These Sugar Cookie Monsters are the best spooky treats! If you need a Halloween treat that everyone will love, this is it! Anytime you add edible googly eyes to cookies, you know it’s going to be a hit!
Sugar Cookie Monsters
While there are a lot of different Halloween cookies out there, I can promise you that there aren’t too many that are like this. In our house, we all agreed that the more yummy eyeballs on the cookies, the better. This means that the kids can pick them off and eat them or do like my kids like to do and chew around them.
There’s really no wrong way to eat these cookies except not eat them. Grab one for each hand, trust me. You’ll think me later.
Before adding on the fun decorations, you need to bake the sugar cookies first. This simple and easy cookie recipe will be ready in no time at all.
Sugar Cookie Tutorial
Cookie prep time 15 minutes, bake time 8 minutes. This cookie recipe couldn’t be easier to do. It just takes 15 minutes to prep and 8 minutes to make. After the baking time, you’ll have two dozen cookies!
The icing will take about 10 minutes to prep but you will need a couple of hours to decorate.
Be sure to have the following supplies for this recipe:
- Stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
- Baking sheet
- Wire rack
- Cookie Cutters*
- Icing bottles
- Icing tips
- Toothpick
*Sweet Sugarbelle cutters from Michaels
Ingredients to make cookies
- 1 package Pillsbury refrigerated sugar cookie dough
- ¼ cup all purpose flour
Royal Icing Ingredients
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 8-12 tablespoons room temperature water
- Gel food coloring
How to make Sugar Cookie Monsters
Combine dough and flour.
Roll to ¼” thickness. Cut out cookie shapes.
Bake at 350 for 8 minutes or until the edges start to brown.
In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
Once prepared – if the icing is too hard, add more water one drop at a time. Too runny, add more icing sugar one teaspoon at a time.
Separate the icing into small mixing bowls and add desired food coloring. Mix well. Scoop the icing into piping bags or icing bottles.
Decorating instructions:
Line around the edge of the design with icing and fill the middle.
Use a toothpick to poke bubbles or direct icing into holes.
Allow each design area to dry before moving on. The icing should completely dry at room temperature for at least four hours before adding piping details to the top.
Add dots of frosting onto the cookies to add the googly edible eyes. Let it harden and they should hold into place just fine.
If you want to add other decorating items on top, you can! The beauty of this cookie recipe is that you can decorate them however you’d like.
Polka Dots: before the flooded area dries, add dots of different colored icing.
Zig zag design: before the flooded area dries, add stripes of different colored icing and then drag a toothpick through the stripes.
Sprinkles: before the flooded area dries, add sprinkles.
Plaid pattern: allow the flooded icing to dry. Add stripes of icing to the cookie, creating a plaid pattern.
Candy: glue to the cookie with a drop of icing.
Edible marker: before using on the icing, allow the icing to completely harden for at least four hours.
Be sure to check out my Leftover Halloween Candy Recipes for fun ideas to use up all that candy that the kids can’t eat!
Sugar Cookie Monsters
You're going to love the ease of these Sugar Cookie Monsters. They're perfect for Halloween treats!
Ingredients
Ingredients to make cookies
- 1 package Pillsbury refrigerated sugar cookie dough
- ¼ cup all purpose flour
Royal Icing Ingredients
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 8-12 tablespoons room temperature water
- Gel food coloring
Instructions
How to make Sugar Cookie Monsters
- Combine dough and flour. Roll to ¼” thickness. Cut out cookie shapes. Bake at 350 for 8 minutes or until the edges start to brown.
- In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, and beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted. Once prepared - if the icing is too hard, add more water one drop at a time. If too runny, add more icing sugar one teaspoon at a time. Separate the icing into small mixing bowls and add desired food coloring. Mix well. Scoop the icing into piping bags or icing bottles.
Decorating instructions:
- Line around the edge of the design with icing and fill the middle.
- Use a toothpick to poke bubbles or direct icing into holes.
- Allow each design area to dry before moving on. The icing should completely dry at room temperature for at least four hours before adding piping details to the top. Add dots of frosting onto the cookies
- to add the googly edible eyes. Let it harden and they should hold into place just fine.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 86Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 21gFiber: 0gSugar: 20gProtein: 0g
Comments & Reviews
I love this! So easy and cute to make