Save $40 on Supply Kit + All Access Class Pass!

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Paper Street Parlour

Paper Street Parlour

Cookie Decorating Classes & Supplies

AccountCart
  • Classes
  • Supply Kit
  • Recipes
    • Royal Icing
    • No-Spread Cookies
    • More Cookie Flavors
    • All Recipes
  • Tutorials
  • About
    • About Tyler
    • Contact Tyler
    • Subscribe for Updates
  • Shop
    • Online Classes
    • Supply Starter Kit
    • Tools & Supplies
    • Cookie Cutters
    • Gift Cards
    • Amazon Favorites
Home » Blog » Tutorials

The Beetlejuice Cookie House

Tyler April Townley — Leave a Comment

Jump to Recipe

A Halloween 3D cookie house with Beetlejuice inspired decorations.

Customizing a Pre-Made, Store-Bought, Cookie House Kit

I made this cookie house using a Haunted House Chocolate Cookie Kit from Trader Joe’s. I’ve made dozens of cookie house over the years, for every holiday, and I own a ridiculous amount of gingerbread house cookie cutters. But I love being able to just grab an inexpensive, pre-made kit from the store, to customize.

A Trader Joe's Haunted House Chocolate Cookie Kit Box
Good ‘ol, trusty Trader Joe’s!

This is a multi-day process. Day 1 you will decorate all the cookies, then I let them dry overnight. Day 2, after the cookies are completely dry, you can assemble the house and add embellishments.

An unboxed Trader Joe's Haunted House Chocolate Cookie Kit
This particular kit comes with all the cookie pieces needed to assemble the house, a cookie base, icing, and assorted candies.
Cookie pieces and sprinkles from a Trader Joe's Haunted House Chocolate Cookie Kit
I tossed out the icing, but kept most of the candies that fit with my theme.
Various containers of assorted sprinkles
I have A LOT of sprinkles and candies. I grabbed all the Halloween sprinkles, along with some mixes that had sprinkles that matched my color theme.

As an Amazon Associate I earn from qualifying purchases.

Day 1

Supplies Needed:

  • Pre-made cookie house kit
  • One batch of royal icing
  • Gel food coloring: whitener, black, neon green, purple
  • Scribe tool/boo boo stick/toothpicks
  • Icing bags or bottles for flooding icing
  • Piping bags for stiff detail icing
  • Wilton #16 & #18 star tip
  • Sprinkles/candies
  • Edible pen
  • Citrus zester
  • Scissors
  • Ruler
  • 4 room temp cans of soda, bottles of water, canned goods, or heavy cups. You will use these to hold your cookie pieces together during assembly

If making the sandworm cookie, you will need:

  • Chocolate cookie dough
  • Rolling pin
  • Silicone baking mats or parchment paper
  • Cookie sheet
  • X-acto knife/razor blade/sharp paring knife
  • Sandworm printable
  • Cardstock
  • Red gel food coloring

Step 1:

  • If making the sandworm cookie, you will need a batch of chocolate cookie dough that has been chilled for at least 4 hours.
  • Print out the sandworm printable on cardstock, cut out the pieces, and use as a stencil to cut out cookies with an x-acto blade or sharp knife.
  • Cut out 4 small rectangle cookies (about ½″ x 1″ in size) to help stabilize the sandworm during assembly.
Beetlejuice-House-Sandworm-PrintableDownload
Beetlejuice Sandworm cookies and cookie template
Use an x-acto knife to cut out sandworm cookies.

Step 2:

  • Make a batch of flooding consistency royal icing and divide it into 4 equal parts.
  • Leave ¼ white, then make green, purple and black icing.

Make sure not to overfill your icing bags. I ended up with 2 bags of each color.

4 bags of royal icing. Purple, black, neon green, and white.
Purple, black, neon green, and white flooding icing.

Step 3:

  • Prepare your cookies!

Most cookies in pre-made kits have jagged edges, so I always shave them down with a citrus zester. Cleaning up the edges will help the pieces fit together better during assembly.

Before shaving down the edges of the cookies with a citrus zester.
After cleaning up the edges of the cookies with a citrus zester.

Step 4:

  • Using an edible pen, draw out the designs on your cookies for the black and white stripes.
  • Since one of the front/back pieces will be the back of the house, you only need to decorate the door and windows on one piece.

Note: I did mess up a little at this point with the side pieces. The house assembles with the side pieces in a vertical position, so I ended up with horizontal lines on the sides of the house. I liked how it looked, so it wasn’t a big deal, but if you want your stripes vertically on the sides, draw your lines going vertically.

Step 5:

  • Flood in windows on front and side pieces green.
  • Flood door on front piece purple.
  • Flood every other scalloped section on the roof pieces green, and add sprinkles while icing is still wet. I suggest doing one section at a time, as the icing will start to dry before you can add all the sprinkles.

Step 6:

  • Flood base cookie green. Because the cookie is very large, and the icing can start drying before you have flooded the entire cookie, leave the center bit un-flooded. Or you can go back and flood that piece later, but it will be covered by the house.

