Print Recipe
0 from 0 votes

Halloween Skeleton Mexican Chocolate Sugar Cookies

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 24 cookies
Author: Brenda Thompson


  • 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.
    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.