Zombie Cookies Recipe

Here are the ingredients you need to make these zombie cookies:

Soft Zombie Cookies

  • 3/4 cup unsalted butter, room temperature (170 grams) – 1 1/2 sticks
  • 1/2 cup full fat cream cheese, room temperature (113 grams) – 4 oz.
  • 1 1/2 cups granulated sugar (300 grams)
  • 1 large egg, room temperature (56 grams)
  • 2 tsp vanilla bean paste or vanilla extract (6 grams)
  • 1 tsp almond extract (3 grams)
  • 3 cups all-purpose flour (390 grams)
  • 1 Tbsp cornstarch (8 grams)
  • 1/2 tsp baking powder (2 grams)
  • 1/2 tsp salt (3 grams)

Buttercream Frosting for Zombie Cookies

  • 1 cup unsalted butter, room temperature (226 grams)
  • 1 Tbsp vanilla bean paste or vanilla extract (9 grams)
  • 1/2 tsp salt (3 grams)
  • 3 1/2 cups powdered sugar (454 grams)
  • 2 Tbsp heavy cream (30 grams)


Here are directions that you need to follow to complete this recipe:

Soft Buttercream Cookies

    1. Mix together 3/4 cup butter and 1/2 cup cream cheese at a medium speed with a whisk attachment or hand mixer until smooth.
    2. Next, mix in 1 1/2 cups granulated sugar at a medium-high speed for a couple minutes, until the mixture becomes lighter in color.
    3. Add in 1 egg, 2 tsp vanilla bean paste or vanilla extract and 1 tsp almond extract. Mix on a low speed until incorporated.
    4. In a separate bowl, sift together 3 cups flour, 1 Tbsp cornstarch, 1/2 tsp baking powder and 1/2 tsp salt.
    5. Gradually mix the flour mixture into the butter mixture on a low speed, until it is JUST incorporated.
    6. At this point the dough will still be pretty sticky. Divide the dough in half and wrap each piece of dough in a piece of plastic wrap.
    7. Chill in the fridge for about 2 hours or the freezer for 30 minutes.
    8. Preheat your oven to 350 degrees F about 30 minutes before you plan to roll out the dough.
    9. Take one ball of dough out of the fridge or freezer, leaving the other to continue to chill.
    10. Sprinkle some more flour on top of your dough ball and on your rolling pin.
    11. Roll the chilled dough to be 1/3 inch thick and cut out your shapes with a flour dusted cookie cutter.
    12. Chill the cut out cookies one more time in the fridge for 15 minutes or the freezer for 10 minutes to help them keep their shape better.
    13. Bake for 10-13 minutes on the top wrack of your oven. Keep a close eye on these and be sure to pull them out before the edges start to brown.
    14. Let the baked cookies cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
    15. While the first batch bakes and cools, knead together the cookie dough scraps, and rewrap them in plastic wrap. Pop them back in the fridge to chill.
    16. Pull out your 2nd chilled ball of dough, and repeat steps 9-15. Then repeat with the chilled dough scraps.

Buttercream Frosting For Sugar Cookies

  1. Beat 1 cup of butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  2. Mix in 1 Tbsp vanilla paste or vanilla extract and 1/2 tsp salt on a low speed
  3. Slowly add in 3 1/2 powdered sugar, 1 cup at a time. Half way through add in 2 Tbsp of heavy cream or milk to make it easier to mix.
  4. Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
  5. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  6. Use gel food coloring to color 1/2 the frosting green, 1/4 pink, 1/8 black, and 1/8 white.
  7. Place each color of frosting into a small piping bag and snip the ends to decorate your zombie faces!