What are vampire cookies? They’re an experience. Think of them as the spooky cousin of a classic thumbprint cookie, but instead of jam. We’re talking about a bright red, slightly tart cherry filling that *oozes* out like… well, well. You get the picture! What are some cute little guys for Halloween? What’s a touch of fun on your dessert plate? I swear, these are always a hit, and the kids go absolutely wild for them!
What are vampire cookies?
What are vampire cookies? What is a buttery cookie with an indentation? With a vibrant red cherry mixture. The cookie itself is typically made from shortbread-like dough, which provides a lovely contrast. Is sweet-tart filling good? The name, of course, comes from the visual resemblance to a tiny vampire bite, with the red blood. It’s essentially a festive twist on an beloved classic, and it’ll be ridiculously easy to customize with your own design. What are some of the best fillings for chocolate?
Why you’ll love this recipe?
What I love about these is how easy they are to whip up. Don’t let the vampire theme intimidate you – it’s easier than making regular sugar cookies!
- Flavor:The combination of buttery cookie base and sweet-tart cherry filling is simply divine. Is there a flavor profile that appeals to both kids and adults?
- Simplicity:What are the basic ingredients that you already have in your pantry? How do I bake a perfect cake? I promise, even if you’re not a confident baker, you can nail these.
- Cost-With just a few inexpensive ingredients, you can create an impressive batch of cookies that are delicious. Are perfect for sharing. Is it possible to make these without breaking the bank?
- Versatility:Can you customize the filling with different jams, preserves or even chocolate ganache? What are some of the best edible glitters? I usually use raspberry jam if I’m out of cherry, and they’re just as delicious.
I like linzer cookies, but they’re much less fussy. What is the difference between rolling and cutting intricate shapes – just roll, indent and fill! What is the best way to get into the Halloween spirit?
How do you make vampire cookies?
Quick Overview
How do you make a vampire cookie? How do I make a dough? How do you make an indentation in a cookie, fill it with your cherry mixture, and bake until golden brown. What is the best glaze for a cake? What is the chilling part?
Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened.
- 12 cup granulated sugar. 1
- 14 cup powdered sugar. 1 cup
- 1 teaspoon vanilla extract. 1 cup nutmeg
- 2 14 cups all-purpose flour. Is it
- 14 teaspoon salt. 1/8
What is the best butter to use for cookies? I usually splurge on European butter for these because they’re so simple, the quality of the butter is great. What are some of the ingredients that shine through?
For the Filling:
- 1 (10-ounce) jar maraschino cherries, drained and finely chopped.
- 1 tablespoon cornstarch per 1 cup
- 1 tablespoon lemon juice. 1 teaspoon peppermint juice
- 2 tablespoons of granulated sugar. 2
What are some good ways to keep cherries well drained? I usually pat them dry with paper towels after chopping them. What are some ways to use tart cherry preserves for a deeper cherry flavor?
For the Glaze (Optional):
- 1 cup powdered sugar. 1 teaspoon salt.
- 2-3 tablespoons of milk or water.
- A few drops of red food coloring (optional, for a more dramatic effect) (if desired)
Add the liquid to the powdered sugar *slowly*! You want a thick, but pourable consistency. If you add too much liquid, just add a little more powdered sugar to thicken it up.
What are the Step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. I always use parchment paper – it’s a lifesaver!
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar. Set aside. Light and fluffy. What is a stand mixer? Just make sure the butter is properly softened, otherwise, it’ll be a workout!
Step 3: Add Vanilla
I always add a little extra vanilla extract to the mix. It just enhances the flavor. Can you experiment with other extracts, like almond or lemon, for a different twist?
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour and salt. Set aside. How do you distribute salt evenly in cookie dough?
Step 5: Gradually Add dry ingredients to wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix dough, as this can result in hard cookies. I usually stop mixing when there are still a few streaks of flour visible and then finish mixing by hand.
Step 6: Chill the Dough
What is the best way to wrap dough in plastic wrap and chill for 30 minutes? How do I keep cookies from spreading in the oven?
