Monster Eyeball Cookies
These spooky Monster Eyeball Cookies are just the treat for Halloween fun without packing on the sugar. With low-calorie swaps like Swerve instead of sugar and low-fat butter, you get all the creepy vibes and delicious texture. They’re soft, thick, and topped with vibrant, eye-popping icing that’s as fun to make as it is to eat.
These cookies are soft and thick with a slightly chewy bite thanks to the right balance of flour and low-fat butter. The icing has a light vanilla flavor and a glossy finish that sets beautifully while remaining tender when bitten into. Swerve keeps the sweetness up without the calories, making these festive cookies a better-for-you Halloween option. They’re eye-catching (literally) and perfect for decorating parties or spooky movie nights.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Swerve: Adds sweetness without the sugar. It measures cup for cup like sugar but has zero calories, making these cookies a lighter treat. It also blends easily into dough and icing.
- Low-fat butter: Gives a rich, buttery base without the full-fat load. Make sure it’s softened so it creams smoothly with the Swerve. It helps keep the texture tender and slightly crisp on the edges.
- Egg: Adds structure and binds everything together. Use room temperature egg for even mixing. It also adds a bit of moisture to the dough.
- Vanilla: Use pure vanilla extract for best flavor. It enhances both the cookie dough and the icing. A little goes a long way in boosting the taste.
- Flour: All-purpose flour gives the cookies body and chew. Roll out evenly for consistent baking. Don’t overmix after adding it or the cookies might get tough.
- Meringue powder: Creates a stable icing with a soft bite. It’s the secret to that slightly firm but smooth texture. Helps the icing set without getting crunchy.
- Corn syrup: Adds shine and smooth texture to the icing. Just a little bit keeps it glossy. It also helps the icing stay soft rather than turning rock hard.
- Food coloring: Use gel for vibrant color without thinning the icing. Red, green, blue, and black are perfect for creating realistic eyeballs. Mix just until combined for even tones.
See recipe card for quantities.
How to Make Eyeball Cookies
This is a quick overview of the steps. See the Recipe card below for the rest.
Step 1: In the bowl of a stand mixer, combine Swerve and softened butter. Cream until smooth, then add the egg and vanilla and mix until fully combined. Switch to the paddle attachment and gradually add the flour. Mix until the dough forms and pulls away from the bowl.
Step 2: Preheat your oven. Line baking sheets with parchment. On a lightly floured surface, roll the dough to about 1/2 inch thick and cut into rounds using a cookie cutter. Place cutouts on prepared sheets and bake until edges are set and centers look matte.
Step 3: In the bowl of the stand mixer, combine the 2 cups of powdered sugar, meringue powder, and vanilla. Using the paddle attachment, mix on low speed for about 30 seconds. Add water as the mixer is going.
Step 4: Mix until combined. Increase the speed to medium. The icing will be very stiff. Transfer to another bowl and cover with a damp paper towel.
Step 5: Using the same mixing bowl, combine the other 2 cups of powdered sugar, corn syrup, water, and the other teaspoon of vanilla. Mix on low speed until combined with the whisk attachment.
Step 6: Combine the two icing mixtures into one bowl and whisk until smooth. Using a spatula, scoop a bit of icing up and allow it to drop back into the bowl. Continue to test if needed until the desired consistency is achieved.
Step 7: Transfer the rest of the icing to four separate bowls and tint each with the black, red, blue, and green food coloring. Transfer the tinted icing to piping bags.
Step 8: When ready to decorate, snip a tiny bit off the tip of the piping bag. Starting with the white icing, pipe a large donut shape, leaving the center empty.
Step 9: Pipe another round of colored icing for the iris of the eye – blue, red, or green.
Step 10: Immediately pipe the black into the center of the eyeball.
Step 11: Immediately pipe two small white dots for the reflection off the eye in the corner of the
pupil and iris.
Step 12: Repeat with the remaining cookies. Allow 24 hours to fully set before stacking.
Variations and Substitutions
- Use almond extract instead of vanilla for a nutty twist.
- Swap in a gluten-free flour blend to make them gluten-free.
- Try natural food coloring to avoid artificial dyes.
Serving Suggestions
- Add them to a Halloween dessert tray with fruit and popcorn balls.
- Serve alongside hot apple cider for a cozy, spooky vibe.
- Pack them in Halloween-themed treat bags for party favors.
