Blood Splatter Cookies

These creepy blood splatter cookies are perfect for your next Halloween party! They’re easy to make and will definitely spook your guests.

Who doesn’t love a good horror movie around Halloween? Ghouls, ghosts, and creepy things galore! But have you ever thought about bringing some of that spooky fun into your kitchen? These Blood Splatter Cookies are the perfect way to do just that!

Easy to make and absolutely delicious, these cookies will have everyone in the mood for a little Halloween fun. If you’re looking for a creepy Halloween treat, these blood splatter cookies are the ticket!

Blood splatter cookies are perfect for any Halloween party, or even a true crime watching party. They’re sure to gross out your guests in the best possible way.

So if you’re looking for a twisted treat, get ready to have some fun and bake up a batch of these creepy treats!

Tips for the BEST Halloween Cookies

• When measuring out your flour make sure you spoon and level it to avoid dense cookies.
• Do not over mix your cookie dough or the cookies will be dense.
• Use a cookie scoop if you don’t have a scale to ensure your cookies are equally sized and bake evenly.
• Bake the cookies one sheet at a time for more consistent results.
• Oven temperatures and bake times will vary. You may want to bake a test cookie first to check the bake time or just carefully watch your first batch in the oven.
• If you have a food scale on hand, I like to weigh the cookies to 6oz exactly that way I know they will bake evenly
• These cookies are bakery sized, You can make them smaller, and adjust the bake time accordingly.

How to Store Blood Splatter Cookies

The cookies can be stored at room temperature in an airtight container for up to one week. Do not store until the icing has set. Do not freeze the decorated cookies as royal icing does not freeze well.

You can freeze the dough to bake later. Simply allow the dough to come to room temperature before you bake.

You can also freeze the baked cookies, if you don’t decorate them. To do this, you want to partially freeze them for about an hour in a single layer on a parchment lined baking sheet. This helps ensure that the cookies don’t stick to each other. Wrap each cookie with plastic wrap, then transfer to an airtight freezer bag.

Thaw at room temperature and then decorate with the icing.

About the Ingredients for Blood Splatter Cookies

Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt. Make sure the butter is softened enough to cream it.

Sugar – We are using a mixture of brown sugar and white sugar for just the right amount of sweetness and moisture.

Eggs – It is best if you use room temperature eggs.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Flour – Spoon and level your flour when measuring it, otherwise you’ll wind up with a dense cookies.

Cocoa powder – Make sure you are using unsweetened cocoa powder, and not hot chocolate mix. I used Hershey’s dark cocoa powder.

Cornstarch – Helps make the cookies super tender.

Baking Soda – To leaven your cookies, so they are nice and fluffy. Make sure it is still active for best results!

Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.

Egg whites – Since royal icing is made with raw egg whites, you need to use pasteurized egg whites from a carton to make sure the icing is safe to eat.

Cream of tartar – To help stabilize the egg whites.

Powdered sugar – Icing sugar makes a nice smooth icing.

Food colouring – Use super red gel food colouring for the most vibrant red.

Looking for More Spooky Halloween Recipes?

Check out more of my favourite Halloween desserts!

These spooky, bloody eyeball cupcakes are perfect for your next Halloween party! These easy to make ghoulish goodies can be ready in no time!

These spooky red velvet Halloween spider cookies are perfect for Halloween! They’re easy to make, soft and gooey, and loaded with chocolate!

These Frankenstein Brownies are a cute Halloween treat that are a little spooky and a little bit sweet. Perfect for Halloween parties, kids are sure to love this ghoulish treat!

How to Make Blood Splatter Cookies

Yields: 16 Cookies | Prep time: | Cook time:

Ingredients:

1 ½ Cups unsalted butter, softened
1 ½ Cups light brown sugar, packed
½ Cup granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
4 Cups All-purpose flour
1 Cup unsweetened cocoa powder
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt

For the Royal icing:

3 large egg whites
1 teaspoon cream of tarter
2 1/12 Cups powdered sugar
Red gel food colouring
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with a silicone baking mat or parchment paper. Set aside.

Using a stand mixer, cream together the butter and sugars sugar, until light and fluffy.

Mix in the eggs, and vanilla until well combined.

Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda together.

Combine the dry ingredients into the wet just until combined.

Using a medium cookie scoop, scoop out dough and form into balls.

Place the dough balls on the cookie sheet and lightly flatten.

Bake in the oven for 15-18 minutes or until firm around the edge.

Allow to cool completely.

Using a stand mixer, beat the egg whites, cream of tartar, powdered sugar, and vanilla until combined and holds a soft peak, about 5 – 7 minutes.

If your icing seems to be ‘runny’ and has a cream colour to it, beat in another ½ cup powdered
sugar.

Once the icing is white and holds a peak, beat in about 5-7 drops of super red gel food colouring. You want to colour to be dark as blood.

Once you have the right colour, beat in about 2 tablespoons of water to ‘thin’ the icing out, you want
icing that falls off a spoon like lava.

This is where things get messy, so do this next step outside or cover a part of your counter in
trash bags.

Take a fork and dip it into the red icing.

Fling the icing dipped fork, while still having a firm grip around the fork, at the cookies to create
a ‘splatter’ pattern.

Continue to do this until your cookies are coated to your liking.

Allow the icing to dry for 1 hour before enjoying.