Owl Cookies

Owl Cookies

Why not make your own homemade owl cookies for halloween? If you want to go 100% plant based just replace butter with any nut butter of choice!

Owl Cupcakes

Owl Cupcakes

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Course: DessertCuisine: WesternDifficulty: Easy


Prep time


Cooking time




  • 225 g (1 cup / 2 sticks) unsalted Anchor butter (room temperature)

  • 75 g (3/4 cup) icing sugar

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour plus more for work surface

  • Ingredients A
  • 1/2 cup cornstarch

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

  • Decoration
  • 1/3 cup dark chocolate chips

  • 16 whole roasted unsalted almonds


  • In a large bowl, use an electric mixer to beat the butter, icing sugar and vanilla extract until just smooth, about 1 minute. In a medium bowl, combine Ingredient A. Fold the dry ingredients into the wet ingredients. Pat the dough together into a disk, cover with plastic wrap and chill in the refrigerator for 30 minutes. 
  • On a lightly floured work surface, roll out the dough, so it is about 1/4-inch thick. Use a 3-inch diameter round cookie cutter to cut out 16 cookies. Transfer to a parchment lined sheet pan spacing 2 inches apart. Use the same cookie cutter to press a third of the circle on each side for wings. Make sure not to cut all the way through the cookie. 
  • For the eyes, take a generous pea-sized piece of dough and flatten it into a circle. Place a chocolate chip in the centre.  Dab a drop of water on the underside of each eye and place centre toward the tops of the cookies. For the nose, push an almond directly underneath the eyes. Use a fork to gently press feet into the centre of the bottoms of the cookies.  
  • Preheat the oven to 175°C. Bake for 25-30 minutes until the cookies are firm, but not browned. Cool on the sheet pans for 2 minutes before transferring to a wire rack to cool completely. 

Recipe Video


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