It’s always great to have super easy recipes in your repertoire and these Halloween Cake Mix Sprinkle Cookies is one of those recipes. Start with a white cake mix and doctor it up to get a cute treat everyone is sure to love.
If you’ve been around the blog for any amount of time, you know I always like to make festive holiday treats for my kids and their friends.
I keep a variety of cake mixes in my pantry and I also hoard sprinkles. There I said it! I recently came into a plethora of Halloween sprinkles and this recipe was the perfect way to use some up.
These Halloween sugar cookie bars use fun sprinkles too.
Technically, what I used are nonpareils. Nonpareils are a decorative confectionery of tiny balls made with sugar and starch, usually an opaque white but now available in many colors.
If you’re familiar with confetti cookies, these are similar except I don’t mix in the nonpareils. Why? For a couple of reasons.
The first being I like the texture they give to the cookie. Second, some nonpareil or sprinkle blends bleed, making the cookie an unappealing color.
I use a small ramekin filled with the nonpareils to coat the cookie dough balls. It’s much easier and the dough keeps its shape and corrals the decorations.
If you have time and want to make sprinkle cookies from scratch have a look at my Christmas Sprinkle Cookies.
Easy Halloween Cake Mix Sprinkle Cookies
- 1 box 18.25 oz white cake mix, such as Duncan Hines
- 1 teaspoon baking powder
- 2 large eggs
- ⅓ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 10 ounces Halloween nonpareils
- Preheat oven to 350℉. Line a rimmed baking sheet with a silicone baking mat. Set aside.
- In a large bowl, mix together the cake mix and baking powder. Set aside.
- In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles- you don’t want to dye the cookie dough by over stirring the sprinkles.
- Drop rounded 1-inch balls of dough onto the prepared baking sheet. Bake for 9 minutes- 11 minutes. They should just be light in color. Cool on the baking sheet for 5 minutes they will be very soft at first.
- Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week.