Zombie Dance Party Cookie Kit

  • Dance the night away with your favorite un-dead choreographers – the zombies! You can create your own edible disco scene by following our adorable designs or decorating them as you see fit.

    UPC: 8-44527-03107-5
    Net Wt: 10.36 oz (294g)

  • Serving Size: 1/8th of package
    Serving Size Grams: 35g
    Servings Per Container: about 8
    Calories: 140 310
    Calories From Fat: 10 120
    Total Fat: 1g 13g
    Total Fat (%): 2% 20%
    Saturated Fat: 0g 8g
    Saturated Fat (%): 0% 40%
    Cholesterol: 0mg 55mg
    Cholesterol (%): 0% 18%
    Sodium: 120mg 130mg
    Sodium (%): 5% 5%
    Total Carbohydrate: 30g 45g
    Total Carbohydrate (%): 10% 15%
    Sugars: 16g 31g
    Dietary Fiber: 0g 0g
    Dietary Fiber (%): 0% 0%
    Protein: 2g 3g
    Vitamin A (%): 0% 8%
    Vitamin C (%): 0% 0%
    Calcium (%): 0% 2%
    Iron (%): 4% 6%

    Cookie Mix: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Natural And Artificial Flavors, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sodium Bicarbonate, Salt.

    Icing Pens: Sugar, Partially Hydrogenated Soybean and Cottonseed Oil and/or Palm Oil and Canola Oil, Water, Corn Syrup, Mono and Diglycerides, Food Starch-Modified (Corn), Salt, Red 40, Blue 1, Potassium Sorbate (Preservative), Titanium Dioxide Color, Polysorbate 60, Natural and Artificial Flavors, Yellow 5, Yellow 6, Citric Acid, Sodium Benzoate (Preservative).

    Frosting Mix: Confectioners’ Sugar (Sugar, Corn Starch), Natural And Artificial Flavors.

    Color Powder: Dextrose, Yellow 5 Lake, Blue 1 Lake.



  • You will need:

    For sugar cookies:
    4 TBSP. room temperature butter
    1 egg

    For white frosting:
    4 TBSP. room temperature butter
    1 cup powdered sugar
    1 TBSP. milk


    1. Preheat oven to 350°F. Lightly grease baking sheet. Wash cutters with warm soapy water and dry thoroughly.
    2. Combine cookie mix, room temperature butter and egg*. Mix until well blended. Gather dough into a ball and make a well in the center. Empty contents of green color powder pouch into well and use hands to knead color evenly into dough.
    3. Place dough on a lightly floured surface and turn to coat both sides. Roll out to 3/16-inch thick. Cut zombie shapes with included cutters, gathering and rerolling dough as needed. HINT: If dough becomes sticky, place in refrigerator for 10 minutes and flour rolling pin and dough liberally.
    4. Place cookies 2 inches apart on baking sheet. Bake for 10 to 13 minutes or until edges are golden.
    5. Remove from oven and let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.

    1. Use an electric mixer to beat room temperature butter on HIGH for one minute, or until light and fluffy. Add frosting mix and powdered sugar and beat until combined. Add milk and beat frosting on HIGH for 1 minute until creamy.
    2. Insert piping bag into a tall glass and drape over the edge of the glass to hold it open. Use a spatula to fill with frosting. Twist top of bag to secure. Insert piping bag into a tall glass and drape over the edge of the glass to hold it open. Use a spatula to fill with frosting. Twist top of bag to secure.

    1. Cut small tips off of the piping bag and each icing pen and decorate Zombie Cookies with ripped clothing, snarly faces and other ghastly details. HINT: To cover a larger area, squeeze a dime-sized dollop of white frosting onto cookie and spread using a small offset spatula or knife. Let set before adding contrasting details on top.
    2. Arrange your Zombie Cookies on a serving platter and let the party begin!

    * High Altitude (over 3500 ft.): Add 3 TBSP. flour and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.
    Yield: 8-10 Zombie Sugar Cookies

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