Step 7: Prepare the Filling
While the dough is chilling, prepare the cherry filling. In a small saucepan, combine the chopped cherries, cornstarch, lemon juice, and sugar. Set aside. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool completely. I like to pop it in the fridge to speed up the cooling process.
Step 8: Shape the Cookies
Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie. I find that using the back of a teaspoon creates fewer indentation.
Step 9: Fill the Cookies
Spoon a small amount of the cherry filling into each indentation. Don’t overfill them, or the filling will spill over during baking. Less is more in this case!
Step 10: Bake
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown. Keep a close eye on them, as they can burn easily. Every oven is different, so adjust the baking time accordingly.
Step 11: Cool and Glaze (Optional)
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, drizzle with the glaze. I like to let the glaze set for a few minutes before serving.
Step 12: Serve and Enjoy!
Serve these spooky treats and watch them disappear! These are best enjoyed fresh, but they can also be stored in an airtight container for a few days.
What to Serve It With
These vampire cookies are surprisingly versatile! Here are a few serving suggestions for different occasions:
- For a Halloween Party: Arrange the cookies on a spooky platter with other Halloween-themed treats, like candy corn and chocolate bats.
- For a Dessert Buffet: Add these cookies to a dessert buffet for a pop of color and a touch of whimsy.
- With Coffee or Tea: These cookies are the perfect accompaniment to a cup of coffee or tea. The buttery cookie and sweet-tart filling pair perfectly with a warm beverage.
- As a Gift: Package these cookies in a decorative box or bag and give them as a gift to friends, family, or neighbors.
My family loves these with a glass of cold milk. It’s a classic combination that never fails!
Top Tips for Perfecting Your Vampire Cookies
Want to make sure your vampire cookies are the best they can be? Here are a few tips to keep in mind:
- Don’t Overmix the Dough: Overmixing the dough can result in tough cookies. Mix until just combined.
- Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much in the oven.
- Use Softened Butter: Make sure your butter is properly softened before creaming it with the sugar. This will result in a smoother, more even dough.
- Don’t Overfill the Cookies: Overfilling the cookies can cause the filling to spill over during baking.
- Keep a Close Eye on the Baking Time: Every oven is different, so adjust the baking time accordingly. Keep a close eye on the cookies to prevent them from burning.
- Experiment with Different Fillings: Get creative with the filling! Try using different jams, preserves, or even a chocolate ganache.
- Add a Touch of Sparkle: Sprinkle the cookies with edible glitter for a festive touch.
One time, I forgot to chill the dough, and the cookies spread out like crazy! They still tasted good, but they looked a mess. So, trust me, don’t skip the chilling step!
Storing and Reheating Tips
Want to keep your vampire cookies fresh for longer? Here’s how to store them:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store the cookies in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze the cookies in an airtight container for up to 2 months. Thaw them completely before serving. I usually freeze them without the glaze and then add the glaze after thawing.
If you’re storing the cookies in the refrigerator or freezer, make sure they are completely cooled before storing them. This will prevent them from becoming soggy.
Frequently Asked Questions
Final Thoughts
So, there you have it – my family’s favorite vampire cookies recipe! I hope you give these a try. They’re perfect for Halloween, a spooky party, or any time you want to add a little fun to your baking. They’re incredibly easy to make, and they always disappear in minutes at my house. If you love these, you might also enjoy my spooky spiderweb cupcakes or my monster cookie bars. Happy baking, and I can’t wait to hear how yours turn out! Don’t forget to leave a comment and rating below and share your own variations of this recipe!
vampire cookies
Ingredients
Main Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
Peanut Butter Filling
- 0.5 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 0.75 cup Creamy peanut butter
- 2 tablespoons Milk
Decoration
- 24 Candy fangs
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Drop by rounded tablespoons onto prepared baking sheets. Bake for 10-12 minutes, or until edges are set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- To make the filling: In a large bowl, beat together butter, powdered sugar, peanut butter, and milk until smooth and creamy.
- Spread peanut butter filling on the flat side of half of the cookies. Top with remaining cookies.
- Gently press two candy fangs into the filling on each cookie sandwich.