- Make a nice bowl of Cauliflower Parmesan Soup or Sausage and Mushroom Soup to warm up from the chilly nights.
- Save time on dinner and throw on this Slow Cooker Chicken Legs.
Storage
- Storage: Keep cookies in an airtight container at room temp for up to 1 week.
- Freezing: Freeze decorated or undecorated cookies in a single layer, then transfer to bags. They’ll last up to 3 months.
- Reheat: Bring cookies to room temperature to thaw. No need to microwave or bake.
💡 Pro Tips
- Don’t overbake! Pull them out when edges are set and centers are no longer shiny.
- Use a damp paper towel over the icing to prevent it from drying out while decorating.
- Snip piping bag tips very small for better control with the details.
FAQ
Yes, the dough can be chilled for up to 2 days or frozen for a month.
Add more powdered Swerve a little at a time and re-test the flow.
It’s key for the icing texture, but you can use pasteurized egg whites as a substitute if needed.
Monster eyeball cookies
Equipment
- Stand mixer with paddle and whisk attachments
- Mixing Bowls
- Rolling Pin
- Round cookie cutter
- Spatula
- Parchment paper
- Baking Sheets
- Wire cooling rack
- Piping bags
- Scissors
Ingredients
For the cookies
- 1 cup swerve
- 1 cup low fat butter softened
- 1 egg
- 1 teaspoon vanilla
- 3 cup flour
For the icing
- 4 cup swerve divided
- 2 Tablespoons meringue powder
- 2 teaspoon vanilla divided
- ½-¾ cup water divided
- 2 Tablespoons corn syrup
To decorate
- Black green, blue and red food coloring
Instructions
- Preheat the oven to 350 degrees. Line your baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the sugar and butter. Cream until smooth.
- Add in the vanilla and egg. Mix well.
- Switch the mixer attachment to the paddle and add in the flour. Mix until the dough balls
- together and pulls away from the sides of the bowl. If your mixer is struggling, you can
- knead the dough by hand.
- Using a lightly floured work surface, roll the cookie dough out until it’s about 1⁄2 – 5⁄8 of an
- inch thick. Using a round cookie cutter, cut out cookie dough. Save and reroll the scrapes
- until the dough is too small to continue.
- Carefully transfer your cut out dough to the parchment lined baking sheets. Bake in the
- preheated oven for 10-12 minutes. Watch closely – over baking will cause hard cookies.
- Cookies are done when the edges are set and the center is no longer shiny.
- Allow to cool before decorating.
- For the soft-bite icing – In the bowl of the stand mixer, combine the 2 c powdered sugar,
- meringue powder and 1 t vanilla. Using the paddle attachment, mix on low speed for
- about 30 seconds. Add in 3 teaspoons worth of water as the mixer is going. Allow to
- mix until combined. Increase the speed to medium for another 2-3 minutes. The icing
- will be very stiff. Transfer to another bowl and cover with a damp paper towel.
- Using the same mixing bowl, combine the other 2 cups of powdered sugar, corn syrup, 2
- tablespoons of water and the other teaspoon of vanilla. Mix on low speed until combined
- with the whisk attachment.
- Combine the two icing mixtures into one bowl and whisk until smooth. Add in additional
- water if needed to thin the mixture. Using a spatula, scoop a bit of icing up and allow it
- to drop back into the bowl. The icing should re-incorporate back into itself and settle
- within about a 12-15 second count. Too thin of icing will need a bit more powder sugar
- and too thick of icing will need another dash of water. Continue to test if needed until
- desired consistency is achieved. Thin icing spreads nicely but can run over the edges of
- the cookie.
- Transfer half of the white icing to a piping bag.
- Transfer the rest of the icing to four separate bowls and tint each with the black, red, blue
- and green food coloring.
- Transfer the tinted icing to piping bags.
- When ready to decorate, snip a tiny bit off the tip of the piping bag. You can always cut
- the hole bigger if the icing is not flowing as quickly as you’d like.
- Starting with the white icing, pipe a large donut shape, leaving the center empty.
- Pipe another round of a colored icing for the iris of the eye – blue, red or green.
- Immediately pipe the black in the center of the eyeball.
- Immediately pipe two small white dots for the reflection off the eye in the corner of the
- pupil and iris.
- Repeat with the remaining cookies.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
