These Halloween cookies are sure to be a hit this year as you transform chocolate sugar cookies into Halloween masterpieces that everyone will love! These are perfect for parties or to make a bunch and let the kids decorate! Using a gingerbread cookie cutter you can create the cutest skeleton’s and mummies!

Halloween Cookies

If you are looking for adorable Halloween cookies that are perfect for decorating this year look no further than these adorable Halloween chocolate sugar cookies. These are full of so much flavor and are great chocolate cut-out cookies. Bake a big batch and let the kids decorate these as well as Mummy Rice Krispies Treats for a fun festive day in the kitchen!

For more delicious Halloween treats, don’t forget to try our Mummy Cookies, Mummy brownies, and our Halloween Marshmallow Pops.

What will I need to make these Halloween cookies?

You will need the following ingredients:

Butter
Sugar
clear vanilla
almond extract
Egg
all purpose flour
baking powder
Salt
unsweetened cocoa
powdered sugar
whole milk
light corn syrup
candy eyeballs

You will need the following supplies:

stand mixer (or hand mixer)
mixing bowls
cookie sheets
parchment paper
plastic wrap
cooling racks
piping bag
#1 piping tips.

How to Make Halloween Cookies

In a large mixing bowl of a stand mixer add the butter and granulated sugar and beat until creamy (about 5 minutes).

Add the egg, 1/2 teaspoon clear vanilla, and almond extract. Beat again until mixed well.

In another large mixing bowl add the flour, cocoa, baking powder, and salt. Mix with a whisk.

Add the dry ingredients in batches, to the wet ingredients and mix until incorporated.

Take half of the batter and spoon it onto plastic wrap. Once wrapped in the plastic wrap, flatten into a disc and refrigerate. Repeat with the remaining ingredients.

Place the batter discs into your refrigerator and cool for 2 hours (or more).
Preheat your oven to 350°F.
Line a cookie sheet with parchment paper.
Take one of the discs of cookie dough and unwrap it. Place on a liberally floured surface, and roll out with a floured rolling pin. Roll out the dough to between 1/8” and 1/4” thick.

Using a gingerbread cookie cutter, cut out as many cookies as you can and lay them out on the cookie sheet. Re-roll out the remaining dough and cut more cookies out until there’s no dough left.

Bake for 8-10 minutes, remove from the oven, allow to cool for 10 minutes on the cookie sheet then transfer to a cooling rack.

Repeat with the second disc of cookie dough.
In another large mixing bowl add the sifted powdered sugar, whole milk, light corn syrup, and remaining clear vanilla. Mix well until you get the perfect consistency for the royal icing. When you drizzle the icing back onto itself it should hold its shape a little before melting back into the icing.

Spoon the icing into a piping bag with a Wilton #1 piping tip and coupler.
Carefully pipe the icing onto a completely cooled cookie. When making the skeletons I start withdrawing a hole which will be the open mouth. Then pipe around it for the skull. Use a toothpick where necessary to help fill in. Then add two eyeballs to each skull.

For the mummies, it’s really easy, pipe out the lines (not too close together or they will bleed into each other and be less distinguishable. Then add the eyeballs.

Allow the cookies to dry for a few hours, the royal icing will harden nicely.

Tips Tricks and FAQs

If you prefer regular sugar cookies you can use this same recipe. Just omit the cocoa powder and increase the flour to 2 ½ cups. If you go in this direction you may want to color the icing so that it stands out.
If you are rolling out your dough and it is a little bit sticky you can add a little bit of flour, or you can roll your dough in between two sheets of parchment paper. This will prevent sticking.
We do love these skeleton men, but feel free to make any shape cookie!
Be sure to let the cookies sit for 10 minutes on the tray after baking before moving to your cooling rack.

Storage

Once the icing has hardened, these cookies can be stored at room temperature in an airtight container for up to 2 weeks. Separate layers of cookies with parchment paper.

