Monster Sprinkle Cookies

4.67 from 3 votes

Monster Sprinkle Cookies are fun and festive classic sugar cookies all dressed up for Halloween. This easy dessert is from scratch in less than 30 minutes, complete with a coating of colored sprinkles and edible eyeballs.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 140kcal

Author: Jennifer Fishkind

Ingredients

¾ cup granulated white sugar
½ cup (1 stick) salted butter softened
1 egg
2 tbsp plain Greek yogurt
1½ tsp vanilla extract
Green food coloring optional
2¼ cups all-purpose flour spooned and leveled
¾ tsp baking soda
Halloween sprinkles optional garnish
Candy eyeballs optional garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Beat the granulated white sugar and salted butter together with a mixer until creamy and fluffy.
Mix in the egg, plain Greek yogurt, vanilla extract, and desired amount of green food coloring, optional.
In a separate bowl, whisk the all-purpose flour and baking soda together. Pour the flour mixture into the first bowl and beat everything together until just combined.
Place dough into the refrigerator for 10 minutes to make the dough easier to work with, optional.
Pour Halloween sprinkles into a bowl.
Scoop a spoonful of cookie dough and roll them into balls (I used a 2-inch cookie scoop for this step).
Roll the cookie dough balls into the sprinkles until coated (You can choose to leave the bottom of the dough uncoated to save sprinkles if you prefer).
Place the cookie dough back on the sheet pan and flatten the dough just slightly. Decorate with candy eyeballs.
Bake in the oven for 10-12 minutes or until the cookies set in the middle.
Allow to cool for 10 minutes before plating and serving.

Notes

Storage:

To Store: Store these cookies at room temperature for 5-6 days.
To Freeze: Simply place the cookies in a single layer in a resealable bag, then freeze for a few months. When you’re ready to eat your cookies, take the from the freezer and let them thaw at room temperature.

Tips:

Use a cookie scoop or a tablespoon measure to make sure all of your cookies are the same size.
I like to use parchment paper or a silicone baking mat instead of greasing a cookie sheet. Grease or butter on a cookie sheet will cause your cookies to spread more than they should.
Avoid over-baking your cookies. These cookies are supposed to be moist and chewy and the middle should be soft and puffy when you remove them from the oven. If you over-bake them, they will get too hard.

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