Easy Halloween Cookies ~ Skeletons & Mummies


Halloween brings so many projects that sometimes getting the last minute baking done can be a real challenge!

How about a fast solution for easy Halloween cookies this year with one recipe for two different cookies!

Mummies & Skeletons with my best Sugar Cookie Dough recipe and a quick batch of Royal Icing!

The decorating cannot be any easier!

After all the mummy is supposed to look like a hot mess! LOL

I love this sugar cookie recipe because not only does it taste awesome, but it is so easy to work with.

It rolls and re-rolls and cuts out like a dream with no spreading so you can be sure your cookie cutouts keep their shape!

Halloween Cookies
Make the dough a day in advance and store in the refrigerator so it has time to relax for best rolling
Serves: 48 cookies
  • All Purpose Flour 780g (6 cups)
  • Baking Powder 15g (1 Tablespoon)
  • Salt 6g (1 teaspoon)
  • Unsalted Butter 454g (2 cups)
  • Granulated Sugar 400g (2 cups)
  • Eggs 100g (2 Large)
  • Vanilla Extract 2 teaspoons
  • Lemon Extract *optional ¼ teaspoon
  • Lemon Zest 1 lemon *optional
  • Unsweetened Cocoa Powder ½ cup (46g)
  • 1Recipe Royal Icing recipe listed below
  1. Cream the room temperature butter with the sugar until light and fluffy, about 4- 5 minutes.
  2. Combine the extracts with the eggs and add to the creaming butter/sugar mixture one at a time.
  3. Be sure to stop the mixer and scrape the sides of the bowl after each addition and do not add the next egg until the creamed mixture has absorbed the first addition.
  4. Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
  5. Divide the dough in half and wrap half of the dough in plastic wrap and chill for at least 2 hours, preferably overnight.
  6. Add the cocoa powder to the other half of the dough and return to the mixer to combine well.
  7. Wrap this dough and chill for at least 2 hours, preferably overnight.
  8. Roll out the dough and cut shapes as shown in the video
  9. Transfer cookie cutouts to a parchment lined sheet pan and bake in preheated to 350° F oven for approximately 15 - 20 minutes or until light golden brown.
  10. Decorate as shown in the video
  11. Allow the royal icing to dry overnight uncovered in a cool, not humid spot.
Cookies will stay fresh for up to 2 weeks in an airtight container at room temperature.

I do not freeze cookie iced with royal icing.

If you want to work ahead, freeze the dough cutouts for up to 2 months


Royal Icing
  • Confectioners Sugar 12 cups (1500g)
  • Cream of Tartar 2 teaspoons (12g)
  • Egg Whites (pasteurized) ¾ cup (180g)
  • Clear Vanilla Extract 1 teaspoon
  1. Place the sifted confectioners sugar and the cream of tartar in the mixer bowl
  2. Blend on low speed to aerate.
  3. Add in the egg whites and any extracts and mix until it is smooth.
  4. Mix on high for about 20 seconds.
  5. At this point you can see the consistency and whether you want to adjust with more egg whites or more confectioners sugar.
  6. Store excess royal icing in the refrigerator in an airtight container with a damp coffee filter or paper towel directly on the surface of the icing for up to 2 weeks
Bring to room temperature before using.

You may have to add more confectioners sugar or water (both 1 Tablespoon at a time) to desired consistency.

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No Comments

  1. Hi Gretechen,
    I really like your recipes and it works every single time ,but I have a question for you is there any thing to replace the cream tarter ,i cannot find it in our local market?

    1. I know it is so difficult to find outside of the US! What a pain! For this recipe it is not essential to cause any “reaction” as in “the science of baking” but rather it is an acidic ingredient that helps to dry the icing. You can use a squeeze of lemon juice instead

  2. Hi Gretchen,

    Two questions about your sugar cookie recipe and royal icing?

    1) Since you are adding Lemon zest and Lemon Extract in your sugar cookie recipe – will you actually taste the lemon in the sugar cookie mix?

    2) For the royal icing can I use powdered “just whites” – which is 100% dried powered egg whites instead of the Egg Whites (pasteurized)? If yes how much of the powered Just Whites would I use?

    Thank you

    1. It does not taste strong as in “pronounced taste of lemon” but it does give it a little boost of flavor like lemon so wonderfully can do. *You can leave it out
      Yes to meringue powder- if you click through the link for Royal icing you will see I have that listed there as an option

      Thanks and you are welcome too!

  3. Hi Gretchen,

    Have been a follower of your’s since the beginning. Thank you for all your great recipes and videos!!! Can’t wait to try the Halloween cookies. Are you going to open another bakery in your new location?? Thanks again for your great recipes!!


    1. 1 egg= Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth
      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

  4. Hello,


    In the whole EU Creme of Tarter is available! E-Number 354 (Calciumtartrat) in pharmacie or drugstore.

    A further name is “Weinstein Backpulver” at least in Germany.

    Have a good time!


  5. Hi Gretchen. Love your videos but i have a question. How do i acheive true red icing color? I have tried paste, gel, liquid, you name it i have tried it. I have used every shade of red too and i can not get there. My icing just gets bitter tasting. Help?

  6. Hi Gretchen, I have been looking for a sugar cookie recipe and am looking forward to trying this one. Will it impact the recipe negatively if I leave out the cocoa?

  7. Hi Gretchen I have a Wilton cookie pan with moulds…snowman, gingerbread man, Christmas tree etc….
    Can I put the dough in this?
    What is the best cookie recipe for these pans?

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