Ready to sink your teeth into something frightfully delicious?
These Vampire Teeth Sandwich Cookies are the ultimate Halloween treat. They combine soft, buttery sugar cookies with a sticky-sweet jam filling and sharp white chocolate “fangs.”
Those white chocolate “teeth” give the cookies a fun, dramatic look—perfect for your next Halloween gathering or as a delightful treat for kids and adults alike.
You can even sharpen the tips of the white chocolate chips for a more realistic vampire bite—it’s a bit tedious but totally worth it!
Why You’ll Love This Recipe
These cookies hit the perfect balance of texture and flavor.
The sugar cookies are soft and chewy, thanks to the addition of whole eggs and yolks, while the raspberry jam adds a sweet-tart contrast that makes every bite more interesting.
Meanwhile, the white chocolate chips add a creamy and sweet touch. When arranged as “teeth,” they turn a simple cookie into an eye-catching dessert for any spooky season celebration.
Plus, this recipe offers flexibility—swap the raspberry jam for Nutella or something more sinister (I’m thinking bright green jam!), or try a different cookie flavor.
It’s the teeth that make them fun anyway, right?!
These cookies are spooky, tasty, and endlessly enjoyable! And they’re sure to be a hit at your next Halloween party.
Ingredients for Vampire Teeth Sugar Cookies
These simple ingredients create cookies that are flavorful, soft, and filled with spooky fun.
For the Raspberry Jam:
- Fresh Raspberries: Add natural sweetness and tartness to the jam. If you want a sweeter, milder filling, feel free to use strawberries.
- Granulated Sugar: Helps thicken the jam and balance the tart raspberries.
- Lemon Juice: Adds brightness and keeps the jam from being overly sweet.
For the Sugar Cookies:
- Granulated Sugar: Sweetens the cookies and helps them puff up during baking.
- Unsalted Butter: Adds richness and creates that perfect melt-in-your-mouth texture.
- Egg + Egg Yolks: The egg binds the dough while the extra yolks give the cookies extra softness and chew.
- Vanilla and Almond Extract: Vanilla adds warmth, while almond extract provides a delicate nutty flavor.
- All-Purpose Flour: Gives the cookies structure and chew.
- Baking Soda and Baking Powder: Help the cookies rise and stay light and fluffy.
- Salt: Enhances all the flavors.
- Extra Sugar for Rolling: Optional, but gives the cookies a sweet, crisp coating before baking.
For the Teeth:
- White Chocolate Chips: These act as the vampire teeth! You can sharpen them with a knife for extra effect or keep them as is for a fun twist.
How to Make Vampire Teeth Sandwich Cookies
This recipe is one of my Halloween favorites because not only are these cookies delicious, but they also add a creative touch to any spooky gathering.
The combination of soft sugar cookies, raspberry jam, and white chocolate teeth is sure to please a crowd—and they’re just so fun to make!
Here are the steps:
- Line the baking sheets with parchment paper.
- Simmer the raspberries, sugar, and lemon juice in a saucepan until thickened, about 10 minutes.
- Transfer the jam to a bowl and let cool completely.
- Cream the butter and sugar until light and fluffy.
- Add the egg, yolks, vanilla, and almond extract, mixing until combined.
- Whisk the flour, baking soda, baking powder, and salt in a separate bowl.
- Mix the dry ingredients with the wet until just combined.
- Shape the dough into 2-tablespoon balls and coat in sugar if desired.
- Chill the dough on a baking sheet for 30 minutes.
- Preheat the oven to 175°C (350°F).
- Arrange the cookies on the baking sheets and bake for 10-12 minutes until the edges turn golden.
- Cool the cookies on the tray for 5 minutes, then transfer to a wire rack.
- Spread the jam on the bottom of each cookie and arrange the white chocolate chips around the edges. Sandwich the cookies together.
- Optional: Shape the tips of the chocolate chips for sharper teeth.
- Serve and enjoy your vampire teeth sandwich cookies!
Tips for Perfect Vampire Teeth Sugar Cookies
These cookies are easy to make, but a few simple tips can make them even better:
- Chill the dough: Keeping the dough cold helps the cookies hold their shape and creates that signature soft but sturdy texture.
- Shape the teeth: If your chocolate chips aren’t pointy enough, carefully shave down the tips with a knife. It takes time but gives you that sharp vampire look!
- Jam consistency: Make sure your jam is thick enough so it doesn’t run out the sides of the cookie. If it’s too runny, continue cooking it down until it thickens.
- Even jam distribution: Use a piping bag or a small spoon to spread the jam evenly onto the cookie base. This ensures there’s enough jam to hold the white chocolate chips in place but not so much that it oozes when you press the cookies together.
- Prevent cookie slipping: If the top cookie slides, chill the assembled cookies briefly in the fridge for about 15-20 minutes. This helps the jam firm up, keeping the cookies securely sandwiched.
- Shape variation: If you want to avoid the hassle of shaping sharp teeth, you could melt white chocolate, pipe it directly onto the edge of the cookies in fang shapes, and let it harden.
Filling Options
If you’re looking to add another filling that will help the cookies stick better while also enhancing the flavor, here are some ideas:
White Chocolate Ganache:
- Melt white chocolate and combine it with a small amount of heavy cream to make a smooth ganache.
- Spread a thin layer on the cookies before adding the raspberry jam.
