Spooky Halloween Chocolate Skeleton Cookies

October 22, 2012 by Kenmore

Nothing beats taking a cute gingerbread cutter and turning it into a spooky Halloween treat! Kitchen multi-tasking at its best.


preparation time
90 mins

cook time




1 cup granulated sugar

0.5 cup butter softened

0.5 cup vegetable oil

1 teaspoons pure vanilla extract

1 large egg

5.5 cup all-purpose flour

0.75 cup unsweetened cocoa

0.5 teaspoons salt

2 teaspoons milk

1 cup confectioners' sugar

2 teaspoons light corn syrup

0.25 teaspoons pure vanilla extract



Beat the first 3 ingredients in a large bowl at medium speed until blended. Add 1 teaspoon vanilla extract and the egg and beat well again.


Spoon the flour into a measuring cup, level it with a knife and put it in a small bowl, along with the cocoa powder and salt. Add the flour mixture to the butter mixture and beat at low speed until everything is mixed well.


Divide the dough into two lumps. Put one half between sheets of plastic wrap and roll it out to a 1/4-inch thickness. Seal it well in the plastic wrap and refrigerate it for 45 minutes. Repeat with the other lump.


Preheat your oven to 375.


Use a gingerbread cookie cutter to make 40 cookies, re-rolling the scraps as necessary. Put the skeletons-to-be on a cookie sheet that's been lined with parchment or a Silpat and bake for 9 minutes, or until just set. Cool the sheet on a rack for a few minutes, then remove the cookies to the rack by themselves.


For the icing, stir together the confectioners' sugar and milk until smooth, then beat in the corn syrup and vanilla extract until the icing is glossy and thick. Add more corn syrup if it feels too thick. Decorate to desired spookiness.


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