Googly-Eyed Halloween Sugar Cookies
42 min
|
easy
Recipe by Eunice
Introduction
Classic bakery-style sugar cookies, soft in the center with lightly crisp edges and a hit of vanilla plus optional almond, get dressed up with easy buttercream and big candy eyeballs for the cutest spooky bite.
Perfect for classroom parties, bake sales, or a Halloween movie night, the pantry-friendly dough and gel-tinted frosting make bold colors that pipe or spread clean so those eyes stay put and everyone grabs another.
Ingredients (24 servings)
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Ingredients for the Sugar Cookies:
- 2¾ cups all-purpose flour all-purpose flour 0.76 lb
- 1 tsp baking soda baking soda 0.17 oz
- ½ tsp baking powder baking powder 0.08 oz
- ½ tsp salt salt
- 2 sticks unsalted butter, softened unsalted butter 8 oz
- 1½ cups granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 1½ tsp pure vanilla extract pure vanilla extract 1.5 tsp
- ¼ tsp almond extract (optional) almond extract 0.04 fl oz
Ingredients for for the Frosting:
- 1 stick unsalted butter, softened unsalted butter 4 oz
- 2 cups powdered sugar powdered sugar 8.82 oz
- 2 Tbsp heavy cream heavy cream 1 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- orange food coloring gel orange food coloring gel 0 oz
- green food coloring gel green food coloring gel 0 oz
Ingredients for Decorations:
- large candy eyeballs large candy eyeballs 1 oz
How to Make Googly-Eyed Halloween Sugar Cookies
-
Preheat and prep pans
Heat oven to 350 F and line two baking sheets with parchment so the cookies release cleanly.
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Whisk dry ingredients
In a bowl, whisk flour, baking soda, baking powder, and salt until evenly combined to prevent pockets of leavener.
-
Cream butter and sugar
In a stand mixer with paddle or a hand mixer, beat softened butter and granulated sugar on medium until pale and fluffy, about 2 to 3 minutes, scraping the bowl once.
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Add egg and extracts
Beat in the egg, vanilla, and almond extract just until smooth and fully incorporated so you do not whip in excess air.
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Bring dough together
Add the dry ingredients in two additions on low speed and mix until no dry streaks remain, stopping as soon as the dough forms.
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Chill briefly
Cover and chill the dough for 30 minutes so the cookies bake thicker with tidy edges.
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Portion and bake
Scoop 1.5 tablespoon portions, roll into smooth balls, space 2 inches apart, and gently press each to a 1/2 inch thick puck for even spread.
Bake 10 to 12 minutes until edges are set and tops look matte but still pale in the center, then cool 5 minutes on the sheet before transferring to a rack.
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Make the frosting
Beat softened butter until creamy, then gradually beat in powdered sugar, vanilla, and heavy cream until smooth and spreadable.
If needed, adjust with a teaspoon more cream for silkiness or a tablespoon more powdered sugar for structure.
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Tint for Halloween
Divide frosting and tint one portion orange and one green, adding gel a little at a time so you do not overshoot the color.
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Decorate with eyeballs
Frost fully cooled cookies, then press large candy eyeballs on while the frosting is soft so they adhere firmly.
Let cookies set at room temperature 30 minutes so the frosting crusts slightly before stacking.
Substitutions
- Heavy cream -> whole milk
- Swap the heavy cream with an equal amount of whole milk for the frosting, which gives a slightly lighter, fluffier finish while still staying creamy if you beat it well.
- Almond extract -> orange extract or zest
- Use 1/4 teaspoon orange extract or 1 teaspoon finely grated orange zest for a bright, Halloween-leaning citrus note that plays great with vanilla and keeps the cookie flavor festive.
- Gel colors -> natural color powders
- For green, use 1/2 to 1 teaspoon matcha or a pinch of spirulina, and for orange, use annatto powder or carrot powder so the frosting stays vibrantly Halloween while adding subtle, pleasant earthy-citrus tones.
Tips
- Measure flour like a pro
- Fluff the flour, spoon it into your cup, and level with a knife so the cookies stay tender and not cakey or dry.
- Softened butter, not melty
- Aim for butter that yields with a gentle press but still feels slightly cool so you can trap tiny air pockets during creaming for a soft crumb.
- Chill for shape control
- A short chill firms the fat for thicker cookies that do not pancake in the oven, especially if your kitchen runs warm.
- Mix low and stop early
- Once flour goes in, keep the mixer on low and stop when the last streak disappears to avoid developing gluten and toughening the cookies.
- Frosting texture dial
- If frosting looks too stiff, add milk or cream 1 teaspoon at a time, and if it looks loose, add powdered sugar 1 tablespoon at a time until it holds soft peaks.
- Set the googly eyes
- Press candy eyeballs into fresh frosting and give them a tiny twist so they seat and do not pop off during transport.
- Bake one tray at a time
- Use the center rack and rotate the sheet at 7 minutes for even color since most home ovens have hot spots.
Nutrition Facts *
| Energy | 231 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 10 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cookies spread too much, what went wrong?
- Warm dough or over-creamed butter will cause spread, so chill the dough 30 minutes, verify oven is actually 350 F with an oven thermometer, and use parchment-lined light metal sheets.
- The frosting is soupy, how do I fix it?
- Beat in powdered sugar a tablespoon at a time until it thickens, or chill the bowl for 10 minutes to firm the butter if the room is warm.
- Can I skip the almond extract?
- Yes, replace it with equal vanilla or use orange extract or zest for a nut-free, seasonal twist without losing aroma.
- How do I keep the candy eyes from falling off?
- Attach them while the frosting is fresh, press gently to seat, and let cookies sit uncovered 30 minutes so the surface crusts before boxing.
- How should I store or make ahead?
- Store in an airtight container at room temperature up to 3 days, or freeze unfrosted cookies and dough balls up to 2 months and frost the day you serve.
- Can I use salted butter?
- Yes, reduce the added salt to a pinch since salted butter varies, and taste your frosting before adding extra salt.
Serving Suggestions
These little monsters love a rim of black sanding sugar or a dusting of black cocoa for a cartoon-night-sky vibe that makes the colors pop.
Pour cold milk or hot apple cider, crank some spooky tunes, and add a whisper of pumpkin spice or orange zest to the frosting if you want that classic Halloween aroma without overpowering the vanilla.
More pairings:
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