Vegan Halloween Cookies with Tri-Color Dough and Edible Googley Eyes Recipe

If you’re looking for a Halloween treat that’s as fun to make as it is to eat, you’re going to love this Vegan Halloween Cookies with Tri-Color Dough and Edible Googley Eyes Recipe. I absolutely love how these cookies pop with vibrant colors and quirky eyes that give all the spooky vibes without any animal products involved. Trust me, whether you’re baking with kids or just want to wow your guests, this recipe has got you covered with flavors, textures, and that playful Halloween spirit.

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Ingredients You’ll Need

The magic of this Vegan Halloween Cookies with Tri-Color Dough and Edible Googley Eyes Recipe is in the combination of simple pantry staples with a few standout ingredients that add color and character. I always recommend using a good quality vegan butter block and fresh powders for the best taste and texture.

• Vegan Butter: A block-style butter works best because it creams nicely, making your dough light and fluffy.
• Granulated Sugar: Regular white sugar helps with that classic cookie sweetness and crisp edges.
• Soft Silken Tofu or Unsweetened Applesauce: Acts as the perfect vegan binder for tender cookies.
• Vanilla Extract: Adds warmth and rounds out all the flavors.
• Plain White Flour (or gluten-free blend): The base for your dough; choose a reliable brand for consistent results.
• Cream of Tartar & Baking Soda: Helps with leavening and that classic cookie texture.
• Fine Sea Salt: Balances the sweetness and enhances flavor.
• Ube Powder (or Blueberry Powder): Gives a gorgeous purple tone and a hint of fruity flavor.
• Ceremonial Grade Matcha: For that earthy green burst and a natural Halloween color.
• Dutch Process Cocoa Powder: Deepens the chocolate notes and adds the third color.
• Extra Granulated Sugar for Rolling: Adds sparkle and a slight crunch on the outside.
• Edible Googley Eye Decorations: Must be vegan — these are the soul of the Halloween fun!
• Icing Sugar (Powdered Sugar): For the finishing stitch marks that bring the cookies to life.
• Plant Milk (Unflavored, Unsweetened): To perfect the icing consistency without altering flavor.

Variations

I love to switch things up with this Vegan Halloween Cookies with Tri-Color Dough and Edible Googley Eyes Recipe — it’s so versatile you can really make it your own. Whether you want it extra chocolatey or more fruity, there’s room to experiment!

• Flavor Variation: I’ve swapped ube powder for blueberry powder on occasion, which still gives a beautiful purple color and a subtle fruitiness that kids adore.
• Color Swap: Try adding turmeric powder to replace matcha for a bright yellow dough, perfect for a different twist on Halloween colors.
• Gluten-Free Version: Use a gluten-free flour blend that works well for cookies—I’ve had great success with one that includes xanthan gum to keep things together.
• Decorating Fun: Beyond googley eyes, sometimes I add tiny candy pumpkins or drizzle vegan dark chocolate for an adult-friendly version.

How to Make Vegan Halloween Cookies with Tri-Color Dough and Edible Googley Eyes Recipe

Step 1: Cream Your Wet Ingredients to Light and Fluffy Perfection

Start by popping your vegan butter, granulated sugar, soft silken tofu, and vanilla extract into your stand mixer fitted with the paddle attachment. Beat on high speed for about 2–3 minutes until everything is light, fluffy, and well combined. If you don’t have a stand mixer, no worries; just grab a large bowl and an electric hand mixer and you’ll get the same great texture. This step is crucial because it gives your cookies a delicate crumb that melts in your mouth.

Step 2: Sift and Combine Your Dry Ingredients

While your wet ingredients are mixing, sift together the flour, cream of tartar, baking soda, and sea salt. Sifting ensures there are no lumps and helps with an even distribution of raising agents. Once sifted, gradually add these dry ingredients to your wet mix while beating on medium speed just until you get a loose, slightly sticky dough. Don’t overmix here — you want to keep it tender.

Step 3: Divide and Color Your Dough

Remove the dough from your mixer bowl and weigh it, then divide it evenly into three separate bowls. Now for the fun part — add your color powders: ube (or blueberry) powder to one bowl, matcha to another, and cocoa to the last. Mix each until the coloring is evenly distributed. The tri-color effect is what makes this Vegan Halloween Cookies with Tri-Color Dough and Edible Googley Eyes Recipe so visually exciting.

Step 4: Chill Your Dough and Preheat the Oven

Wrap each dough portion tightly in plastic wrap and chill them in the fridge for at least 30 minutes. This step is key to making the dough easier to work with and helps your cookies keep their shape when baked. Meanwhile, preheat your oven to 170°C (340°F fan) and line two baking sheets with parchment paper—getting organized ahead of time always saves stress.

