Organic Halloween Cookies
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These Organic Halloween Cookies 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 Haunted Garden Cake, Pumpkin Chocolate Chip Cookie Cake, or Pumpkin Spice S’More Bars.
Table of Contents
Look no further for Organic Halloween Cookies! This recipe for Halloween sprinkle cookies is made with black cocoa powder for a daringly dark chocolate cookie. Plus, they are topped with naturally colored orange and white sprinkles for a festive cookie that you can feel good about enjoying!
You will love these Halloween sprinkle cookies that use natural chocolate sprinkles and naturally colored orange and white sprinkles. These Organic Halloween Cookies would make the perfect dessert for a Halloween party or addition to a Halloween snack board or charcuterie board.
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.
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.
Ingredients
- Butter: I use Organic Valley Salted Butter.
- Brown Sugar: I use my homemade light brown sugar, but you can also use store bought.
- Cane Sugar: I use organic cane sugar, I used Wholesome for this recipe.
- Vanilla Extract: My favorite is Simply Organic Vanilla Extract.
- Eggs: Make sure to use organic large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills!
- 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 baking powder is
- Salt: I use fine sea salt in the cookies.
- 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.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for this recipe, but if you want to use your hand mixer you can do that too.
- Half Sheet Pan: You’ll need two half sheet pans.
- Parchment Paper: I use my favorite nontoxic parchment paper from Kana.
- Small Bowl: You’ll need a small bowl to mix together the sprinkles.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Baker’s Tips
- 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 make these for a different holiday like Christmas or Easter. Use red and green for Christmas or pastel for Easter.
- Be sure to store these in an airtight container.
FAQ’s
Yes, just add 1/4 teaspoon of salt to the recipe.
Store in an aright container.
Craving More?
Organic Halloween Cookies
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
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
Nutrition
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