Halloween Skull Cookies

skull shaped Halloween cookies in a black plate.

These Halloween Skull Cookies are cute, easy, and a unique Halloween cookie recipe. They’re skull-shaped Linzer cookies, filled with jam and topped off with an adorable M&M flower.

Course Dessert

Cuisine American

Keyword halloween cut out cookies, halloween linzer cookies, halloween skull cookies, homemade halloween cookies, skull cookie, skull cookies

Prep Time 25

Cook Time 25

Total Time 50

Servings cookies

Calories 284kcal

Author Maria Doss

Equipment

Ingredients

Linzer Cookies

½ cup unsalted butter (1 stick) at room temperature
¼ cup + 1 tablespoon confectioners sugar
½ teaspoon vanilla extract
1 ¼ cups all purpose flour
2 pinches salt

Additional ingredients

Raspberry jam as required
6 tablespoons chocolate chips divided
15 M&M candies

Instructions

Cookies

In a medium bowl, combine the butter, confectioners' sugar, and vanilla. Using an electric mixer, beat until the mixture is creamy and smooth, about 2 minutes.
Add all-purpose flour and salt and beat to combine.
Shape the dough into a disc with your hands, then roll it out between two sheets of parchment paper until it’s about ⅛ to ¼ inch thick. Transfer the dough, still between the parchment sheets, to the refrigerator to firm up for at least 4 hours, or up to 2 days.
Using a skull cookie cutter, cut skull shapes from the dough.
👉 For half of the cookies (the top layer of the sandwich skulls), we will punch out the eyes and mouth.
Create the eyes by punching two holes using a round piping tip.
For the mouth, gently press one side of a round fluted cookie cutter onto the lower part of the face, being careful not to cut all the way through (see photos for reference).
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 - Preheat oven to 350°F (180°C). Bake cookies for 20 to 24 minutes or until golden in color. Let cool completely.

M&M flowers

Using a sharp knife, carefully cut each M&M in half. Place a small dollop of melted chocolate onto a sheet of parchment paper. Arrange the halved M&Ms in a circular pattern with the cut sides facing down, forming a flower shape.
Transfer the parchment paper with the assembled flowers to the refrigerator and chill until the chocolate has fully set.
👉 For a uniform look, consider using M&Ms of the same color for each flower.

Finish cookies

Spread a thin layer of raspberry jam onto the flat side of a whole cookie. Gently press a cut-out cookie on top, aligning the edges to form a sandwich.
Place a small dollop of melted chocolate on one side of the cookie face. Gently press an M&M flower onto the chocolate, ensuring it's centered. Allow the chocolate to set completely before serving, at least one hour.

Video

Notes

Melt the Chocolate: Place chocolate chips into a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval, until the chocolate is smooth and melted. Transfer it into a small ziplock bag. Seal the bag and snip off a tiny corner.

Assemble on the day you plan to serve — the skull biscuits can soften from the jam if left assembled for more than a day.

Use parchment paper when rolling out the dough — it helps prevent sticking better than flouring the counter.

Choose a dark red jam, like raspberry, for that perfect “bloody” color that adds to the spooky vibe.

Storage: Once assembled, keep the cookies in an airtight container for up to 2 days. For longer storage, keep the baked cookies (without jam) sealed for up to a week and add the jam just before serving for the best texture.

Nutrition