Recipe from NBC TODAY show


3 cups all-purpose flour
1 cup Dutch processed cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room
1 cup granulated sugar
2 large eggs

3 cups powdered sugar
1/4 cup (12 teaspoons) water
72 candy eyeballs



  1. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
  2. Using an electric mixer, beat the butter and sugar on low speed, in a large bowl,
    until combined and smooth, 3 minutes. Mix in the eggs, one at a time. Reduce
    speed to low and gradually add the flour mixture, mixing until incorporated.
  3. Roll between 2 sheets of parchment paper until 1/8-inch thick. Lightly flour
    gingerbread cutter and stamp out cookies, not removing from the rolled dough.
    Transfer entire piece of parchment paper to a baking sheet and refrigerate at
    least 20 minutes.
  4. Preheat oven to 350°F.
  5. Transfer chilled cookies to parchment lined baking sheets, re-roll and cut excess
    dough. Bake until dough feels sandy to touch, 11-13 minutes. Let cool completely.

In a medium bowl, whisk together powdered sugar and water to make a runny-frosting.
Transfer cooled cookies to a wire rack set over a baking sheet.
Use a small dab of frosting to glue eyeballs to cookies. Use a fork or whisk to drizzle
frosting back and forth into lines over cookies

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