Easy Frankenstein Cookies Recipe

Iced Frankenstein cookies in purple and green.

5 from 1 vote

Easy Frankenstein Cookies Recipe

Whip up these Easy Frankenstein Cookies for a fun and spooky Halloween treat! Soft, colorful, and decorated with candy eyes and chocolate drizzle, they’re perfect for parties, school events, or a fun baking day at home!

Course Cookies, Dessert

Cuisine American

Keyword cut-out cookies, easy Frankenstein cookies

Prep Time 45

Cook Time 10

Total Time 55

Servings cookies

Calories 220kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1 cup unsalted butter - softened to room temperature
1 ¼ cups granulated sugar
3 large eggs - at room temp
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt

For the powdered sugar icing:

3 Tablespoons unsalted butter - melted
1/3 cup half and half
1 teaspoon vanilla extract
4 cups powdered sugar

Other:

gel food coloring
melting chocolate
candy eyes and sprinkles

Instructions

Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and sugar. Attach paddle and run mixer on low or until butter and sugar is creamy, about 1-2 minutes. Add eggs and vanilla, and mix again until well combined.
1 cup unsalted butter, 1 ¼ cups granulated sugar, 3 large eggs, 1 teaspoon vanilla extract
Add dry ingredients. Add flour, baking soda, cream of tartar, and kosher salt. Run mixer on low to combine, scraping down sides of bowl as needed.
3 ½ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
Chill dough. Remove dough and wrap in plastic wrap. Place in refrigerator to chill for at least two hours, or overnight.
Roll out dough. Use a baking mat or large board to roll out dough. Sprinkle a thin layer of flour on surface and place about 1/3 of cookie dough on top (keep remaining dough chilled). Roll out dough with a well-floured rolling pin to about 1/4 of inch. Use cookie cutters dipped in flour, then transfer shapes with a spatula onto a parchment-lined baking sheet. You can re-roll scraps if desired.
Bake cookies. Bake cut-out cookies in a preheated 350-degree oven for 8-10 minutes, or until done to your liking. Let cookies sit on pans for 5-6 minutes before carefully transferring to cooling racks.
Make icing. In a mixing bowl, combine melted butter, powdered sugar, half and half, and vanilla extract. Use a spoon to mix well until icing is thick but spreadable.
To adjust icing: If icing is too thick, add additional half and half. If it’s too thin, add more powdered sugar.
3 Tablespoons unsalted butter, 1/3 cup half and half, 1 teaspoon vanilla extract, 4 cups powdered sugar
Melt chocolate. Break chocolate apart with your fingers and add to a small pan. Add a small pat of butter and melt chocolate over medium-low heat, stirring almost constantly to avoid burning. Pour chocolate into a small baggie and add a clip to secure.
melting chocolate
Frost cookies and decorate.
1. Separate icing into bowls (we used two colors) and add food coloring as desired. Then frost cookies in a thin layer, smoothing to all sides of the cookies.
2. Immediately add candy eyeballs to the middle of the cookies.
3. Use a scissors to clip off the very tip of the bag holding the melted chocolate. Then carefully draw the hair and lips to the Frankenstein cookies. Add chocolate sprinkles on top of the “hair” as desired.
gel food coloring, candy eyes and sprinkles
Let cookies set. Let the cookies set completely before storing. The frosting and chocolate will harden but not enough to stack.

Notes

Store cookies in an airtight container at room temperature for 2–3 days, or freeze undecorated cookies and decorate them fresh before serving.
Prefer chocolate over these classic cut-out sugar cookies? Try our Chocolate Cut-Out Cookies next! You can even get creative with other shapes like bats, ghosts, pumpkins, etc.

Nutrition