Pumpkin Meringues are light, crisp, melt-in-your-mouth cookies with a sweet pumpkin flavor and festive orange color. These adorable treats look like mini pumpkins and make the perfect fall dessert for parties, cookie trays, or Thanksgiving tables!

Recipe Highlights

• Light & airy: Each cookie is crisp on the outside with a delicate, cloud-like center.
• Perfectly pumpkin: Subtle pumpkin flavor adds a cozy fall twist without being overpowering.
• Easy to make: Just a few ingredients and a mixer are all you need—no fancy techniques required.
• Festive & fun: The orange color and cute shape make them perfect for fall gatherings or gift boxes.
• Naturally gluten-free: Made without flour, these meringues are light, sweet, and allergy-friendly.

What Are Pumpkin Meringues?

If you’ve never made meringues before, think of them as crisp, airy cookies made from whipped egg whites and sugar. When baked low and slow, they dry out rather than brown, leaving you with a cookie that’s crisp, sweet, and almost weightless.

These Pumpkin Meringues take the classic recipe and give it a seasonal spin—lightly flavored with vanilla or pumpkin extract and tinted orange to look like tiny pumpkins. They’re so charming you’ll want to make them all season long, and they taste like sweet pumpkin pie air!

Ingredients in Pumpkin Meringues

• Egg whites – The star of the show! Whip to stiff peaks for the signature meringue texture. Make sure there’s no trace of yolk.
• Cream of tartar – Helps stabilize the egg whites so they hold their shape.
• Salt – A tiny bit balances the sweetness and enhances flavor.
• Vanilla extract or pumpkin flavoring – Adds that warm, cozy flavor that makes these meringues irresistible.
• Sugar – Gradually added to the egg whites to create glossy, stable peaks.
• Orange gel food coloring – Gives the meringues their fun, pumpkin-like hue. Avoid liquid coloring—it can deflate the mixture.

Tips & Tricks for Perfect Meringues

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Keep the bowl completely clean. Any trace of grease or yolk will prevent the egg whites from whipping up properly. Wipe the bowl and beaters with vinegar or lemon juice before starting to ensure they’re spotless.
• Add the sugar gradually. Dumping it in too quickly can deflate the meringue and make it gritty. Slow and steady is key—adding one tablespoon at a time helps dissolve the sugar completely for a smooth texture.
• Use gel food coloring only. Liquid food coloring adds moisture and can cause the meringues to collapse. Gel or powder color gives bright results without affecting texture.
• Don’t open the oven door. Meringues need a consistent, low temperature to dry out. Opening the door releases heat and humidity, which can make them sticky or cause cracks.
• Pipe evenly for best results. Try to keep each meringue the same size so they bake uniformly. If you want them to look like pumpkins, pipe them in a slightly squat shape using a large closed star tip and use a small green sprinkle or chocolate stem once cooled.
• Let them cool completely in the oven. This slow cooling process prevents cracks and gives them that signature light, crisp bite.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 1 week. Keep them in a cool, dry place—moisture is the enemy of crisp meringues.
• Freezer: You can freeze meringues for up to 2 months. Store in a sealed container with parchment between layers. Thaw at room temperature before serving; don’t refrigerate, as humidity softens them.

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Pumpkin Meringues Recipe

Pumpkin Meringues are light, crisp cookies flavored with pumpkin and tinted orange— easy, festive, and perfect for fall dessert trays!

Course Cookies

Cuisine American

Keyword Pumpkin Meringues

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 50 cookies

Calories 25kcal

Author Jessica & Nellie

Equipment

• large closed star piping tip

Ingredients

• ½ cup egg whites no trace of yolk
• 1 tsp cream of tartar
• ¼ tsp salt
• 1 tsp pumpkin flavoring or vanilla extract
• 1 ½ cup sugar
• Orange gel food coloring

Instructions

• Preheat the oven: Set to 250°F and line two baking sheets with parchment paper.
• Start the meringue: In the bowl of a stand mixer, combine egg whites and cream of tartar. Mix on medium speed for about a minute until frothy and bubbly.
• Add sugar slowly: Add sugar one tablespoon at a time, letting the mixer run for 30–60 seconds between each addition. Don’t rush this step—it helps create a smooth, glossy texture.
• Whip to stiff peaks: Continue mixing for about 10 minutes until the mixture forms stiff, shiny peaks that hold their shape.
• Add color & flavor: Mix in vanilla or pumpkin flavoring and a few drops of orange gel food coloring. Scrape down the sides to fully incorporate.
• Pipe the meringues: Transfer the mixture to a piping bag fitted with a large closed star tip. Pipe mound-shaped cookies onto the prepared baking sheets—about the size of a ping pong ball.
• Bake & cool: Bake for 1 hour, then turn off the oven. Leave the meringues inside for another hour to cool slowly without opening the door. This helps them dry completely and stay crisp.

Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.02g | Sodium: 16mg | Potassium: 14mg | Sugar: 6g | Calcium: 0.3mg | Iron: 0.01mg

FAQs

• Why did my meringues crack or flatten? Usually it’s from overmixing or baking at too high a temperature. Keep your oven low and steady, and make sure to let them cool gradually in the oven.
• Can I use liquid food coloring? It’s best not to—liquid coloring adds moisture and can ruin the texture. Gel or powdered coloring gives better control and vibrant results.
• What’s the best way to get stiff peaks? Make sure your mixing bowl and beaters are completely clean, and that the egg whites are at room temperature before whipping.
• Can I flavor these with something else? Absolutely! Try maple extract, almond extract, or a hint of cinnamon for a fall-inspired twist.
• Can I make these ahead of time for a party? Yes! Meringues are great make-ahead treats since they last up to a week at room temperature. Just store them airtight to keep them crisp.

More delicious pumpkin cookie recipes to try:

• Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
• Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
• Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
• Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
• Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

These Pumpkin Meringues are crisp, light, and perfectly pumpkin-flavored — an easy, elegant way to add a festive touch to any fall dessert table.

The post PUMPKIN MERINGUE COOKIES appeared first on Family Cookie Recipes.

Colorful Monster Jello Cookies are a fun, festive Halloween treat. Chewy butter cookies with great Jello flavor are rolled in sugar and topped with candy eyes!

Halloween is just around the corner and these Monster Jello Cookies are the perfect spooky treat! Orange, lime, and grape Jello mix is added to a sugar cookie base and then rolled in sugar before getting topped with spooky candy eyes. These Halloween treats bake up in minutes and will be perfect for your little ghouls and goblins. 

Festive Halloween Treat- Jello Monster Cookies

This recipe for Monster Jello Cookies are an exciting addition to Halloween celebrations. These buttery sugar cookies are not only delicious but also a visually appealing treat that kids and adults alike will love. Topped with candy eyes, they add a whimsical touch to any dessert table.

Making these cookies is a straightforward process that requires simple ingredients and minimal time. The vibrant colors of the Jello mix transform ordinary butter cookies into a festive delight. This creative twist on a classic cookie recipe makes for an engaging baking activity that can be enjoyed with family or friends.

With their eye-catching appearance and enjoyable taste, monster Jello cookies are sure to be a hit at any Halloween gathering!

Why you’ll love this Easy Halloween Cookie Recipe

• Taste & texture. Monster Jello Cookies are not just visually exciting; they are a delight to taste. The chewy texture of the butter cookies combined with the fruity flavor of Jello creates a unique snacking experience.
• Easy to follow steps. The simple ingredients make this recipe accessible to bakers of every level. Common pantry items like flour, sugar, and butter are enhanced with Jello mix for a fun twist.
• Kid friendly recipe. Kids will love helping in the kitchen. They can participate in rolling the dough in sugar and decorating the cookies with candy eyes.

Ingredients for Jello Monster Cookies

Sugar: For perfectly sweet and chewy cookies, you need 1 cup of sugar, plus more for rolling dough in.

Butter: Use ⅔ cup of butter, softened, for rich and tender cookies.

Eggs: Help bind the ingredients together by adding 2 eggs to the batter.

Vanilla extract: Enhance all the incredible flavors by adding 1 teaspoon of vanilla extract.

Flour: You need 3 cups of flour for the base of this cookie recipe.

Baking soda: 1 tsp of baking soda will help the cookies rise properly as they bake.

Jello mixes: For amazing flavor and a fun pop of color, use 2 TBSP of Jello mix, lime, orange and grape flavors.

Food coloring: Make the cookie color more vibrant by adding orange, purple, and green food coloring to the dough.

Candy eyeballs: Decorate these tasty treats with candy eyeballs for a fun and festive dessert.

How to make Jello Halloween Cookies

Prep

Begin by preheating the oven to 400°F. Then line two baking sheets with parchment and then set them aside.

Batter

In a large bowl cream the butter and sugar until light and fluffy. Next add the eggs and vanilla extract, mix until combined. 

Proceed to add in the flour and baking soda until well combined.

After that separate the dough evenly into 3 bowls. Continue to add 2 tablespoons of lime Jello mix to a bowl, 2 tablespoons of orange Jello mix to another, and 2 tablespoons of grape Jello mix to the last bowl. 

Then add 2-3 drops of food coloring to each corresponding color bowl. Mix until the color and Jello is mixed into the dough evenly. 

