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3-D Cookie Googly Eyes that really Wiggle
Prep Time
1 hr 30 mins
Cook Time
11 mins
Total Time
1 hr 41 mins
 
How to make Googly Eye Cookies that really wiggle
Course: Dessert
Cuisine: American
Keyword: cookie eyes, edible googly eyes
Servings: 24
Author: Beth Jackson Klosterboer
Ingredients
Cookie Dough:
  • 4 - 4 1/4 cups all purpose flour I start with 4 cups, then add more if needed
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup butter softened slightly
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon almond extract
Icing:
  • 2 tubes Betty Crocker Cookie Icing or homemade royal icing
Clear Part of the Googly Eye:
  • 10 ounces Isomalt nibs or sticks broken into 1 inch pieces
Pupil:
  • 24 Dark Melting Candy Wafers Ghirardelli, Candy Melts, or Merkens
Instructions
  1. Mix the flour, salt, and baking powder together in a bowl. Set aside.
  2. Cream butter and sugar until light and fluffy.
  3. Stir in eggs, vanilla, and almond extract.
  4. Add dry ingredients and stir just until it's mixed in.
  5. Roll cookie dough out to 1/4 inch thickness.
  6. Cut out 24 circles using a 3 inch cookie cutter.
  7. Set on a parchment paper lined baking sheet and refrigerate for 30 minutes.
  8. Cut out 24 more round cookies, then using a 2 1/4 inch cutter, cut a circle from the center of each of those cookies.
  9. Re-rolling dough as needed, do this again creating 24 more cookies with holes in them, making a total of 48 holey cookies.
  10. Refrigerate for 30 minutes.
  11. Bake cookies in a 375 degree oven for 7-11 minutes until set.
  12. Cut open one tube of the Betty Crocker Cookie Icing and pour it into a microwave safe bowl.
  13. Heat it for about 20 seconds until it is thin and pourable.
  14. Dip the tops of the whole round cookies in the icing so you get a nice smooth surface.
  15. Allow the cookies to dry for an hour.
  16. Attach one holey cookie on top of each of the frosted cookies using a thin band of white icing.
  17. Allow these cookies to dry overnight! The icing needs to be very hard so the googly eyes can slide around on top.
  18. Place three baking pans in a 350 degree oven and allow them to get good and hot.
  19. Meanwhile, make the clear tops of the googly eyes.
  20. Start by placing the Isomalt nibs or broken sticks into a glass microwave safe bowl with a pour spout.
  21. Heat in the microwave until melted and thin.
  22. Remove one hot pan from the oven. Set it on a towel or trivets.
  23. Place a piece of parchment paper in the pan. Set 8 cookies on the paper.
  24. Pour some isomalt in the center of each cookie, allowing it to completely cover the center.
  25. Allow the isomalt to harden overnight.
  26. Good morning. Now you are ready to assemble your Cookie Googly Eyes.
  27. The Ghirardelli Candy Making Wafers and most Candy Melt type wafers have a tip on one side.
  28. Use a sharp knife to cut wafers into thin flat wafers, cutting off the tip.
  29. Set one candy wafer inside the stacked cookies.
  30. Pipe some icing on the back side of the candy filled cookies and set one on each cookie stack.
  31. Now go have fun wiggling your cookies.