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Halloween Funfetti Cookies are the perfect sweet treat to bake this October! These confetti cookies, made seasonal by the use of spooky sprinkles in place of traditional rainbow ones, are perfect for sharing. Makes 32 cookies.
I’m leaning in HARD to the Halloween-themed cookies this year. (I’m looking at you, Halloween Peanut Butter Chocolate White Chocolate Chip Cookies.)
That said, I really struggle with Halloween entertaining because while it’s my kind of holiday and super low-key, I struggle with what to actually serve to guests, if anything.
In the past, we’ve always ordered pizza on our street or gone to a friends’ house for pizza before trick-or-treating, and it appears that this year will be the same.
But we’ll be bringing cookies with us to spread some cheer, too. And maybe one year, I’ll get stuff together so we can have an actual Halloween shindig… even though I don’t know if I’ll ever make some of the creepy-crawly Halloween recipes you see on Pinterest these days…
Looking for a Halloween dish, but you don’t know where to start? Check out my Halloween recipe collection!
What you’ll need to make Halloween Funfetti Cookies
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- Stand mixer or hand mixer
- Baking sheet
- Nonstick baking mat or parchment paper
- 1 tablespoon cookie scoop
Specialty products you need to get your hands on for these cookies:
- Festive Halloween sprinkles (I purchased mine from Target and Sprinkle Pop Shop)
- Edible eye decorations
How to make Halloween Funfetti Cookies
Make the Cookie Dough
This is a recipe where you’ll want to use your stand mixer or a hand mixer, if you don’t have a stand mixer on hand.
In a large bowl, beat the softened butter and sugars together until light and creamy.
When the butter and sugars are creamed together, add the egg and vanilla extract. Beat until combined with your hand mixer or your stand mixer.
In another bowl, measure out all the dry ingredients—flour, salt and baking soda. Whisk them together.
Pour half of the dry ingredients into the butter mixture. Beat until combined, then add the other half, blending until the dough comes together.
Measure in ¾ cup of the sprinkles into the batter. Stir with a spoon or a rubber spatula until just mixed.
Cover the dough, and transfer it to the fridge to chill for at least 2 hours. (We’ve chilled it overnight with no issues, too!)
Bake the Cookies
Preheat the oven, and line a baking sheet with parchment paper or a nonstick baking mat.
Use a 1-tablespoon cookie scoop to form cookies. Roll the dough between your palms until rounded and smooth.
Roll the dough balls in the additional Halloween sprinkles until they’re coated, and place them on the prepared baking sheet. Leave about 2” between the cookies so the dough can spread as it bakes.
Once all the cookies are on the baking sheet, bake for 10-11 minutes in the preheated oven, or until golden brown.
Once you’ve removed them from the oven, press the eye sprinkle decorations into the tops of the cookies. Do this gently, and keep in mind that the cookies are HOT.
Let the cookies cool slightly on a wire rack before enjoying warm with a glass of your favorite milk.
Erin’s Easy Entertaining Tips
Everyone loves a Halloween-centric party! And Halloween-centric desserts!
Here are some of my tips and tricks for making Halloween entertaining a breeze this year:
- Get your supplies well before it’s baking time. My first batch of these beauts was missing some sprinkles because I didn’t have enough sprinkles. Make sure all your ingredients are present and accounted for before you bake—especially if you have to order specialty sprinkles!
- Bake these cookies in advance. They keep well in an air-tight food storage container, so do yourself a favor and bake them beforehand.
- If you don’t want to do the whole baking process beforehand, at least make the batter in advance so all you have to do is scoop the cookies and bake ‘em.
- Let your kids help. My daughter LOVED making the batter, as well as rolling the dough balls in sprinkles. While she was too young to help me place the eye sprinkles when the cookies came out of the oven, she enjoyed watching that part, too, and told me where to place them.
Frequently Asked Questions
Do I really have to chill the cookie dough? If you want your cookies to have any sort of shape that’s not an unrecognizable lump, yes.
The dough is also really sticky, too, so if you don’t give it to the time to chill a bit, it’s going stick all over your hands during the shaping process.
Where can I get sprinkles like yours? Sprinkle Pop Shop has the cutest sprinkles, and they’re based out of Houston! (Hooray, Texas!) I ordered mine back in August, so they’ve got them in stock, still. Here are the blends I ordered:
Quick tips for making Halloween Funfetti Cookies
- Make these cookies dairy free by using vegetable shortening instead of butter. This recipe is adapted from my Chocolate Chip Cookies, which I adapted from a family friend. Her original recipe calls for vegetable shortening, so I know it will work in this dough.
- Store in an air-tight food storage container for up to a week.
- Not Halloween? Make Classic Funfetti Cookies or make your own sprinkle blend to celebrate a holiday or other gathering!
Halloween Funfetti Cookies are the perfect sweet treat to bake this October! These confetti cookies, made seasonal by the use of spooky sprinkles in place of traditional rainbow ones, are perfect for sharing.
- ½ cup unsalted butter, softened (1 stick)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup assorted sprinkles, Halloween colors, divided
- Eye sprinkles, for decorating
Make the Cookie Dough
- In a large mixing bowl, beat the softened butter, brown sugar and granulated sugar with a hand (or stand) mixer until the butter is light yellow and the sugars are well incorporated.
- Add in the egg and vanilla extract, beating until combined.
- Combine the dry ingredients—flour, salt and baking soda—in a smaller bowl, and whisk.
- Pour in half of the dry ingredients, mixing until combined, then add the other half, blending until the batter has come together.
- Measure in ¾ cup of the sprinkles. Stir them into the batter with a spoon or a rubber spatula.
- Chill the dough for at least 2 hours (or overnight.)
Bake the Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Use a cookie scoop or a tablespoon measure to form cookie dough balls. Roll the cookie dough between your palms until rounded and smooth.
- Roll in the additional Halloween sprinkles until coated.
- Place the cookie dough on the baking sheet, leaving about 2” between each so the dough can spread as it bakes.
- Bake for 10-11 minutes, or until golden brown.
- Immediately after they come out of the oven, press the eye sprinkle decorations gently into the tops of the cookies.
- Enjoy warm with a glass of your favorite kind of milk!
Adapted from my classic Funfetti Cookie recipe.
Please note: I used a 1 tablespoon scoop to form these cookies. If you use a larger scoop, you will have less cookies in your batch!
If the cookies are cooled and you'd like them warm to eat, heat up in the toaster oven OR microwave on a microwave-safe plate for 10-15 seconds, or until the centers of the cookie is just slightly gooey.
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Amount Per Serving: Calories: 93 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 13mg Sodium: 44mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 0g Sugar: 7g Sugar Alcohols: 0g Protein: 1g