Eggless Halloween Bone Cookies Recipe safe for humans is made without cookie cutters! It is Fun, Easy, Unique to make from scratch at home and great baking project for Kids.
Happy October folks!!!
If you are familiar around here, then you might be aware of our love affair with Halloween. The costumes, candies, haunted attractions, corn mazes, trick-or-treating are so much fun and the most favorite of all has got to be the foods like Mummy Cookies for Halloween, Skull Cookies, Halloween Mice treats or the Witch Clementines.
We kick start this spooky season with a Bloody Bone Cookies. These are so much fun to make, eggless, don’t need any cookie cutters, easy and safe for humans.
Halloween Bone Cookies
- Fun to make
- Easy
- Made without eggs
- Shaped cookies
- No cookie cutter needed
- Creative
- Unique
- Made from scratch
Ingredients
This recipe is based off eggless butter cookie dough, so it requires all pantry ingredients along with some red food coloring.
Butter – Unsalted room temperature butter
All purpose flour – Unbleached
Confectioners sugar – Confectioners sugar has a small amount corn starch, which helps in a making a tender cookie when compared to using regular sugar.
Flavorings – Vanilla extract and salt
Red food Color – It is important to use Gel food coloring
Method
This recipe is a fairly easy one but is divided into several steps. You need to begin the previous day to make the cookie dough, since it needs to be chilled overnight before baking. (We have included step-by-step pictures to guide you along the way)
Make Cookie Dough
Step-1: Cream butter, confectioners sugar, vanilla extract and salt together, until smooth and fluffy.
Step-2: Mix in flour and a touch of milk to get a smooth and firm dough.
Shape Cookies
Step-1: Working with one tablespoon measure dough, roll into a 2 to 3 inch size log.
Step-2: Working with another tablespoon measure dough, make two thick logs and pinch them to get the bone shape at the end of the first log. Pinch seams to adhere.
Step-3: Repeat process to make remaining cookies. Place shaped cookies on a parchment lined baking sheet and chill overnight.
Bake Cookies
Bake cookies at 350°F for 20 to 25 minutes, or until deep golden on the bottom and golden brown tops. Cool completely.
Decorate cookies
Step-1: Mix confectioners sugar, red food coloring and a dash of water to make a blood colored icing with dripping consistency.
Step-2: Using fork or a spoon, randomly drizzle icing on top of the cookies to give a bloody effect.
Step-3: Let icing set for a few hours before serving.
Expert tips
Food coloring – Use Gel food coloring (I used Wilton’s Red Gel) and not liquid.
Where to buy? You can easily find red gel food coloring in most major US grocery stores, Michels, Joanns or Amazon.
How much coloring will I need? Approximately half an ounce, which is about half the container.
Liquid or Gel – Both works but you will need to use a lot of liquid to get the blood color and that will end up making the icing very watery. So, gel works best for this bone sugar cookie.
Chill Cookie dough – We recommend chilling shaped cookie dough overnight, which gives ample time for the dough to firm up before baking.
Cookie dough – The dough should be slightly firm but not soft. So adjust milk accordingly.
Very firm dough – Will result in hard cookies
Soft dough – Will result in cookies spreading a little while baking <—- bone shape might not be as perfect!
Don’t shape smooth cookies – Few cracks, slightly broken bones, uneven surfaces with a few dents are perfect in making a creepy Halloween cookie.
Storage instructions
Decorated or Iced cookies can be stored in a sealed container at room temperature for up to 4 days.
Baked and Cooled cookies without icing can be frozen for one to two months. Bring to room temperature before icing.
More Eggless Cookies – Thumbprint Cookies using Almond flour, Almond Flour Cookies, Holiday Pecan Cookies, Cardamom Cookies, Breakfast Cookies, Almond Flour Lemon Cookies, Santa’s Whiskers Cookies and Carrot Oatmeal Cookies.
