Shortbread Halloween Skull Cookies Are The Perfect Halloween Treat

The perfect addition to your party, these Halloween skull cookies are deliciously spooky! Made
with a classic shortbread base and decorated with meringue icing, they’re a fun cookie that’s
sure to have everyone hovering around the dessert table.

Soft and buttery but dressed up to spook, these Halloween skull cookies are a fun treat to whip
up for both kids and adults. The cookies use a delicious shortbread base that you’ll be using
cookie cutters to shape. Then, have fun decorating the top into your own personal, scary
skeleton.

But the best part? Not only do these cookies look great on the table but they’re the best type of
cookie to be made in advance. Save yourself time in the kitchen and watch as each of your
guests enjoys a rich, buttery cookie full of themed fun.

Ingredients For the Cookies:

• 1/2 cup (115 g) butter, room temperature
• 3/4 cup (150 g) sugar
• 1 egg
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Ingredients For the Icing:

• 3 cups powdered sugar
• 1 tablespoon meringue powder
• 2-3 tablespoons water
• Black food coloring

Preparation time:

Prep time (cookie dough): 10 minutes
Chill time: At least 2 hours, preferably overnight
Rolling and cutting: 10-15 minutes
Chill time before baking (optional): 5 minutes
Bake time: 8-9 minutes
Cooling time: 15-20 minutes
Icing prep and decoration: 20-25 minutes
Icing drying time: 2-3 hours, or overnight for full set

Approximately 16 cookies

Directions

1. Prepare the dough:

In a large bowl, beat the butter, sugar, and vanilla extract until light and creamy. Add the egg and continue beating until fully incorporated.

2. Incorporate dry ingredients:

In the same bowl, add the flour, baking powder, and salt. Use a spatula to combine the dry and wet ingredients until a smooth dough forms.

3. Chill the dough:

Place the dough onto a piece of plastic wrap and flatten it into a rectangular shape. Wrap it tightly and refrigerate for at least 2 hours, preferably overnight.

4. Roll and cut:

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out to about 1/4 inch (0.6 cm) thick. Use Halloween-themed cookie cutters to shape the cookies.

5. Chill and bake:

Place the cookies on a baking sheet lined with parchment paper. If desired, refrigerate again for 5 minutes or freeze briefly to help them hold their shape. Bake in a preheated oven at 350°F (175°C) for 8-9 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely before decorating.

Instructions for the icing:

1. Make the icing:

In a bowl, mix together the powdered sugar and meringue powder. Gradually add 2-3 tablespoons of water while beating on medium speed. Beat for about 7 minutes or until you achieve a ribbon-like consistency. If the icing is too thick, add more water, a teaspoon at a time, until it reaches the desired texture.

2. Color and decorate:

Divide the icing into bowls if using different colors. For the black icing, gradually add black food coloring until you reach the desired shade. Transfer the icing to piping bags and decorate the cookies as desired. Use a toothpick to add detail or fix the design.

3. Allow to dry:

Let the decorated cookies dry completely before storing or serving.

Variations and Substitutions

Extracts: You can change the taste of the cookie base by adding a dash of almond extract for a
nuttier flavor or something like rum extract for an almost toasted-sugar feel.

Color: Though classic ghosts are a lot of fun, you could make the Halloween cookies more
colorful by separating the icing and dying them different colors for the base of the ghosts.

Chocolate: If you want a bit of chocolate in the cookies, instead of using icing for the eyes, try
using large chocolate chips or M&Ms pressed into the cookies after they’re iced.

Sprinkles or decoration: Sprinkling on some edible glitter or using candied eyeballs for the
decoration is always a fun twist.

Espresso: Great for adults, you can add in a tiny bit of espresso powder to the cookie base for
a bold, coffee flavor.

How To Make the Best Halloween Cookies

Let the butter sit out at room temperature long before you need it. If it’s too cold, it won’t mix
properly into the cookies.

Mix the batter until just combined. Overmixed batter leads to tougher cookies.

If you’re short on time and can’t chill the dough for the duration listed, freeze it for 30 minutes
instead. Chilling the dough helps to keep the cookies from expanding too much while baking.
So, at the very least, pop them into the freezer for a bit.

When you’re rolling out the dough to cut the shapes, flour the surface as little as possible. This
is so that you can avoid drying out the cookie dough. Likewise, make sure to roll the dough
evenly so that everything bakes with the same consistency.

Place the cut cookies onto a chilled cookie sheet. Warm cookie sheets can cause the cookies to
spread immediately and lose their shape. You could even chill the cut cookies in the freezer for
5 minutes before you bake them to ensure the shape remains the same.

You’ll know the cookies are done when they’re slightly golden around the edges. They’ll still be a
bit soft in the center but continue to cook as they cool.

Your icing should flow smoothly and create easy ribbons. When it pipes on, it should hold for a
few seconds and not bleed into the other color. Do an icing test before you start decorating and
adjust the consistency by adding small amounts of water if needed.

The cookies can take a few hours to set fully which is why they’re great to make in advance of
when you need them. Try not to store them until they’re fully set, or you risk ruining the
decoration.

When you’re ready to store them, place them in an airtight container for up to one week.