This is my Halloween post here on Food Tastes Yummy! I'm not really one to dress up for the occassion but I do love dressing up food. This is a recipe that I recently found on the Canadian Living Magazine (November 2009 issue) and saw these oh so cute cookies and knew I had to try them. Although I have to admit my icing technique was not as good as the magazine I still think I did a ghoulish job. This is a fun one to do with the kids. Have a Happy Halloween everyone!

Adapted from the "Dancing Skeleton Cookies" recipe from the Canadian Living Magazine (November 2009 Issue)

Makes about 32 cookies

Preheat the oven to 350 Degrees F.

Baking time: 20-22 minutes


  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2-1/4 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2-1/2 cups icing sugar
  • 3 tbsp milk

1. Preheat the oven to 350 F and line a large baking sheet with parchment paper. In a large bowl, cream together the butter and sugar until it gets fluffy. Then beat in the egg and the vanilla extract.

2. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Slowly stir it into the butter mixture until a dough forms. Wrap it into two discs and refrigerate it for about 30 minutes to firm up.

3. On a lightly floured surface, roll out the discs to 1/4" (5 mm) thickness and using a 3" gingerbread cookie cutter, cut out the shapes. reroll the dough and do it again.

4. Place the gingerbread cutouts onto the lined baking sheet and place them into the refrigerator for 20 minutes to firm up a bit. Then bake in the oven for 20-22 minutes or until they're firm to the touch. Cool completely before icing.

5. In a bowl, whisk together the icing sugar with the milk, adding up to 1/4 cup more sugar if needed. The icing should be smooth and should hold it's shape when piped. Use a piping bag fitted with a small plain tip or a paper piping cone and start icing the skeletons. Let the icing harden for about an hour and enjoy!

Cook's tip: Place them into an airtight container for up to 3 days.

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