[X] Close

Sign Up For My Newsletter


Gluten Free Vampire Eyeball Cookies Recipe

by harvey09 on January 11, 2012

Gluten Free Eyeball Cookies

Gluten Free Vampire Eyeball Cookies



1 cup (2 sticks) unsalted butter (or dairy free butter substitute), at room temperature
1 ½ cups sugar – use divided
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ¾ cups Carol’s ALL PURPOSE Gluten Free Flour
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt


5 tablespoons unsalted butter or dairy free butter substitute
1 ½ cups powdered sugar
1 teaspoon pure vanilla extract
1 pinch kosher or fine sea salt
1 – 1 ½ tablespoons milk or dairy free milk
Several drops maraschino cherry juice (about ¼ teaspoon)


18 maraschino cherries– cut in half
36 chocolate chips
2 tubes red cookie decorating gel


Make the cookies. Preheat the oven to 350 degrees. Line 2 baking sheets with silicon baking sheets or parchment paper.

Take ¼ cup of the sugar and put in a small bowl, reserve.

In the bowl of an electric mixer (preferably fitted with a paddle attachment) cream the butter and 1 ¼ cups sugar on medium speed until very light and fluffy – 5 minutes. Turn the mixer to low and add the eggs, one at a time, mixing in well and scraping down the sides of the bowl after each addition. Add the vanilla and mix well.

In a medium mixing whisk together the flour, baking powder and salt. With the mixer on low, gradually add the flour and mix until combined. Scrape the sides and bottom of the mixing bowl well to make sure all the ingredients are well combined.

Form tablespoons of dough into balls into balls (I use a small ice cream scoop for this) and roll in the reserved sugar. Place on the prepared baking sheets about 3 inches apart – the cookies spread quite a bit during baking. Bake for 12 – 15 minutes or until they are just beginning to brown around the edges. Let cool on the baking sheets for 5 minutes then remove to a wire rack to finish cooling completely.

While the cookies are cooking, pre[are the frosting. Beat the 5 tablespoons of butter with the powdered sugar, vanilla, salt and 1 tablespoon of milk. Add a few drops more of milk if needed – the mixture should be smooth and thick but spreadable. Add a few drops of maraschino cherry juice and blend – you want the mixture just barely pink.

Frost the cookies with about 1 teaspoon of frosting in a circle (to resemble the whites of an eye). Top each cookie with a maraschino cherry half and stick a chocolate chip in the whole of the cherry. Use the decorator gel to make veins. Allow the gel to harden for 30 minutes.

Store cookies in covered container. Can be made 2 -3 days ahead.

A gluten free recipe that makes 36 spooky cookies!

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes – they have solved my love for desserts.” – F.R.

Leave a Reply

Your email address will not be published. Required fields are marked *


* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Previous post:

Next post: