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
- 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.
- 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.
- Add in 1 egg, 2 tsp vanilla bean paste or vanilla extract and 1 tsp almond extract. Mix on a low speed until incorporated.
- In a separate bowl, sift together 3 cups flour, 1 Tbsp cornstarch, 1/2 tsp baking powder and 1/2 tsp salt.
- Gradually mix the flour mixture into the butter mixture on a low speed, until it is JUST incorporated.
- 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.
- Chill in the fridge for about 2 hours or the freezer for 30 minutes.
- Preheat your oven to 350 degrees F about 30 minutes before you plan to roll out the dough.
- Take one ball of dough out of the fridge or freezer, leaving the other to continue to chill.
- Sprinkle some more flour on top of your dough ball and on your rolling pin.
- Roll the chilled dough to be 1/3 inch thick and cut out your shapes with a flour dusted cookie cutter.
- 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.
- 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.
- Let the baked cookies cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
- 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.
- 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
- Beat 1 cup of butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Mix in 1 Tbsp vanilla paste or vanilla extract and 1/2 tsp salt on a low speed
- 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.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- 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).
- Use gel food coloring to color 1/2 the frosting green, 1/4 pink, 1/8 black, and 1/8 white.
- Place each color of frosting into a small piping bag and snip the ends to decorate your zombie faces!