Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • Assorted sizes of edible candy eyes (approx. 72 eyes)
  • Optional: Colored sanding sugar (orange, green, purple)

Instructions:

  1. Beat softened butter and sugar together until light and fluffy.
  2. Mix in vanilla extract and salt.
  3. Gradually add flour, mixing until just combined. Be careful not to overmix.
  4. Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  6. On a lightly floured surface, roll dough to about ¼-inch thickness. Use cookie cutters to cut out shapes.
  7. Place cookies on prepared baking sheets, leaving space between each cookie.
  8. Brush tops of cookies with beaten egg. Sprinkle with colored sanding sugar, if using.
  9. Gently press candy eyes into the dough before baking. You can use 1, 2, or 3 eyes per cookie.
  10. Bake for 12-15 minutes, or until edges are lightly golden brown.
  11. Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.