Shape

Now roll each color of dough into about 1 ½ inch balls, roll them in a bowl of sugar for dusting, then transfer them to the prepared baking sheets.

Flatten each dough ball slightly and add the candy eyes.

Bake 

Place the cookies in the preheated oven and bake for 8-10 minutes, or until the cookies are just golden on the bottom. Let the cookies cool slightly on the baking sheet until transferring them to a rack to cool.
Serve and enjoy!

Variations of this Monster Cookie Recipe

Colorful Monster Jello Cookies can be adapted in several ways to create unique treats. Here are some ideas:

• Add Mix-Ins: Incorporate chocolate chips, sprinkles, or nuts into the dough for extra texture and flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
• Themed Shapes: Use Halloween-themed cookie cutters to create fun shapes like ghosts, pumpkins, or bats.

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Monster Jello Cookies

Colorful Monster Jello Cookies are a fun, festive Halloween treat. Chewy butter cookies are rolled in sugar and topped with candy eyes!

Course Cookies, Dessert, treat

Cuisine American

Keyword Monster Jello Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 147kcal

Author Jessica & Nellie

Ingredients

• 1 cup sugar plus more for rolling
• ⅔ cup butter softened
• 2 eggs
• 1 tsp vanilla extract
• 3 cups flour
• 1 tsp baking soda
• 6 TBSP Jello mix 2 TBSP each, lime, orange and grape flavors
• Food coloring orange, purple, & green
• Candy eyeballs

Instructions

• Prep: Preheat the oven to 400°F. Line two baking sheets with parchment and set aside.
• Batter: In a large bowl cream the butter and sugar until light and fluffy. Add the eggs and vanilla extract, mix until combined.
• Add in the flour and baking soda until well combined.
• Separate the dough evenly into 3 bowls. Add 2 tablespoons of lime jello mix to a bowl, 2 tablespoons orange jello mix to another, and 2 tablespoons grape jello mix to another.
• Add 2-3 drops of food coloring to the corresponding bowl. Mix together until the color and jello is mixed into the dough evenly.
• Shape: Roll your dough into about 1 ½ inch balls and roll them into a bowl of sugar for dusting. Place the dough on a large parchment lined sheet. Flatten the cookies slightly and add the candy eyes.
• Bake: Place the cookies in the preheated oven and bake 8-10 minutes, or until the cookies are just golden on the bottom. Let the cookies cool slightly on the baking sheet until transferring them to a rack to cool. Serve & enjoy!

Notes

These monster Jello cookies will stay fresh for up to 3-5 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 147kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 100mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 177IU | Calcium: 6mg | Iron: 1mg

How long are Monster Jello cookies good for?

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

What are the essential ingredients for making Jello cookies?

The essential ingredients for chewy Jello cookies include butter, granulated sugar, all-purpose flour, Jello mix, baking powder, and eggs. Using the appropriate ratio of these ingredients helps achieve the desired chewy texture and vibrant color.

Can you make Jello cookies with a sugar cookie mix, and how?

Yes, Jello cookies can be made using a sugar cookie mix. Simply follow the package instructions for the sugar cookie base and add the desired flavor of Jello mix. Adjust the baking time as needed to ensure they bake properly.

Try more of our fun & festive Halloween treats here:

• MONSTER STUFFED S’MORES COOKIES
• HALLOWEEN PEANUT BUTTER COOKIE PIZZA
• HALLOWEEN COBWEB COOKIES
• M&M HALLOWEEN COOKIES
• HALLOWEEN SKELETON COOKIES
• HALLOWEEN CAT COOKIES
• HALLOWEEN CHOCOLATE TRUFFLES
• HALLOWEEN SPRINKLE COOKIES
• BAKED MONSTER HALLOWEEN DONUTS
• EASY GHOST HALLOWEEN COOKIES
• HALLOWEEN SUGAR COOKIE BARS
• HALLOWEEN BROWNIE COOKIES
• HALLOWEEN NO- BAKE CHEWY CARAMEL COOKIES

Monster Jello Cookies are fun, festive, and delicious Halloween treat everyone will love. These butter cookies are mixed with Jello, rolled in sugar, and topped with candy eyeballs!

The post MONSTER JELLO COOKIES appeared first on Family Cookie Recipes.

Halloween Cookie Cake is a delightful dessert topped with festive candies & colors! Soft, chewy chocolate chip M&M cookie cake decorated with candy eyeballs for a perfect Halloween treat!

The rich flavors and easy preparation make this Halloween Cookie a go-to recipe when craving something festive and fun! From trick-or-treaters to Halloween-themed parties, this festive dessert brings seasonal cheer, satisfying both the sweet tooth and the holiday spirit.

Halloween Cookie Cake: A Festive Treat for Your Fall Celebrations

Halloween is a time for fun treats and festive flavors, and nothing captures that spirit quite like a Halloween Cookie Cake. This delicious dessert combines the rich taste of cookie dough with the celebration of candy, making it a perfect addition to any Halloween gathering. 

With its combination of rich flavors, appealing texture, and festive presentation, this Halloween Cookie Cake stands out as a beloved treat. It is perfect for gatherings, parties, and festive celebrations.

Why you’ll love this Halloween Cookie Cake

• Rich Ingredients: The use of brown sugar and butter creates a deep, satisfying flavor. Each bite offers a perfect balance of sweetness and texture.
• Festive Appearance: Topping the cookie cake with Halloween M&M candies and colorful sprinkles makes it visually appealing. This festive decoration enhances any Halloween celebration.
• Easy Preparation: The straightforward recipe makes preparation a breeze. Even those new to baking can achieve impressive results.

Ingredients for Halloween Cookie Cake

Butter: For a rich tasting cookie, use 12 TBSP of butter, softened, in this recipe.

Brown sugar: Adding 1 cup of brown sugar gives the cookie a wonderful depth of flavor.

Sugar: You need ¼ cup of sugar for added sweetness and to help make the cookie soft and chewy.

Egg: Bind the ingredients by adding 1 egg to the dough.

Egg yolk: You also need 1 egg yolk only to make the cookie cake slightly dense, but tender too.

Vanilla extract: Enhance the incredible flavors in this treat by using 2 tsp of vanilla extract.

Flour: for the structural base of this dough, you need 1 ¾ cup of flour.

Cornstarch: Make this dough super soft by adding 1 tsp of cornstarch.

Baking soda: Help the dough rise as it bakes with 1 tsp of baking soda.

Chocolate chips: You will need ½ cup of chocolate chips to incorporate into the cookie dough.

M&M candies: As well as ½ cup of Halloween M&M candies to decorate the top of the cookie cake with.

Frosting

Butter: Use ½ cup of butter, softened, for a rich and flavorful topping.

Powder sugar: Add 2 cups of powdered sugar to make the frosting perfectly sweet.

Vanilla extract: Bring out the flavors in this frosting by adding 1 tsp of vanilla extract.

Food coloring & festive sprinkles: You need purple and orange food coloring, as well as some festive Halloween sprinkles.

How to make a Festive Halloween Cookie Cake

Prep

Start by preheating the oven to 350°F. Then spray an 8-inch springform pan with nonstick spray and then set aside.

Batter 

Next, in a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or KitchenAid mixer. After that, add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.

Stir in the flour, cornstarch, and baking soda; mix again until combined. Then stir in the chocolate chips until just combined, be careful not to overmix.

Bake 

Proceed to spread the cookie dough into the prepared springform cake pan and top with the M&M candies, gently pressing them into the top.

Place the pan in the preheated oven and bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.

Frosting 

Prepare the icing by combining the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step.

Then divide the frosting between 3 bowls, continue to add purple and orange color to two bowls, leaving the remaining bowl white. Transfer the frostings to individual piping bags, pipe the frosting around the edges of the cake, and top with sprinkles.

Slice into wedges, serve and enjoy!

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Halloween Cookie Cake

Halloween Cookie Cake that's a fun holiday dessert topped with festive candies & colors! Soft, chewy chocolate chip M&M cookie cake decorated with candy eyeballs for a perfect Halloween treat!

Course Cookie Pizza, Cookies, Dessert

Cuisine American

Keyword Halloween Cookie Cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 slices

Calories 591kcal

Author Jessica & Nellie

Ingredients

• 12 TBSP butter softened
• 1 cup brown sugar
• ¼ cup sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 ¾ cup flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ cup chocolate chips
• ½ cup Halloween M&M candies

Frosting

• ½ cup butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• food coloring & festive sprinkles

Instructions

• Prep: Preheat the oven to 350°F. Then spray an 8-inch springform pan with nonstick spray and set aside.
• Batter: In a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or KitchenAid mixer. Add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.
• Stir in the flour, cornstarch, and baking soda and mix again until combined. Then stir in the chocolate chips until just combined, be careful not to overmix.
• Bake: Spread the cookie dough into the prepared springform cake pan and top with the M&M candies, gently pressing them into the top. Bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.
• Frosting: Combine the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step.
• Divide frosting between 3 bowls, then add purple and orange color to two bowls. Leave the remaining bowl white. Transfer frostings to individual piping bags. Then pipe the frosting around the edges of the cake and top with sprinkles. Slice into wedges, serve and enjoy!

Notes

Store leftovers in an airtight container on the countertop and it will last 2-3 days. 

Cookie cake can be frozen in an airtight container for up to 2 months.

