Last year I fell in love with the cute Bittersweet Chocolate Skeleton Cookies from Cooking Light, but ended out making my dough into Sparkly Black Bat Cookies for Halloween instead. The thing is I couldn’t get those little skeleton cookies out of my mind, so here they are this year. The chocolate cookie recipe is from Cooking Light, but the icing forming the skeleton is just standard icing (they used a lighter version featuring meringue).
Won’t these little chocolate skeleton cookies be adorable at your child’s Halloween party. Make a batch to bring to work or school as well.Print
Bittersweet Chocolate Skeleton Cookies
Chocolate Skeleton Cookies
- 1 cup granulated sugar
- ½ cup butter, softened
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 cup whole-wheat flour
- ¾ cup unsweetened dark cocoa
- ½ teaspoon salt
- 1 cup Powdered Sugar
- 1 tbsp Milk
- 1 tbsp Corn Syrup
- Cream together the sugar, butter, oil & vanilla.
- Beat eggs, then mix in.
- Add flour, cocoa & salt, and mix well.
- Knead dough then roll out between sheets of plastic wrap.
- Chill dough for about ½ an hour.
- Preheat oven to 350.
- Powder surface lightly with cocoa powder, and peel back plastic wrap to lay out dough sheet.
- Cut out gingerbread man shapes and place on baking sheets.
- Bake for 8-10 minutes, until set.
- Let cookies cool in pan for 3 minutes before transferring to cooling rack to finish cooling.
- Mix powdered sugar, milk and corn syrup in a small bowl until smooth.
- Transfer to piping bag or zippered bag to pipe the skeleton shape onto cookies.
- Leave space between the lines or they will run together.
- Leave cookies undisturbed for at least an hour for icing to set.