If icing starts to drip off the sides, because of the amount of icing, just wipe it away. Don’t worry if the edges aren’t perfect, because you’re going to cover that with detail later on.

Step 7:

  • Flood every other stripe white on the sides, front, and back pieces.
  • Flood every other remaining scalloped section on the roof pieces with purple icing, and add sprinkles while icing is still wet.

Step 8:

  • Fill in remaining stripes with black icing on sides, front, and back pieces.
  • Set cookies aside after they are done, and allow to dry for a bit.

Step 9:

  • Decorate sandworm cookies. I used a wet-on-wet technique for the stripes.
I dried the sandworm cookies under a fan to prevent bleeding.

Step 10:

At this point, you can take your remaining flooding icing colors and make detail and stiff icing with them. You will need to make:

  • A small amount of black detail icing for window pane lines.
  • Use remaining black icing and make very stiff icing and place in a piping bag fitted with a #18 star tip.
  • Make a small amount of green icing into detail icing to use for sandworm details.
  • Use remaining green icing and make very stiff icing and place in a piping bag fitted with a #16 star tip.
  • Using your white flooding icing, make a small amount of red detail icing for sandworm eyes.
  • Use remining white icing and make it into detail icing that will be used to “glue” the house together during assembly.

How to Make Stiff Icing

Step 11:

  • Finish details on cookies!
  • Then allow everything to dry overnight.

After making dozens of cookie houses over the years, I have learned that it’s easier to add piping details before assembling the pieces. That way you aren’t having to work at weird angles once the house is all glued together.

Add eyes, mouths, and teeth to sandworm. I used an edible pen to draw stripes on tongue.
Glue candies or sprinkles around front door. Add window pane lines to windows with detail icing. Pipe around windows with stiff black icing using a #18 star tip.
Close up of piping around windows.
Pipe around sides and bottoms of roof pieces with stiff black icing using a #18 star tip. I place the cookies on some parchment paper so I can move them around without smooshing the icing.
Pipe around side of the base piece with stiff black icing using a #18 star tip. I place the cookie on some parchment paper so I can move it around without smooshing the icing.

Day 2

Step 1:

  • Glue together sides, front, and back pieces with white detail icing.
  • Prop pieces together with cans or bottles, and allow the assembled pieces to dry for at least 30 minutes.

Another thing I have learned from making a lot of cookie houses, is to use heavy cans or bottles to hold the pieces together while they are drying. That way, your house doesn’t fall apart on you.

Prop up pieces of house with cans or bottles while it dries.

Step 2:

  • Glue support pieces to back of sandworm cookies. These are going to help hold up the sandworm when you glue the sandworm to the base cookie.

Step 3:

  • Using the piping bag with the stiff icing and #18 star tip, pipe details along the sides of the house. With the stiff green icing and a #16 star tip, pipe alongside the black icing.

It’s much easier to add piping details to the side of the house before you attach the roof!

Step 4:

  • Glue roof pieces to top of house and prop pieces up with cans or bottles.
  • Pipe some black stiff icing between tops of roof pieces to help glue them together.
  • And pipe green detail under the roof with stiff icing and #16 star tip.
  • Allow assembled pieces to dry for at least 30 minutes.

Step 5:

  • Glue house to base cookie and pipe black detail around base of house.
  • Pipe rosettes along center of roof and place a sprinkle candy in center of each rosette.
  • Glue some sprinkle candies to base around the house.

Step 6:

  • Glue sandworm to base, and pipe around bottom of cookies with stiff black icing.

Step 7:

  • Gloat, take a million pictures, and show off your amazing cookie house!

Royal Icing Recipe

Professional royal icing for cookies recipe with meringue powder for 10-20 second flooding, medium, or stiff consistency icing.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Icing for cookies, meringue powder, royal icing
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 dozen cookies (approx.)
Calories: 91.5kcal
Author: Tyler April Townley

Ingredients

US Customary – Metric
  • 2 lbs powdered sugar
  • 7 tablespoons meringue powder
  • ¾ cup warm water

Instructions

  • Fit your stand mixer with the paddle attachment. Be sure that bowl and attachment are free of any oil or butter residue.
  • Dissolve meringue powder in ¾ cup of warm water.
  • Place powdered sugar into mixing bowl, turn on lowest setting and slowly drizzle in water/meringue mixture.
  • Add food colouring and mix for 8 minutes on lowest speed.
  • Add water as needed for a flood consistency (10-20 second icing) or powdered sugar as needed for medium or stiff consistency.
  • Immediately cover icing in an airtight container or transfer to piping bags/bottles.

Video

Notes

  • The icing will keep for up to 3 days at room temp and for 2 months in the freezer.
  • Do not get any oil/grease in royal icing or it will not dry properly. You can wipe your bowl, spatula and paddle attachment down with vinegar or some lemon juice to remove any oil residue.
  • Do not use any oil-based extracts if you want to flavor the icing, use only water-based extracts.

