Have fun making these Halloween Monster Cookies. Make Spider cookies and many eyed cookies with black and orange food colouring. They are super fun to make and a great way to celebrate Halloween.
You will really enjoy making these Halloween cookies with eyes, Monster Eye Cookies and Spider Cookies in different coloured buttercream. Children will especially love making them.
To make these cookies I used the Melting Moments (Butter Biscuits) recipe by increasing the quantities so that you could make a mix of different monster cookies for the holidays.
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Why You Will Like This Recipe.
- This recipe is so simple to make and the dough and buttercream can be made ahead of time.
- It's a recipe that's fun for the children to get involved in.
Ingredients and Substitutions
This is just an overview of the ingredients I used and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
Ingredients for the Cookie Dough.
- Flour - Use plain flour, or all purpose flour, there is no need to add any raising agent.
- Vanilla Extract - This adds flavour to the cookie dough.
- Icing sugar - Much better to add icing sugar for sweetness, which is finer than caster sugar.
- Cornflour - This gives the cookies a nice melt in the mouth texture. Cornstarch is a good alternative.
- Butter - I prefer to use butter with this kind of biscuit as it's good for flavour.
Ingredients for the Buttercream and Decorations.
- Edible Eyes - I found these at the supermarket.
- Vanilla Extract - For a full on vanilla flavour.
- Butter - Unsalted and at room temperature.
- Icing sugar - Make sure you sieve it well to avoid any lumps in the buttercream.
- Food Colouring - Gel is best as it's stronger and you won't need much. Liquid colours affect the consistency of the buttercream making it a little too runny.
Step by Step Instructions for Making Monster Cookies.
Preheat the oven to 160deg fan assisted. Have ready a couple of baking trays lined with a silicone baking sheet or baking parchment.
Step 1: Cream the butter, vanilla extract, and sieved icing sugar together until well combined. Sieve the flour and cornflour together then add to the butter sugar mix. Mix everything together until you have a smooth firm dough.
Step 2: Depending on how many cookies you want to make, shape the dough into equal sized pieces. Place these onto the prepared baking sheets. TIP: If you want each cookie to be exact, weigh the dough first, then divide it into equal portions. I managed to make 20 individual biscuits and sandwiched 10 of them together with buttercream and decorated the rest.
Using a fork, gently press down each ball of dough, just a little. These cookies retain their shape and will not spread as some cookies do. If you want a flatter biscuit, press them down a little more.
Step 3: Bake in the centre of the oven for 15 - 20 mins. Or until baked. While still feeling soft and pale looking, the cookies will firm up once cooled so try not to remove them from the baking trays until completely cooled down and set.
Step 4: Mix together the butter, Vanilla extract and icing sugar until light and fluffy. The lighter the colour the better your colours will be when you add the food colouring.
Step 5: Divide the buttercream into two dishes and add drops of gel food colouring according to how strong you want them. Mix thoroughly until the colour has blended in evenly.
Step 6: Place the Buttercream into individual piping bags fitted with your favourite nozzles.
Step 7: This is the fun bit. To make Monster Cookies, pipe swirls of buttercream around the edge of one of the cookies, and place another on top. Add a couple of eyes.
Step 8: Decorate the rest of the Cookies using the coloured buttercream and edible eyes. I sandwiched 10 cookies together to make 5 Halloween Monster Cookies and decorated the remaining 10 as spider cookies and many eyes cookies. Any buttercream that's left can be kept in the fridge, saving you time if you need to make more cookies in a few days.
Storage
Room Temperature: These Halloween cookies will keep in an airtight container for a couple of days.
Fridge: You can make the cookie dough and buttercream ahead of time. Both will keep in the fridge for a couple of days. When ready, bake according to the recipe and decorate as you wish.
Freezer: The cookie dough freezes really well, especially in portions. No need to thaw out, simply add a couple of extra minutes to the baking time.
Baker's Tips
- Weigh the Cookie dough before portioning it out. This way you will have evenly sized cookies.
- Make sure the cookies are completely cold before you decorate them with buttercream.
- Plan ahead by making the buttercream and cookie dough ahead of time.
Frequently Asked Questions
Make the cookie dough ahead of time wrapped in cling film or baking parchment and keep it in the fridge. Slice or roll into portions before baking.
Make the buttercream and keep it in the fridge. Bring back to room temperature of beat for a few minutes to bring it back to a piping consistency.
More Cookie Recipes You May Like To Try
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Halloween Monster Cookies
Equipment
- 2 x Baking trays
- Baking Parchment
Ingredients
For the Cookie Dough
- 100 g icing sugar sieved
- 200 g unsalted butter softened
- 1 teaspoon Vanilla Extract
- 200 g plain flour or all purpose flour (sieved)
- 100 g cornflour or Cornstarch (Sieved)
For the Buttercream
- 300 g Icing sugar sieved
- 150 g Unsalted butter softened
- 1 teaspoon Vanilla extract
- Gel Food colouring orange and black
- Edible Eye decorations
Instructions
- Preheat the oven to 160deg fan assisted. Have ready a couple of baking trays lined with a silicone baking sheet or baking parchment.
- Cream the butter, vanilla extract and sieved icing sugar together until well combined.200 g unsalted butter, 1 teaspoon Vanilla Extract, 100 g icing sugar
- Sieve the flour and cornflour together then add to the butter sugar mix. Mix everything together until you have a smooth firm dough.200 g plain flour, 100 g cornflour
- Depending on how many cookies you want to make, shape the dough into equal sized pieces. Place these onto the prepared baking sheets. TIP: If you want each cookie to be exact, weigh the dough first. Then divide into equal portions. I managed to make 20 individual biscuits and sandwiched 10 of them together with buttercream and decorated the rest.
- Using a fork, gently press down each ball of dough, just a little. These cookies retain their shape and will not spread like some cookies do. If you want a flatter biscuit, press them down a little more.
- Bake in the centre of the oven for 15 - 20 mins or until baked. While still feeling soft and pale looking, the cookies will firm up once cooled so try not to remove them from the baking trays until completely cooled down and set.
Making the Buttercream
- Mix together the butter, icing sugar and Vanilla extract until light and fluffy. The lighter the colour the better your colours will be when you add the food colouring.300 g Icing sugar, 150 g Unsalted butter, 1 teaspoon Vanilla extract
- Divide the buttercream into two dishes add drops of gel food colouring according to how strong you want them. Mix thoroughly until the colour has blended in evenly.Gel Food colouring orange and black
- Place the Buttercream into individual piping bags fitted with your favour nozzles.
- This is the fun bit. To make Monster Cookies, pipe swirls of buttercream around the edge of one of the cookies, place another on top. Add a couple of eyes.Edible Eye decorations
- Decorate the rest of the Cookies using the coloured buttercream and edible eyes.
Your Private Notes
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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