Eyeball cookies I’m making these for the 3rd time THIS WEEK

These eyeball cookies are easy to make and seriously addictive. Whether you’re prepping for a Halloween party or just want a quirky treat, this recipe puts a fresh spin on classic sugar cookies by turning them into eerie edible art.

Using the keyword eyeball cookies throughout, I’ll guide you through everything you need to nail the look and flavor every time.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in under 30 minutes from start to bake perfect for last-minute treats.
• Flavor twist: Sweet sugar cookie with a pop of tartness from cherry centers adds a fun surprise in every bite.
• Pantry-friendly: Most ingredients are staples no hard-to-find items here.
• Kid-friendly: Decorating the “eyes” is a creative activity kids love to join in on.
• Seasonal appeal: Perfect for fall or Halloween, but great any time you want a spooky snack.

What Type of Main Ingredient Should I Use?

For these eyeball cookies, the main ingredient is sugar cookie dough. I recommend using freshly made or store-bought sugar cookie dough that’s buttery and smooth. If using homemade, choose unsalted butter for better control over saltiness.

If you plan to add cherries or other fruit, fresh is best for flavor, but frozen works fine if thawed completely and patted dry so no excess moisture ruins your dough. Avoid canned or overly wet dried fruits because they can make cookies soggy or cause spreading during baking.

Options for Ingredient Alternatives

• Butter: Can swap for coconut oil (solid, chilled) or margarine note coconut oil softens dough a bit, so chill longer before baking.
• Chocolate: Use white or dark chocolate chips instead of colored candy melts for decorating eyes.
• Milk: Any dairy or non-dairy milk whole milk, almond, or oat milk works well to adjust dough consistency.
• Extracts: Vanilla is classic, but almond or peppermint extract can add a tasty twist.
• Fruit: Fresh cherries are traditional, but maraschino cherries or dried cranberries can substitute if dried fruit is kept dry and fresh used when possible.

The Biggest Challenges While Baking

• Folding in cherries or chips: Add last and gently to avoid breaking fruit or overmixing dough.
• Butter temperature: Use softened but cool (not melted) butter for ideal dough texture helps maintain cookie shape.
• Overmixing: Mix dough until just combined to avoid tough cookies.
• Dry dough fixes: If dough feels crumbly, add 1 tablespoon milk at a time until it holds together.
• Chilling dough: Let dough rest in the fridge for at least 30 minutes; it prevents spreading and helps keep eyeball shapes neat.

Storage & Freezing Instructions

Store baked eyeball cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. Freeze cooled cookies layered with parchment paper in between for up to 3 months.

You can freeze the dough in portions wrap tightly and freeze for up to 2 months. Thaw dough overnight in the fridge before shaping and baking for best texture.

Estimated Nutrition

For the entire batch (about 24 cookies): approximately 1800 calories, 80 g fat, 250 g carbohydrates, and 20 g protein.

Per cookie (1 of 24): roughly 75 calories, 3.5 g fat, 10 g carbs, and 1 g protein. Exact numbers vary with ingredient brands and portion size.

Ingredients

• 1 cup unsalted butter, softened (225 g)
• 1 cup granulated sugar (200 g)
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 cups all-purpose flour (360 g)
• 1 cup white chocolate chips or candy eyeballs (170 g)
• 1 cup fresh or thawed cherries, pitted and dried (150 g)
• 2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until combined.
4. In a separate bowl, whisk together salt, baking soda, and flour. Slowly add to wet ingredients, mixing just until combined. If dough feels dry, add milk 1 tablespoon at a time.
5. Gently fold in cherries and white chocolate chips or candy eyeballs, careful not to crush the fruit.
6. Scoop dough by rounded tablespoons onto prepared baking sheets, spacing cookies 2 inches apart. For eyeball effect, press one cherry into the center of each cookie.
7. Bake for 12–14 minutes until edges are lightly golden. Cool cookies on sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips, Variations & Serving Ideas

• Add a drizzle of melted chocolate around the cherry “pupil” for extra flair.
• Use mini marshmallows with edible markers to draw spooky eyes instead of cherries.
• Store cookies in a single layer or with parchment paper between layers.
• Slightly underbake for soft, chewy centers that feel gooey.
• Serve with a glass of cold milk or festive hot cocoa.
• For a nutty twist, fold in chopped pecans or walnuts.
• Try almond extract instead of vanilla for an unexpected flavor boost.

FAQs

Q: Can I make dough ahead of time?
A: Yes, dough can be made and refrigerated for up to 2 days or frozen for up to 2 months.

Q: What if I don’t have fresh cherries?
A: Thawed frozen cherries or dried cranberries that are patted dry also work well.

Q: How do I keep the eyeball decorations from melting or spreading?
A: Press cherries or candy eyeballs gently into raw dough just before baking, and chill dough beforehand.

Save This for Later (Pinterest)

Love fun and festive cookies? Save this recipe for eyeball cookies to your favorite Pinterest board and share it with friends so everyone can enjoy this spooky sweet treat!