Monster Eye Sugar Cookies – fun Halloween cookies for kids

Okay, friend, you have never seen Halloween cookies quite like these! Imagine sugar cookies with giant, gooey, colorful monster eyes staring up at you—so playful, a little spooky, and totally kid-approved. I can’t wait to show you how easy they are to whip up, even if your decorating skills lean more “abstract monster” than “perfect circle.” Plus, they smell like buttery vanilla dreams and have that perfect soft bite that makes you want to sneak just one more (or maybe ten). Ready to turn your kitchen into a Halloween cookie lab? Let’s dive in and make these silly, spooky treats that’ll have everyone giggling and gobbling!

Quick Facts

• Yield: About 24 cookies
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes (including chilling and decorating)

Ingredients

For the Main Dish:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, but so good!)

For the Decoration:

• Assorted colored royal icing or store-bought decorating icing (red, white, black, green, etc.)
• Edible candy eyes (optional)
• Food coloring gels

How I Make It

Step 1:

Start by whisking together the flour, baking soda, baking powder, and salt in a medium bowl. Set this aside because dry ingredients love to wait for their turn.

Step 2:

In a large mixing bowl, cream the softened butter and sugar until it’s smooth, fluffy, and just a little bit like sweet whipped cream. This usually takes about 2 to 3 minutes with a hand mixer.

Step 3:

Beat in the egg, then stir in the vanilla and almond extracts. Your kitchen should start smelling like a cozy bakery by now!

Step 4:

Gradually mix in your dry ingredients until just combined. Be careful not to overmix—you want tender cookies, not tough ones.

Step 5:

Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes. This rest is like beauty sleep for your dough, helping it keep its shape when baking.

Step 6:

Preheat your oven to 350°F. Roll out dough to about ¼-inch thickness on a floured surface. Use a large round cookie cutter (or improvise with a glass) to cut out circles. Place cookies on a parchment-lined baking sheet and bake for 8–10 minutes, until edges are lightly golden. Let cool completely before decorating.

Step 7:

Now the fun part: creating those BIG monster eyes! Use white icing as a base circle, add colored “iris” layers, then place a black “pupil” or use edible candy eyes. Feel free to get wild with wobbly lines, drips, or extra spooky lashes—monsters love personality!

Variations & Tips

• Substitute almond extract with lemon or orange zest for a citrus twist.
• Use sandwich cookies (like Oreos) crushed inside the dough for a surprise crunch.
• If royal icing feels intimidating, try simple buttercream frosting with food coloring instead.
• For sturdier cookies perfect for stacking or mailing, bake 1–2 minutes longer but watch carefully to avoid browning.
• Not a fan of giant eyes? Use mini chocolate chips or sprinkles for smaller, cuter monsters.

How I Like to Serve It

These monster eye cookies are perfect for Halloween parties or an afternoon of spooky baking fun with the kids. I love pairing them with warm apple cider or a creamy hot chocolate—extra cozy vibes! They also make awesome classroom treats or whimsical additions to any Halloween goodie bag.

Notes

• Store cookies in an airtight container at room temperature for up to 5 days.
• To soften royal icing that hardens, add a few drops of water and mix well before using.

Closing: These Monster Eye Sugar Cookies always make me smile because they’re as fun to create as they are to eat—give this recipe a try and watch your kitchen come alive with Halloween magic!