Trouble Shooting
Cookies expand while baking – The dough was not firm enough or dough was not chilled until firm. Quick fix – Take a peak after about 10 minutes of baking time and if you notice that the cookies are expanding, then remove baking sheet from the oven and GENTLY press the middle log with your finger tips (the baking sheet will be hot, so work with caution) and then continue baking.
More HALLOWEEN Recipes for kids
No Bake Mice <—- Healthy too!
Skull Cookies <—- Cute
Pizza Hands <—- Creepy
Bloody Halloween Bone Cookies without Cookie Cutter
Eggless Halloween Bone Cookies Recipe is made with cookie cutters! It is Easy, Unique to make from scratch at home and is safe to eat for humans.
Ingredients
- 1 stick unsalted butter, room temperature
- 1/2 cup + 2 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup + 5 tablespoons all purpose flour
- 2 to 4 teaspoons milk
Bloody Icing
Instructions
Make Cookie dough
1. Add butter, confectioners sugar (1/2 cup + 2 tablespoons), vanilla extract and salt into a medium bowl and beat with hand held electric beater for a minute, until smooth and creamy.
(Alternatively, mix by hand using a wooden spoon for 2 to 3 minutes)
2. Add flour and about 2 teaspoons of milk, mix with a spoon, until the dough comes together. The dough should be firm (but not too firm) and not soft, so add milk as needed.
(If dough feels very soft, then mix a couple of tablespoons additional flour)
Shape Cookies
1. Working with about 1 tablespoon measure cookie dough, roll into a ball and then shape into a 2 to 3 inch log.
2. Working with another 1 tablespoon measure cookie dough, divide dough in half, roll each half into a very thick log and then shape into bone ends (refer pictures). Pinch dough ends onto the first log to get the shape of a bone. Pinch seems to stick together.
(Don't try to make a perfect smooth shape, few cracks, scraggy and uneven surface is better)
3. Repeat process to make remaining bones and place them on a parchment lined baking sheet, spacing about an inch apart.
4. Place baking sheet in the refrigerator overnight (or several hours).
Bake Cookies
1. Preheat oven to 350°F.
2. Bake cookies for 23 to 28 minutes (rotate pan halfway through baking) or until golden brown.
3. Place baking sheet on a wire rack to cool completely.
Make Bloody icing & Decorate
1. Add confectioners sugar (1/2 cup), about 1 teaspoon water and red food coloring (use as needed) to make blood colored icing of dripping consistency (adjust water and food color as needed).
2. Using a small spoon, sparingly drizzle icing (be very random) on the cookies.
3. Let rest for couple of hours or until icing is set.
Notes
Food coloring – Use Gel food coloring (I used Wilton’s Red Gel) and not liquid.
Where to buy? You can easily find red gel food coloring in most major US grocery stores, Michels, Joanns or Amazon.
How much coloring will I need? Approximately half an ounce, which is about half the container.
Liquid or Gel – Both works but you will need to use a lot of liquid to get the blood color and that will end up making the icing very watery. So, gel works best for this bone sugar cookie.
Chill Cookie dough – We recommend chilling shaped cookie dough overnight, which gives ample time for the dough to firm up before baking.
Cookie dough – The dough should be slightly firm but not soft. So adjust milk accordingly.
Very firm dough – Will result in hard cookies
Soft dough – Will result in cookies spreading a little while baking <—- bone shape might not be as perfect!
Don’t shape smooth cookies – Few cracks, slightly broken bones, uneven surfaces with a few dents are perfect in making a creepy Halloween cookie.
Cookies expand while baking – The dough was not firm enough or dough was not chilled until firm. Quick fix – Take a peak after about 10 minutes of baking time and if you notice that the cookies are expanding, then remove baking sheet from the oven and GENTLY press the middle log with your finger tips (the baking sheet will be hot, so work with caution) and then continue baking.
Storage instructions
Decorated or Iced cookies can be stored in a sealed container at room temperature for up to 4 days.
Baked and Cooled cookies without icing can be frozen for one to two months. Bring to room temperature before icing.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 104Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 24mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 1g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
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