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Zombie Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 15 reviews
  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes per batch, total approx. 40 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Zombie Cookies are a fun and festive Halloween treat featuring soft buttercream sugar cookies decorated with colorful, spooky frosting. The cookie dough is rich with cream cheese and almond extract for extra flavor and tenderness. After chilling and baking to perfection, the cookies are decorated with vibrant buttercream frosting tinted in green, pink, black, and white to create creepy zombie faces. Perfect for parties or seasonal baking, this recipe yields 24 delightful cookies with a soft, tender crumb and creamy decorations.

Ingredients

Cookies Dough

  • 3/4 cup unsalted butter, room temperature (170g)
  • 1/2 cup full fat cream cheese, room temperature (113g)
  • 1 1/2 cups granulated sugar (300g)
  • 1 large egg, room temperature (56g)
  • 2 tsp vanilla extract or vanilla bean paste (6g)
  • 1 tsp almond extract (3g)
  • 3 cups all-purpose flour (375g)
  • 1 Tbsp cornstarch (8g)
  • 1/2 tsp baking powder (2g)
  • 1/2 tsp fine salt (3g)

Buttercream Frosting

  • 1 cup unsalted butter, room temperature (226g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 1/2 tsp fine salt (3g)
  • 3 1/2 cups powdered sugar (452g)
  • 2 Tbsp heavy whipping cream, room temperature (30g)
  • Gel food coloring (green, pink, black, white)

Other

  • Parchment paper or silicone baking mat
  • Baking sheet
  • Piping bags
  • Frosting tips of your choice (optional)

Instructions

  1. Prepare the cookie dough: In a medium bowl, whisk or beat together 3/4 cup butter and 1/2 cup cream cheese at medium speed until smooth and creamy.
  2. Add sugar and mix: Blend in 1 1/2 cups granulated sugar at medium-high speed for 2 minutes until the mixture lightens in color and becomes fluffy.
  3. Incorporate wet ingredients: Add 1 large egg, 2 tsp vanilla extract or paste, and 1 tsp almond extract. Mix on low speed just until combined.
  4. Sift dry ingredients: In a separate bowl, sift together 3 cups all-purpose flour, 1 Tbsp cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt.
  5. Combine dry and wet: Gradually add the flour mixture into the butter mixture at low speed, mixing just until incorporated. Scrape sides as needed, being careful not to overmix.
  6. Chill the dough: Divide dough in half, wrap each in plastic wrap, and chill refrigerated for about 2 hours or freeze for 30 minutes; overnight chilling works well.
  7. Preheat oven and prepare surface: About 30 minutes before baking, preheat oven to 350°F (175°C). Dust work surface and rolling pin with flour.
  8. Roll and cut dough: Roll one dough ball to 1/3 inch thickness. Use flour-dusted cookie cutters to cut desired shapes, dust off excess flour with a brush.
  9. Chill cut cookies: Place cookies on parchment-lined baking sheet and chill in fridge for 15 minutes or freezer for 10 minutes to help maintain shape during baking.
  10. Bake cookies: Bake on the top oven rack for 10-13 minutes, depending on cookie size and shape. Remove just before edges brown.
  11. Cool cookies: Let cookies cool 10 minutes on baking sheet, then transfer to wire rack to cool completely.
  12. Handle scraps and second batch: Knead dough scraps, rewrap, and chill. Repeat rolling, cutting, chilling, and baking for second dough ball and scraps.
  13. Make buttercream frosting: Beat 1 cup butter on medium speed for 30 seconds until smooth. Mix in 1 Tbsp vanilla and 1/2 tsp salt on low speed.
  14. Add powdered sugar and cream: Slowly add 3 1/2 cups powdered sugar 1 cup at a time, mixing continuously. Halfway through, add 2 Tbsp heavy cream to ease mixing.
  15. Adjust consistency: Beat on low until fully combined and desired thickness is reached. Add extra cream or powdered sugar as needed to thin or thicken frosting.
  16. Color the frosting: Divide frosting into portions and tint with gel food coloring—half green, one quarter pink, one eighth black, and one eighth white.
  17. Decorate cookies: Fill piping bags with each colored frosting and pipe zombie faces. Use small piping tips if desired.

Notes

  • Chilling the dough thoroughly is essential for easy rolling and well-shaped cookies.
  • Baking times may vary; watch cookies closely to prevent browning of edges.
  • Use gel food coloring for vibrant frosting colors without altering consistency.
  • Cookies can be stored in an airtight container for up to 5 days, or frozen before decorating.
  • The recipe works well if you split chilling steps between refrigerator and freezer for convenience.
  • Room temperature ingredients ensure smooth mixing and consistent texture.

Find it online: https://evelynscooking.com/zombie-cookies-recipe/