Nutrition

Calories: 591kcal | Carbohydrates: 81g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 318mg | Potassium: 70mg | Fiber: 1g | Sugar: 62g | Vitamin A: 797IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg

How long is leftover cookie cake good for?

Store leftovers in an airtight container on the countertop and the treat will last 2-3 days.

Cookie cake can also be frozen in an airtight container and will be good for up to 2 months. Thaw at room temperature before adding the frosting and sprinkles.

What substitutions can be made for butter in this recipe?

Margarine or vegan butter can serve as effective replacements for butter in the recipe. For a dairy-free option, consider using coconut oil or applesauce, though these may slightly alter the flavor and texture.

Is there an alternative to using brown sugar for creating depth of flavor?

Coconut sugar or a mix of white sugar and molasses can replicate the depth of flavor provided by brown sugar. Maple syrup or honey may also introduce a distinct sweetness, but will require adjustments in liquid ingredients.

How can the moisture and chewiness of the cookie be maintained without using sugar?

Using alternative sweeteners like agave syrup or erythritol can still provide moisture. Adding a bit more butter or using applesauce can also help maintain the desired chewiness.

Can flaxseed or chia seed be used as a binder instead of eggs?

Yes, both flaxseed meal and chia seeds can act as effective egg replacements. Mixing 1 tablespoon of either seed with 2.5 tablespoons of water creates a gel-like substance that serves as a binder.

Are there gluten-free alternatives for all-purpose flour in making a Halloween cookie cake?

Almond flour, coconut flour, or a gluten-free all-purpose flour blend can replace traditional flour. It is important to note that adjustments in moisture may be necessary when switching to these alternatives.

Try more of our festive Halloween treat recipes here:

• HALLOWEEN CAKE MIX SPRINKLE COOKIES
• HALLOWEEN SUGAR COOKIE BARS
• HALLOWEEN BROWNIE COOKIES
• EASY HALLOWEEN SNACK MIX
• M&M HALLOWEEN COOKIES
• HALLOWEEN COBWEB COOKIES
• HALLOWEEN FUNFETTI COOKIES
• HALLOWEEN SKELETON COOKIES
• HALLOWEEN CAT COOKIES
• MONSTER STUFFED S’MORES COOKIES
• HALLOWEEN SPRINKLE COOKIES
• HALLOWEEN NO-BAKE CHEWY CARAMEL COOKIES
• HALLOWEEN PEANUT BUTTER COOKIE PIZZA
• BAKED MONSTER HALLOWEEN DONUTS

Halloween Cookie Cake is made easily with simple ingredients, to create a wonderfully soft, delicious treat. This chocolate chip M&M cookie cake is great for Halloween-themed parties and festive gatherings, it is sure to bring a smile to everyone’s face.

The post HALLOWEEN COOKIE CAKE appeared first on Family Cookie Recipes.

Halloween Cake Mix Sprinkle Cookies are easy to make and perfectly festive for Halloween. Use a cake mix, vanilla frosting, and colorful sprinkles to make these simple holiday cookies.

Halloween Cake Mix Sprinkle Cookies not only taste delicious, but they’re perfectly festive too! Great for Halloween parties and get-togethers. Use different colored sprinkles to make these cookies fit any holiday or special occasion.

I absolutely love making cookies from scratch, and I usually do, but sometimes I just don’t have the time and I need a bit of a shortcut. Especially when my kids are all wanting to help out! I discovered this recipe recently and it’s become a family favorite- the kids love to help dip these cookies and add the sprinkles.

What are cake mix cookies?

Cake mix cookies are cookies that are made with a box of cake mix as the base ingredient. Because many of the dry ingredients used in cookies are also the same ingredients you find in a boxed cake mix, you usually only have to add a few more basic ingredients to make soft and chewy cookies!

One of the things that I love about cake mix cookies is that it is so easy to change up the flavors a little bit, just by swapping out the cake mix that you use. For example, this recipe asks for a white cake mix, but you could easily swap in a yellow cake mix, or even a chocolate cake mix and the results would all be delicious!

Ingredients in Halloween Cake Mix Sprinkle Cookies

White cake mix – The base of the cookies is a white cake mix. You can use a different flavor of cake if you prefer.

Sprinkles – You can use any color of sprinkles or a combination of colors that you’d like. Orange, purple, and green all work well for Halloween, but green and red are perfect for Christmas, red and blue for the 4th of July, etc.

Oil – You can use vegetable or canola oil, but I often use coconut oil in baked goods. Just make sure the coconut oil is melted to liquid form before adding to the cookie dough.

Butter – Melt the butter before mixing with the other ingredients.

Eggs – Two large eggs will bind all of the other ingredients together.

Vanilla frosting – You can make homemade frosting if you’d like, but a can of premade frosting is easier and works great! You will need to warm up the frosting in the microwave so that you can easily dip the cookies in it before adding more sprinkles.

Sprinkles – Yep, more sprinkles! Make sure to add the additional sprinkles before the frosting sets up or they won’t stick! Again, use any colors you’d like. The smaller and lighter the sprinkles, the more easily they will stick to the frosting!

How to make Halloween Cake Mix Sprinkle Cookies

MAKE THE COOKIES

Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.

In a large mixing bowl, add the cake mix and sprinkles. Mix well.

Add the oil, butter, and eggs. Using a wooden spoon, mix until all ingredients are thoroughly combined. 

Don’t use an electric mixer or overmix the cookie dough.

Using a cookie scoop, scoop the dough onto the baking sheet, about 1 ½ – 2 inches apart.

Bake for 10-12 minutes, or until the edges barely begin to brown. 

Remove from heat and carefully move the cookies to a wire rack to cool completely.

ADD THE FROSTING

Once the cookies have cooled, add ½ cup of vanilla frosting to a microwave-safe bowl. Heat in 10-second increments until completely melted. Stir between heating. 

Dip one side of each cookie into the melted frosting and place the cookies back on the wire rack.

Add sprinkles before the frosting dries. 

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Halloween Cake Mix Sprinkle Cookies

Halloween Cake Mix Sprinkle Cookies are easy to make and perfectly festive for Halloween. Use a cake mix, vanilla frosting, and colorful sprinkles to make these simple holiday cookies.

Course Cookies

Cuisine American

Keyword Halloween Cake Mix Sprinkle Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 20 cookies

Calories 231kcal

Author Jessica & Nellie

Ingredients

• 15.25 oz box of white cake mix
• 2 Tbsp orange sprinkles
• ¼ cup oil
• 4 Tbsp unsalted butter melted
• 2 eggs
• 16 oz. can vanilla frosting
• green and purple sprinkles for garnish

Instructions

MAKE THE COOKIES

• Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl, add the cake mix and sprinkles. Mix well.
• Add the oil, butter and eggs. Using a wooden spoon, mix until all ingredients are thoroughly combined. Don’t use an electric mixer or overmix the cookie dough.
• Using a cookie scoop, scoop the dough onto the baking sheet, about 1 ½ – 2 inches apart.
• Bake for 10-12 minutes, or until the edges barely begin to brown.
• Remove from heat and carefully move the cookies to a wire rack to cool completely.

ADD THE FROSTING

• Once the cookies have cooled, add ½ cup of vanilla frosting to a microwave-safe bowl. Heat in 10-second increments until completely melted. Stir between heating.
• Dip one side of each cookie into the melted frosting and place the cookies back on the wire rack. Add sprinkles before the frosting dries.

Nutrition

Calories: 231kcal | Carbohydrates: 34g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 198mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 94IU | Calcium: 51mg | Iron: 1mg

HOW DO YOU MAKE PERFECT CAKE MIX COOKIES?

Making Cake Mix cookies is easy! Here are a few tips for getting perfect cookies every time!

• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape! Do not grease the parchment!
• Don’t overbake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
• Be careful not to over-mix. Just mix enough to combine the ingredients.

HOW LONG ARE COOKIES GOOD FOR?

You can keep these cooled cookies in an airtight container at room temperature for up to 3 or 4 days.

Can you freeze cake mix cookies?

Yes, you can freeze cake mix cookies! You can freeze the baked cookies by cooling them completely and then wrapping them in plastic and placing them in a Ziplock bag in the freezer. When I freeze cookies, I prefer to freeze the dough in ready-to-bake balls, so that I can enjoy my cookies “freshly baked” when I am ready to make them. In order to do this, you will:

1. Scoop the cookie dough into balls (cake mix cookies tend to be a little sticky in dough form so you may want to chill the dough for about an hour to make this step easier).
2. Place the cookie dough balls on a piece of wax paper on a cookie sheet and place in the freezer for about an hour, until cookie dough balls are frozen.
3. Take all of the frozen cookie dough balls and place them in a Ziplock bag or an airtight freezer-safe container. Put them back into the freezer until ready to bake.
4. When you are ready, place the cookie dough balls on a prepared cookie sheet, 2 inches apart. I like to let the balls thaw for about 10-15 minutes and then bake according to normal instructions.

