Just like Jeffery Dahmer, you won’t be able to eat just one.
I’m obsessed with serial killers. I’m addicted to horror flicks. I listen to over a dozen true crime podcasts (My Favorite Murder being what I listened to for inspiration for these cookies). Don’t think I’m strange, I’m not alone in the obsession. With Halloween around the corner, all-things-creepy have been at the forefront of my mind and has seeped over into my cooking.
These serial killer cookies are spattered with sugary blood that still looks wet and fresh. I used store bought sugar cookie dough and then flooded them with white icing. After letting the icing set completely, I whipped up a hard red sugar glaze then dripped and slashed it across the cookies in a deadly fashion.
Blood Spatter Cookies
FOR COOKIES & ICING
- 1 package sugar cookie dough or homemade sugar cookie dough
- 32 oz powdered sugar
- 2 egg whites
- 8 teaspoons water +/- as needed
- Bake the sugar cookies according to the instructions on the packaging. Cool completely, about 3-5 hours.
- When cookies are completely cooled, whisk the egg whites in a large bowl. Use a hand mixer to stir in the powdered sugar until the icing is thick – about the consistency of tooth paste.
- Scoop about 1 cup of the stiff icing into a piping bag. Pipe a thin line around the edges of the cookies. Let dry.
- While the icing is hardening, add the water, one teaspoon at a time to the remaining icing until it is runny and sinks back into itself in less than five seconds. (To test: place a spoon in the icing and pull it out. The icing should flow off the spoon slowly and smoothly and should 'dissolve' back into the bowl of icing within five seconds.)
- Pour the icing into a squeeze bottle or piping bag then fill the centers of the cookies lined with now hardened icing. Use a toothpick to swirl the icing to release any air pockets. Gently tap the cookies on the counter to get the icing in an even layer. Let the cookies dry completely, about 5-6 hours.
- When the icing has dried completely, heat the water with the sugar and corn syrup to 300-310F in a skillet. Stir constantly so the sugar does not burn and become discolored. When the temperature hits 300 F, stir in the red food coloring. When the temperature hits 310 F exactly, quickly remove from the heat.
- Immediately use a spoon to spatter, drip and drizzle the red sugar glaze over the cookies, leaving some areas white to drive home the effect. Let the glaze cool until hardened, about thirty minutes to an hour. Serve the cookies at your next Halloween party or creepy event. Enjoy!