Description
Monster Sprinkle Cookies are a fun and festive treat perfect for Halloween. These soft, sugar cookies are coated in colorful sprinkles and decorated with candy eyeballs to create a spooky yet delicious dessert that kids and adults will love. Made with simple ingredients like butter, sugar, Greek yogurt, and vanilla, these cookies have a tender texture and a delightful flavor, with an optional green tint for added monster vibes.
Ingredients
Scale
Cookie Dough
- ¾ cup granulated white sugar
- ½ cup (1 stick) salted butter, softened
- 1 large egg
- 2 tbsp plain Greek yogurt
- 1½ tsp vanilla extract
- Green food coloring (optional, amount as desired)
- 2¼ cups all-purpose flour, spooned and leveled
- ¾ tsp baking soda
Decoration
- Halloween sprinkles (amount as desired)
- Candy eyeballs (amount as desired)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the granulated sugar and softened salted butter together using a mixer until the mixture is creamy and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Mix in the egg, plain Greek yogurt, vanilla extract, and green food coloring if using, blending until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda thoroughly.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients and beat until just combined, being careful not to overmix to keep the cookies tender.
- Chill Dough (Optional): Place the dough into the refrigerator for 10 minutes to firm it up, which makes it easier to scoop and shape.
- Prepare Sprinkles: Pour Halloween sprinkles into a shallow bowl for coating.
- Shape Cookies: Using a 2-inch cookie scoop or spoon, scoop portions of dough and roll them into balls.
- Coat Dough in Sprinkles: Roll each dough ball in the bowl of sprinkles until fully coated. Optionally leave the bottom uncoated to conserve sprinkles.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet and gently flatten them slightly with your hand or the back of a spoon.
- Add Candy Eyeballs: Decorate the flattened dough with candy eyeballs, pressing them lightly to adhere.
- Bake: Bake in the preheated oven for 12 minutes or until the cookies are set in the center but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely and serve.
Notes
- Use a cookie scoop or tablespoon to ensure cookies are uniform in size for even baking.
- Chilling the dough is optional but recommended for easier handling and better shape.
- You can substitute plain yogurt for Greek yogurt if needed.
- For extra festive flair, experiment with different colored sprinkles besides Halloween-themed ones.
- Store cookies at room temperature in an airtight container for up to 5-6 days to keep them fresh.
- Freeze baked cookies in a single layer inside a resealable bag for up to several months; thaw at room temperature before serving.
- Parchment paper or silicone baking mats prevent sticking without greasing the baking sheet.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
