Greetings, Creeps and Creatures of the Night! This week, I present to you a delectable dessert designed to warm the frozen hearts of all you monster lovers out there: Bride of Frankenstein Cookies!

For this project, I have linked two solid and easy to use recipes courtesy of https://www.bettycrocker.com.

To create these dead-lightful cookies, here’s what you will need:

Tools of the Trade:
A cookie sheet
An electric mixer
2 icing bags or 2 plastic sealable bags
A pair of scissors
2 separate bowls for mixing icing, and 2 metal spoons
A cutting board
1-2 sheets of parchment paper
Measuring cups, (at least a cup measure and a ⅓ cup measure)
Measuring spoons
A sharp knife
A circular cookie cutter, or a small glass
At least 2 wooden or plastic toothpicks

Pre-made ingredients/supplies:
White fondant
Black fondant
Lavender or mint colored food coloring
Black food coloring

Ingredients:
White sugar
Powdered sugar
All purpose flour
Baking soda
Ground nutmeg
1 egg
Butter or margarine
Vanilla extract
Milk

For the exact amounts of each of these ingredients, please see the recipes linked below:

https://www.bettycrocker.com/recipes/best-no-roll-sugar-cookies/dff36677-de68-4318-9030-2de1c8a52a45
https://www.bettycrocker.com/recipes/vanilla-buttercream-frosting/39107a19-be94-4571-9031-f1fc5bd1d606

You start by mixing the dough, using the first recipe linked above. Although this recipe can be created using the drop cookie method, I find it best to roll out the dough, which means it should be chilled in the refrigerator for several hours before being baked. Cover the dough in a bowl and place in the fridge overnight for best results.

While your dough is chillin’ in the fridge, I would recommend preparing the stripes for the Bride’s hair. Take a small ball of white fondant (I used Sweet Shop brand, which is available at Michael’s craft stores), and warm it in your hands just enough so it becomes pliable.

You can either shape it into the curls with your hands, or roll it out on your cutting board, dusted with a slight amount of powdered sugar, and cut it with a very sharp knife.

Move the hair stripes to a plate and cover them with plastic wrap. For best results, chill this in the refrigerator as well, as fondant can become difficult to handle if it gets too warm.

Once you’ve decided it is actually time to bake the cookies, pre-heat your oven to 375° F and begin preparing the cookies.

Place a sheet of parchment paper on your cookie sheet and get out your cutting board. Remove the dough from the refrigerator, and set it to one side. Using a spoon or measuring cup, tap a small amount of all-purpose flour onto the cutting board and spread it over the surface with your hands. Take a manageable chunk of the chilled dough and roll it out using your rolling pin. If you experience any sticking to the rolling pin, simply coat it in a light dusting of flour as well.
Once you have rolled the dough out to about ¼ inch thick, take your circular cookie cutter and press it down into the dough on one side only, being sure not to cut a full circle. You can also use the rim of a small glass or a champagne flute, but you will get the cleanest results with a cookie cutter.

Remove the cutter and repeat this step a couple of inches away from the first half circle.

Once you have made a second cut like the first with the cutter, remove it and join the ends of the two half circles by cutting through the dough with a sharp knife.

Repeat this step as many times as you can with the dough you have, and set each oval on the cookie sheet as you finish it. This recipe yielded about 15 cookies for me. Once the cookies are all arranged on the sheet and the preheating is finished, place the tray in the oven and bake for 9-12 minutes. I would recommend checking on the cookies fairly frequently toward the end of the time cycle. Sugar cookies have a tendency to burn easily, and if the edges turn brown, you know they are slightly overcooked.

While the cookies are in the oven, follow the second recipe to create the buttercream frosting. Divide the frosting so that ⅓ of it is in one bowl and ⅔ of it is in another. In the smaller bowl, add more milk little by little, stirring the whole time, until it moves a bit more freely. This frosting will make the base of the face.

Color this frosting with food coloring, or leave it white for an all black and white looking Bride. I colored mine using one drop of black McCormick standard food coloring and three drops of lavender Wilton brand icing color. I added the black first, stirring it in so that the frosting turned pale gray, and then I added the lavender color. I wanted my frosting to be a slightly gray-tinted purple for her face. If you’re coloring her mint green, I wouldn’t recommend using black with it, since it will probably come out looking a bit muddy.

Spoon the colored frosting into either a decorator’s bag or a plastic zip lock bag, and if you are using a zip lock bag, snip off the corner of the bag once the icing has been added.

Outline the shape of the face, approximately a half-circle that takes up ⅓ of a cookie, and add a little bit of frosting into the middle of the outline. Use a toothpick point to spread the frosting around so that it is more or less even. These half-circles will form the face of the Bride.

Once you have colored all the faces, take the other bowl of frosting and color it black. It may help the dye to mix if the icing is a little bit warm. Keep adding black dye, only one or two drops at a time, until you are quite satisfied with how dark the color is. Once you are happy with the color, add the frosting to your second decorator’s bag or zip-lock bag, cut off the corner, and pipe the hair on. It works well to pipe the hair in swirls or rounded zig-zags, and don’t be afraid to let the edges be wavy. Use the toothpick to fill in any small gaps, and then take the tip and swirl the frosting into curls.

While the frosting is still wet, remove the fondant hair streaks you made earlier from the fridge, and add one per head. Roll out and flatten tiny balls of black fondant for eyes, and tiny tubes of it for the mouths, trimming the tubes into segments and curling them into tiny smiles.

Add the eyes and the smiles, and your cookies are done! Leave them out in the open for a few minutes until the frosting hardens before covering or transferring the cookies. All that’s left after that is to find a good old monster movie to watch while you enjoy your drop-dead darling treats!