MORE DELICIOUS HALLOWEEN RECIPES TO TRY:

• HALLOWEEN SUGAR COOKIE BARS
• HALLOWEEN BROWNIE COOKIES
• EASY HALLOWEEN SNACK MIX
• HALLOWEEN SKELETON COOKIES
• HALLOWEEN CAT COOKIES
• MONSTER STUFFED S’MORES COOKIES
• HALLOWEEN SPRINKLE COOKIES
• M&M HALLOWEEN COOKIES
• HALLOWEEN COBWEB COOKIES
• HALLOWEEN FUNFETTI COOKIES
• HALLOWEEN NO-BAKE CHEWY CARAMEL COOKIES
• HALLOWEEN PEANUT BUTTER COOKIE PIZZA
• BAKED MONSTER HALLOWEEN DONUTS

Halloween Cake Mix Sprinkle Cookies are easy to make and perfectly festive for Halloween. Use a cake mix, vanilla frosting, and colorful sprinkles to make these simple holiday cookies.

The post HALLOWEEN CAKE MIX SPRINKLE COOKIES appeared first on Family Cookie Recipes.

Monster Stuffed S’mores Cookies are chocolate chip cookies stuffed with Hershey bars and marshmallows. Add some monster eyes and festive sprinkles to make perfect Halloween cookies!

Halloween is such a fun reason to bake some fun and yummy treats. Edible candy eyeballs can turn pretty much any treat into a monster, perfect for serving at Halloween parties. If you leave off the sprinkles and eyeballs, these stuffed s’mores cookies are delicious for the rest of the year too!

Ingredients in Monster Stuffed S’mores Cookies

Butter – Real butter works best. Make sure the butter is softened to room temperature before creaming it with the sugars, egg, and vanilla.

Egg – One large egg will bind all of the other ingredients together.

Vanilla – One teaspoon of vanilla adds a lot of flavor to the cookies. The higher the quality of the vanilla, the better.

Sugars – You will need white sugar and light brown sugar. For best results, make sure your brown sugar is soft and fresh.

Flour – All-purpose flour works best, but you can use a gluten-free alternative if needed.

Baking soda – This is the leavening agent in the cookies. Make sure your baking soda is not old or expired.

Semi-sweet chocolate chips – Chocolate chips always make cookies better, right?! You can use milk chocolate chips if you prefer.

Marshmallows – You need one large marshmallow to place in the center of each cookie. The marshmallow will melt into the cookie as it bakes.

Hershey bar squares – Hershey bars are necessary for s’mores! Break a Hershey bar into sections and place each section in the center of each cookie along with the marshmallow.

Halloween sprinkles and candy eyeballs – Adding sprinkles and candy eyeballs on top of the baked cookies makes them festive for Halloween. Make sure to add these right after taking the cookies out of the oven – the melted marshmallow will be sticky enough for the sprinkles to stick.

How to make Monster Stuffed S’mores Cookies

Preheat the oven to 350°.

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

MAKE THE COOKIE DOUGH

Place the butter, egg, vanilla extract, white sugar, and brown sugar into a large mixing bowl and beat with an electric mixer until very well combined (2-3 minutes).

Add the flour and baking soda to the mixing bowl and mix until fully incorporated and a soft dough is formed.

Fold the chocolate chips into the cookie dough.

Place the dough in the refrigerator and allow it to chill for one hour.

ASSEMBLE THE COOKIES

Remove the chilled dough from the refrigerator, use a large cookie scoop out ¼ cup size balls of dough, and place them, evenly spaced, on a baking sheet. I was able to fit six cookies on a standard-size baking sheet.

Use your hands to flatten the dough balls to form large, flat circles.

Place one or two small Hershey bar squares in the center of each cookie.

Place a marshmallow on top of the chocolate squares and press the sides of the cookies up around the marshmallows, leaving the tops of the marshmallows exposed.

BAKE AND DECORATE THE COOKIES

Bake for 10 minutes, or until the bottoms of the cookies begin to turn golden brown and the marshmallows flatten out and become gooey. Be careful not to overcook or the marshmallows will melt and absorb into the cookies.

Remove the cookies from the oven and allow them to rest on the baking sheet for 5-10 minutes before gently transferring them to a wire cooling rack to cool completely.

Add a few sprinkles and candy eyeballs on top of the melted marshmallows.

Print

Monster Stuffed S’mores Cookies

Monster Stuffed S'mores Cookies are chocolate chip cookies stuffed with Hershey bars and marshmallows. Add some monster eyes and festive sprinkles to make perfect Halloween cookies!

Course Cookies

Cuisine American

Keyword Monster Stuffed S’mores Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Servings 12 cookies

Calories 375kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened to room temperature
• 1 egg
• 1 teaspoon vanilla extract
• ¼ cup granulated white sugar
• ½ cup light brown sugar packed
• 1 ¼ plus ⅛ cup all-purpose flour
• ½ teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 12 large marshmallows
• 20 small Hershey bar squares
• Halloween sprinkles and candy eyeballs

Instructions

• Preheat the oven to 350°.
• Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

MAKE THE COOKIE DOUGH

• Place the butter, egg, vanilla extract, white sugar, and brown sugar into a large mixing bowl and beat with an electric mixer for 2-3 minutes.
• Add the flour and baking soda to the mixing bowl and mix until fully incorporated and a soft dough is formed.
• Add the chocolate chips to the mixing bowl and mix with a wooden spoon or rubber spatula until incorporated.
• Place the dough in the refrigerator and allow it to chill for one hour.

ASSEMBLE THE COOKIES

• Remove the chilled dough from the refrigerator, use a large cookie scoop out ¼ cup size balls of dough, and place them, evenly spaced, on a baking sheet. I was able to fit six cookies on a standard-size baking sheet.
• Use your hands to flatten the dough balls to form large, flat circles.
• Place one or two small Hershey bar squares in the center of each cookie.
• Place a marshmallow on top of the chocolate squares and press the sides of the cookies up around the marshmallows, leaving the tops of the marshmallows exposed.

BAKE AND DECORATE THE COOKIES

• Bake for 10 minutes, or until the bottoms of the cookies begin to turn golden brown and the marshmallows flatten out and become gooey. Be careful not to overcook or the marshmallows will melt and absorb into the cookies.
• Remove the cookies from the oven and allow them to rest on the baking sheet for 5-10 minutes before gently transferring them to a wire cooling rack to cool completely.
• Add a few sprinkles and candy eyeballs on top of the melted marshmallows.

Nutrition

Calories: 375kcal | Carbohydrates: 55g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 138mg | Potassium: 155mg | Fiber: 2g | Sugar: 35g | Vitamin A: 265IU | Calcium: 28mg | Iron: 2mg

How to make The BEST Chocolate Chip Cookies:

After trying out multiple chocolate chip cookie recipes over many years, I have picked up several important tips for making the absolute BEST Chocolate Chip Cookies!

• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
• Spend a little extra time when you mix the shortening and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t overbake the cookies – when I take mine out of the oven, they still look slightly under-baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Chocolate Chip Cookie troubleshooting tips

Over the years, I have had many cookie failures along with all of my successes and I have learned a few things along the way! You may have a favorite chocolate chip cookie recipe that you love, but they don’t always turn out perfectly. Why?! Here are some helpful tips for some common cookie problems!

Why are my chocolate chip cookies flat?

If your chocolate chip cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

Why are my chocolate chip cookies crispy and hard?

If your chocolate chip cookies are hard, crunchy, or crispy, you probably baked them too long. Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out! My husband really likes a few cookies to be a little more well-done so that he can dip them in milk, so I usually make half a tray of cookies for him that gets cooked a couple of minutes longer.

Why do my chocolate chip cookies burn on the bottom but aren’t done in the middle?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. Using too much cooking spray can create the same problem. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

MORE DELICIOUS HALLOWEEN TREAT RECIPES TO TRY:

• HALLOWEEN SUGAR COOKIE BARS
• HALLOWEEN BROWNIE COOKIES
• HALLOWEEN NO- BAKE CHEWY CARAMEL COOKIES
• HALLOWEEN SKELETON COOKIES
• HALLOWEEN CAT COOKIES
• HALLOWEEN CHOCOLATE TRUFFLES
• HALLOWEEN SPRINKLE COOKIES
• HALLOWEEN PEANUT BUTTER COOKIE PIZZA
• HALLOWEEN COBWEB COOKIES
• M&M HALLOWEEN COOKIES
• BAKED MONSTER HALLOWEEN DONUTS
• EASY GHOST HALLOWEEN COOKIES

Monster Stuffed S’mores Cookies are perfect for Halloween! Delicious chocolate chip cookie recipe stuffed with Hershey bars and marshmallows, then decorated to look like little monsters.

The post MONSTER STUFFED S’MORES COOKIES appeared first on Family Cookie Recipes.

Halloween Sugar Cookie Bars are chewy, marbled cookie bars topped with purple buttercream frosting & spooky sprinkles! A festive treat perfect for Halloween get togethers!

These delicious Halloween sugar cookies are a twist on traditional sugar cookies, and they’re perfect for Halloween parties or just a fun baking project with family and friends. You can experiment with different colors, shapes, and decorations to make this sugar cookie bar recipe perfectly unique!

The Fun of Making Halloween Cookie Bars

Halloween is a time for spooky decorations, costumes, and of course, delicious treats! One of the most popular Halloween treats is sugar cookies, and what better way to enjoy them than in the form of cookie bars? Making Halloween sugar cookie bars is fun for all ages, it is a great way to get your kids involved in the baking fun!