- The ganache will firm up as it cools, creating a stronger bond between the cookies.
Cream Cheese Frosting:
- A slightly tangy cream cheese frosting can be spread thinly alongside or beneath the jam.
- It provides a sturdy, creamy layer that will help the cookies stick together and adds an extra flavor contrast.
- You can whip it up with just cream cheese, powdered sugar, and a splash of vanilla extract.
Buttercream Frosting:
- A basic vanilla or almond buttercream can act as an additional layer.
- It’s sweet and smooth and will firm up nicely after chilling, helping to hold the cookies together.
Marshmallow Fluff or Homemade Marshmallow Filling:
- For a gooey, sticky texture, you could use marshmallow fluff or even pipe a thin layer of homemade marshmallow filling.
- It will create a strong bond and give a fun, chewy bite.
Nutella or Chocolate Spread:
- Use a small amount of Nutella or another chocolate hazelnut spread under the jam for a more decadent option.
- This adds a decadent layer that will help the cookies stay in place.
Recipe Variations
Feel like switching it up? Try these fun twists on the classic Vampire Teeth Sandwich Cookies:
- Cookie Swap: Feel free to use roll and cut cookies or shortbread. I just like the rough edge you get with a scoop-and-bake cookie.
- Dark Chocolate Fangs: Swap white chocolate chips for dark chocolate ones for a more sinister look.
- Jam Swap: While raspberry works great for a “bloody” effect, you can use strawberry, blackberry, or even cherry jam for variety.
- Mini Marshmallow Teeth: For a more playful look, use mini marshmallows as teeth instead of chocolate chips.
- Nutty Addition: Replace about 100g of the flour with almond flour for a nutty finish.
- Gummy Teeth: Don’t feel like shaping white chocolate chips? Use small pieces of gummy candy for the teeth instead!
Frequently Asked Questions (FAQs)
Q: Can I make the cookies ahead of time?
A: Yes! You can bake the cookies and make the jam ahead of time. Store the cookies in an airtight container and assemble them the day you plan to serve them.
Q: Can I use store-bought jam?
A: Absolutely! If you’re short on time, store-bought jam works perfectly fine for these cookies. Look for something quite firm so it doesn’t seep out after assembling.
Q: How do I keep the chocolate chips in place?
A: Press the chocolate chips firmly into the jam, then chill. Another option is to melt some white chocolate and pipe a thin line around the edge of the cookies. Stick the chips in place and let it set before sandwiching.
Q: What other options can I use for the teeth?
A: If you don’t want to sharpen white chocolate chips, try using mini marshmallows, sliced almonds, or even slivers of fruit leather for the fangs.
How to Store Vampire Teeth Sandwich Cookies
Storing: Keep the assembled cookies in an airtight container at room temperature for up to 3 days. If you live in a humid climate, store them in the fridge.
Freezing: You can freeze the unassembled sugar cookies for up to 3 months. Simply bake and cool them, then freeze them in a single layer before transferring them to a freezer-safe bag.
Vampire Teeth Sandwich Cookies
Ingredients:
- Raspberry Jam:
- 400g fresh raspberries (3 cups)
- 350g granulated sugar (1 1/2 cups)
- 2-3 tablespoons lemon juice
- Sugar Cookies:
- 400g granulated sugar (2 cups)
- 225g unsalted butter (1 cup)
- 1 large egg + 2 egg yolks
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract, optional
- 420g all-purpose flour (3 1/2 cups)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 100g extra sugar for rolling, optional (1/2 cup)
- Teeth
- 100g white chocolate chips (3/4 cup)
Method:
- Combine the raspberries, sugar, and lemon juice in a small saucepan. Simmer over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.
- Transfer the jam to a wide, shallow, heatproof bowl and leave to cool completely before assembling the cookies.
- In a large bowl or stand mixer, cream the butter and sugar until light and fluffy, about 2 to 3 minutes. Scrape the sides and bottom of the bowl with a spatula as needed.
- Add the egg, yolks, vanilla, and almond extract and mix on low until well combined. Scrape down the sides of the bowl to ensure everything is mixed evenly.
- Whisk the flour, baking soda, baking powder, and salt in a separate bowl. Add to the wet ingredients and mix on low or by hand just until the dough begins to come together. Be careful not to overmix.
- Scoop 2 tablespoon portions of the cookie dough and roll into balls in your palms. If using, roll the dough balls in a small bowl filled with the extra sugar, making sure all sides are coated.
- Place the cookie dough balls on a parchment-lined baking sheet and chill for 30 minutes.
- Preheat the oven to 175°C (350°F).
- Once chilled, divide the cookies between parchment-lined baking sheets with 2 inches between them.
- Bake for 10-12 minutes, or until the edges are set and begin to turn golden brown. The tops of the cookies should be puffy and cracked. Be careful not to overbake.
- Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
- Spread a small amount of raspberry jam on the bottom of each cookie. Arrange the white chocolate chips around the edge, using the jam as glue. Carefully sandwich the cookies together.
- Alternatively, add the jam to half of the cookies and sandwich the rest of the cookies on top. Then, place the chocolate chips in the jam.
- Optional: If you want sharper teeth, carefully shape the tips of the white chocolate chips with a small knife. This step is a bit tedious but adds a realistic bite!
- Enjoy your vampire teeth sandwich cookies!