Skull Cookies

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• Flour - All purpose flour adds structure and tenderness.
• Butter - Use unsalted butter and it is important to have the butter at room temperature to form cohesive skull cookies dough.
• Sugar - I use confectioners sugar instead of granulated sugar, to give a tender, melt-in-your-mouth texture.
• Jam - As in raspberry thumbprint cookies, I like to use a dark red colored jam, such as raspberry jam, to mimic the color of blood.
• M&M - Use one single color or different colored M&Ms.
• Chocolate chips - It is used for gluing purposes.

Make dough

1 & 2. Cream butter, confectioners sugar, and vanilla, using an electric beater, until creamy and smooth.

3 & 4. Mix in all-purpose flour and salt.

5 & 6. Shape the dough into a disc, and roll it between two sheets of parchment paper into ⅛ to ¼ inch thickness. Transfer the dough and the parchment paper to the refrigerator to firm up.

7. Using a skull cookie cutter, cut skull shapes.

Tip: We will punch out eyes and mouth for one-half of the cookies, which will be the top layer of the sandwich skull cookies.

8. Using a Wilton 2A round piping tip, punch two holes for the eyes, like in Halloween chips and Halloween pizza recipe. Gently press one side of the round fluted cookie cutter onto the lower section of the face, ensuring you don't cut all the way through.

Pro tip: While it might initially pose a challenge, you'll soon master the technique. To assist you, I've created an informative video tutorial that provides step-by-step guidance.

Tip: Ensure that the size of the eyes remains proportional to the skull's face, and feel free to use whatever you have readily available around your house.

9. Place all the cut cookies onto a parchment-lined baking sheet and chill for at least an hour or up to a day. Bake cookies for 23 to 26 minutes at 350°F or until golden in color, let cool completely.

10 & 11. Make M&M flowers - Using a sharp knife, cut each M&M in half. Squeeze a small circle of melted chocolate on parchment paper and then stick M&Ms in a circular pattern with the cut side down, to create a flower shape Chill along with parchment in the refrigerator, to harden. I used the technique to make pretty white chocolate bark candy.

Tip: I love to use the same color M&Ms for each flower, but you could mix colors if you wish to. Skip making your own flowers and use the store-bought ones like in Halloween pop tarts.

Assemble skull cookies

12 & 13. Spread some raspberry jam on a whole cookie and then place a cut-out cookie on top, pressing gently. Squeeze a small dollop of melted chocolate on one side of the face and then gently place a M&M flower on it. Let set for at least one hour before serving. 

How to store?

Assembled skull cookies can be stored in an airtight container for up to 2 days. If you'd like to store them longer, then store the baked cookies (without any jam) in an air-tight container for up to a week. Fill just before serving.

How to make ahead?

These skull cookies are best on the day it's decorated. Nevertheless, you can prepare and store various components in advance:

• To freeze - Baked skull cookies (without any jam or M&M flower), can be frozen for up to 3 months. Thaw overnight before decorating.
• M&M flowers - can be stored in the fridge for up to a week.
• Baked skull cookies - Can be frozen for up to 3 months or stored at room temperature for up to

Helpful tips

• Assemble on the day if serving - The skull cookies tend to soften from the jam after about a day.
• Use parchment paper for rolling - The dough might stick if rolled on a floured counter.
• Don't have a fluted round cookie cutter? Use a plain round instead.
• Jam - Use a dark red colored jam like raspberry jam for a bloody red color.
• Double the batch - The recipe can be easily doubled or tripled to make more.