Preheat oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be thick and sticky.
Use a small cookie scoop to portion out the dough into balls. Roll each ball between palms and place on the prepared baking sheet about 2 inches apart.
Bake for 8 to 10 minutes. The cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can dry out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need.
Remove from oven and allow to cool on pan for a couple of minutes before transferring to a wire rack to cool completely.
Once cooled, pipe or spread about 1 tablespoon of frosting on the bottom side of half the cookies. Place two mini pretzels on top of the frosting, then sandwich with another cookie.
Gently dip the backside of the candy eyes and red candies in frosting and use it to adhere to the cookies to make the face.