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Cookie Monster Cookies


Make these Cookie Monster Cookies for a little person in your life. My no-spread cut out cookie recipe will be sure to be a hit all year long as well!

I mentioned that my baby turned 1 a few weeks ago. Lots of family joined us to celebrate all the joy he has brought to us this past year. But really they just came for cake. That’s why we go to birthday parties, right?

And let’s face it: there is a whole lot of sitting around staring at a {cute} baby going on at a first birthday party. All that pressure to make the cake stellar forced me to cave in and buy a cake from our local grocery store.

I consoled myself by making Cookie Monster Cookies.

You see I’ve been making this basic sugar cookie recipe for 20 years. The paper it is written on is well worn and has lots of updates added to it. I like it just the way it is now. And buttercream? Well, I think I could make that in my sleep.

Is there anything more enticing than a cookie that is eating another cookie? I love 2-for-1 cookies!

The Wilton grass tip #233 made the hair on this fun and easy to squeeze out. It has 11 tiny holes that the frosting pushes through at once (think back to your Play Doh days).

How to Make Cookie Monster Cookies

I used a basic flower cookie cutter. You could easily substitute a circle cutter.

Pipe the blue hair buttercream.

Add white chocolate discs and M&M eyes.

Eat all of the other M&M colors.

Insert a broken chocolate chip cookie. Multiply and you’re done!

Basic Sugar Cookies and Basic Almond Buttercream Frosting Recipe

No-spread cut out cookies frosted with a crusting almond buttercream icing


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  • 6 cups flour
  • 4 teaspoons baking powder
  • 2 cups butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract


  • 2 Cups shortening
  • 1 Tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 8 Cups powdered sugar
  • 1/8 Cup heavy cream, more or less to desired consistency
  • food coloring, if desired




  • Preheat oven to 350 degrees.
  • In the bowl of your mixer cream butter and sugar until smooth.
  • Beat in extracts and eggs.
  • In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
  • DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side.
  • Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.


  • In the bowl of your mixer beat shortening until smooth and creamy.
  • Mix in vanilla (and almond extract if using).
  • Add powdered sugar (1 cup at a time) until combined, then add cream and mix until smooth and spreading consistency. Adjust cream to desired frosting thickness
  • Add a few drops of color, if desired.
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

We make this same recipe at Christmas and most holidays. It is the Best Sugar Cookie Recipe EVER! Millions of people grab the recipe from In Katrina’s Kitchen every year so don’t miss out!

We also call this frosting Christmas Cookie Frosting but you can make it any time of year.


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