Use frosting, candy, and other decorations to create fun and spooky designs on top of the bars. This is a great activity to do with the kids in your life, as they can get creative and make their own unique designs. With a little creativity and some delicious ingredients, anyone can make a tasty and visually appealing treat that is sure to impress!

Why You’ll Love This Halloween Cookie Recipe

• Festive and Fun: The colorful sprinkles and festive Halloween decorations make these cookie bars a hit with kids and adults alike.
• Versatile: You can customize this recipe to suit your taste by adding different flavors of extract or food coloring to the dough.
• Perfect for Sharing: These cookie bars are great for sharing with friends and family at your Halloween party or as a fun treat for your co-workers.

Halloween Cookie Bar Ingredients

Butter: You will need 1 cup of butter, softened, to make the cookie bars rich and moist.

Sugar: Add in 1 ½ cups of sugar for perfectly sweet and chewy treats.

Cream cheese: Using 3-oz of cream cheese, softened, gives these cookies a wonderful soft texture.

Eggs: Help bind the ingredients together by adding in 2 eggs.

Vanilla extract: Enhance the amazing flavors in this cookie recipe by using 1 tsp of vanilla extract.

Almond extract: For more great taste, add in 1 tsp of almond extract.

Baking powder: Use 2 tsp of baking powder to help these cookie bars puff up as they bake.

Flour: You need 4 cups of flour for the structural base of this cookie dough recipe.

Food coloring: Use a few drops of each green and orange food coloring to dye the cookie dough a festive Halloween theme.

Frosting

Butter: For a delightful rich flavor, use ½ cup of butter, softened, for this frosting recipe.

Powder sugar: Using 3 cups of powdered sugar will make this topping perfectly sweet and thick.

Vanilla extract: Flavor this frosting by adding in 1 tsp of vanilla extract.

Almond extract: You need ½ tsp of almond extract to compliment all the wonderful flavors in this frosting recipe.

Food coloring: Use a couple drops of purple food coloring for even more festive Halloween cheer!

Sprinkles: Halloween sprinkles are a perfect addition to these tasty cookie bars.

How to make Spooky Halloween Sugar Cookie Bars

Prep

Begin with getting the oven preheating to 350°F. Also, line a quarter baker’s sheet pan with parchment paper and set it aside. (You can also use a 9×13 pan.)

Cookie batter

In a large mixing bowl, using an electric mixer, whip together the butter, sugar and cream cheese until the mixture is fluffy.

Then add in the eggs, vanilla extract and almond extract, mix on medium speed to combine.

Next, stir in the baking powder and the flour, until just combined.

After that, separate the dough into 2 bowls and use the food coloring to dye one bowl green and one bowl orange.  

Continue to place dollops of each dough onto the parchment lined pan and then swirl together.

Bake 

Place the dough into the preheated oven and bake for 15-20 minutes until it is just baked through and lightly golden. Remove from oven and let cool completely. 

Frosting

In a medium size mixing bowl using an electric mixer, combine the butter, powdered sugar, vanilla extract and almond extract and purple food coloring. Whip ingredients until smooth and well combined.

Once the frosting is whipped and fluffy, spread it over the cooled cookie bars.

Proceed to sprinkle the Halloween sprinkles all over the top.

Slice, serve and enjoy!

Variations of Halloween Sugar Cookie Bars

There are many ways to customize Halloween Sugar Cookie Bars to fit your personal taste and style. Here are a few ideas for variations you can try:

• Candy Corn Cookie Bars: Add a layer of candy corn on top of the cookie dough before baking for a fun and festive twist on the classic sugar cookie bar.
• Pumpkin Spice Cookie Bars: Add pumpkin pie spice to the cookie dough for a warm and cozy fall flavor. Top with cream cheese frosting for extra indulgence.
• Monster Mash Cookie Bars: Add colorful candy eyeballs and sprinkles to the cookie dough before baking for a spooky and fun Halloween treat.
• Spiderweb Cookie Bars: Use black food coloring to dye the cookie dough and then use white icing to create a spiderweb design on top.

Print

Halloween Cookie Bar Ingredients

Halloween Sugar Cookie Bars are thick, chewy, marbled cookie dough, flavored with vanilla and a touch of almond extract. Topped with a rich buttercream frosting dyed purple and colorful spooky sprinkles, this treat will be a hit at any Halloween get together!

Course Cookies, Dessert

Cuisine American

Keyword Halloween Sugar Cookie Bars, sugar cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 16 servings

Calories 368kcal

Author Jessica & Nellie

Ingredients

• 1 cup Butter softened
• 1 ½ cups Sugar
• 3 oz Cream cheese softened
• 2 Eggs
• 1 tsp Vanilla extract
• 1 tsp Almond extract
• 2 tsp Baking powder
• 4 cups Flour
• 2-3 drops Green and orange food coloring

Butter Cream Frosting

• ½ cup Butter softened
• 3 cups Powder sugar
• 1 tsp Vanilla extract
• ½ tsp Almond extract
• 2-3 drops Purple food coloring
• Halloween sprinkles

Instructions

• Prep: Get the oven preheating to 350°F. Line a quarter baker's sheet pan with parchment paper and set it aside. (You can also use a 9×13 pan.)
• Cookie batter: In a large mixing bowl, using an electric mixer, whip together the butter, sugar and cream cheese until the mixture is fluffy.
• Add in the eggs, vanilla extract and almond extract, mix on medium speed to combine.
• Stir in the baking powder and the flour, until just combined.
• Separate the dough into 2 bowls and use the food coloring to dye one bowl green and one bowl orange. Continue to place dollops of each dough onto the parchment lined pan and then swirl together.
• Bake: Bake for 15-20 minutes until it is just baked through and lightly golden. Remove from oven and let cool completely.
• Frosting: In a medium size mixing bowl using an electric mixer, combine the butter, powdered sugar, vanilla extract and almond extract and purple food coloring. Whip ingredients until smooth and well combined.
• Once the frosting is whipped and fluffy, spread it over the cooled cookie bars. Proceed to sprinkle the Halloween sprinkles all over the top. Slice, serve and enjoy!

Notes

Sugar cookie bars can stay fresh for up to 3-4 days when stored properly at room temperature in an airtight container. 

Nutrition

Calories: 368kcal | Carbohydrates: 67g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 163mg | Potassium: 105mg | Fiber: 1g | Sugar: 19g | Vitamin A: 633IU | Calcium: 40mg | Iron: 2mg

Tips for preventing Halloween sugar cookie bars from cracking

To prevent Halloween sugar cookie bars from cracking, it is important to not overmix the dough and to make sure that the dough is evenly spread out in the baking pan. It is also recommended to let the bars cool completely before cutting them into squares.

How long do Halloween sugar cookie bars stay fresh?

Halloween sugar cookie bars can stay fresh for up to 3-4 days when stored properly at room temperature in an airtight container. However, it is recommended to consume them within the first 2 days for the best taste and texture.

How do you store Halloween sugar cookie bars?

Halloween sugar cookie bars should be stored in an airtight container at room temperature. If you want to store them for a longer period of time, you can freeze them for up to 2-3 months. It is recommended to wrap them in plastic wrap and then place them in a freezer-safe container.

Common mistakes to avoid when making sugar cookie bars

Some common mistakes to avoid when making Halloween sugar cookie bars include overmixing the dough, not using room temperature ingredients, using too much flour, not measuring ingredients accurately, and not letting the bars cool completely before cutting them. It is also important to not overbake the bars, as this can result in a dry and hard texture.

Need more Halloween treat ideas? Try these tasty recipes:

• HALLOWEEN SPRINKLE COOKIES
• M&M HALLOWEEN COOKIES
• HALLOWEEN COBWEB COOKIES
• CARAMEL APPLE SNICKERDOODLES
• PUMPKIN PUDDING COOKIES
• HALLOWEEN FUNFETTI COOKIES
• ICED PUMPKIN COOKIES
• SPICED APPLE COOKIES
• PUMPKIN SNICKERDOODLES
• PUMPKIN CHEESECAKE GINGER COOKIES
• APPLE PIE COOKIES

Halloween Sugar Cookie Bars are a great way to get creative in the kitchen. The rich purple buttercream frosting and colorful festive sprinkles are a hit with adults and kids alike.

The post HALLOWEEN SUGAR COOKIE BARS appeared first on Family Cookie Recipes.

We love Halloween and over the years we have created some really fun Halloween cookie recipes. All of these are perfect for Halloween parties!

M&M HALLOWEEN COOKIES

Perfect M&M HALLOWEEN Cookies made with butter, sugars, pudding mix & festive M&M’s candies! Fun & festive Halloween Cookie recipe that everyone loves!

It’s the perfect texture with slightly crispy edges and a soft & chewy center. Using mini chocolate chips and a combination of regular sized & mini M&M’s is CRITICAL! The final result is very balanced cookie with just the right amount of chocolatey sweetness to cookie dough.

HALLOWEEN COBWEB COOKIES

Halloween Cobweb Cookies are spectacularly spooky and completely delicious! Sugar cookies topped with chocolate & vanilla icing- no coloring! Quick & easy spider web design made in seconds. Perfect Halloween treats!

My kids adore these festive, tasty Cobweb Cookies for Halloween. I had to call them cobweb cookies because I don’t care for spiders, so the idea of putting them on cookies is a no-go. Ha! I love that they’re made with all chocolate and vanilla icing- no food coloring. I’m not a big fan of the taste of food coloring, so the idea of not having to use it is wonderful.

