Halloween Skeleton Chocolate Sugar Cookies

These Skeleton Chocolate Sugar Cookies are not only fun to decorate, but they’re also soft and full of chocolate flavor. Using a gingerbread man cookie cutter, you can easily turn them into skeleton cookies with some quick and simple white icing. It’s an awesome way to use the same cookie cutter for Halloween and Christmas while enjoying a cookie that’s both spooky and tasty!

Making cut-out cookies is super fun, and it’s even better when the decorating part is easy. Sure, there are cookies that need lots of time and detailed icing, but when Halloween rolls around, who has time for that? That’s why these chocolate skeleton cookies are perfect; they’re quick to make and decorate.

If you’re a fan of the Nightmare Before Christmas, Try my Jack Skellington sugar cookies! With just two colors and a simple design, it’s way easier than you’d think. And if you’re an Addams Family fan, I’ve got these awesome Wednesday Enid cookies that are slice-and-bake, so they’re super easy to make.

Maybe you’re in the mood for something more classic? Try out these pumpkin sugar cookies. They’re super cute and bring that Halloween spirit. And if you’re looking for the easiest Halloween cookie ever, you can’t go wrong with these Dracula cookies.

Getting the kids involved in your Halloween baking adds an extra layer of fun. Whether it’s mixing the dough, cutting out shapes, or going to town with the icing, there’s a job for everyone. Plus, the more hands on deck, the faster you’ll have a bunch of awesome cookies to share (or keep all to yourself, no judgment here!).

Remember, cookies aren’t just for Christmas or special occasions. You can have fun making and decorating cookies all year long. So grab that gingerbread man cookie cutter and let’s get baking!

Key Ingredients

• All-Purpose Flour: This is the backbone of your cookies, giving them structure. When measuring, spoon the flour into the cup and level it off for the most accurate measurement or use a digital scale instead.
• Cocoa Powder: This is what gives your cookies that chocolatey kick. Make sure to sift it to avoid lumps in your dough.
• Baking Powder: Helps your cookies puff up a bit. Always check the expiration date; old baking powder can make your cookies flat.
• Butter: Adds richness to your cookies. Have it at room temperature so it’s easy to mix. Using unsalted butter lets you control the salt level in your recipe.
• Vegetable Shortening: Also helps make the cookies soft and the dough easy to handle. Like butter, it should be at room temperature for easy mixing.
• Sugar: This sweetens the cookies and helps with texture. Cream it well with the butter for a light and fluffy dough.
• Egg: This acts like glue, holding your cookies together. A room-temperature egg will mix more easily and make your dough smoother.
• Powdered Sugar: This makes your frosting sweet and smooth. Sifting it first can help you avoid lumpy frosting.
• Milk: To thin out powdered sugar and make your frosting easy to spread or pipe.
• Corn Syrup: Gives your frosting a shiny finish, making your skeleton faces look great.
• Vanilla Extract: A little bit goes a long way to flavor your frosting. Use the same good-quality extract for best results.

How To Make Skeleton Cookies

1. Mix Dry Ingredients: In a medium bowl, give your flour, cocoa powder, baking powder, and salt a good whisk. Once they’re well-mixed, set the bowl aside for later.
2. Cream the Fats and Sugar: In your stand mixer bowl with the paddle attachment, mix the butter, vegetable shortening, and sugar. Keep it going until the mix looks smooth and lighter in color. This should take about 2 to 3 minutes.
3. Add Vanilla and Egg: Now, put in the vanilla and egg. Mix until the egg is well-blended into the batter. But don’t mix too long, or your cookies might puff up too much.

4. Add Dry to Wet: Time to bring back that bowl of dry ingredients! Add it to your wet mix in 2 or 3 smaller parts. Mix until it’s just combined. Use a spatula to scrape down the sides so you don’t have any dry spots.
5. Chill the Dough: Form your dough into a small, flat disc shape and wrap it in plastic wrap. Pop it in the fridge for at least 2 hours.

6. Preheat the oven to 350°F/180°C, or 160°C fan oven and line three baking sheets with parchment paper or silicone mats and set aside.
7. Roll Out and Cut: Dust a clean work surface with cocoa powder, then roll out the chilled dough into a ¼-inch thickness. Use a gingerbread man cookie cutter to cut the dough, then transfer to the prepared baking sheets at least 2 inches apart.
8. Bake in the preheated oven for 7-9 minutes, or until cookies have puffed up and are set in the center.
9. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

8. Make the Frosting: In a bowl, mix together the powdered sugar, milk, corn syrup, and vanilla extract. Mix it until it’s smooth. It should be pretty thick so it’s easy to pipe.
9. Decorate: Once the cookies are all the way cool, grab a piping bag with a small circle tip. Use it to draw skeleton shapes on your cookies.

Storing Tips

• To Store: Undecorated cookies will stay fresh for up to 1 week if you’d like to make the cookies one day and then decorate them later.
• To Freeze Baked Cookies: Seal the cookies in an airtight container with a layer of parchment or wax paper between layers. Decorated and undecorated sugar cookies will keep in the freezer for up to 3 months.
• Freezing Sugar Cookie Dough: Wrap it tightly in plastic wrap, then place it in a zip-top bag. It can be frozen for up to 3 months. Thaw in the fridge overnight, then allow to soften to room temperature for 15 minutes before you roll, cut, and bake.