When ready to bake, preheat oven to 375 degrees F.
  • Bake cookies for 18 minutes or until edges begin to turn golden brown.
  • Let cookies cool on the baking sheet for 5 minutes. If desired, check cookies for barren spots; place more sprinkles to fill any gaps. Transfer cookies to a wire cooling rack to cool completely.
  • Serve immediately.


Serving: 1cookie | Calories: 630kcal | Carbohydrates: 101g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 229mg | Potassium: 174mg | Fiber: 1g | Sugar: 68g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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