These chewy monster sugar cookies are a colourful chewy sugar cookie rolled in powdered sugar to give it a fun texture and topped with candy eyes.
The recipe is easy to make and no chilling required. Perfect for Halloween baking!
WHY YOU’LL LOVE THEM
Perfect for Halloween- These fun monster cookies are the perfect cookie to celebrate Halloween with!
Perfect texture. These cookies are chewy on the inside and have a slight crisp to the edges.
No chill time. This sugar cookie dough requires no chilling.
Colourful cookie. Usually halloween cookies are black or orange. These cookies let you add a pop of colour!
Tastes amazing. These cookies have a buttery and sugar cookie taste to them.
INGREDIENTS
- Butter- This recipes use salted butter at room temperature.
- White sugar
- Egg- 1 large whole egg.
- Vanilla extract
- Food colouring- Liquid or gel works, the amount may differ depending on the type you use. You want to use bright/neon colours.
- Flour- All purpose flour works best.
- Baking soda
- Baking powder
- Salt
- Powdered sugar- They use powered sugar to help get that crinkle effect.
STEP BY STEP INSTRUCTIONS
Preheat oven to 350 F and lining baking trays with parchment paper.
Chewy sugar cookie dough
In a large bowl cream butter and sugar together until light and fluffy. This usually takes a good 5 minutes.
Add in the egg and vanilla extract and mix till well combined.
In a separate bowl whisk together flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet and mix till well combined.
Divide dough into 3 equal pieces
With each dough piece add in a 1/4 tsp of different colours of food colouring. Mix well to saturate the dough. Keep dough pieces separate.
You might need to add more food colouring depending on the brand of dye you use.
Decorating the Cookies
Add the white sugar and powdered sugar into 2 bowls.
Scoop out 3 tbsp of dough (doing each colour at a time) roll into a ball.
First roll in the white sugar and then in the powdered sugar. Add cookie dough balls onto a lined baking sheet 2 inches apart.
Top cookies with candy eyes.
Bake for 12 minutes or until cookies are just starting to turn brown on the bottom.
Let cookies fully cool on the baking tray before moving.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The keep well up to four days
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
HOW TO GET CHEWY COOKIES
The trick is to slightly under bake the cookies. Take them out when the centre looks a little soft. Leave them to cool on the tray. The residual heat from the tray will continue to cook the cookies. Once cooled the cookies will stiffen up and be chewy.
CAN I FREEZE THEM?
Yes, you can freeze the cookie dough balls but you have to defrost them first before rolling in the sugars and topping with the eye balls. The dough can be frozen up to 2 months.
CAN I MAKE THE COOKIES SMALLER?
Yes, you can scoop 1 & 1/2 tbsp balls and bake for 9 minutes or until bottoms are golden brown.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these chewy monster sugar cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Chocolate Halloween Sprinkle Cookies
- Marshmallow Spider Web Chocolate Cookies
- Halloween Cheesecake Swirl Brownies
- Pumpkin Patch Brownie Bites
- Dirt and Worms Cookies
- Chocolate Reese's Pieces Cookies
- Halloween Peanut Butter Spider Cookies
Chewy Monster Sugar Cookies
Equipment
- baking sheets
- large and medium bowls
- measuring cups/spoons
Ingredients
Chewy Sugar Cookie Dough
- 1 C salted butter at room temperature
- 1 & 1/3 C white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 & 1/2 C all purpose flour spooned and levelled *
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp each food colouring in 3 different colours this amount may vary depending on the brand of dye you use
Decorating the Cookies
- 1/3 C white sugar
- 1/3 C powdered sugar
- candy eyes
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
Chewy Sugar Cookie Dough
- In a large bowl cream butter and sugar together until light and fluffy. This usually takes a good 5 minutes.1 C salted butter, 1 & 1/3 C white sugar
- Add in the egg and vanilla extract and mix till well combined.1 large egg, 2 tsp vanilla extract
- In a separate bowl whisk together flour, baking soda, baking powder, and salt.2 & 1/2 C all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Add the dry ingredients to the wet and mix till well combined.
- Divide dough into 3 equal pieces.
- With each dough piece add in a 1/4 tsp of different colours of food colouring. Mix well to saturate the dough. Keep dough pieces separate.You might need to add more food colouring depending on the brand of dye you use.1/4 tsp each food colouring in 3 different colours
Decorating the Cookies
- Add the white sugar and powdered sugar into 2 bowls.1/3 C white sugar, 1/3 C powdered sugar
- Scoop out 3 tbsp of dough (doing each colour at a time) roll into a ball.
- First roll in the white sugar and then in the powdered sugar. Add cookie dough balls onto a lined baking sheet 2 inches apart.
- Top cookies with candy eyes.candy eyes
- Bake for 12 minutes or until cookies are just starting to turn brown on the bottom.Let cookies fully cool on the baking tray before moving.
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