HALLOWEEN BROWNIE COOKIES

Halloween Brownie Cookies are everything you love about brownies, in cookie form! These fudgy frosted brownie cookies are made from scratch and completely irresistible. Made to be soft and fudgy in the centers and chewy around the edges these cookies combine all of the best textures of freshly baked brownies.

If you are a chocolate fan, these cookies are for you. Made with a chocolate brownie cookie, packed with chocolate chips, and then topped with a homemade chocolate ganache, you are sure to fulfill your chocolate cravings. Just don’t forget a glass of cold milk to serve on the side.

HALLOWEEN PEANUT BUTTER PIZZA

Halloween Peanut Butter Cookie Pizza is made with a delicious peanut butter cookie crust that is topped with marshmallows and Reese’s Pieces and then drizzled with chocolate, caramel and orange icing! The perfect Halloween dessert!

Halloween Peanut Butter Cookie Pizza is a favorite treat around our house, and not just at Halloween, although the colors work perfectly for this holiday in particular. This recipe is super easy to adapt to personal tastes, holidays, etc. so feel free to swap out the Reese’s Pieces for holiday M&Ms or even just plain chocolate chips and of course you could use any color/kind of drizzle you’d like!

HALLOWEEN FUNFETTI COOKIES

Funfetti Halloween Cookies are tasty & spooky treats made colorful with festive sprinkles baked into each cookie. We added pudding mix for texture and color for FUN!

Funfetti Halloween Cookies not only taste delicious, but they’re perfectly festive too! Great for Halloween parties and get togethers. The pudding mix addition gives these cookies a soft texture and great flavor. You’re welcome to divide the dough into 3 and color each section, or you can just opt for 1 color and make things a bit simpler. Either way it’s fun! The sprinkles add a nice pop of color too.

HALLOWEEN SKELETON COOKIES

Halloween Skeleton Cookies are festive & fun chocolate sugar cookies decorated in a perfectly creepy way! Simple cut-out skeleton cookies that are fun to make & enjoy!

These skeleton Halloween cookies are as much fun to decorate as they are to eat, grab the kids and have them join in on the cookie decorating fun. This Halloween sugar cookie recipe is a dessert and art project all in one, watch everyone squeal in excitement as they reach for a sweet chocolatey treat of their own.

HALLOWEEN CAT COOKIES

Halloween Cat Cookies are super cute & easy to make for Halloween! Festive Scaredy Cat Halloween cookies made with a packaged cookie mix, frosting & candy!

While these are not scary cat cookies, they certainly are cute! Black cats are a tradition around the Halloween season, so we had to incorporate them into something tasty around here. With this easy cookie recipe, we get to enjoy the festive features and our favorite candies on a chocolate frosted cookie. Although this recipe is amazing, you are welcome to go the fast route with store-bought chocolate icing. They are fun and just the right amount of Halloween for me, my kids loved helping too! 

HALLOWEEN SPRINKLE COOKIES

Halloween Sprinkle Cookies are buttery brown sugar cookies dyed Halloween colors, then rolled in festive sprinkles! Fun & tasty festive holiday cookies that everyone loves!

Made with homemade cookie dough these Halloween cookies with sprinkles are boo-tiful and fun. It doesn’t take too much effort to make these tasty cookies and soon you can trick or treat yourself with a large cookie. Every batch makes 6 wonderfully sized cookies so store them for yourself or share them with the family.

REESE’S PEANUT BUTTER COOKIES

Best Ever Reese’s Peanut Butter Cookies made with a full cup of peanut butter! Loaded with chocolate chips, peanut butter chips & Reese’s Pieces, to get the ULTIMATE chocolate peanut butter cookies!

Make this peanut butter chocolate chip cookie recipe the next time you want to serve an incredible treat that will impress anyone who tries them. These peanut butter cookies with reese’s pieces are simply heavenly and a treat you won’t soon forget. Plus, they are festive and decorated perfectly for Halloween!

3-INGREDIENT GHOST HALLOWEEN COOKIES

3 Ingredient Easy Ghost Halloween Cookies are a cute and festive treat! Made in minutes & devoured in seconds, these easy Halloween cookies are a hit!

What is a better way to get into the Halloween spirit than making spooky treats in the kitchen with your kids? Not much! My kids absolutely love being in the kitchen and love being independent even more. 😉 Great news, these are little cookies they can make completely on their own!

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HALLOWEEN COOKIE RECIPES

Amazing collection of Halloween cookie recipes! All of them are delicious, simple to make and perfect for Halloween parties.

Course Cookies

Cuisine American

Keyword Halloween Cookie Recipes

Author Jessica & Nellie

Ingredients

• M&M Halloween Cookies
• Halloween Cobweb Cookies
• Halloween Brownie Cookies
• Halloween Peanut Butter Cookie Pizza
• Halloween Funfetti Cookies
• Halloween Skeleton Cookies
• Halloween Sprinkle Cookies
• Reese's Peanut Butter Cookies
• Ghost Halloween Cookies

Amazing collection of Halloween cookie recipes! All of them are delicious, simple to make and perfect for Halloween parties.

The post HALLOWEEN COOKIE RECIPES appeared first on Family Cookie Recipes.

Halloween Brownie Cookies are everything you love about brownies, in cookie form! Soft & chewy with a decadent chocolate icing, these festive cookies are perfect for chocolate lovers!

These fudgy frosted brownie cookies are made from scratch and completely irresistible. Made to be soft and fudgy in the centers and chewy around the edges these cookies combine all of the best textures of freshly baked brownies.

The BEST Brownie Cookie Recipe

If you are a chocolate fan, these cookies are for you. Made with a chocolate brownie cookie, packed with chocolate chips, and then topped with a homemade chocolate ganache, you are sure to fulfill your chocolate cravings. Just don’t forget a glass of cold milk to serve on the side.

Why You’ll Love This Recipe

I’m sure you don’t need more reasons to love this recipe, but just in case you need a little more convincing to whip up a batch soon, here are three great reasons why we think you’re going to love this tasty cookie recipe.

1. Simple ingredients. The ingredients needed in this recipe are very simple and basic making it ideal for any occasion without needing to make a large trip to a store.
2. No dough chilling! We don’t need to chill the dough for these cookies meaning that you can start measuring your ingredients now, and in just a few minutes you can be enjoying a warm fudgy cookie or two.
3. The frosting is optional. While we highly recommend adding a little chocolate ganache frosting on top, these iced brownie cookies can be left as-is and still taste incredible. This means you can skip the topping and dig in while the cookies are warm if you don’t feel like waiting longer.

Chocolate Brownie Cookies Ingredients

For the Cookies, you will need:

Cocoa: For a rich chocolate taste you will need 3/4 cups of cocoa powder.

Butter: Use 1/2 cup (one stick) of butter to make these cookies richer in taste.

Shortening: Adding in 1/4 cup of shortening will give our cookies a nicer texture without changing the flavor.

Sugar: Use 2 cups of granulated sugar to make these cookies chewy and sweet.

Eggs: You will need 3 large eggs to bind the cookie dough together well.

Vanilla: Adding in 1 teaspoon of vanilla extract will help to flavor the dough well.

Flour: 1 1/2 cups of all-purpose flour to be the base of the cookies.

Salt: Adding in 3/4 teaspoon of salt will bring out the flavors and really enhance them well.

Chocolate chips: You will need 1 cup of chocolate chips for added chocolate taste in every bite.

For the Frosting, you will need:

Chocolate chips: For the best flavor we will use 1/2 cup of semi-sweet chocolate chips for the frosting.

Heavy cream: Use 1/3 cup of heavy cream to make the frosting rich and creamy.

Butter: You will only need 1/2 a tablespoon of butter for the frosting but it helps to add a shine and depth of flavor.

How to Make Frosted Brownie Cookies

To make the cookies

Preheat your oven to 325 degrees F.

In a bowl, microwave the cocoa powder, butter, and shortening for 1 minute and 30 seconds to 2 minutes. Stir until the cocoa has dissolved.

Stir in the sugar and mix until well blended.

Add in the eggs and vanilla until incorporated.

Add in the flour and salt. Mix well.

Stir in the chocolate chips.

Drop the cookie dough by the tablespoonfuls onto a lightly greased or silicone mat-covered baking sheet.

Bake in the oven for 18-20 minutes. The tops of the cookies should be slightly cracked.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.

To make chocolate frosting

In a saucepan on the stove, heat your cream and butter just until the butter melts and the mixture begins to boil.

Pour the liquid over the top of the chocolate chips in a bowl. Allow the mixture to sit undisturbed.

After 5 minutes, stir the cream and chocolate until the chocolate ganache is thick and well combined.

Drizzle over the top of your cookies or dip them in the frosting depending on how you want to do it.

Let set and serve. Enjoy!

Fun Add-On Ideas

These cookies are ideal for any time of the year, but if desired you can make them a tad more festive for the season. After your cookies have been frosted, and while they are still wet you can add on colorful sprinkles if desired. Some fun ideas include using orange-colored sprinkles in Fall or red and green sprinkles around Christmas time. Pink and red would also be ideal for Valentine’s day.

