Skull Cookies
These Skull Cookies are buttery, filled with raspberry jam, and then adorned with an M&M flower. Skip the spookiness and make an adorable cookie this Halloween season.
Servings 5 cookies
Calories 308kcal
Ingredients
Linzer Cookies
- ½ cup unsalted butter 1 stick, room temperature
- ¼ cup + 1 tablespoon confectioners sugar
- ½ teaspoon vanilla extract
- 1 cup + ¼ cup all purpose flour
- 2 pinches salt
Additional ingredients
- Raspberry jam as required
- 5 tablespoons chocolate chips divided
- 15 M&M candies
Instructions
Cookie dough
- Add butter, confectioners sugar, and vanilla in a medium bowl and cream using an electric beater, until creamy and smooth, about 2 minutes. Add all-purpose flour and salt and beat to combone.
- Using your hands, shape the dough into a disc, and roll it between two sheets of parchment paper to ⅛ to ¼ inch thickness. Transfer the dough along with the parchment paper to the refrigerator to firm up (at least 4 hours or up to 2 days).
- Using a skull cookie cutter, cut skull shapes from the dough. 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.
- Using a Wilton 2A round piping tip, punch two holes for the eyes. 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. 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.
- Place all the cut cookies onto a parchment-lined baking sheet, spacing about an inch apart, and chill for at least an hour or up to a day.
Bake cookies
- Preheat oven to 350 degrees F.
- Bake cookies for 23 to 26 minutes at 350°F or until golden in color. Let cool completely.
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.Tip: I love to use the same color M&Ms for each flower, but you could mix colors if you wish to.Pro tip: To melt chocolate, place about ¼ cup of milk or semi-sweet chocolate chips into a microwave-safe bowl and microwave for 30 to 60 seconds, or until fully melted. Transfer melted chocolate into a small ziplock bag, seal and snip off a corner.
Assemble cookies
- 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. Tip: Assembled 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.
Video
Notes
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.
Nutrition
Serving: 1cookie | Calories: 308kcal | Carbohydrates: 19g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 142mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 552IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg