This is a new cookie for me but one I could not resist when I saw this cookie cutter which I found online. I have a good recipe for Gingerbread Men Two Ways but wanted to use a chocolate cookie for Halloween and this is what I came up with. I also found a recipe from Cooking Light which is lower in fat and sugar but I have not tried it yet.
Normally I have used these cutters to make gingerbread cookies for Christmas (do you think I have enough? – I count 20!).
I used 3 different gingerbread cookie cutters – you can see the designs I made. The one in the middle is the cutter with the imprint on it… along with some Meringue Bones. You could also make some mummies but use tip 301 to make bandages wrapped around each cookie.
Chocolate Skeleton Cookies With Royal Icing
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp. vanilla extract
- 2-3/4 cups flour
- 1/2 cup baking cocoa
- 1 tsp. baking soda
Cream butter and sugars until light and fluffy; beat in the egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour for easier handling; do not chill longer or it will become very hard.
Roll out the dough on a lightly floured surface. Cut with a floured cookie cutter and place on greased sheets. If you have the cutter with the imprint be sure to dip that side in flour as well. Bake at 375°F, in a preheated oven, for about 8 minutes or until set. Smaller cutters you will not have to cook as long. Cool before removing from pans to wire racks.
Royal Icing for Cookies:
- 3 tbsp. meringue powder
- 1 lb. confectioners’ sugar
- 1/2 tsp. cream of tartar
- 1/2 cup water
- 1 tsp. vanilla
- food coloring to tint (if using)
Sift the confectioners’ sugar, meringue powder and cream of tartar together. Add the vanilla and add 1-2 tbsp. at a time of the water and beat. I do use my Kitchen-Aid stand mixer.I did not use almost 3 tbsp. of the water from the 1/2 cup – you just have to judge the consistency you want and is easiest to pipe. You want it to be stiff, somewhat.
I used a round tip No. 4 (certain areas I could have used a smaller tip), and a bag that you could change tips very easily.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/10/25/chocolate-skel…th-royal-icing/
The finished cookies – perfect for Halloween!
See also my recipe Royal Icing as Glue or to Decorate Cookies.
Cooking Light Chocolate Cookies
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup canola oil
- 1 tsp. vanilla
- 1 egg
- about 1-1/4 cup flour (5.6 oz.)
- about 1 cup (4.75 oz.) whole wheat flour
- 3/4 cup unsweetened dark cocoa
- 1/2 tsp. salt
Mix the first 3 ingredients in a bowl until well blended. Add vanilla and egg and continue to blend.
Weigh (something I have never done) or measure the two flours. Combine with cocoa and salt stirring with a whisk. Add the flour mixture to sugar and beat at low speed just until flour is incorporated.
Cut dough in half and, between 2 sheets of plastic wrap; roll each half to a 1/4-inch thickness. Place in refrigerator for about an hour to chill.
Follow cutting and baking directions above.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/10/25/chocolate-skel…th-royal-icing/