Spooky Eyeball Cookies

★★★★★ 5 Reviews
foundmyzen avatar
By Teresa Jacobson
from New Orleans, LA

This is a great Halloween cookie! I created this recipe as a spooky treat for my nephews last year. It creeped them out but not enough to stop them from eating them all! The cookie is not too sweet which is good for the grown ups too! Have a boo-tastic Halloween!

Blue Ribbon Recipe

Now, these spooky eyeball cookies are fun and guaranteed to put everyone in the Halloween spirit! They're not only tasty, but they're also fun to eat. The cookie is soft and reminds us of shortbread. The dab of icing adds a touch of sweetness. Kids would have fun helping decorate these cookies. Perfect for a Halloween party or Halloween treat bags.

— The Test Kitchen @kitchencrew
serves 24-27
prep time 20 Min
cook time 10 Min
method Bake

Ingredients

  • 1 c
    margarine, softened
  • 1/3 c
    powdered sugar
  • 1 lg
    egg
  • 3/4 tsp
    almond extract
  • 1 tsp
    vanilla extract
  • 1 pkg
    instant vanilla or white chocolate pudding mix (3.4 oz; I used French vanilla mix in picture and the eyes are yellow-ish)
  • 2 c
    all-purpose flour
  • FROSTING:
  • 3/4 c
    powdered sugar
  • 1/2 tsp
    vanilla extract
  • 1-2 Tbsp
    milk, as needed to drizzling consistency
  • red, blue, green food coloring
  • 27
    semi-sweet chocolate chips
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How To Make

Test Kitchen Tips
We cheated for the red and used red gel tube icing from the grocery store.
  • 1
    Preheat oven to 350 degrees F. Lightly spray a baking sheet with cooking spray or line with parchment paper.
  • 2
    In a large bowl, beat margarine and 1/3 c powdered sugar until smooth. Beat in egg, 1 tsp vanilla, almond extract, and pudding mix until blended.
  • 3
    Stir in flour just until combined.
  • 4
    Roll cookie dough into about 1 inch balls (vary size for different size eyeballs) and place on prepared baking sheet. Use your index finger to make a depression in the center of each eyeball. (Cookies will not spread much when baked.)
  • 5
    Bake in preheated oven for 10-14 minutes until cookies are set and lightly golden on bottoms. Remove to a wire rack (with wax paper underneath the rack) to cool completely.
  • 6
    To make the frosting: In a separate bowl, combine 3/4 c powdered sugar, 1/2 tsp vanilla, and enough milk to get a glaze or drizzling consistency. Divide into 3 smaller bowls and add food coloring to each bowl.
  • 7
    To assemble cookie: While the cookie is on the cooling rack, use a 1/4 or 1/8 tsp measuring spoon to scoop a small amount of blue or green frosting into the center depression of the cookie. Add a chocolate chip upside down to the center of blue or green.
  • 8
    Drizzle red frosting on the edges of the cookie with a spoon to resemble bloodshot eyes. Serve.
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