Description
Delight in these fun and festive Monster Sprinkle Cookies, perfect for Halloween or any celebratory occasion. Soft, buttery cookies coated in colorful sprinkles and topped with spooky candy eyeballs make for a playful treat that’s as visually appealing as it is delicious.
Ingredients
Scale
Cookie Dough
- 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
Garnishes
- Halloween sprinkles, optional
- Candy eyeballs, optional
Instructions
- Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cream Butter and Sugar: Using a mixer, beat the granulated sugar and softened salted butter together until the mixture is creamy and fluffy.
- Add Wet Ingredients: Mix in the egg, plain Greek yogurt, vanilla extract, and green food coloring if using, blending until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add this to the wet ingredients and beat until just combined, avoiding overmixing.
- Chill Dough: Place the dough in the refrigerator for 10 minutes to firm up, making it easier to handle (optional).
- Prepare Sprinkles: Pour Halloween sprinkles into a shallow bowl for coating.
- Scoop and Shape Cookies: Using a 2-inch cookie scoop or tablespoon, scoop portions of dough and roll into balls.
- Coat with Sprinkles: Roll each cookie dough ball in the sprinkles, coating the outside. You may leave the bottom uncoated to conserve sprinkles if desired.
- Arrange and Decorate: Place the coated dough balls on the prepared sheet pan and gently flatten them slightly. Add candy eyeballs on top to decorate.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the cookies are set in the middle but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack or serving.
Notes
- Store the cookies at room temperature in an airtight container for up to 5-6 days.
- To freeze, place cookies in a single layer in a resealable bag and freeze for several months. Thaw at room temperature before serving.
- Use a cookie scoop or tablespoon to ensure evenly sized cookies for uniform baking.
- Lining the baking sheet with parchment paper or a silicone baking mat prevents sticking and eliminates the need for greasing.
- Green food coloring is optional and can be adjusted to preference for a vibrant look.
- Leaving the bottom of the cookies uncoated with sprinkles can save sprinkles without affecting taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
