Halloween Sprinkle Cookies

Ingredient notes

•  Butter: This recipe begins with melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
  • The butter should just barely be melted. That means that it shouldn’t be sizzling hot or browned. If it cooks down, it can throw your ratios off and give you a drier dough.
  • If you’re worried about getting it too hot, melt the butter about 90% of the way and then whisk it until it is completely melted.
• Sugars: This recipe uses both brown sugar and granulated (white sugar). If you would like to use only brown sugar, check out my brown sugar chocolate chip cookie recipe.
  • Using only granulated sugar will give you crispier cookies.
  • For this recipe, you can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
• Measuring Flour: If you aren’t weighing your ingredients, I highly recommend doing so. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
• Sprinkles: A couple of notes about the sprinkles. I’ve had better luck with plain sprinkle mixes. The candies in the sprinkle/candy mixes can melt as they bake. Also, I only coat about the top half of the cookie with sprinkles. Otherwise the sprinkles can melt and make a mess as the cookies bake.