Drop mixer speed to low and add vanilla extract, then blend for 30 seconds.
Keeping speed on low, quickly add dry ingredients to the wet. Tip: use a 1/3 or 1/2 measuring cup to continually scoop the dry ingredients in while the batter continues to mix (see above video for example). Continue to mix until dough begins to cling to the beater and has a soft and smooth texture, about 2-4 minutes.
Using a 1 tablespoon cookie scoop, scoop out dough and roll it between your hands. Place finished cookie ball on prepared baking sheet. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.
Use your thumb (or the back of a spoon) and press into the center of the cookie dough, creating a small well. See above video for example.
Bake cookies for about 12 to 15 minutes or until the sides of the cookies are puffed and bottoms of cookies begin to turn a light golden color.
Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
Drop mixer speed to low and pour in powdered sugar and vanilla extract, blending thoroughly until frosting is smooth.
Putting it all Together
Place cream cheese frosting into a pastry bag with a large round tip (I used decorating Tip-A (big round tip)). Pipe a small dollop of frosting in the center of the thumbprint cookies. If necessary, smooth out the top of the frosting so it's round like an eyeball.
For each cookie, place one chocolate chip upside down in the center of the frosting so that it looks like a pupil.
Pipe a ring of red gel around the frosting. If desired, use a toothpick to either smooth the gel line or pull out some tendrils to create a cracked look.
Serve cookies immediately. If making cookies in advance, place cookies in a sealable container (arranged in a single layer) and store in the refrigerator. Cookies can be stored this way for 3-4 days.
Thank you for printing Eyeball Cookies from https://homemadehooplah.com/eyeball-cookies/
You can find more great recipes at homemadehooplah.com.