Organic Halloween Cookies With Sprinkles
These Organic Halloween Cookies With Sprinkles are free of artificial colors and are still festive AF! Soft and chewy black cocoa cookies are topped with naturally colored orange and white sprinkles for a delicious and equally festive cookie for your Halloween party!
If you’re looking for more Halloween desserts, be sure to check out some of my other favorites like Spooky Rose Cake for Halloween, Halloween Dessert Board, or Peanut Butter Cup Brownies.
A Quick Look At The Recipe
- Recipe Name: Organic Halloween Cookies With Sprinkles
- Ready In: 30 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, activated charcoal, all purpose flour, natural sprinkles
- Flavor Profile: rich, chocolatey cookies
- Difficulty: Easy!
- Why You’ll Love It: Festive without artificial colors!
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Why You’ll Love This Recipe
- No Artificial Colors: The first reason to love these Organic Halloween Cookies is they have no artificial colors! I use India Tree Nature’s Colors Orange and White Sprinkles that are made with plant based dyes. Find these sprinkles in my Amazon Shop.
- Quick and Easy: This recipe is quick and easy! They take 30 minutes to make so you can easily make these festive cookies anytime.
- Soft and Chewy: I use more brown sugar than cane sugar, making these extra soft and chewy! Brown sugar contributes to chewiness of a cookie because it has more moisture and is more acidic than cane sugar.
- Rich Chocolate Flavor: I use black cocoa powder for a daringly dark cookie! It also provides a rich chocolate flavor.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Baker’s Tips for Organic Halloween Cookies with Sprinkles
- How to Make Organic Halloween Cookies With Sprinkles
- Halloween Party Dessert Table Ideas
- Recipe FAQ’s
- More Halloween Dessert Recipes
- Organic Halloween Cookies With Sprinkles
- The Bake Shop
Ingredients
- Brown Sugar: I use my homemade light brown sugar, but you can also use store bought.
- Black Cocoa Powder: I use organic black cocoa powder, this is what makes these cookies black in color and it gives them a rich chocolate flavor.
- Espresso Powder: I use organic espresso powder as it just brings out the chocolate and adds depth of flavor. If you are baking for kids, you could leave this out if you want.
- Baking Powder: I use baking powder because I’m using cocoa powder here and so we need baking powder. For more info on leavening agents, check out the Difference Between Baking Soda and Baking Powder.
- Sprinkles: For naturally colored sprinkles, make sure to use India Tree Nature’s Colors Orange Sprinkles, India Tree Nature’s Colors White Sprinkles, and India Tree Natural Chocolate Sprinkles. These sprinkles are made using plant based dyes. Find these sprinkles in my Amazon Shop.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Organic Halloween Cookies with Sprinkles
- Make sure your butter is soft. I like to leave my butter out on the counter to soften naturally. But, if you have to microwave it, only do 10 second intervals to prevent melting.
- I use black cocoa powder in these cookies for a dark black cookie! If you don’t have black cocoa, you can also use Dutch cocoa powder as well. But, you’ll need to change the amount to 43 grams.
- You can use different color sprinkles if you want to add in green or purple too!
- Be sure to store these in an airtight container.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
How to Make Organic Halloween Cookies With Sprinkles
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add the eggs.
- Next, add the flour, black cocoa powder, baking powder, espresso powder, and salt.
- Mix together until combined into a stiff dough.
- Mix together equal parts of orange, chocolate, and white sprinkles in a small dish. Using your hands, roll the cookie dough into 12 balls and flatten them slightly, dipping each one into the sprinkles so the top is completely covered. Place on the prepared baking sheets.
- Bake for 15 to 17 minutes or until the middle looks cracked and set and edges look dry. Allow to cool completely on the baking sheets. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Halloween Party Dessert Table Ideas
Let's be real, Halloween is all about the dessert! It's really the only reason I'm here for this holiday, haha. While many Halloween candy and desserts are full of less than ideal ingredients, you can still be festive and enjoy delicious treats with my recipes!
- Serve these cookies alongside a Halloween Dessert Board.
- Make your own homemade candy like Healthy Chocolate Peanut Butter Cups, Homemade Twix Bars and Vegan Snickers Bars.
- Make an Eggless Snickers Cheesecake for a giant candy-like cake!
Also, check out Best Halloween Decorating Ingredients without Artificial Colors for more ideas for decorated treats!
Recipe FAQ’s
Yes, but because these are black cocoa cookies, you really won't see them very well. This is why I roll the cookie dough in the sprinkles so you can see them once baked.
Yes, you can make them a day in advance if needed. You'll need to store them in an airtight container so they stay soft and chewy.
Store in an aright container.
More Halloween Dessert Recipes
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Organic Halloween Cookies With Sprinkles
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams light brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 191 grams all purpose flour
- 64 grams black cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- 1 teaspoon espresso powder
- ½ teaspoon fine sea salt
Sprinkles
- India Tree Nature’s Colors Bright Orange Sprinkles
- India Tree Nature Colors White Sprinkles
- India Tree Natural Chocolate Sprinkles
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the eggs, flour, black cocoa powder, baking powder, espresso powder, and salt. Mix together until combined into a stiff dough.
- Mix together equal parts of orange, chocolate, and white sprinkles in a small dish.
- Using your hands, roll the cookie dough into 12 balls and flatten them slightly, dipping each one into the sprinkles so the top is completely covered. Place on the prepared baking sheets.
- Bake for 15 to 17 minutes or until the middle looks cracked and set and edges look dry. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
- Make sure your butter is soft. I like to leave my butter out on the counter to soften naturally. But, if you have to microwave it, only do 10 second intervals to prevent melting.
- I use black cocoa powder in these cookies for a dark black cookie! If you don’t have black cocoa, you can also use Dutch cocoa powder as well. But, you’ll need to change the amount to 43 grams.
- You can use different color sprinkles if you want to add in green or purple too!
- Be sure to store these in an airtight container.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
Nutrition
The Bake Shop
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These are so fudgy and chewy!