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Kiss from a Vampire Cookies

Raspberry jam eerily oozes from these soft butter cookies. One bite, and you'll have a hard time stopping! —Taste of Home Test Kitchen
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    2 dozen


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup seedless raspberry jam
  • Additional seedless raspberry jam, optional


  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Flatten into a disk. Wrap and refrigerate for 30 minutes.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
  • Place half of the circles on greased baking sheets. Place 1 teaspoon jam in the center of each circle; top with remaining circles and press edges lightly to seal. Use a toothpick to poke 2 small holes (resembling a vampire bite) in the top of each cookie.
  • Bake at 325° for 10-12 minutes or until cookies are set. (Jam will escape from tops of cookies as they bake.) Cool for 5 minutes before removing from pans to wire racks. If necessary, dip a toothpick in additional jam and drizzle from the small holes in the cookies to emphasize vampire bite as desired.
Nutrition Facts
1 each: 115 calories, 6g fat (4g saturated fat), 24mg cholesterol, 68mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.
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Average Rating:
  • cakelover
    Oct 6, 2020

    People keep saying that the jam didn’t ooze out TOH did mention to use a toothpick to add some more jam drizzle ! That’s how they did it.

  • Audrey.roypoirier
    Oct 2, 2016

    They tasted nice (I was a little generous with the almond extract), but no oozing. They look quite silly with holes but no oozing blood. Jam didn't even cover the edges of the holes. I might try again with more jam, tighter cookies and longer/hotter baking. But it would be nice to know how ToH achieved it...

  • cariebill
    Nov 2, 2012

    No comment left

  • cmcasura
    Nov 1, 2012

    I should have listened to those who previously reviewed. I don't know how ToH got these to ooze, they don't. I made 2 batches and tried increasing the temp to 350. I ended up making stage blood and drippling it from the bite holes. They do taste great, but they didn't begin to set at 12 minutes, not even after increasing the temp. ToH, help us figure out why we can't make them ooze.

  • akcooker
    Oct 29, 2012

    People loved this when I served them. However, it was hard to get a tight seal on the edges and I had to bake them longer in order to get the jam to ooze out. Then there was an empty pocket with just a taste of jam inside when they did ooze. I will make them again without the "bite" because my husband loved them, and I can't resist a challenge.

  • h2oville
    Oct 24, 2012

    perhaps more jam? would make it ooze

  • JessBella6
    Oct 14, 2012

    These cookies taste great, but even though I followed the directions, they didn't ooze jelly, which was disappointing.