Shaggy Monster Cookies Shaggy Monster Cookies

Image: Edward Pond | Food Styling: Claire Stubbs | Prop Styling: Genevieve Wiseman

Gather the kids and let their imaginations soar while creating a plateful of delicious (and creepy!) monsters perfect for parties and neighbourhood friends. One simple dough and some unique techniques provide the bases for three delightfully spooky monsters.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: November 2009



Working in batches, press dough through potato ricer or food mill, or coarsely grate into bowl. Mound dough by rounded 1 tbsp (15 mL), about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze until firm, about 15 minutes, or refrigerate for 30 minutes.

Press candies for eyes and seeds for teeth into mounds.

Bake in 350°F (180°C) oven until firm to the touch and edges begin to darken, 18 to 22 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 3 days.)

Nutritional facts Per cookie: about

  • Sodium 56 mg
  • Protein 1 g
  • Calories 99.0
  • Total fat 5 g
  • Potassium 35 mg
  • Cholesterol 17 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 4.0
  • Folate 9.0
  • Calcium 1.0
  • Vitamin A 4.0
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Baking & Desserts

Shaggy Monster Cookies