Monster Eye Cookies

Learn how to make monster eye cookies with this recipe. Perfect for Halloween parties, these spooky treats are quick and easy to prepare!

It’s October, which means it’s time for pumpkin spice lattes, candy corn and most importantly, Halloween!

How do you celebrate Halloween? You could decorate your home with carved pumpkins or put together a costume, but what about something sweet to eat?

If you’re looking for a spooky treat to bake this season then I have just the recipe.

My kids love Halloween too, of course, so this year I thought I would make them some cute monster eye cookies. They’re really easy to make and they taste delicious!

I based this off my retro recipe for Jello Cookies which already have fun colours and fruity flavours with a sugar cookie base. I’ve added a little food colouring and spooky wilton candy eyes to make these Halloween cookies.

Variations on Monster Eye Cookies

• Reserve the leftover jello powder and roll your cookies in it instead of granulated sugar to kick up the fruity flavour.
• Add 2 tsp of lemon extract for some citrus zing, this is particularly great with citrus flavours.
• Toss in a packet of the matching koolaid flavour for a burst of fruity flavour!
• Make all your green cookies with just one large eye for a Mike Wazowski look.

Tips for Making the BEST Monster Cookies

• Be sure to properly spoon and level your flour so that your cookies don’t end up dense!
• Your dough will be crumbly at first, don’t panic. Kneading the jello in will fix that.
• The cookies are done baking when the bottoms are just barely golden and the tops are firm to the touch.
• Do not use margarine for butter!
• Do not bake these cookies with the candy eyes they will melt or burn. Only add them to the already baked cookies!
• Chilling your cookie dough for at least 30 minutes in the refrigerator helps your cookies not spread too much when baking.

How to Store Monster Eye Cookies

You can make the dough ahead of time and store it in the fridge or freezer until you are ready to bake them.

You can store these Monster cookies at room temperature in an airtight container for 3-5 days.

If you want to keep them for longer these cookies do freeze well. Completely cool your baked cookies and freeze in an airtight container for up to 6 months. Thaw at room temperature.

About the Ingredients for Sugar Cookies

Flour – Spoon and level your flour, always!

Salt – Balances out all the flavours.

Baking powder – Make sure it is active so it leavens the cookies properly.

Butter – Room temperature butter so you can cream it easily. You should use unsalted butter but unless i am testing a recipe, I always use salted since that is what we have on hand, and never had an issue. Just reduce the added salt by half.

Sugar – Plain old granulated sugar.

Egg – Your egg should be room temperature.

Vanilla – Real vanilla will give the best flavour but artificial vanilla is perfectly fine.

Jello – Any flavours that you like, or 1 box of a single flavour is fine. You can use sugar-free jello mix if preferred

Food Colouring – This is the food colouring set I used, they are really vibrant! You can omit the food colouring though if you are ok with the slightly more muted colours the jello gives.

Candy Eyes – You will want to get a set of candy eyes that includes eyes that are different sizes.

Looking for More Easy Halloween Dessert Recipes?

Check out some of my favourite Halloween desserts:

These easy Devil Cupcakes are perfect for even the most novice home baker to perfect. Make them for your class Halloween party or even just for a small celebration at home with your family.

Light and crisp, these Black Charcoal Donuts with Dark Chocolate Custard are made with charcoal and filled with rich dark chocolate custard.

A Halloween party is not complete without these delicious bloodshot eyeball cupcakes. These spooky Halloween cupcakes are made from scratch!

How to Make Monster Eye Cookies

Yields: 3 Dozen | Prep time: 10 Mins | Cook time: 8 Mins

Ingredients:

3 cups All-purpose flour
1 tsp Salt
2 tsp. baking powder
1 cup butter, softened
1 cup sugar (+ extra for rolling)
1 Large Egg
1 tsp vanilla
3 packages of Jell-O, various colours
Food colouring
Candy Eyes

Directions:

Preheat oven to 350°F.

Place flour, salt and baking powder to a medium bowl and stir to combine.

Cream butter and sugar in a large bowl with a mixer.

Add eggs and vanilla to the mixture, mix well.

Add the dry ingredients slowly; mix well.

Divide dough into 3 even sections and knead in 3 Tbsp. of Jell-O into each section.

Add a few drops of food colouring at a time to the dough you it reaches the colour desired.

Shape dough into 1-inch balls, roll them in sugar, then flatten with the bottom of a bowl or cup placing 2 inches apart on a lined baking sheet.

Bake for 6-10 minutes then immediately push the candy eyes into the cookies straight out of the oven.

Remove to a wire rack to cool completely.