These fun Skull Sugar Cookies are perfect for Halloween! They are soft, sweet, and decorated to look like playful skulls, making them a hit at any spooky party.
Plus, they’re super easy to make! I love getting creative with icing and sprinkles—it’s like my own little art project. Let’s be honest, they’re tasty enough to eat any time of year! 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. If you want a gluten-free version, you can use a 1:1 gluten-free flour blend—many of them work well just like regular flour!
Butter: Unsalted butter is best so you can control the salt levels. If you’re looking for a dairy-free option, use vegan butter or coconut oil. It may change the flavor slightly but still makes delicious cookies!
Granulated Sugar: This sweetens and helps create a nice texture. You can substitute with brown sugar for a deeper flavor or coconut sugar for a lower glycemic index option, but the texture might vary a bit.
Royal Icing Ingredients: Meringue powder helps stabilize the icing. If you’re looking for an egg-free version, the meringue powder is a must. For a glossy finish, be sure to sift the powdered sugar well before use.
What’s the Best Way to Perfectly Decorate with Royal Icing?
Decorating cookies with royal icing can be tricky, but with a few simple steps, you’ll be able to create beautiful designs. Start by preparing your base colors well in advance to avoid extra baking time.
- When you mix your icing, aim for a thick and a thin consistency. The thick icing is for outlines and details; the thin icing is for flooding and filling.
- After outlining, let the icing set for about 15-30 minutes before flooding. This helps the edges keep their shape and prevents them from bleeding into each other.
- For the intricate designs, use a piping bag with a fine tip to carefully pipe your details. Don’t rush; take your time and have fun with it!
- Lastly, let the cookies dry completely. If possible, leave them out overnight to ensure they are tough enough for decorating and eating.
Enjoy making and decorating these Skull Sugar Cookies with your family or friends—it’s a great way to be creative!
Skull Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 to 4 tablespoons milk (as needed)
For the Royal Icing:
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 9 to 10 tablespoons water
- Gel food coloring (white, pink, orange, purple, black, blue, gold)
- Edible gold dust or glitter (optional for shimmer)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, 10-12 minutes to bake, and a few hours to decorate and let dry completely. Plan for at least 1 hour of chill time for the dough, plus additional setting time for the icing to harden. Total time: about 4 hours, but most of that is just waiting!
Step-by-Step Instructions:
1. Make the Cookies:
In a medium bowl, whisk together the flour, baking powder, and salt. This will help ensure your cookies have a light texture. In a larger mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until it’s light and fluffy—this should take about 3 minutes. Then, beat in the egg, vanilla extract, and almond extract (if you’re using it) until everything is nicely combined.
2. Combine and Chill the Dough:
Gradually add the dry flour mixture to the wet butter-sugar mixture, mixing on low speed. If the dough feels too stiff, add milk one tablespoon at a time until you achieve a soft, workable dough. Once your dough is ready, divide it in half, flatten each portion into disks, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour. This helps the cookies maintain their shape while baking.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick. Use a skull-shaped cookie cutter to cut out cookie shapes, placing them about 1 inch apart on your baking sheets. Reroll any leftover scraps to create more cookies. Bake the cookies for 8-10 minutes, or until the edges are just starting to turn golden. Allow them to cool on the pans for about 5 minutes before transferring them to wire racks to cool completely.
4. Prepare Royal Icing:
In a large bowl, mix the powdered sugar, meringue powder, and water on low speed until just combined. Increase the speed to high and beat until stiff peaks form, which should take about 5 minutes. If the icing is too thick, you can add a few drops of water until it reaches the desired consistency. Divide the icing into bowls and tint with gel food coloring to create the colors you’ll be using.
5. Decorate the Cookies:
Start decorating by outlining each skull cookie with the base color icing using a piping bag or squeeze bottle. Allow this to dry for about 30 minutes before flooding the outlines with the same color to create a smooth surface. Once dry, pipe black icing to create the eyes and nose shapes, then use contrasting colors to add intricate sugar skull designs, like swirls or floral motifs. Finally, sprinkle or brush on some edible gold dust for an extra touch of sparkle if you like!
6. Let Everything Dry:
Allow the decorated cookies to dry at room temperature for several hours or overnight until they are completely set. This is important for ensuring your designs don’t smudge when you handle or package the cookies.
Enjoy these vibrant Skull Sugar Cookies, perfect for Halloween or Day of the Dead celebrations! They’re sure to be a hit wherever you share them!
Can I Use Gluten-Free Flour for This Recipe?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just check that it contains xanthan gum or add a small amount to mimic the structure of regular flour.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. Make sure they are completely dry before storing, as moisture can make them soggy.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and keep it in the fridge. Allow it to sit at room temperature for about 10-15 minutes before rolling it out for baking.
What Can I Use Instead of Meringue Powder?
If you don’t have meringue powder, you can use raw egg whites instead. Just replace the meringue powder and water with 2 egg whites. However, using raw egg whites carries a slight risk of salmonella, so ensure they are pasteurized if possible.