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Easy Halloween Cookies {Frankenstein & Vampire}

Quick and easy Halloween cookies (Frankenstein and Vampire/ Dracula) for spooky parties with graham crackers or sugar cookies, fondant, edible markers.

These cookies are as cute and festive as they are easy to make. I used a graham cracker as the base of these cookies which means even less time in the kitchen making them! Grab some fondant, an edible marker, and sprinkles and you have just about everything you need to assemble these cookies. If you are making these for a Halloween party, make sure to also take a look at my collection of Easy Halloween Desserts {Cute & Spooky} along with these no bake Oreo Spider Cookies and Easy Ghost Cookies for the best Halloween food around.

Easy Frankenstein Cookies For Halloween on Brown Background

How To Make Easy Frankenstein Cookies?

  1. Roll out green fondant– And cut out a square piece.
  2. Adhere fondant to cookie– With corn syrup.
  3. Add eyeballs– With some corn syrup.
  4. Add nose– Using an oval sprinkle.
  5. Draw mouth and stitch marks– Using a black edible marker.
  6. Brush melted chocolate– On the top of the cookie.
  7. Dip- In a bowl of chocolate sprinkles.

How To Make Homemade Vampire Cookies (Dracula Cookies)?

  1. Roll out white fondant– And cut out a square piece.
  2. Adhere fondant– With corn syrup.
  3. Roll out black fondant– And cut out a hair piece.
  4. Adhere black fondant– With corn syrup.
  5. Add eyes– With corn syrup.
  6. Add mouth, fangs, and blood drops– Using a black and red marker.
Easy Homemade Dracula or Vampire Cookies (Halloween Cookies) on Rustic Gray Background

Variations For Homemade Halloween Cookies

Use other cookies– I used graham crackers but you can use store bought square sugar cookies or make these Easy Cut Out Sugar Cookies {With Cake Mix} as the base of the cookie. You can also use Easy Chocolate Sugar Cookies {Cut Out}, Easy Funfetti Cookies {Cut Out}, or these Small Batch of Sugar Cookies.

Use royal icing– In place of fondant, but I find this to be quite time-consuming.

Use store-bought fondant– I used homemade marshmallow fondant, but you can use store-bought version to save time.

Use buttercream icing- For sticking pieces instead of corn syrup.

Use store-bought sprinkles– I used my homemade sprinkles for the eyes and nose, but you can use store-bought if you prefer.

Tips And Techniques For Halloween Biscuits

Use a cookie cutter– To create even and identical shapes for the cookies and fondant.

What kind of chocolate to use? I used semi-sweet chocolate, but you can use dark or milk chocolate.

How to melt chocolate? Follow the package directions. If there are none, melt in a microwave safe bowl for 30 second intervals, stirring between each heating until silky smooth.

Work gently with fondant– In order to prevent cracking the cookies while adhering details.

Storage of Decorated Cookies

Room temperature– It is best to keep them at room temperature in a cardboard box for 2-3 days. Avoid sealed containers as that can make them sticky too. 

Refrigerate or Freeze– Fondant covered cookies cannot be stored in the fridge or freezer. Condensation beads form on top as they come to room temperature and will make them sticky.

More Halloween Desserts

Easy Halloween Cookies (Frankenstein and Vampire) on Brown Background
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Easy Halloween Cookies (Dracula and Vampire)

Prep Time: 10 minutes
Decorating time: 30 minutes
Total Time: 40 minutes
Quick and easy Halloween cookies (Frankenstein and Vampire/ Dracula) for Halloween parties with graham crackers or sugar cookies, fondant, edible markers.
Yield: 10 Cookies

Ingredients

  • 10 Graham crackers, Or use square shaped sugar cookies
  • 2 cups Marshmallow fondant, Green, Black, White
  • 2 tbsp Corn syrup
  • 1/3 cup Melted chocolate, Semisweet
  • 1/4 cup Chocolate sprinkles

Instructions 

Dracula/ Vampire cookies

  • Roll out white fondant and use a square cutter to cut out a piece that's the same size as the graham cracker/cookie .
  • Brush corn syrup on top of the cookie.
  • Place the fondant piece on top and stick it into place
  • Roll out black fondant and use square cutter to cut out a  piece.
  • Use a knife to cut the entire piece in half and discard about an inch from the bottom.
  • Press a heart cutter in the center and discard this heart piece.
  • Brush some corn syrup near the top portion of your cookie.
  • Stick the black piece here.
  • Pinch the center point of the head to make it sharper
  • Draw little eyeballs on 2 round sprinkles.
  • Stick them into place with corn syrup.
  • Use a black marker to draw the mouth and fangs.
  • Use a red marker to draw blood drops. Enjoy.

Frankenstein Cookies

  • Roll out green fondant and use a square cutter to cut out a piece that's the same size as the graham cracker/cookie.
  • Brush come corn syrup on top of the cookie
  • Gently place the fondant piece on top until it sticks into place.
  • Draw little eyeballs on 2 round sprinkles with black edible marker.
  • Stick them into place with some corn syrup.
  • Also, stick an oval sprinkle in the center for the nose.
  • Use a black edible marker to draw the mouth and stitch marks.
  • Brush some melted chocolate on the top portion of the cookie.
  • Dip this area into a bowl of chocolate sprinkles until Frankenstein’s head is fully covered. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a covered box at room temperature for 2-3 days. 

Nutrition

Calories: 166kcal, Carbohydrates: 34g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 108mg, Potassium: 42mg, Fiber: 1g, Sugar: 22g, Calcium: 13mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 166
Author: Abeer Rizvi

3 comments on “Easy Halloween Cookies {Frankenstein & Vampire}”

  1. If this is you running out of time…we don’t have any excuses. Love these!

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