Description
Delightfully spooky and delicious, these Zombie Cookies feature a soft buttercream cookie base paired with vividly colored buttercream frosting to create fun and festive zombie faces. They offer a perfect sweet treat for Halloween or any themed party, combining tender texture with rich creamy frosting in eye-catching colors.
Ingredients
Cookie 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 Materials
- Parchment paper or silicone baking mat
- Baking sheet
- Piping bags
- Optional: frosting tips
Instructions
- Make the Cookie Dough: In a mixing bowl, whisk together 3/4 cup butter and 1/2 cup cream cheese on medium speed until smooth and creamy. Add the granulated sugar and beat on medium-high for a few minutes until lighter in color. Incorporate the egg, vanilla extract, and almond extract on low speed until just combined. In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed until just incorporated, taking care not to overmix.
- Chill the Dough: Divide the sticky dough in half, wrap each portion tightly in plastic wrap, and refrigerate for 2 hours or freeze for 30 minutes. Dough can be chilled overnight for convenience.
- Prep for Baking: Preheat oven to 350°F (175°C) about 30 minutes before baking. Dust your work surface and rolling pin generously with flour. Remove one portion of dough from the fridge or freezer, sprinkle flour on top, and roll out to 1/3 inch thickness. Cut into shapes with a floured cookie cutter.
- Chill Cut Cookies: Use a pastry brush to remove excess flour, transfer cutouts to a parchment-lined baking sheet, and chill in the fridge for 15 minutes or freezer for 10 minutes to help the cookies keep their shape during baking.
- Bake Cookies: Place the baking sheet on the top rack of the oven and bake for 10-13 minutes, monitoring closely to prevent browning edges. Remove from oven, let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Repeat Baking Process: While the first batch bakes and cools, knead the cookie dough scraps, wrap in plastic, and refrigerate. Repeat rolling, cutting, chilling, and baking with the second dough ball and scraps.
- Prepare Buttercream Frosting: Beat 1 cup butter on medium speed for 30 seconds until smooth. Add vanilla extract and salt, and mix on low. Gradually add powdered sugar in increments (about 1 cup at a time), mixing slowly. Halfway through, incorporate 2 Tbsp heavy cream to smooth the mixture. Continue beating until fluffy and desired consistency is reached. Adjust thickness with more cream or powdered sugar as needed.
- Color the Frosting: Divide the frosting into portions and color with gel food coloring: half green, one quarter pink, one eighth black, and one eighth white.
- Decorate the Cookies: Fill piping bags with each colored frosting. Snip the ends and pipe zombie faces on cooled cookies. Use optional piping tips to create details if desired.
Notes
- Chilling the dough before rolling and after cutting helps maintain cookie shape and prevents spreading.
- Dough can be chilled overnight to improve flavor and texture.
- Use gel food coloring for vibrant colors without thinning the frosting.
- Keep an eye on cookies during baking to avoid browning which alters flavor and texture.
- Cookie scraps can be reworked and baked to reduce waste.