Googly-Eyed Halloween Sugar Cookies
41 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 11 min | 41 min |
Introduction
These googly-eyed Halloween sugar cookies are soft, buttery, and piled high with sweet, creamy vanilla frosting.
Bright orange and green icing plus big candy eyeballs make them look spooky-cute, not scary, so kids love them.
They are perfect for Halloween parties, classroom treats, or a fun weekend baking project with little helpers.
Ingredients (30 servings)
Ingredients for the Sugar Cookies:
Ingredients for for the Frosting:
Ingredients for Decorations:
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Googly-Eyed Halloween Sugar Cookies
-
Prep the oven and pans
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Set the softened butter out on the counter if it still feels slightly firm.
-
Mix the dry ingredients
Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl.
Set this dry mixture aside while you prepare the wet ingredients.
-
Cream the butter and sugar
In a large bowl, beat the softened butter with a hand mixer until very smooth and creamy.
Add the granulated sugar and beat until the mixture looks pale and fluffy, about two to three minutes.
-
Add egg and extracts
Beat in the egg until fully combined and the mixture looks glossy.
Mix in the vanilla extract and optional almond extract just until evenly blended.
-
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients in two additions, mixing on low speed after each addition.
Stop mixing as soon as you no longer see dry flour, then scrape the bowl with a spatula.
-
Shape and bake the cookies
Scoop the dough into tablespoon-size portions and roll them into balls with your hands.
Arrange the dough balls on the prepared sheets, spacing them about two inches apart.
Bake one sheet at a time for 9 to 11 minutes, until the edges look just lightly golden.
Let the cookies cool on the sheet for five minutes, then move them to a wire rack.
-
Make the frosting
In a clean bowl, beat the softened butter until smooth, then add the powdered sugar and beat on low speed.
Pour in the heavy cream and vanilla, then beat until the frosting looks fluffy and spreadable.
-
Color and frost the cookies
Divide the frosting into two bowls and tint one orange and one green with the gel food coloring.
Spread a generous layer of frosting onto each cooled sugar cookie using a knife or offset spatula.
-
Add the googly-eye decorations
Press large candy eyeballs into the frosting while it is still soft so they stick firmly.
Arrange the cookies on a platter and chill briefly if you prefer a slightly firmer frosting.
Substitutions
- Heavy cream -> whole milk
- Use the same amount of whole milk in the frosting; it tastes slightly lighter but still rich and creamy. If the frosting seems thin, beat in a few extra spoonfuls of powdered sugar until it thickens.
- Almond extract -> extra vanilla extract
- Skip the almond extract and add an extra quarter teaspoon of vanilla for a simple, kid-friendly flavor.
- All-purpose flour -> 1:1 gluten-free baking blend
- Use a cup-for-cup gluten-free blend and chill the dough; the cookies stay tender but may spread slightly less.
Tips
- Chill for neater edges
- For puffier cookies with cleaner edges, chill the scooped dough balls on the sheet for 20 to 30 minutes.
- Measure flour correctly
- Spoon the flour into your measuring cup, then level it; packed flour can make the cookies dry and dense.
- Avoid overbaking
- Take the cookies out when the edges are set and pale; they will finish cooking as they cool.
- Adjust frosting consistency
- For thicker frosting, add more powdered sugar; for softer frosting, beat in tiny splashes of cream or milk.
- Use gel colors sparingly
- Start with a very small dab of gel coloring and build slowly; gel colors deepen slightly as the frosting sits.
Nutrition Facts *
| Energy | 198 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 10 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my sugar cookies spread too much in the oven?
- Warm dough or too much butter often causes spreading. Chill the scooped dough briefly and be sure the butter is softened, not melted. Also check that your oven is truly at 350°F with an oven thermometer.
- How do I know when these cookies are done baking?
- The edges should look set and just barely golden, while the centers still look soft and slightly pale. If the tops are deeply golden, they are likely overbaked and will cool crisp instead of soft.
- Can I make the dough ahead of time?
- Yes, you can refrigerate the dough, tightly covered, for up to two days before scooping and baking. Let it soften at room temperature until scoopable, then bake as directed. You can also freeze scooped dough balls for up to two months.
- How should I store the frosted, decorated cookies?
- Store the cookies in a single layer until the frosting firms, then stack them with parchment in an airtight container. Keep them at room temperature for up to three days, or refrigerate for slightly longer freshness.
Serving Suggestions
These playful Halloween sugar cookies look especially fun piled on a black platter with extra candy eyeballs scattered around.
Serve them with glasses of cold milk or a warm mug of hot chocolate for a cozy, spooky night treat.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