Nutrition

Serving: 25g | Calories: 91.5kcal | Carbohydrates: 21.8g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 10mg | Fiber: 0.1g | Sugar: 21.3g
Did you make this recipe?I’d love to hear how it went! Rate & comment below!

Chocolate Shortbread Sugar Cookies

No-spread chocolate cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate decorated cookies, chocolate shortbread, cookies, cut out cookies, decorated cookies, roll and cut cookies, shortbread, slice-and-bake, sugar cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 15 cookies
Calories: 216kcal

Equipment

  • measuring spoons and cups
  • mixing bowls
  • whisk
  • spatula
  • cling wrap
  • stand mixer with paddle attachment
  • cookie cutters
  • silicone baking mats
  • cookie sheets
  • rolling pin
  • large knife

Ingredients

US Customary – Metric
  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg room temperature
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup good cocoa powder Valrhona if available
  • 1 tablespoon cornstarch

Instructions

  • Whisk dry ingredients (flour, cornstarch, and cocoa powder) together and set aside.
  • Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Add egg and vanilla extract and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
  • Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
  • Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
  • Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
  • Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to darken in color.*
  • Remove cookies from oven and allow to cool on cookie sheet before handling.

Notes

  • Chocolate cookies are a little harder to tell when the edges are darkening, so you can quickly and gently press on the center of a cookie, and if they feel firm, they’re done. If you leave a dent, or they feel squishy, let them bake for a little longer.
  • The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
  • If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.

Nutrition

Serving: 1cookie | Calories: 216kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 8mg | Potassium: 70mg | Fiber: 2g | Sugar: 9g | Vitamin A: 396IU | Calcium: 12mg | Iron: 1mg
Did you make this recipe?I’d love to hear how it went! Rate & comment below!

Categories: Tutorials Tags: Beetlejuice cookie house, beetlejuice cookies, halloween cookie house, halloween gingerbread house

You Might Also Like

Elf on the Shelf Pizza Cookie
Christmas tree made out of stacked star-shaped cookies.
Christmas Cookie Tree Tutorial
Cookie Scoop Guide
How to Make Mini Shortbread Tart Shells (Tartlets)
Tyler April Townley

Hi, I’m Tyler!

A professional pastry chef turned teacher of all things cookie decorating & more. I’ve made thousands of decorated cookies, cakes, & treats for happy clients over the years. Now I’m sharing my knowledge so you too can bake & decorate like a pro.

Instagram Pinterest Facebook Twitter YouTube
About · Blog · Shop · Subscribe

Subscribe for Updates

Never miss a recipe or new online class!

You can also follow on Instagram & Facebook!

Learn to Decorate Today!

  • Online Cookie Decorating Masterclass
    Online Cookie Decorating Masterclass
  • Products included in my Cookie Decorating Starter Kit
    Cookie Decorating Supply Starter Kit

The All Access Online Cookie Class Pass will give you access to over 24+ current and future online cookie decorating classes for one low price. Your subscription never expires, and you will have access to every online cookie decorating class, including my cookie decorating masterclass.

Find Out More

Reader Interactions

Have a comment or question? Cancel reply

I'd love to hear from you! Your email address will not be published.

Rate this recipe!




Primary Sidebar

Tyler April Townley

Hi, I’m Tyler!

A professional pastry chef turned teacher of all things cookie decorating & more. I’ve made thousands of decorated cookies, cakes, & treats for happy clients over the years. Now I’m sharing my knowledge so you too can bake & decorate like a pro.

Instagram Pinterest Facebook Twitter YouTube
About · Blog · Shop · Subscribe

Subscribe for Updates

Never miss a recipe or new online!

You can also follow on Instagram & Facebook!

Learn to Decorate Today!

  • Online Cookie Decorating Masterclass
    Online Cookie Decorating Masterclass
  • Products included in my Cookie Decorating Starter Kit
    Cookie Decorating Supply Starter Kit

Trending Recipes

  • Royal icing consistency examples How to Make Royal Icing
  • Lemon shortbread sugar cookies No-Spread Lemon Shortbread Sugar Cut Out Cookies
  • a single pineapple shaped, macadamia nut cookie, dipped in chocolate, surrounded by macadamia nuts and smaller cookies Macadamia Shortbread Sugar Cookies
  • Brown butter spiced shortbread sugar cookies on a cooling rack. Brown Butter Spiced Shortbread Sugar Cookies
  • Vanilla bean cookie surrounded by vanilla bean pods Vanilla Bean Shortbread Sugar Cookies
  • Mexican hot chocolate shortbread sugar cookies on cooling rack. Mexican Hot Chocolate Shortbread Sugar Cookies

Subscribe for Updates

Never miss a recipe or new online class!

You can also follow on Instagram & Facebook!

  • Shop
  • Recipes
  • Tutorials
  • Subscribe
  • About
  • Contact
  • Account
  • Cart

© 2023 Paper Street Parlour, LLC · Terms · Privacy · Site by Townhouse