These Halloween Blood Splatter Cookies are a spooky treat that's perfect for your Halloween Party. Rich and fudgy chocolate cookies topped with red royal icing to look like blood make these cookies both delicious and a little bit creepy.
For specifics on the recipe use the table of contents to click on sections of the recipe.
Jump to:
Why you'll love this recipe
- Easy to make you don't have to have any special decorating skills to make these Halloween cookies.
- Perfect for Halloween parties or gatherings.
- Creepy and delicious treat that will look great on your dessert table
Ingredient List
As an Amazon Associate, I earn from qualifying purchases.
- unsalted butter
- light brown sugar
- granulated white sugar
- large eggs
- light corn syrup
- pure vanilla extract
- all-purpose flour
- dark cocoa powder
- corn starch
- baking soda
- Kosher salt
Royal Icing
- egg whites
- cream of tartar
- confectioners sugar
- Super red gel food coloring
- pure vanilla extract
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Step 1: Using a stand mixer cream together the wet ingredients for the cookies until light and fluffy.
- Step 2: Mix the dry ingredients together in a medium bowl before slowly adding them to the wet ingredients in the mixer until a dough forms.
- Step 3: Using a medium cookie scoop, scoop out a ball of cookie dough and roll it into your hands until a ball forms. Place the balls on a parchment lined baking sheet and press down to form a thick disk.
- Bake in the preheated oven for 15-18 minutes or until firm around the edge. Allow to cool completely. While the cookies are cooling make the royal icing.
- Take a fork and dip it into the red icing, shake the icing dipped fork, while still having a firm grip around the fork, at the cookies to create a ‘splatter’ look. Allow the icing to set up for one hour before serving or eating.
Make ahead, storage, and freezer tips
Storage - Storage - Store these Halloween Bloody Cookies in an airtight container at room temperature for up to 5 days.
Make ahead - Make the cookie dough and chill it in plastic wrap for up to 2 days before baking. Allow the dough to come to room temperature before scooping and baking.
Freezer tips - Freeze baked cookies for up to 2-3 months in an airtight container or freeze the cookie dough for up to 2 months in plastic wrap. Thaw at room temperature before baking.
Eileen's Tips for Success
- Make sure to use room-temperature eggs and butter for the best texture in your cookies.
- Be careful to not overmix the cookie dough batter once you add the dry ingredients, mix until just combined or for no more than two minutes.
- Overmixing the batter may cause your cookies to be tough or not rise properly.
- Use parchment paper or a silicone baking mat to prevent the cookies from sticking to the baking sheet.
- To make sure your cookies are evenly sized, use a cookie scoop, making it easy to quickly scoop and release the dough onto your baking sheet.
- Sifting the powdered sugar before you make the royal icing will help prevent clumps in your icing.
- If you want a darker "bloody" effect, add more red food coloring to the royal icing.
- To speed up the setting process of the royal icing, place the cookies in the refrigerator for 15 minutes after adding the splatter design.
Frequently Asked Questions
Yes. Be aware that liquid food coloring may not give as vibrant of a color or may change the consistency of your icing so while you can use it, gel works best.
There's no need to chill the cookie dough before baking. However, if you find your dough is too soft to handle, you can chill it in the refrigerator for 30 minutes before continuing with rolling and baking.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- If you don't have light corn syrup, you can substitute it with honey or golden syrup.
- Add ¼ cup of chocolate chips to the cookie batter for extra texture and richness.
- You could also frost these cookies with your favorite frosting, a chocolate or vanilla frosting would work well on these Halloween cookies. Just frost them before you add the blood splatter.
Similar recipes
See all our Halloween recipes here.
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Halloween Blood Splatter Cookies
Equipment
Ingredients
Instructions
- Preheat oven to 350°F/177°C, Line two cookie sheets with a silicone baking mat or parchment paper.
- To mix wet ingredients, in a stand mixer with paddles attached or a hand mixer with beaters attached, cream together 1½ cups unsalted butter, ½ cup granulated sugar, 1½ cups light brown sugar, 3 eggs, 2 Tablespoons light corn syrup, and 1 Tablespoons pure vanilla extract until light and fluffy. Set aside.
- Mix the dry ingredients by using a medium-sized mixing bowl, whisk 4 cups all-purpose flour, 1 cup dark cocoa powder, 1 Tablespoon cornstarch, 2 teaspoons baking soda, and 1 teaspoon salt.
- Gradually beat the dry ingredients into the wet until a dough forms.( Do not over mix the dough so the cookies stay tender.)
- Using a medium cookie scoop, scoop out dough mound into your hand and roll into a ball. Place on the prepared cookie sheet and light press into a thick disk
- Bake in the preheated oven for 15-18 minutes or until firm around the edge. Allow to cool completely
- Use a standing mixer, with whisk attachment, beat 3 large egg whites, 1 teaspoon cream of tartar, 2½ cups confectioners' sugar, and 1 teaspoon vanilla extract until combined and holds a soft peak, about 5 - 7 minutes. See Note 1
- Once the icing is white and holds a peak, beat in about 5-7 drops of super red food coloring. You want to color to be dark as blood
- Once you have that color, beat in about 2 Tablespoons of water to ‘thin’ the icing out, you want icing that falls off a spoon like lava.
- Take a fork and dip it into the red icing, shake the icing dipped fork, while still having a firm grip around the fork, at the cookies to create a ‘splatter’ look
- Continue to do this until your cookies are coated to your liking.
- Allow the icing to dry for 1 hour before eating.
Comments
No Comments