These bright, chewy sugar cookies are dotted with candy eyes and are perfect for Halloween! Especially when sandwiched around leftover Halloween candy ice cream.
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It’s Halloween week! We legit get to celebrate twice because trick-or-treat is on Thursday, and then on the actual day of Halloween Ohio State is playing Penn State (which means we have a frighteningly divided home).
For Thursday, we am going to put 3 pieces of candy in festive baggies and space them out on our front porch so that the kids can grab them without getting close to us. But I have a feeling we will have a lot of leftover candy because right now it is predicted to rain.
So what to do with all that leftover candy? I obviously am partial to leftover peanut butter cups so that I can eat them straight up or stuff them into chocolate chip cookies.
But then I talked to my friend Dan of Indulgence Ice Cream about how much I missed making ice cream sandwiches with him, and we decided to make one for Halloween, just for fun!
He made an ice cream blended with all kinds of Halloween candy favorites such as M&Ms, Reese’s cups, Heath bars, KitKats, Nestle Crunch bars, and Whoppers. Those bright candy coating swirls will look great sandwiches between my neon monster sugar cookies!
One year ago: Slow Cooker Vegetarian Buckeye Chili
Four years ago: Chocolate Pumpkin Sheet Cake with Almond Butter Frosting
Five year ago: Beet Biscuits
Seven years ago: Sea Salt Pumpkin Peanut Butter Cups
- In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined.
- Divide into four medium bowls, add food coloring to each, and mix until evenly colored.
- Place extra sugar in a bowl, roll tablespoons of dough into balls, roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
- Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart. Press several candy eyes onto the cookies.
- Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Source: Adapted from my Chewy Sugar Cookies.