These fun and spooky skeleton cookies are a delicious Halloween treat that your little ghosts and goblins will love! Easy to make, these chocolate skeleton cookies will be a big hit at your next Halloween party, packed in a school lunchbox, or as an afternoon snack.
You want to serve the best Halloween cookies when you have a horde of little monsters and ghouls descending on your house for a Halloween party. These skeleton cookies are tasty treats and so easy recipe to make. A spooky treat that is not scary, these skeleton cookies will be the hit of the party!
Skeleton Cookies Recipe
No bones about it; these skeleton cookies are the perfect recipe for Halloween. You use a gingerbread cookie cutter and easy decorations to make a spooktacular Halloween cookie!
Tips and variations for making these skeleton cookies:
● Soften the butter to room temperature.
● In the US 8 tablespoons of butter = 1 stick, and 1 stick of butter = ½ a cup. This recipe uses 2 sticks of butter or 1 cup.
● This recipe uses Dutch-processed cocoa powder, but natural unsweetened cocoa powder can be used instead.
● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
● Use parchment paper to line the bottom of your jelly roll pan – it will make the cookie removal much easier.
● Make the cookies ahead of time and decorate when they are ready for the cookie tray!
● You do not have to add sugar to the wet icing, but I think it adds a lot to the finished product. Consider colors such as white sanding sugar, gold, silver, or black. Decorator sugar works well, too.
● Or, make your own colored sugar: How to make colored sugar.
● You can use a black food pen (instead of black icing) to add a face or a toothpick to move the icing into a Scream movie face.
● Use colored food pens and decorate these skeletons for a day of the dead!
● Meringue powder is a great substitute for egg whites and is often used when making royal icing.
● If you prefer, make enough icing for the whole cookie in orange, purple, or green, and then pipe a skeleton on top of that. Use this classic vanilla buttercream frosting recipe and these easy how to color buttercream frosting instructions.
● How many cookies this recipe yields will be based on the size of your cookie cutter.
● How To Make Vanilla Extract
● This Halloween cookie recipe is made with common ingredients found at your local grocery store.
● Storage – Store in an airtight container.
● Reheating – Do not reheat.
If you enjoy making Halloween cookie recipes, make one of these easy Halloween cookie recipes for your Halloween cookie tray:
● Monster Eye Cookies Recipe – monster cookies that make liberal use of candy googly eyes and should be at the top of your list of easy cookie ideas
● Mummy Cookies Recipe – these are simple to make cookies that are perfect for Halloween parties. These are easy Halloween cookies to make.
● Spider Cookies Recipe – peanut butter cups, whoppers, and candy eyes make for the cutest spider cookies ever! Truly fun treats for the Halloween season or a Hocus Pocus party.
Halloween treats recipes:
● Easy Halloween Rice Crispy Treats Recipe
● Easy Halloween Bats Candy Treats
● Easy Halloween S’mores Recipe
Happy Halloween!
Skeleton Cookies Ingredients:
For the Cookies:
● 3 cups All Purpose Flour
● ½ cup Dutch Processed Unsweetened Cocoa Powder
● 1 teaspoon Baking Powder
● ¼ teaspoon Salt
● 1 cup Unsalted Butter, at room temperature
● 1 cup White Granulated Sugar
● ½ cup Brown Sugar
● 1 large Egg
● 1 teaspoon Vanilla Extract
For the Royal Icing:
● 3 cups Confectioners’ Sugar
● 3 Tablespoons Meringue Powder
● ¼ cup Water
● Sparkling Sugar in white, gold, silver, and/or black
Skeleton Cookies Mise en Place:
● Sifter
● Large Bowl
● Stand Mixer (paddle, whisk, bowls)
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Plastic Wrap
● 2 Cookie Sheets
● Parchment Paper
● Rolling Pin
● Gingerbread Man Cookie Cutter
● Cooling Rack (wire rack)
● Piping Bag
● #3 Tip
Skeleton Cookies Directions:
For the Cookies
1. Sift together flour, cocoa powder, baking powder, and salt. Keep aside.
2. In a large mixing bowl, using an electric mixer, combine softened butter, white, and brown sugar. Beat for 3 to 4 minutes until light and fluffy.