What would I use the edible ink pens for?

The edible ink pens are great for adding extra details. Rather than trying to pipe it all, it is great for the skull details and other tight areas. You could also just ice the entire cookie and draw pretty Halloween themed pictures on the royal icing if you choose.

Halloween Cookies

Name: Halloween Cookies
Cook time: 10 min
Total time: 10 min
Ingredients: 1 Cup Butter, unsalted, room temperature; 1 Cup Granulated Sugar; 1 Teaspoon Clear Vanilla Extract, divided; 1/4 Teaspoon Almond Extract; 1 Large Egg; 2 Cups + 2 Tbsp All Purpose Flour; 1/2 Cup Unsweetened Natural Cocoa; 3/4 Teaspoon Baking Powder; 3/4 Teaspoon Salt; 3 Cups Powdered Sugar, sifted; 1/4 Cup Whole Milk; 2 Tablespoons Light Corn Syrup; Candy Eyeballs; Edible ink pens (optional)

Cook Time: 10 minutes

Total Time: 10 minutes

These Halloween cookies are sure to be a hit this year as you transform chocolate sugar cookies into Halloween masterpieces that everyone will love! These are perfect for parties or to make a bunch and let the kids decorate!

Ingredients

1 Cup Butter, unsalted, room temperature
1 Cup Granulated Sugar
1 Teaspoon Clear Vanilla Extract, divided
1/4 Teaspoon Almond Extract
1 Large Egg
2 Cups + 2 Tbsp All Purpose Flour
1/2 Cup Unsweetened Natural Cocoa
3/4 Teaspoon Baking Powder
3/4 Teaspoon Salt
3 Cups Powdered Sugar, sifted
1/4 Cup Whole Milk
2 Tablespoons Light Corn Syrup
Candy Eyeballs
Edible ink pens (optional)

Instructions

In a large mixing bowl of a stand mixer add the butter and granulated sugar and beat until creamy (about 5 minutes).
Add the egg, 1/2 teaspoon clear vanilla, and almond extract. Beat again until mixed well.
In another large mixing bowl add the flour, cocoa, baking powder, and salt. Mix with a whisk.
Add the dry ingredients in batches, to the wet ingredients and mix until incorporated.
Take half of the batter and spoon it onto plastic wrap. Once wrapped in the plastic wrap, flatten into a disc and refrigerate. Repeat with the remaining ingredients.
Place the batter discs into your refrigerator and cool for 2 hours (or more).
Preheat your oven to 350°F.
Line a cookie sheet with parchment paper.
Take one of the discs of cookie dough and unwrap it. Place on a liberally floured surface, and roll out with a floured rolling pin. Roll out the dough to between 1/8” and 1/4” thick.
Using a gingerbread cookie cutter, cut out as many cookies as you can and lay them out on the cookie sheet. Re-roll out the remaining dough and cut more cookies out until there’s no dough left.
Bake for 8-10 minutes, remove from the oven, allow to cool for 10 minutes on the cookie sheet then transfer to a cooling rack.
Repeat with the second disc of cookie dough.
In another large mixing bowl add the sifted powdered sugar, whole milk, light corn syrup, and remaining clear vanilla. Mix well until you get the perfect consistency for the royal icing. When you drizzle the icing back onto itself it should hold its shape a little before melting back into the icing.
Spoon the icing into a piping bag with a Wilton #1 piping tip and coupler.
Carefully pipe the icing onto a completely cooled cookie. When making the skeletons I start withdrawing a hole which will be the open mouth. Then pipe around it for the skull. Use a toothpick where necessary to help fill in. Then add two eyeballs to each skull.
For the mummies, it’s really easy, pipe out the lines (not too close together or they will bleed into each other and be less distinguishable. Then add the eyeballs.
Allow the cookies to dry for a few hours, the royal icing will harden nicely.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 59mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 1g

Halloween Cookies