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HALLOWEEN BROWNIE COOKIES

Chewy HALLOWEEN Frosted Brownie Cookies are everything you love about brownies, in cookie form! Soft & chewy with a decadent chocolate icing, these cookies are perfect for chocolate lovers!

Course Cookies

Cuisine American

Keyword Halloween Brownie Cookies

Prep Time 10 minutes minutes

Servings 24

Calories 233kcal

Author Jessica & Nellie

Ingredients

Cookies

• ¾ cup cocoa
• ½ cup butter 1 stick
• ¼ cup shortening
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla
• 1 ½ cups flour
• ¾ tsp salt
• 1 cup chocolate chips

Frosting

• ½ cup semi-sweet chocolate chips
• ⅓ cup heavy cream
• ½ Tbsp butter
• Halloween sprinkles

Instructions

• Preheat your oven to 325°F. Line a baking sheet with parchment and set aside.
• Microwave the cocoa, butter, and shortening for 1:30 to 2 minutes. Stir until the cocoa dissolves.
• Stir the sugar into the chocolate until well-blended. Stir in eggs and vanilla.
• Once those are incorporated add the flour and salt.
• Mix well and then stir in the chocolate chips.
• Drop by tablespoons onto a cookie sheet that is lightly greased or covered with a silicone baking mat.
• Bake for 18-20 minutes. You should be able to see the tops crack just slightly. Allow to cool for about 10 minutes before removing from pan.

Chocolate Frosting

• Heat the cream and butter in a saucepan until the butter melts and the mixture just begins to boil.
• Pour the mixture over the chocolate chips and allow it all to sit.
• After 5 minutes, stir the mixture. The chocolate chips will melt into the hot cream leaving you a chocolate ganache with which you can dip or drizzle your cookies. Top frosted cookies with Halloween sprinkles & let cool to set.

Nutrition

Calories: 233kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 120mg | Potassium: 83mg | Fiber: 2g | Sugar: 23g | Vitamin A: 222IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

How long are fudgy brownie cookies good for?

These cookies can be left in an airtight container for up to a week but they’ll taste best if eaten within three days. for best results, I recommend storing them only after the cookies have cooled completely and the frosting has set.

Can I freeze brownie cookies?

Yes, these cookies can be frozen for up to three months in an airtight container. I recommend not adding the chocolate ganache frosting until after the cookies have thawed because when ganache thaws it is known to sweat, which means your cookies could become soggy or unappetizing looking.

We call this a Penny taco! She absolutely adores being wrapped up in blankets. And hello, a taco blanket is always a good idea!

More Chocolate Cookie Recipes You’re Sure to Enjoy!

• OATMEAL CHERRY CHOCOLATE COOKIES
• CADBURY MINI EGG CHOCOLATE COOKIES
• CHOCOLATE SUGAR COOKIES
• DOUBLE CHOCOLATE COOKIE DROPS
• MINT CHOCOLATE BROWNIE COOKIES
• DOUBLE CHOCOLATE CHERRY COOKIES
• CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
• BEST BROWNIE COOKIES
• ROCKY ROAD COOKIES
• LOADED CHOCOLATE TOFFEE COOKIES
• HOT CHOCOLATE CHRISTMAS COOKIES
• CARAMEL STUFFED CHOCOLATE CRINKLE COOKIES

This frosted brownie cookie recipe is chewy, chocolatey, and perfectly sweetened in every bite. Perfect for any chocolate lover out there.

The post HALLOWEEN BROWNIE COOKIES appeared first on Family Cookie Recipes.

Halloween Skeleton Cookies are festive & fun chocolate sugar cookies decorated in a perfectly creepy way! Simple cut-out skeleton cookies that are fun to make & enjoy!

These cut out sugar cookies are as much fun to decorate as they are to eat, grab the kids and have them join in on the decorating fun. This Halloween sugar cookie recipe is a dessert and art project all in one, watch everyone squeal in excitement as they reach for a sweet chocolatey treat of their own.

Halloween Chocolate Sugar Cookies

Making chocolate sugar cookies is very simple, but the recipe has several steps that can be spread out over days even! It is worth it though because these skeleton sugar cookies are a festive and spooky treat to serve at your next Halloween party. Made from scratch so that every cookie is uniquely wonderful, this will quickly become one of your favorite Halloween recipes. Let your kids and their friends have fun decorating, make it a party of its own making this fun treat.

Why you’ll love this Halloween Cookie Recipe

• Simple ingredients. You will be pleasantly surprised to find that most of the ingredients for this recipe are already in your pantry, including flour, baking powder, salt, and more.
• You can prep the cookie dough in advance. The dough will need to chill for 2 hours before you roll it out and shape it, but that doesn’t mean you can’t make it sooner. You can prep the dough up to 2 days in advance and just roll, shape, bake and decorate when it is more convenient.
• You are repurposing Christmas cookie cutters! If you have gingerbread man shaped cookie cutters in a drawer somewhere, then you should feel great about giving them a little more attention. Using a simple gingerbread cutter, we get the cookies shape so that we can add a skeleton.

Skeleton Halloween Cookie Ingredients

Butter: You need 1 cup of unsalted, room temperature butter, this is two sticks.

Sugar: Use 1 cup of granulated sugar to make the cookies soft and sweet.

Extracts: Enhance the flavor of the dough by adding 1 tsp clear vanilla extract (divided) and ¼ tsp almond extract.

Egg: 1 large egg will help bind the ingredients together well.

Flour: Create a good cookie structure with 2 cups of all-purpose flour (plus another 2 TBSP for rolling the dough out on).

Cocoa powder: Add ½ cup of unsweetened natural cocoa powder to give the cookies a nice rich taste.

Baking powder: ¾ tsp of baking powder is needed to help the cookies puff up as they bake.

Salt: Balance the flavors in the cookies with ¾ tsp of salt.

Glaze

Powdered sugar: The base of the icing is 3 cups of powdered sugar.

Milk: Add ¼ cup of milk to make the glaze the right consistency.

Corn syrup: Using 2 TBSP light corn syrup gives the glaze have a shiny finish and keeps it from crystallizing.

Candy eyeballs: These are used to decorate your Halloween cookies. You can find them in the cake decorating sections of crafts stores, Walmart, or here on Amazon.

Edible ink pens: If desired, you can use edible ink pens to add designs over the hardened icing.

Decorating Instructions for your Halloween Cookies

For making skeletons– Start by drawing a hole to become the mouth and then pipe around it to make the skull. Use a toothpick as needed to fill in small gaps. Attach two eyeballs to each skull.

For making mummies- Pipe outlines on the cookies (not too close to each other) and then add the eyeballs. Allow the cookies to dry for several hours, and then decorate with the edible markers as desired.

How long are skeleton decorated cookies good for?

Once the icing on the cookies has fully hardened, you can place the cookies in an airtight container at room temperature for up to 5-7 days.

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HALLOWEEN SKELETON COOKIES RECIPE

Halloween Skeleton Cookies are festive & fun chocolate sugar cookies decorated in a perfectly creepy way! Simple cut-out skeleton cookies that are fun to make & enjoy!

Course Cookies, Dessert

Cuisine American

Keyword HALLOWEEN SKELETON COOKIES

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

chilling time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 36 cookies

Calories 140kcal

Author Jessica & Nellie

Ingredients

• 1 cup Butter unsalted, room temperature
• 1 cup Granulated Sugar
• ½ tsp Clear Vanilla Extract
• ¼ tsp Almond Extract
• 1 Large Egg
• 2 cups All-Purpose Flour + 2 Tbsp for rolling dough out on
• ½ cup Unsweetened Natural Cocoa
• ¾ tsp Baking Powder
• ¾ tsp Salt

Icing

• 3 cups Powdered Sugar sifted
• ¼ cup Milk
• 2 TBSP Light Corn Syrup
• ½ tsp Clear Vanilla Extract
• Candy Eyeballs
• Edible ink pens optional

Instructions

• In a stand mixer bowl, cream the butter and sugar for about 5 minutes. Add in the egg, vanilla extract, and almond extract. Beat again for about 1 minute to mix.
• In a separate bowl, combine the flour, cocoa powder, baking powder, and salt with a whisk. Add the dry ingredients, in batches, to the creamed butter mixture. Mix until just incorporated.
• Divide the dough in half and spoon it onto plastic wrap. Cover and wrap the dough well before pressing it into a disc shape. Repeat with the remaining half of dough. Place the discs of dough into the fridge to chill for at least 2 hours.
• Once chilled, get the oven preheating to 350 degrees F. Line a cookie sheet with parchment paper or silicon mat and set it aside.
• Take one disc of cookie dough and unwrap it. Place onto a liberally floured surface. Roll the dough out with a rolling pin so that it is between ⅛ a- ¼ inch thick.
• Use a gingerbread man shaped cookie cutter to cut out shapes. Reroll and cut the dough as many times as needed, placing your cut cookies onto the prepared baking sheet. Repeat this process with the remaining half of dough.
• Bake the cookies in the preheated oven for 8-10 minutes. Remove the baking sheet from the oven and allow the cookies to cool on the sheets for 10 minutes before transferring to a wire rack to cool completely.
• Make the glaze by sifting the powdered sugar into a large mixing bowl. Add the milk, corn syrup, and vanilla extract. Whisk until the icing is a good consistency. You will know that it is ready when you drizzle the icing back onto itself it should hold its shape a little before melting back into the icing. Spoon your icing into a piping bag that has been fitted with Wilton#1 piping tip and a coupler. Carefully pipe the icing onto the cooled cookies.
• For making skeletons– Start by drawing a hole to become the mouth and then pipe around it to make the skull. Use a toothpick as needed to fill in small gaps. Attach two eyeballs to each skull.

