Frankenstein Finger Cookies





Introduction: Frankenstein Finger Cookies

These gross, scary and nutty cookies will be the hit of your Halloween party! Watch your guests feast on these delicious fingers covered with crusty coconut knuckle hair, rotten almond fingernail and a frosted bloody stump. Simple and fun to make with your little ghouls.

Step 1: Gather Ingredients and Utensils


1 1/4 Cup Sugar
1 Cup Butter
1 Egg
1 Egg yolk
1 tsp Coconut Extract (optional)
1 tsp Vanilla Extract
2 1/2 Cup All-Purpose Flour
1 tsp Baking Powder (not baking soda as pictured)
1/4 tsp Salt
1/2 Cup Chopped Nuts (I used Pecans)
Shredded Coconut
Whole Raw Almonds
Green Food Dye
Red Gel Frosting


Stand or Hand Mixer and Bowl
Medium Bowl
Cookie Sheet
Parchment Paper

Step 2: Mix Cookie Dough

Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add egg and egg yolk, vanilla and coconut extract. Mix well. Stir in nuts and green food dye. In a separate bowl, sift together the flour, baking powder, and salt. Add flour mixture to creamed mixture. Stir to blend well.

Step 3: Note

If dough is too runny, add flour gradually until thickened. Also chilling the dough makes for easy shaping and less spreading in the oven. Thanks everyone for your great comments and pictures! Check out some of the comments below to see other tips for this recipe!

Step 4: Shape Into Fingers

Shape dough into 3-4 inch tapered rolls. Pinch a knuckle in the center of the roll. Place rolls onto a cookie sheet lined with parchment paper or sprayed with non-stick spray. Press an almond into the pointed end and add coconut to knuckles. Refrigerate extra dough wrapped in cling wrap between batches.

Step 5: Bake and Cool

Bake for 10-15 minuites or until coconut is toasted and cookie is slightly golden. Cool on a rack. Dip flat end of cookie into red gel frosting and enjoy!


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Here are a couple of tips to help the fingers hold their shape: ~Use margarine--sticks, not soft--instead of butter. The fats in margarine are stable, while butter makes cookies spread out more. ~If you do choose butter, ute's additional flour suggestion is good. ~You can also try using less sugar, as sugar melts and causes cookies to spread out. ~Don't overmix. Mix only enough to combine the ingredients without incorporating too much air into the dough, which will result in flat, spread-out cookies. ~Chilling the dough before forming will also help them hold their shape. These are SO gruesome--I cannot wait to show them off! Thanks for the recipe and earlier comments!

One more quick note: the photo shows baking soda, but the recipe calls for baking powder. Here's the difference: Baking soda neutralizes acidity in the dough, which allows the cookies to brown. Baking powder is baking soda with cream of tarter (an acid) added; the acidity will result in puffier and lighter cookies. I'm going to use baking powder with the hope of keeping the fingers ghoulishly green.


So awesome...making these tomorrow along with devilled eyes and skull cupcakes!

Thanks for the instructable! I made these when I was in kindergarten and have been looking for a recipe for a while! But the blood on yours looks a lot better :D


I forgot to post this a while back, but I made these for this past Halloween and everyone LOVED them... I couldn't keep enough of them on the table. :) 5 stars!

These cookies were a great hit at my halloween party! I substituted the coconut extract with almond extract and added another 3/4 cup of flour (that's all I had left) but will try a full cup next time around... this recipe made a ton of cookies! I also suggest that you refrigerate the dough for about an hour or two after preparation to have it hold together while shaping... and I babied it during cooking, every 5 minutes I took it out and shaped it with the spatula to keep it together and make it look more like a finger. Cooked it for a total of 15 minutes and it was perfect! Thanks for the great recipe!


Awesome recipe! I made them last night, and took some to my office Halloween lunch today, as well as sent a plate full with my husband to his office - the recipe made almost 5 dozen cookies!!! I did use margarine instead of butter, but still had trouble with them spreading out in the first batch, so added 3/4 cup of flour. Next time I would probably add a whole cup. To keep them from sticking to my hands, I coated my hands in flour, too. I also replaced the coconut extract with almond extract - I'm not crazy about coconut flavor (HAD to keep the coconut hair, tho!). These cookies are YUMMY!!! Picture attached! (I also made the Melon Brain that is on here, too!)