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Halloween witch hat cookies on a white plate.

Easy Halloween Witch Hat Cookies (Made With Cake Mix)

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These Halloween Witch Hat Cookies are so fun and easy to make! Great for halloween parties and they’re customizable with your favorite halloween frosting color and sprinkles!


1 (15.25 ounce) white cake mix

1/2 cup vegetable oil

2 large eggs

15 to 20 drops purple food coloring

1/2 cup store-bought frosting, tinted purple with food coloring

24 Hershey’s Kiss chocolates, unwrapped

Halloween nonpareils (sprinkles)


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 
  2. Add the cake mix, ol and eggs to a large bowl and stir until a dough forms. 
  3. Add the food coloring and stir until the color is a well-blended vibrant purple. 
  4.  Use a cookie scoop to drop the dough onto the baking sheet, 2 to 3 inches apart. 
  5. Bake in 350°F for 8 to 10 minutes. 
  6. Remove the cookies from the oven and allow to cool on the cookie sheet for 2 to 3 minutes, then transfer to a wire cooling rack for about 30 minutes until completely cooled. 
  7. If using store-bought icing, remove 1/2 cup from the container. Using only one drop at a time, add purple food coloring until you reach the desired shade of purple. 
  8. Use a butter knife to add a small amount of frosting to the center of each cookie. Immediately press a Hershey’s Kiss into the frosting. 
  9. Finally, top the exposed frosting with sprinkles. 


Storage Instructions: Store cookies in an airtight container at room temperature for up to 5 days. 

Freezing Instructions: Place cookies in an airtight container, carefully stacked between parchment paper.  Freeze for up to two months.  Thaw completely at room temperature before eating.

  • Prep Time: 10
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 186
  • Sugar: 12.8 g
  • Sodium: 44.5 mg
  • Fat: 10.8 g
  • Saturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 23.2 g
  • Fiber: 2.7 g
  • Protein: 2.5 g
  • Cholesterol: 15.5 mg