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.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
❤️ 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
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- 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
- large egg whites
- cream of tartar
- confectioners sugar
- Super red gel food coloring
- pure vanilla extract
- baking sheet
- Stand Mixer
- Hand Mixer
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Cookie Scoops, various sizes
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.
Step 4: 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.
Step 5: 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.
👩🏻🍳 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, once the cookies have cooled completely, store them in an airtight container and freeze for up to 2-3 months. Thaw at room temperature before serving.
Yes, but be aware that liquid food coloring may not give you as vibrant of a color or may change the consistency of your icing so while you can use it, gel works best.
No, 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 fridge for 30 minutes before continuing with rolling and baking.
Do you want to change up this recipe? Here are some ways that you increase 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.
❄️ Make ahead, storage, and freezer tips
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.
🥣 Serving Suggestions
I love to serve these blood splatter cookies at our Halloween parties, and you can't have a party without an entree like this Mummy Taco Bread.
Are you looking for a fun adult beverage to indulge in while you watch the Trick or Treaters go from door to door? This Witch's Brew Cocktail is the perfect drink for your adult guests!
Halloween Rice Krispies Treats are always a hit with both kids and adults!
🍽 Similar recipes
If you are looking for another spooky yet fun dessert to try this Halloween? Whip up this Graveyard Dirt Cake for a fun treat.
Do you want to wow your friends and family will a beautiful dessert? Give these Poison Candy Apples a try!
These Mummy Cookies are made with Nutter Butter Cookies and dipped in delicious white chocolate. Kids will love helping to make these spooktacular treats!
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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.
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Halloween Blood Splatter Cookies
- 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 standing mixer, with paddles attached or a hand mixer with beaters, cream together the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluffy. Set aside.
- Mix the dry ingredients by using a medium-sized mixing bowl, whisk the flour, cocoa powder, cornstarch, salt, and baking soda.
- 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 onto the 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
How to make Royal Icing
- Using a standing mixer, with whisk attachment, beat the egg whites, cream of tartar, powdered sugar, and vanilla 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.