Skull Sugar Cookies

Skull Sugar Cookies


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Want to prepare something sweet for the kids? Try this recipe that will kids will rave for! I know not every kid will eat candied pumpkin, but with these skull sugar cookies, it’s hard for kids to say no. Forget hitting up the bakery and bake these homemade sugar skull cookies!

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Time needed

4-6 hour preparation + 15-20 min cooking

Serving Size / Yield

8-10 servings


  • 5 ½ cups of all-purpose flour
  • 3 cups of sugar
  • 4 eggs
  • 1lbs of salted butter, room temperature
  • 2 tablespoon of vanilla extract
  • Frosting:
  • 1 cup of confectioners’ sugar
  • 2 teaspoons of milk
  • 2 teaspoons of light corn syrup
  • ¼ teaspoon of almond extract
  • Orange, black, green, and red food coloring
  • 3 different round tips and 1 bismark tip
  • Skull cookie cutters

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In the bowl of an electric mixer or hand mixer, mix the salted butter and sugar until it appears creamy.
In a separate bowl, beat the eggs and vanilla extract together until it becomes fluffy. Combine the fluffy mixture with the creamy mixture and mix together.
Lower the speed, and slowly add the flour.
Once the dough is created, place it in the refrigerator for 4-6 hours.
If you want thick large cookies, preheat the oven at 375F and bake for 10-14 minutes. For thinner cookies, preheat the oven at 350F and bake for 8-13 minutes.
In a small bowl, stir together confectioners’ sugar and milk until it becomes smooth. Then, whisk the corn syrup and almond extract until the icing is thick and glossy. If the thick gets too thick, add more corn syrup.
Divide the frosting into separate bowls and add different food colorings.
To fill in the cookies, use a bismark tip. To control the icing, use three different round tips for the writing and designs.
On baking sheet or flat surface, let the icing harden in the refrigerator for 15-20 minutes.

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