True Crime Cookies: Crafting Blood Spatter Sweets

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blood splatter cookies

What’s up, Hungry People?

If Hannibal Lecter had a cookie jar, we’d bet it’d be filled with these little nightmares. Nope, you’re not stumbling onto a crime scene—just into a recipe that’s perfect for the Halloween season. For those like me who are fascinated by the darker side of the human psyche, these cookies are your jam—or should I say, your fake blood spatter. Thanks to a late-night binge session of true crime podcasts, I got inspired to bring some of that eerie appeal into my baking. Let’s just say, these cookies are so good, they’re almost criminal.

Just like Jeffery Dahmer, you won’t be able to eat just one.

halloween true crime cookies

Okay, let’s get it out there: I’m obsessed with serial killers. Horror flicks are my jam, and I’m a regular consumer of over a dozen true crime podcasts. My Favorite Murder and Last Podcast on the Left are currently the go-to for inspirational baking.

Weird? Nope, I know I’m not the only one.

With Halloween coming up faster than you can say “Boo!” all-things-creepy have invaded not just my thoughts, but also my kitchen.

true crime desserts

Serial Killer Cookies: Where Horror Meets Taste

Introducing the killer dessert—blood spatter cookies! These treats look like they’ve survived a crime scene, featuring sugary ‘blood’ that looks suspiciously wet and fresh. Now, if you’re picturing some complex recipe that would make even Hannibal Lecter cringe, stop right there! These are more for the lazy murderers among us. I used store-bought sugar cookie dough as the base and blanketed them with a layer of white icing.

Here’s What You Need

  • Sugar Cookie Dough: Forms the base of your cookies. Whether store-bought or homemade, this is your canvas.
  • Powdered Sugar: Used for making the icing. It gives a smooth texture and sweet taste.
  • Egg Whites: Adds stability and structure to the icing, helping it harden as it dries.
  • Water: Adjusts the icing consistency. More or less can be used to make the icing runnier or stiffer.
  • Corn Syrup: Provides a glossy finish and stability to the “blood” sugar glaze.
  • Sugar: Sweetens and thickens the sugar glaze, making it look more like “blood.”
  • Red Food Coloring Gel: Adds the shocking red color to the sugar glaze, making it look like blood.

The Bloody Details

After the white icing has done its time and set completely, it’s time for the pièce de résistance! I created a hard red sugar glaze that would make Dexter envious. Once it was mixed to perfection, I got all “psycho” on these cookies—dripping and slashing the red glaze across them like I was recreating a scene from a slasher flick.

Blood Spatter Cookie Tips

  • Consistency Matters: The consistency of your icing is crucial. If it’s too thick, it won’t spread easily; too runny, and it’ll ooze off the cookie. Aim for the texture of toothpaste for the border icing and a runnier consistency for the filling.
  • Cool Completely: Make sure the cookies are completely cool before you start icing them. If the cookies are warm, the icing may melt and become a mess.
  • Temperature Check: When making the “blood” sugar glaze, be meticulous about the temperature. It needs to reach between 300-310°F. Too low, and it won’t set properly; too high, and you risk burning the sugar.
  • Be Quick with ‘Blood’: Once your sugar glaze hits the right temperature, work quickly. It hardens fast, and you want to get that spatter effect before it sets.
  • Release Air Bubbles: After filling the cookies with icing, use a toothpick to swirl around and release any air bubbles. This ensures a smooth finish.
  • Drying Time: Patience is key! Let the icing and the sugar glaze harden completely before storing or stacking the cookies. If you’re in a rush, this isn’t the recipe for you.
true crime cookie with blood

Well, Hungry People, let the record show that making these blood spatter cookies was an exercise in culinary crime scene investigation—one that’s totally legal and a hundred percent delicious! Who knew that playing Dexter in the kitchen could be this much fun?

This is the kind of treat that’s perfect for Halloween gatherings, creepy movie nights, or honestly, whenever you’re in the mood to munch on some killer cookies. It’s a real crowd-pleaser that’ll have people doing a double take and then lunging in for seconds. So, go ahead, channel your inner Hitchcock and whip up these fiendishly good treats.

serial killer cookies

Blood Spatter Cookies

The Starving Chef
Unleash your inner horror fan with these blood spatter cookies—sugar cookies covered in white icing and splattered with a gruesome, yet tasty, red sugar glaze.
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Prep Time 1 hour
Cook Time 15 minutes
Cooling Time 8 hours
Total Time 9 hours 15 minutes
Course Halloween
Cuisine Cookies
Servings 24 cookies



  • 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 package (or bake your own from scratch). Cool completely, for about 3-5 hours.
  • Once the cookies are completely cooled, whisk the egg whites in a large bowl. Use a hand mixer to blend in the powdered sugar until the icing reaches a thick consistency, about the texture of toothpaste.
  • Scoop approximately 1 cup of the stiff icing into a piping bag. Pipe a thin line around the edges of the cookies. Allow it to dry.
  • While the icing is setting, gradually add water, one teaspoon at a time, to the remaining icing until it becomes runny and merges back into itself in less than five seconds. To test this, dip a spoon into 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.
  • Transfer the runny icing to a squeeze bottle or another piping bag. Fill the centers of the cookies, which are already 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 level the icing. Let the cookies dry completely for about 5-6 hours.
  • Once the icing is completely dry, heat the water, sugar, and corn syrup to 300-310°F in a skillet. Stir constantly to prevent the sugar from burning and discoloring. When the mixture reaches 300°F, mix in the red food coloring gel. Once it hits exactly 310°F, remove it quickly from the heat.
  • Immediately use a spoon to splatter, drip, and drizzle the red sugar glaze over the cookies, leaving some areas white for added effect. Let the glaze cool until it hardens, approximately 30 minutes to an hour. Serve the cookies at your next Halloween party or other creepy event. Enjoy!
Keyword cookies, Halloween, sugar
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