Step 5: Form Tri-Color Scoops and Chill Again

Once chilled, grab a cookie scoop to portion out ten scoops of the cocoa dough on one sheet (five on each), then place the ube scoops tightly next to them, and finally the matcha dough. Each scoop should be touching or just barely so the colors form a natural tri-color ball once you roll them together. Pop these back into the fridge for another 10 minutes to firm up before rolling.

Step 6: Roll Into Balls, Sugar Coat, and Bake

Place some granulated sugar in a small bowl for rolling. Working quickly, take each rough clump of dough and gently roll it between your palms to form a smooth ball — don’t press too hard or you’ll lose those cool color marbles. Then give them a good roll in the sugar to create a crisp, sparkling crust. Arrange the balls spaced evenly on your lined baking sheets and bake for 12 minutes. Pro tip: You can freeze the dough balls now if you want to bake fresh cookies later, just defrost before baking.

Step 7: Add the Edible Googley Eyes

While your cookies are in the oven, pour your edible googley eyes into a bowl so they’re ready to go. Right when you pull your warm cookies out—before they fully set—press 7 to 8 eyes onto each cookie. Get creative here! I always push the eyes in at wonky angles; it looks way more fun and spooky than if you line them up perfectly. Just be gentle and avoid pressing into the seams so the colors stay distinct.

Step 8: Cool Completely and Pipe the Stitch Marks

Transfer your eye-adorned cookies onto a wire rack and let them cool completely. While cooling, whisk together your icing sugar with plant milk until silky smooth, then fill a piping bag fitted with a tiny tip. Using the icing, draw stitch-like lines across the seams to give your cookies that classic Frankenstein or zombie patchwork look. Let the icing set fully before serving or packing away.

How to Serve Vegan Halloween Cookies with Tri-Color Dough and Edible Googley Eyes Recipe

Garnishes

I usually keep garnishes simple here since the cookies themselves are a showstopper. Sometimes, I sprinkle a little edible glitter on top of the sugar coating for an extra magical shimmer, or add tiny vegan candy pumpkins alongside the cookies for a full Halloween vibe. A little fresh rosemary or thyme next to the plate can add a cool contrast and a rustic feel if you’re doing a Halloween party spread.

Side Dishes

These cookies are perfect with a piping hot cup of spiced pumpkin latte or a cozy hot chocolate with vegan marshmallows. I also love pairing them with a simple pumpkin seed brittle or candied pecans for a little extra crunch and variety at any Halloween gathering.

Creative Ways to Present

One of my favorite ways to present these Vegan Halloween Cookies with Tri-Color Dough and Edible Googley Eyes Recipe is to arrange them in a circle with little “spider webs” piped in icing between them. Or, set them on an elevated cake stand surrounded by mini pumpkins, autumn leaves, and black candles. For kids, you can wrap a few in clear cellophane bags with twine and a Halloween tag — immediate crowd-pleasers for parties or classroom treats!

Make Ahead and Storage

Storing Leftovers

I like to store these cookies in an airtight container at room temperature, layered between sheets of parchment paper to prevent sticking. They stay fresh for up to three days, though honestly, they rarely last that long in my house. Keep them out of direct sunlight to avoid melting the icing or softening the sugar crust too much.

Freezing

If I want to prepare ahead or save some for later, I freeze the dough balls before baking. Just roll the dough, chill as directed, then freeze in a single layer on a tray before bagging airtight. When you’re ready to bake, defrost on parchment-lined trays for about 30 minutes before popping them in the oven. Freezing baked, decorated cookies is possible but the eyes and icing can get damaged, so dough freezing is my go-to.

Reheating

Reheating leftover cookies is easy — just pop them in a warm oven (about 160°C/320°F) for 3-5 minutes to refresh that fresh-baked texture. Avoid microwaving as it tends to soften the sugar coating and dull the icing. This trick works great when you want that out-of-the-oven warmth but don’t want to bake fresh batches.

FAQs

Final Thoughts

This Vegan Halloween Cookies with Tri-Color Dough and Edible Googley Eyes Recipe has quickly become a favorite in my kitchen—there’s something so satisfying about creating these colorful, character-filled treats. If you love baking that doubles as decoration and entertainment, you’ll enjoy making this with your family or friends. The recipe is straightforward, the results are beautiful, and the fun factor is off the charts. Give it a try this Halloween—you’ll be so glad you did!

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