HALLOWEEN SKELETON COOKIES RECIPE

Halloween Skeleton Cookies are festive & fun chocolate sugar cookies decorated in a perfectly creepy way! Simple cut-out skeleton cookies that are fun to make & enjoy!

Prep Time30

Cook Time10

chilling time2

Total Time2 40

Course: Cookies, Dessert

Cuisine: American

Keyword: HALLOWEEN SKELETON COOKIES

Servings: cookies

Calories: 140kcal

Author: Jessica & Nellie

Ingredients

1 cup Butter unsalted, room temperature
1 cup Granulated Sugar
½ tsp Clear Vanilla Extract
¼ tsp Almond Extract
1 Large Egg
2 cups All-Purpose Flour + 2 Tbsp for rolling dough out on
½ cup Unsweetened Natural Cocoa
¾ tsp Baking Powder
¾ tsp Salt

Icing

3 cups Powdered Sugar sifted
¼ cup Milk
2 TBSP Light Corn Syrup
½ tsp Clear Vanilla Extract
Candy Eyeballs
Edible ink pens optional

Instructions

In a stand mixer bowl, cream the butter and sugar for about 5 minutes. Add in the egg, vanilla extract, and almond extract. Beat again for about 1 minute to mix.
In a separate bowl, combine the flour, cocoa powder, baking powder, and salt with a whisk. Add the dry ingredients, in batches, to the creamed butter mixture. Mix until just incorporated.
Divide the dough in half and spoon it onto plastic wrap. Cover and wrap the dough well before pressing it into a disc shape. Repeat with the remaining half of dough. Place the discs of dough into the fridge to chill for at least 2 hours.
Once chilled, get the oven preheating to 350 degrees F. Line a cookie sheet with parchment paper or silicon mat and set it aside.
Take one disc of cookie dough and unwrap it. Place onto a liberally floured surface. Roll the dough out with a rolling pin so that it is between ⅛ a- ¼ inch thick.
Use a gingerbread man shaped cookie cutter to cut out shapes. Reroll and cut the dough as many times as needed, placing your cut cookies onto the prepared baking sheet. Repeat this process with the remaining half of dough.
Bake the cookies in the preheated oven for 8-10 minutes. Remove the baking sheet from the oven and allow the cookies to cool on the sheets for 10 minutes before transferring to a wire rack to cool completely.
Make the glaze by sifting the powdered sugar into a large mixing bowl. Add the milk, corn syrup, and vanilla extract. Whisk until the icing is a good consistency. You will know that it is ready when you drizzle the icing back onto itself it should hold its shape a little before melting back into the icing. Spoon your icing into a piping bag that has been fitted with Wilton#1 piping tip and a coupler. Carefully pipe the icing onto the cooled cookies.
For making skeletons- Start by drawing a hole to become the mouth and then pipe around it to make the skull. Use a toothpick as needed to fill in small gaps. Attach two eyeballs to each skull.
For making mummies- Pipe outlines on the cookies (not too close to each other) and then add the eyeballs. Allow the cookies to dry for several hours, and then decorate with the edible markers as desired.

Notes

These frosted cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition