You guys! If you’re looking for a last minute Halloween sweet treat idea, look no further. These Halloween Skeleton Mexican Chocolate Sugar Cookies seriously took me about an hour to make, start to finish. The secret is the cookie dough does not need to be chilled before rolling out. So many cut out sugar cookies instruct you to chill the dough before cutting out the shapes and that takes T-I-M-E. I’m always looking for ways to make my time in the kitchen more efficient while not sacrificing flavor and this recipe delivers.
Do you remember my Cherry Chocolate Cut Out Sugar Cookies or Mini Chocolate Fruit Pizza Cookies? Well, this time I’ve changed things up a bit to add some different flavors and I figured it was appropriate to develop some Mexican chocolate flavored cookies to go along with the Day of the Dead tradition that is celebrated in Mexico the first of November. Mexican chocolate often has cinnamon and chili pepper combined with the familiar flavor of chocolate that creates a depth of flavor that I hope you’ll love. The chili gives a surprising little kick without being overwhelming at all. Somehow it just works with the chocolate!
I personally found that I could have added a little more cinnamon and chili powder to my recipe so that’s why I put a range of measurement on the recipe. Feel free to tweak it to your family’s preference—just be sure to add it when you add all the other dry ingredients so that the spices blend in well.
I also want to tell you about the icing. Normally, I’m a bit challenged when it comes to decorating cut out sugar cookies but this icing is so forgiving! It acts a lot like the fancier royal icing but does not require meringue powder (which can be kind of expensive if you don’t use it that often). The icing in this recipe is easy to pipe on using a decorator bag but also dries hard so stacking cookies is easy. It’s not so hard though that you will break a tooth eating it. It’s so easy—I promise.
These Halloween Skeleton Mexican Chocolate Sugar Cookies are a perfect addition to your holiday treat line up. I hope you’ll give them a try!
Halloween Skeleton Mexican Chocolate Sugar Cookies
- cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/3 cup cocoa powder
- 1 – 1 1/2 teaspoons ground cinnamon
- 1/2-1 teaspoon chili powder
- 3 cups flour
- 1 cup powdered sugar
- 1 tablespoon light corn syrup
- 2 tablespoon2 water
- Preheat oven to 400°F. In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla. In a separate bowl, combine baking powder, cocoa powder, ground cinnamon, chili powder and flour. Add flour mixture to butter mixture, one cup at a time, mixing until just combined after each addition. The dough will be crumbly at first but then come together and be stiff.Do NOT chill dough. Divide dough into two balls and flatten slightly. On a floured surface (I use a big cutting board), roll each ball to about ¼” thick. Using cookie cutters, cut out desired shapes. Repeat with remaining dough.On ungreased cookie sheet, bake on middle rack of oven 6-8 minutes or until cookies are lightly browned. Remove from oven and keep on baking sheet for 2 minutes. Using a spatula, remove cookies to cooling rack and cool completely.FOR FROSTING:In small bowl, whisk together powdered sugar and corn syrup. Slowly add water whisking until combined. In a decorator icing bag (you can buy these at any craft store or some discount stores like Walmart or Target), add about half of the icing. You don’t need a metal tip-just snip off a tiny bit of the tip. Pipe icing on to cookie in the shape of skeleton bones. Set cookies on baking rack to dry. Repeat with extra icing and cookies. When icing is dry (after about 2 hours), store in airtight container for up to a week or in freezer for up to three months.
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