Organic Halloween Cookies With Sprinkles
Indulge in these organic Halloween cookies with Sprinkles that are free of artificial colors. Made with black cocoa and naturally colored sprinkles, they are the perfect treat for your Halloween party!
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, don't mix yet. Next, add the dry ingredients: 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
Tips
- Always use a digital food scale for the best results.
- I'm using my stand mixer for ease, but you can use a hand mixer with a large bowl if you prefer.
- 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 the middle looks cracked and set and edges look dry.
Nutrition
Calories: 205kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mgSodium: 226mgPotassium: 128mgFiber: 2gSugar: 14gVitamin A: 280IUCalcium: 54mgIron: 2mg
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