  For making mummies- Pipe outlines on the cookies (not too close to each other) and then add the eyeballs. Allow the cookies to dry for several hours, and then decorate with the edible markers as desired.

Notes

These frosted cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 93mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 167IU | Calcium: 11mg | Iron: 1mg

Can you freeze these frosted sugar cookies?

Yes, you can freeze frosted sugar cookies! The key is to freeze them properly so the frosting doesn’t get smudged or damaged. Here’s how:

1. Let them set – Make sure the frosting is completely dry and firm before freezing.
2. Flash freeze – Place the cookies in a single layer on a baking sheet and freeze for 1–2 hours until solid.
3. Layer carefully – Once frozen, stack them in an airtight container with parchment or wax paper between each layer.
4. Seal well – Close tightly to prevent freezer burn.
5. Thawing – When ready to enjoy, thaw them in the container at room temperature so condensation forms on the container, not the cookies.

What would I use the edible ink pens for? 

If you want to add more detail to the skull perhaps, you could use the black marker. You could also just ice the entire cookie and draw pretty Halloween themed pictures on the royal icing. 

Can I make regular sugar cookies instead of chocolate sugar cookies?

Definitely, leave out the cocoa powder and increase the ingredients to 2-1/2 Cups of flour instead. You might then want to add some color to your royal icing as it won’t be as noticeable.

Check out these other Halloween Cookie Recipes

• Halloween Sprinkle Cookies are soft, buttery brown sugar cookies tinted in spooky colors and coated in festive sprinkles. A fun and delicious treat that’s perfect for Halloween celebrations!
• Perfect M&M Halloween Cookies are soft, chewy treats made with pudding mix, butter, and sugar, then loaded with colorful M&M’s. A festive and crowd-pleasing cookie for any Halloween celebration!
• These Halloween Cobweb Cookies are topped with chocolate and vanilla icing, decorated with a quick spider web design. A spooky yet simple treat that’s as fun to make as it is to eat!
• Caramel Apple Snickerdoodles are cinnamon sugar cookies filled with fresh apples and gooey caramel. A cozy fall twist on the classic snickerdoodle!
• Make a batch of these incredible Pumpkin Pudding Cookies! Loaded with warm pumpkin spice flavor, sweet white chocolate chips, plus the pudding mix makes them extra moist and irresistible.
• Funfetti Halloween Cookies are soft, colorful treats packed with festive sprinkles and a boost of texture from pudding mix. A spooky-fun cookie that’s as tasty as it is playful!

Halloween Skeleton Cookies are chocolate sugar cookies decorated with skeleton designs that can be made cute or spooky. An easy recipe with simple ingredients you likely already have on hand!

The post HALLOWEEN SKELETON COOKIES appeared first on Family Cookie Recipes.

Caramel Apple Snickerdoodles add fresh apples and a gooey caramel filling to your favorite snickerdoodle cookie recipe. Soft and chewy cinnamon sugar cookies that are perfect for fall!

Caramel Apple Snickerdoodles came about as I was trying to come up with a fun fall twist on one of my favorite cookie recipes. The snickerdoodles are fabulous on their own, but add the apples and caramel and these cookies become absolutely unbelievable. I wish I could explain how good these are, but you will just have to try this recipe so you can discover the goodness for yourselves.

CARAMEL APPLE SNICKERDOODLES

Snickerdoodles are soft cookies that are rolled in cinnamon and sugar. Caramel apple snickerdoodles take these cookies up a notch or two. Place a soft caramel in the middle of the cookie and mix some chopped apples into the cookie dough. Nothing says fall better than cinnamon, apples and caramel…in one delicious cookie recipe! 

INGREDIENTS IN CARAMEL APPLE SNICKERDOODLES

Butter – You’ll need 1 cup of butter, softened to room temperature. For best results, use real butter.

Sugar – You’ll need 1 1/3 cup of granulated sugar for these cookies.

Egg – The recipe calls for 1 large egg to bind everything together.

Vanilla extract – The higher the quality of the vanilla, the better!

Flour – All purpose flour works best in these cookies. Cake flour also works well.

Cream of tartar – Cream of tartar really helps with the consistency of these cookies and makes them perfectly soft and chewy.

Baking soda – This is the leavening agent in the cookies so make sure your baking soda isn’t old or expired.

Cinnamon – The recipe calls for 2 1/2 teaspoons of ground cinnamon. This is a key ingredient in snickerdoodles, so don’t leave it out!

Salt – Just a half teaspoon of salt helps all of the other flavors to pop.

Apple – You will need one large apple so that you can add about 1 cup of diced apples to the cookies. Make sure to peel the apple first.

Caramels – You’ll need 30 Werther’s Soft Caramels (you will need two 4.5 oz bags). Make sure to use soft caramels because they will melt down and work much better than regular caramels. Homemade caramels work great in this recipe because they are so soft!

CINNAMON SUGAR TOPPING

Sugar and cinnamon – You’ll need to mix 1/4 cup of sugar with 1 teaspoon of cinnamon so that you can coat the cookie dough balls in it.

HOW TO MAKE CARAMEL APPLE SNICKERDOODLES

Make the topping by mixing the sugar and cinnamon together. Set aside.

Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.

In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.

Stir in the apples until well combined.

Using a cookie scoop, scoop out the dough and flatten it a little bit with your fingers. Flatten one of the caramels a little and place on top of the dough. Then mold the dough around the caramel and roll into a ball.

Place each ball of dough into the topping mixture and roll around until well coated. Place the cookie dough balls onto a greased cookie sheet. Bake at 350 for about 10-11 minutes or until the cookies are very lightly browned. Cool for at least 15-20 minutes on the baking sheets before you try to move them to a wire rack so that the cookies don’t fall apart! Or you can eat them warm with a spoon. And some vanilla ice cream. 😉

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CARAMEL APPLE SNICKERDOODLES

Caramel Apple Snickerdoodles add fresh apples and a gooey caramel filling to your favorite snickerdoodle cookie recipe. Soft and chewy cinnamon sugar cookies that are perfect for fall!

Course Cookies

Cuisine American

Keyword Caramel Apple Snickerdoodles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 30 cookies

Calories 185kcal

Author Jessica & Nellie

Ingredients

• 1 cup unsalted butter softened to room temperature
• 1 ⅓ cup sugar
• 1 egg
• 2 tsp vanilla
• 3 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 2 ½ tsp cinnamon
• ½ tsp salt
• 1 cup peeled and finely diced apples
• 30 Werther’s Soft Caramels you will need two 4.5 oz bags

TOPPING

• ¼ cup sugar
• 1 tsp cinnamon

Instructions

• Make the topping by mixing the sugar and cinnamon together. Set aside.
• Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.
• In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
• Stir in the apples until well combined.
• Using a cookie scoop, scoop out the dough and flatten it a little bit with your fingers. Flatten one of the caramels a little and place on top of the dough. Then mold the dough around the caramel and roll into a ball.
• Place each ball of dough into the topping mixture and roll around until well coated. Place the cookie dough balls onto a greased cookie sheet. Bake at 350 for about 10-11 minutes or until the cookies are very lightly browned. Cool for at least 15-20 minutes on the baking sheets before you try to move them to a wire rack so that the cookies don’t fall apart! Or you can eat them warm with a spoon. And some vanilla ice cream. 😉

Video

Nutrition

Calories: 185kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 103mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 204IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg

WHAT KIND OF APPLES WORK BEST IN COOKIES?

You can use any apples, but apples that are firm and tart like Granny Smith, Honeycrisp or Pink Lady will work the best. They will add a nice flavor of tang to offset the sweetness of everything else and will taste incredible!

TIPS FOR MAKING AMAZING CARAMEL APPLE SNICKERDOODLE COOKIES

• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour. The dough in this recipe is slightly sticky and may stick to your fingers slightly as you are rolling the balls, but if they are impossible to shape into balls, add a little bit more flour.
• Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin these cookies.
• Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

Try some of our other favorite Snickerdoodle recipes:

• Best Snickerdoodle Recipe
• Snickerdoodle Apple Pie Cookie Cups
• Snickerdoodle Cookie Bars
• Cinnamon Roll Snickerdoodles
• Snickerdoodle Apple Cobbler
• Pumpkin Snickerdoodles
• Peach Snickerdoodles
• Apple Snickerdoodle Cookies
• Frosted Snickerdoodles
• Pumpkin Snickerdoodle Cookie Bars
• Snickerdoodle Apple Pie

Caramel Apple Snickerdoodles add fresh apples and a gooey caramel filling to your favorite snickerdoodle cookie recipe. Soft and chewy cinnamon sugar cookies that are perfect for fall!

M is my third child and she has the most interesting personality. She can be the sweetest thing one minute and extremely stubborn and sassy the next. Since she was a baby, she has been entertaining our family with her sense of humor – she’s a completely goofball and has the faces to prove it!

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