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–+ servings
Overhead shot of halloween skeleton chocolate sugar cookies on a piece of parchment paper, with prop bones on the sides.
5 from 1 vote

Halloween Skeleton Chocolate Sugar Cookies

Created by: Fun Cookie Recipes
24 4 inch cookies
Prep Time 35 minutes
Cook Time 9 minutes
Chill time 2 hours
Total Time 2 hours 44 minutes
Get into the Halloween spirit with these easy-to-make chocolate skeleton cookies! Using a gingerbread man cutter and simple white icing, these cookies are as fun to decorate as they are to eat.

Ingredients
 

For the cookies

  • 2 ½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • ¼ cup vegetable shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the frosting

  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon corn syrup
  • ¼ teaspoon vanilla extract

Instructions

  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside
  • In a bowl of a stand mixer fitted with the paddle attachment, cream the butter with shortening and sugar until smooth, light in color, and creamy (2-3 minutes).
  • Add vanilla and egg and mix again until the egg is incorporated but don’t over-whip (the longer you whip the egg, it can souffle up and the cookies will rise and you don’t want that).
  • Add in the dry ingredients in 2-3 small additions and mix until just combined. Scrape the sides with a spatula so no dry flour is left.
  • Form the dough into a small disc and wrap with plastic wrap. Chill in the refrigerator for at least 2 hours.
  • 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.
  • 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.
  • Bake in the preheated oven for 7-9 minutes, or until cookies have puffed up and are set in the center.
  • Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Prepare the frosting by whisking together the powdered sugar, milk, corn syrup, and vanilla extract until smooth. The frosting should be very thick.
  • Once the cookies are completely cool, use a piping bag fitted with a narrow circle tip to decorate the cookies like skeletons.

Notes

  • Cookie Count: About 24 cookies with a 4-inch cutter. Varies by shape.
  • Storage: Keep undecorated cookies fresh up to 1 week. Great for prepping ahead!
  • Freezing: Use an airtight container, and separate layers with parchment. Keeps up to 3 months, decorated or not.

Nutrition

Serving: 1cookie | Calories: 182kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 18mg | Sodium: 72mg | Potassium: 48mg | Fiber: 1g | Sugar: 19g | Vitamin A: 131IU | Calcium: 18mg | Iron: 1mg