HALLOWEEN SKELETON COOKIES
I bake these creepy skeleton cookies every year for Halloween, but they work also for Day of the Dead. You can use any cut-out-cookie recipe as the base. I usually cut out 2 different-shaped figures using my gingerbread men cookie cutters.
Provided by sterubawi05
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 7h13m
Yield 40
Number Of Ingredients 14
Steps:
- Cream sugar and butter in a bowl with an electric mixer until creamy. Add eggs, 1 1/2 teaspoons vanilla extract, and almond flavoring and mix well.
- Stir flour, baking powder, and salt together in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for 3 to 4 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Dust a work surface with 2 tablespoons confectioners' sugar and roll out dough into a 1/4-inch-thick circle. Cut out figure shapes with a gingerbread man cookie cutter and arrange cut-out cookies on prepared baking sheets.
- Bake in the preheated oven for 8 to 10 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 20 minutes.
- Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
- Spoon icing into a piping bag with a small plain tip. Draw a filled-out circle inside the head for the skull and a skeleton on the body, including 3 horizontal lines for the ribs. Let cookies stand until icing dries completely, about 2 hour, best overnight.
- Use black decorating gel to draw eyes, a nose, and a mouth on the skull and let cookies dry again, about 1 hour.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 20.4 g, Cholesterol 20.4 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 94.5 mg, Sugar 11.7 g
SKELETON COOKIES
Prep these yummy Skeleton Cookies in just 20 minutes. If you've ever made icing stitches on an oval cookie to resemble a football-then you know how easy it is to decorate these spooky Halloween Skeleton Cookies!
Provided by My Food and Family
Categories Halloween Recipes
Time 47m
Yield Makes 24 servings, 1 cookie each.
Number Of Ingredients 9
Steps:
- Beat butter, sugar and dry pudding mix in large bowl with mixer until light and fluffy. Blend in eggs. Mix all remaining ingredients except icing. Gradually add to pudding mixture, beating well after each addition. Refrigerate 15 min.
- Heat oven to 350°F. Place dough between 2 sheets of parchment or waxed paper; roll to 1/4-inch thickness. Cut into halloween shapes with 3- to 4-inch cookie cutters, rolling dough scraps as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 10 to 12 min. or until edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely. Decorate with icing to resemble skeletons as shown in photo.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 9 g, Protein 2 g
CHOCOLATE SKELETON COOKIES
Put these cute treats out for your next ghost and goblin party and watch them disappear.--Lisa Rupple, Keenesburg, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets. , Bake at 375° for 7-8 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine confectioners' sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies.
Nutrition Facts : Calories 138 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 90mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SKELETON COOKIES
Make and share this Chocolate Skeleton Cookies recipe from Food.com.
Provided by SashasMommy
Categories Dessert
Time 1h6m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Cream butter, shortening and sugar together.
- Add eggs and vanilla. Mix well.
- Add baking powder and salt and mix again.
- Stir in the cocoa until well blended.
- Add flour 1 cup at a time.
- ** IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups.
- Roll out on lightly floured surface to 3/8 inch thickness and cut with cookie cutters.
- Bake at 375 F for 6 1/2 minutes. Let cool completely before removing from cookie sheet.
- Using a #2 tip, pipe white frosting in skeleton patterns.
- Let frosting dry 24 hours before stacking.
Nutrition Facts : Calories 151.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 23.9, Sodium 127.2, Carbohydrate 19.4, Fiber 0.6, Sugar 10.4, Protein 1.8
GINGERBREAD SKELETONS
Surprise your kids with these gingerbread cookies made using Gold Medal® flour and decorated with Betty Crocker® vanilla frosting - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 18
Number Of Ingredients 11
Steps:
- In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda, ginger, cinnamon, salt and cloves. Turn dough out onto lightly floured surface; gather into a ball and press into a flat disk. Wrap with plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 4- to 5-inch gingerbread man cookie cutter. Place 2 inches apart on cookie sheet. Reroll dough and cut additional cookies.
- Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Remove lid and foil seal from frosting container. Microwave on High 30 seconds; stir until smooth. Spoon frosting into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze bag to pipe frosting in skeleton design on cookies.
Nutrition Facts : Calories 328, Carbohydrate 49 1/2 g, Fat 2 1/2, Fiber 1/2 g, Protein 2 1/2 g, SaturatedFat 6 1/2 g, ServingSize 1 Serving, Sodium 205 mg
SPOOKY SKELETON COOKIES
No bones about it, these chocolaty charmers will be a hit at your Halloween gathering. Betty Crocker sugar cookie mix provides a quick shortcut for getting started.
Provided by Paula Jones
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- In medium bowl, stir together cookie mix, flour and cocoa. Add butter and egg; stir until soft dough forms. On work surface sprinkled with flour, roll dough 1/4 inch thick. Cut with 4-inch gingerbread cookie cutter. Place 1 inch apart on ungreased cookie sheet.
- Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack to cool completely.
- In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar about 1 minute or until soft peaks form. Place in 12-inch piping bag fitted with #3 tip. Pipe skeleton design on cookies. Let sit about 5 minutes or until icing is set.
Nutrition Facts : ServingSize 1 Serving
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CHOCOLATE SKELETON COOKIES • WITH VIDEO! - TARA TEASPOON
From tarateaspoon.com
4.5/5 (11)Total Time 2 hrsCategory DessertCalories 263 per serving
- Using an electric mixer, cream butter and sugar until light, about 2 min. Beat in eggs and vanilla. Working in two batches, add flour mixture and beat until just combined. Divide dough in half and wrap pieces in plastic wrap, flatten into disks and chill 1 hr or overnight.
- Heat oven to 350ºF. On a floured surface roll dough to ¼ inch thick. Cut with a 5-inch gingerbread man cookie cutter and transfer to unlined baking sheets. Reroll scraps once. Bake until cookies spring back when touched, about 12 min. Cool on wire racks.
- Prepare 1 recipe Royal Icing. With an electric mixer mix confectioners' sugar, meringue powder and water on low speed, scraping sides of bow,l until icing is the consistency of soft whipped cream, about 10 min. Transfer to a piping bag fitted with a #2 plain tip. Decorate with lines for a skeleton. Pipe an outline of a skull and circles for eyes and mouth; flood face with icing. Sprinkle some with sanding sugar. Dry completely.
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