Halloween just got a little cuter with these neon-hued, super silly decorated monster cookies.

I don’t do scary – nope, not this girl. I can’t even watch the Walking Dead for longer than 5 minutes without nightmares for days. And I’m pretty proud to say that I’ve made my way through a ton of haunted houses without ever opening my eyes. In high school, I had a pretty solid game plan of strategically positioning myself in line and latching onto the person in front of me. Worked like a charm.

When the lovely folks at Challenge Butter asked me to create a Halloween inspired treat, I knew I wanted to make sweet, buttery sugar cookies. However, since I possess zero royal icing skills, I knew I’d be slathering and decorating them with my favorite buttercream recipe.

If you’ve followed MBA for any length of time, you are aware that I can’t even do a teeny bit creepy for Halloween, so I pretty much cute-ify everything instead. While other blogs are creating spooktacular bloody cakes and witch finger cookies, this girl is busy making adorable spider cupcakes (yes, I just used the words adorable and spider in the same sentence) and Candy Corn Oreo milkshakes.

My latest Halloween recipe attempt is super cute, not ghoulish decorated Monster Cookies. As you can see, they turned out a little more like slightly spooky muppets. I mean, I colored them with neon gel dye for crying out loud. And I know you see a slightly less grouchy version of Oscar the Grouch, dontcha? That mummy with the bloodshot eyes – he’s about as scary as I get.

Halloween Monster Cookies Picture on MyBakingAddiction.comBut I have to admit, I had a ton of fun coming up with each individual monster. And I really adore how bright and festive these guys are. Can’t you just imagine them served up on pretty Halloween plates for a costume party dessert tablescape?

I’m super happy with the buttercream recipe too. Exceptionally textured, perfectly sweet and buttery, and it set up just right for slathering all over these crisp sugar cookies.

If you’ve never tried Challenge Butter – you most definitely should. It’s made with 100% real cream and nothing else – nothing artificial here! The cream comes from cows not treated with the Growth Hormone rbST. While the jury is still out on that whole situation, I prefer to err on the side of caution, especially where Elle is concerned. So I’ll reach for that label every single time.

I can feel good about making recipes with Challenge Butter, and now that Elle’s eating solids here and there, treating her to a tiny taste of mama’s favorite buttercream is a sweet memory for both of us. The quality of Challenge Butter can’t be beat, and it’s the perfect butter for baking and frosting making.

Make these Halloween Monster Cookies for an after school treat, a party tray, or just because. The kids will love adding eyes, teeth, and mustaches to your creations, and maybe even drawing on eyebrows too. It can be a fun afternoon activity when it gets a bit too chilly outside for hide and seek! (Which is also about as scary as my childhood past times got too.)

Halloween Monster Cookies

Ingredients:

For the Cookies

1 1/2 cups unsalted Challenge Butter, room temperature

2 cups granulated sugar

4 large eggs

2 teaspoons pure vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt


For the Buttercream

4 sticks (2 cups) unsalted Challenge Butter, room temperature

6 1/2 cups confectioners’ sugar, sifted

2 teaspoons clear vanilla extract (this helps maintain the bright white color)

4-5 tablespoons heavy cream or milk


Directions:

For the Cookies

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until fully incorporated. In large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture and mix until combined. Shape dough into 2 disks. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour.


2. When you are ready to bake the cookies, preheat oven to 400° F. and line baking sheets with parchment paper. Roll out 1 disk on a lightly floured (or use confectioners' sugar) piece of parchment to a 1/4 to 1/3 inch thickness. Cut out circular shapes. Place cut outs onto prepared baking sheets. Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheets for 2 minutes before removing them to a wire rack to cool completely.


For the Buttercream

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream butter on medium-high speed for about 6 minutes. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.


2. Add in vanilla, and 2 tablespoons of heavy cream or milk. Mix on low speed until moistened.


3. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy; about 5 more minutes.


4. If desired, use gel dye to color the frosting a variety of neon colors. Spread frosting onto cooled cookies and affix candy embellishments to create silly monster faces.


Cookies slightly adapted from allrecipes.com. Buttercream from My Baking Addiction.


All images and text ©

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Disclosure: This post is sponsored by Challenge Butter. The views and opinions expressed on My Baking Addiction are my own, and based upon my experiences with Challenge Butter products.

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