Chocolate Cinnamon Skeleton Cookies (Printable)
Spooky chocolate cinnamon treats shaped like skeletons and decorated with sweet icing
# What you'll need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 2 teaspoons ground cinnamon
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 3/4 cup unsalted butter, room temperature
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 1/2 teaspoons vanilla extract
→ Royal Icing
10 - 2 cups powdered sugar, sifted
11 - 1 large egg white
12 - 2-3 tablespoons water
# How to make it:
01 - Whisk together flour, cocoa powder, cinnamon, baking powder, and salt in a medium bowl until thoroughly combined.
02 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2 minutes. Incorporate egg and vanilla extract, mixing until fully blended.
03 - Gradually add dry ingredients to wet mixture, mixing just until dough comes together. Avoid overmixing to prevent tough cookies.
04 - Divide dough in half and flatten into disks. Wrap tightly in plastic wrap and refrigerate for minimum 30 minutes until firm.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
06 - Roll chilled dough to 1/4-inch thickness on lightly floured surface. Cut skeleton shapes using cookie cutter and transfer to prepared baking sheets.
07 - Bake for 10-12 minutes until edges are set. Cool completely on wire rack before decorating.
08 - Beat egg white with powdered sugar and water until smooth and pipeable consistency is achieved. Adjust with additional water if necessary.
09 - Transfer icing to piping bag fitted with fine tip. Pipe skeleton designs onto cooled cookies and allow icing to dry completely before serving.
# Expert Tips:
01 -
- The chocolate-cinnamon combo is cozy but unexpected, like a hug with a little edge
- Dough holds its shape beautifully so your skeleton faces actually look like faces
- Icing dries firm enough to stack but stays soft enough to bite through without breaking teeth
02 -
- Chilling dough is not optional here—warm dough spreads and your skeletons will look like they gained weight
- Icing consistency matters: too thick and it cracks, too thin and it runs off the cookies
- These actually taste better on day two when the flavors have had time to become friends
03 -
- Rotate your baking sheets halfway through baking for even browning
- Keep a damp paper towel over your icing bowl while working to prevent it from crusting over