Description

Colorful, buttery thumbprint cookies filled with melted candy centers and topped with spooky candy eyeballs. These festive Halloween treats are as fun to make as they are to eat—and perfect for parties, dessert tables, or baking with kids.

Ingredients

1 cup unsalted butter, softened
¾ cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
Gel food coloring (orange, green, purple recommended)
Hard candies (like Jolly Ranchers, unwrapped and separated by color)
Candy eyeballs (small or large edible sugar eyes)

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Instructions

Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper.
Cream butter and powdered sugar until light and fluffy (2–3 minutes).
Beat in egg and vanilla extract until fully combined.
Stir in flour and salt until dough forms. Do not overmix.
Divide dough into three parts. Add food coloring to each and mix until fully colored.
Roll dough into 1-inch balls and place 2 inches apart on baking sheets.
Use thumb or back of a spoon to press an indent in each dough ball.
Bake for 8 minutes, remove, and gently re-press the centers if puffed.
Place one hard candy in each cookie’s center.
Return to oven and bake another 4–5 minutes until candy is melted and cookies are set.
While candy is still soft, gently press a candy eyeball into each cookie.
Let cool completely on the baking sheet before serving.

Notes

Use gel food coloring for vibrant color without changing dough texture. Let cookies cool on tray to prevent cracks in the candy center. Chill dough for 15–30 minutes if you want puffier cookies.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American