3. Add the egg and vanilla extract and beat for another minute.
4. Add the sifted dry ingredients and beat on low until just combined.
5. Lightly knead the dough for a minute and pat it down into a flat disk. Wrap the cookie dough in plastic wrap and refrigerate for at least an hour.
6. Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
7. Roll out the dough on a lightly floured surface to about ¼ inch thick. Cut with a 5-inch gingerbread man cookie cutter.
8. Carefully transfer the cutout cookies to the prepared cookie sheet. Reroll scraps and cut out more cookies
9. Bake in the preheated 350°F oven for 10 minutes.
10. Allow the cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to finish cooling. The cookies must be completely cooled before icing them, as you do not want the icing to melt or spread.
For the Royal Icing
1. Combine confectioners’ sugar, meringue powder, and water in a large bowl. Beat on low speed for 2 to 3 minutes till everything is combined into a thick glaze consistency.
2. Increase the speed to high and beat for another 5 minutes until the icing looks like a soft whipped cream.
3. Transfer the royal icing to a piping bag fitted with a Wilton #3 tip.
4. Decorate the cookies with lines for a skeleton.
5. Optional Step: Sprinkle sparkling sugar on the wet icing and tap the cookie to remove the excess. Let the icing dry completely. About 2 hours. Take a pastry brush and remove any remaining sparkling sugar.
6. Let the icing dry completely before serving and storing.
Skeleton Cookies Recipe
Skeleton Cookies Recipe. These fun and spooky skeleton cookies are a delicious Halloween treat that your little ghosts and goblins will love! Easy to make, these chocolate skeleton cookies will be a big hit at your next Halloween party, packed in a school lunchbox, or as an afternoon snack.
Ingredients
- For the Cookies:
- 3 cups All Purpose Flour
- ½ cup Dutch Processed Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Unsalted Butter, at room temperature
- 1 cup White Granulated Sugar
- ½ cup Brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- For the Royal Icing:
- 3 cups Confectioners' Sugar
- 3 Tablespoons Meringue Powder
- ¼ cup Water
- Sparkling sugar in white, gold, silver, and/or black
Instructions
- For the Cookies
- Sift together flour, cocoa powder, baking powder, and salt. Keep aside.
- In a large mixing bowl, using an electric mixer, combine softened butter, white, and brown sugar. Beat for 3 to 4 minutes until light and fluffy.
- Add the egg and vanilla extract and beat for another minute.
- Add the sifted dry ingredients and beat on low until just combined.
- Lightly knead the dough for a minute and pat it down into a flat disk. Wrap the cookie dough in plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
- Roll out the dough on a lightly floured surface to about ¼ inch thick. Cut with a 5-inch gingerbread man cookie cutter.
- Carefully transfer the cutout cookies to the prepared cookie sheet. Reroll scraps and cut out more cookies
- Bake in the preheated 350°F oven for 10 minutes.
- Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to finish cooling. The cookies must be completely cooled before icing them, as you do not want the icing to melt or spread.
- For the Royal Icing
- Combine confectioners' sugar, meringue powder, and water in a large bowl. Beat on low speed for 2 to 3 minutes till everything is combined into a thick glaze consistency.
- Increase the speed to high and beat for another 5 minutes until the icing looks like a soft whipped cream.
- Transfer the royal icing to a piping bag fitted with a Wilton #3 tip.
- Decorate the cookies with lines for a skeleton.
- Optional Step: Sprinkle sparkling sugar on the wet icing and tap the cookie to remove the excess. Let the icing dry completely. About 2 hours. Take a pastry brush and remove any remaining sparkling sugar.
- Let the icing dry completely before serving and storing.
Notes
How many cookies this recipe yields for you will depend upon the size of your cookie cutter.
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 161Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 33mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 2g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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