Ingredients For Chocolate Skeleton Cookies

• Unsalted Butter

• Brown & Granulated Sugar

• Eggs

• Vanilla Extract

• Molasses: It helps sweeten the cookies and resemble to gingerbread cookies.

• All Purpose Flour

• Black Cocoa Powder: Black cocoa powder is the best to use to achieve a rich and chocolatey cookie, and also balance out the sweetness of the cookies.

• Cinnamon & Ginger: It’s optional, however it gives a nice similar taste to gingerbread cookies

• Baking soda & Baking Powder

• Salt

• Powdered Sugar: The powdered sugar is used for the icing.

How To Make Chocolate Skeleton Cookies?

1. Whisk wet ingredients together until fluffy and mixture turns an off-white colour.

2. Mix dry ingredients together.

3. Rolling & Shaping: Remove the parchment paper after every few rolls, so it doesn’t stick.

4. Bake cookies for 9 to 10 minutes.

5. Keep in mind, the longer you cook the cookies, the crunchier they will be.

6. Allow the cookies to cool for 5 minutes in the pan, then remove to a wire wrack to let them cool completely.

What’s The Difference Between Black Cocoa Powder and Dutch Processed Cocoa Powder?

When ever baking with cocoa powder, I highly recommend using Dutch processed as it has a more “pure chocolate flavour”. Black cocoa powder is great to use when you want a dark black colour without using a ton or any black food colouring and enhance the chocolate flavour without leaving any bitterness.

Dutch process cocoa powder and black cocoa powder have been alkalized to reduce and remove the acidity.

The difference between black cocoa powder and Dutch processed is the colour and flavour. Dutch processed cocoa powder is lighter and less rich in flavour, while black cocoa powder is darker and more rich in flavour.

Black cocoa powder is amazing, because it packs intense chocolate flavour without bringing out any bitterness, allowing you to intensify the chocolate in your baked goods.

How To Store Chocolate Skeleton Cookies?

The best way to store these chocolate skeleton cookies is at room temperature in an airtight container for up to 10 days.

Serving size

• Around 17 cookies

Ingredients

• 3/4 cup butter, room temperature

• 3/4 cup brown sugar

• 1/3 cup granulated sugar

• 1 egg

• 1 tbsp molasses

• 2 tsp vanilla

• 1 3/4 cup All-purpose flour

• 1/2 cup black cocoa powder (Note: If you don’t use black cocoa powder and use normal Dutch processed, you have to decrease the amount of granulated sugar to 1/4 cup instead of 1/3 cup).

• 1/2 tsp ginger

• 1 tsp cinnamon

• 3/4 tsp baking soda

• 1/ 2 tsp baking powder

• 1/2 tsp salt

Icing

• 1 cup powdered sugar

• 1-2 tbsp water

Instructions

Step 1

• Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

Step 2

• With a whisk, beat butter, brown sugar and granulated sugar together until fluffy and mixture turns an off-white colour (about 2 minutes). Add the egg, molasses and vanilla extract and mix until a smooth consistency.

Step 3

• Add the flour, black cocoa powder, ginger, cinnamon, baking soda, baking powder and salt. Mix until a soft dough forms.

Step 4

• Place dough between two sheets of parchment paper. Roll the dough about 1/4 inch thick. Remove the parchment paper after every few rolls, so it doesn’t stick. Next, use a gingerbread cookie cutter to shape cookies. Re-roll dough scraps until all the dough is shaped.

Step 5

• Bake cookies for 9 to 10 minutes.

Step 6

• While the cookies cool, make the icing, in a small bowl mix in the powdered and water. Add 1 tbsp at a time, then add more if needed. Transfer the icing into a piping bag fitted with a small round tip. Decorate the cookies. Enjoy!