We’ve got our eyes on you! If you’re looking for the perfect spooky treat to serve up for Halloween, these hilarious eyeball cookies might be just the ticket!
We’ve got our eyes on you! If you’re looking for the perfect spooky treat to serve up for Halloween, these hilarious eyeball cookies might be just the ticket!
As fun to make as they are to eat, they will be sure to serve up some giggles in your Halloween treat display this year.
Learn how to make these scary sweet Halloween eyeball cookies!
What is it about spooky eyeballs that make Halloween so much fun? Truly, you can add edible eyeballs to almost any treat and instantly create something fabulous!
That’s what we did with these Monster Matcha Cookies, which are the most spectacular shade of green. Paired with these darling Halloween Peanut Butter Spider Cookies, and you’ve got that Halloween party started!
Today’s Halloween eyeball cookies though… they are a different story altogether. These are shaped into individual eyeballs that create a spook-tacular effect in any dessert display.
Add them to a gift box of your favorite Halloween treats, and your friends and family are sure to enjoy. These are so much fun to make with kids, and they add the perfect level of spook to any event!
I hope you enjoy these super fun eyeball cookies, and there are so many other fun ideas where these came from. Let’s start baking!
Why You’ll Love these Eyeball Cookies
- Easy to Make
- Simple Ingredients
- Kids Love Them
- Customize in so Many Ways!
Ingredients and Substitutions
- Butter – Room temperature, softened, salted or unsalted
- Sugar – White granulated sugar is best here.
- Egg – Large eggs are standard in baking.
- Vanilla Extract – If you can, use genuine vanilla, not the imitation.
- Salt – Just a pinch, and if you use salted butter, don’t add much additional salt.
- All Purpose Flour – To make these cookies gluten free, substitute with a 1:1 gluten free flour.
For the Icing
- Powdered Sugar – Also called confectioner’s sugar. Learn How to Make Powdered Sugar here.
- Butter – Unsalted, softened.
- Vanilla Extract – Authentic vanilla is best, preferable over imitation.
To Assemble
- Red Piping Gel
- Chocolate Chips – Any kind of regular size chocolate chips will work, we tend to have semi-sweet on hand.
Variations
- Use any type of candy for the eyeball, instead of chocolate chips. M&Ms would be fun too!
- Use almond extract instead of vanilla for a different flavor profile.
Helpful Tools
- Mixer – Stand mixer or hand mixer.
- Cookie Sheet or Flat Baking Sheet – A traditional cookie sheet has no sides, allowing you to slide cookies off without ruining their shape after baking. A flat baking sheet works too.
- Parchment Paper – Use parchment or a silpat for easy clean-up.
- Cooling Rack – While not required, it’s nice to remove your cookies to a cooling rack so air can circulate and they won’t continue to cook on the sheet!
How to Make these Halloween Eyeball Cookies
- Preheat oven to 350º F as directed. Prepare baking sheets with parchment or silpat liners.
- Cream butter and sugar together until light and fluffy, beating in egg and vanilla, then stir in salt and flour until well combined.
- Scoop into dough balls and place on prepared baking sheet. Make a shallow imprint in each cookie as directed.
- Bake for 10-12 minutes until cookies are set. Remove from oven and let cool.
- While cookies are cooling, combine icing ingredients until smooth.
- Pipe icing and decorations as indicated, shaping each cookie into an eyeball. Serve and enjoy!
Tips
- Need help with baking conversions? Check out this Essential Measurement Conversion Chart.
- Parchment paper works well, but a silpat mat works well too.
- These cookies should hold their shape, but if you find the imprint disappears during baking, re-imprint as soon as you take them out of the oven before they set up.
- Double or triple the recipe using the 1x2x3x sliding tab in the printable recipe card.
How to Store
- Room Temperature – Store in a sealed container for up to 1-2 days.
- Refrigerate – Store in an airtight container for up to 4-5 days.
- Freeze – You can freeze these cookies for up to two months in an airtight container or sealed Ziploc freezer bag. Separate layers with parchment paper.
Eyeball Cookies
We’ve got our eyes on you! If you’re looking for the perfect spooky treat to serve up for Halloween, these hilarious eyeball cookies might be just the ticket!
Ingredients
- ½ cup butter, room temperature, salted
- ⅓ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 ⅓ cup all purpose flour
- Pinch of salt
Icing
- 3 Tablespoons butter, unsalted, room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
For Assembly
- Red piping gel
- 14 chocolate chips
Instructions
- Preheat oven to 350º F.
- Cream butter and sugar together until light and fluffy.
- Beat in egg and vanilla, then stir in salt and flour until well combined.
- Scoop into Tablespoon sized balls and place on a parchment lined baking sheet.
- Make a shallow imprint in each cookie, using your thumb, a small measuring spoon, or the lid of a water bottle, etc.
- Bake for 10-12 minutes until cookies are set.
- Remove from oven and let cool completely.
For Icing
- While cookies are cooling, combine icing ingredients, and beat until smooth.
For Assembly
- Pipe icing into each cookie’s imprint to create an eyeball, pipe gel around each to make them look bloodshot, and top with a chocolate chip, upside-down, to create the eye’s pupil.
Video
Notes
Tips
- Parchment paper works well, but a silpat mat works well too.
- These cookies should hold their shape, but if you find the imprint disappears during baking, re-imprint as soon as you take them out of the oven before they set up.
- Double or triple the recipe using the 1x2x3x sliding tab in the printable recipe card.
How to Store
- Room Temperature – Store in a sealed container for up to 1-2 days.
- Refrigerate – Store in an airtight container for up to 4-5 days.
- Freeze – You can freeze these cookies for up to two months in an airtight container or sealed Ziploc freezer bag. Separate layers with parchment paper.
Nutrition
Calories: 185kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 36mgSodium: 76mgPotassium: 23mgFiber: 0.3gSugar: 14gVitamin A: 295IUCalcium: 7mgIron: 1mg
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