Vampire Cookies

April 4, 2009 at 7:13 am (Baking, Shenanigans) (, , , , , )

I am not as weird as that title suggests.

Today (Friday, not literally today) was very…hectic. I needed something to cheer me up.
So! I put on a vampire movie marathon (Underworld, Dracula 2000, Twilight, Interview with the Vampire, and Van Helsing) and baked Vampire Cookies.

However, I am trying to diet. So I used a relatively less fattening recipe.
(I got the idea from this site. Same recipe, but a slightly different method.)

You Will Need:

  • ¾ cup substitute butter [or butter, or shortening (for whiter cookies)]
  • ¾ cup Splenda [or 1/2 cup sugar]
  • ¼ cup egg substitute [or 1 large egg]
  • ½ teaspoon of vanilla extract
  • 1/8 teaspoon of almond extract
  • 1 ½ cups of all-purpose flour
    [Note: I usually use wheat flour as opposed to all-purpose, but if you want the cookies to turn out white, all purpose is needed. The cookies don’t have to be white, though. You could even make them chocolate, if you wanted.]
  • ¼ teaspoon of salt
  • ~½ cup of sugar-free red jam [raspberry/strawberry] or Maraschino cherry juice.
  • ~2 tablespoons warm water or ~2 tablespoons Splenda.
  • A rolling pin, round cookie cutter, and flour for the rolling area.

What To Do:


Jelly: Mix the jam and warm water, to make a somewhat thin syrup. Keep it out, at room temperature.
Cherry juice: Mix with Splenda to make it thicker, but still runny. Put it in the fridge until ready to use.


  1. In a large bowl, cream together butter [substitute] and Splenda until light.
  2. Beat in egg [substitute] and extracts.
  3. Add flour and salt to the bowl, and mix them into the butter-Splenda mixture at low speed until dough is just combined.
  4. Wrap dough in plastic wrap and refrigerate for about 1 hour.
  5. Preheat oven to 325°
  6. Divide the dough into halves, and put one half back in the fridge.
  7. Roll the dough out until it is about ½ inch thick.
  8. Use cookie cutter to make circles. (Mine were 2 inches.)
  9. Place circles on baking pan(s).
  10. Use your thumb (or a tea spoon if you’d rather not use your thumb) to make a small well into the center of each circle.
  11. Spoon a little of the jelly syrup or cherry syrup into the well.
  12. Place another dough circle on top, and press edges to seal the cookie shut.
  13. Use a toothpick or fork to make two, small holes (the vampire bites) into the top.
  14. Bake 10 to 12 minutes, until cookies are set.
  15. Cool for about 5 minutes, then redefine the holes. Draw blood trickle if you so desire.

I also made Shirley Temples. Tonight was very red.


Permalink 1 Comment