These vegan skeleton cookies are my newest favorite Halloween desserts to make! They’re so addictive, chocolatey, and the perfect color for spooky season. Switch up your shortbread cookie game with these delicious black cocoa cookies!
Who says shortbread cookies are only meant for Christmas? I say let’s make them spooky for Halloween! And these vegan skeleton cookies are sure to be a hit at your next Halloween party. Not only are they cute, but they taste amazing. Also, if you haven’t tried black cocoa yet, this is your chance. They’re the best way to naturally baked goods black without staining your teeth. Nothing says Halloween like spooky black cocoa treats!
What is black cocoa powder?
Black cocoa powder is the primary color ingredient for both the frosting and cupcakes. So what is it and what makes it different? To simply put it, black cocoa is a Dutch-processed cocoa that is heavily alkalized. And because of this, it packs an intense chocolate flavor without bringing any of the bitterness, but also giving its rich black color. It’s got a very unique flavor and is what is used in Oreo cookies!
Top tips:
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- Chill the dough. You’ll have to do this twice during the process. Once after you make the dough and again before baking. Chilling the dough allows the flour to hydrate and ensures the butter stays nice and cold. This will help keep your cookies from spreading too much when baked.
- Bake one sheet at a time and on the center rack. This will ensure that all your cookies will bake evenly and the bottoms won’t burn. This will also help with multi-tasking, as you chill one sheet of cookies you can bake another at the same time.
Frequently asked questions:
- Can I make this gluten-free? I haven’t tried it myself, so I can’t say how it will turn out. But you can try using the 1-to-1 gluten-free all-purpose flour.
- How long will these last for? You can store these cookies, undecorated, in an airtight container for a week. With icing, about 4-5 days.
- Do I need to chill the dough? Chilling the dough allows the flour to hydrate and ensures the butter stays nice and cold. This will help keep your cookies from spreading too much when baked.
- Can I substitute black cocoa powder for natural or Dutch-processed cocoa powder? Yes, but obviously they won’t give you the same spooky effect. My favorite brand to use is The Cocoa Trader Black Cocoa.
- What other cookie cutters can I use? I like using gingerbread cookie cutters to make skeleton people, but you can also use animal cutters, like a cat!
If you liked this vegan skeleton cookie recipe, check these out:
Vegan Skeleton Cookies
This recipe turns out best when measured in grams.
Ingredients
Cookies
- 2 sticks or 224g – vegan butter softened at room temp, I used Country Crock Plant Butter
- 120 g 1 cup – powdered sugar, spooned, leveled and sifted
- 1 teaspoon – vanilla extract
- 280 g 2 1/4 cups – all-purpose flour, spooned, leveled, and sifted, see notes
- ½ teaspoon – salt
- 50 g 1/2 cup– black cocoa powder https://amzn.to/3tnNkdQ
Icing:
- 180 g 1 1/4 cup – powdered sugar, sifted
- ¼ teaspoon – vanilla extract
- 2 tablespoons – non-dairy milk
Equipment:
- Food scale https://amzn.to/3ulF5fj
- Fine mesh sieve or strainer
- Stand mixer or electric hand mixer
- Plastic wrap
- Rolling pin
- Gingerbread cookie cutters
- Thin spatula
- Parchment paper
- Large baking sheet
- Wire cooling rack
- Piping bags
- Piping tip
- Toothpick
Instructions
Prep Cookie Dough:
- Before starting, remove butter from the fridge and allow it to soften at room temp. About 20-30 minutes.
- While you wait, prepare the dry ingredients. Sift the all-purpose flour, salt, and black cocoa powder into a bowl.
- Next, in a bowl of a stand mixer, cream the softened butter, powdered sugar, and vanilla extract. Mix until creamy and well combined.
- Then, add in the dry ingredients. Mix on low until all the ingredients have combined into a dough-like consistency.
- Transfer the dough onto a lightly floured work surface and knead it until it becomes a smooth and cohesive dough.
- Shape the cookie dough into a 1-inch thick disc. Cover it tightly in food wrap and place it in an airtight container or a reusable zipped bag. Refrigerate the dough overnight or for a minimum of 2 hours.
Cookie Cut Outs & Bake:
- Line a baking sheet with parchment paper, and remove the cookie dough from the fridge. Let it soften slightly at room temperature for 10-12 minutes. Time will vary on the climate.
- Flour the top of the dough and your rolling pin. Roll your dough by starting from the center and working outwards in all directions. Occasionally turn and flour the bottom of the dough so it doesn’t stick to the work surface. Roll out the dough to 1/4 inch thickness and then cut out your cookies.
- Flour a thin spatula, gently and carefully slide it under the cookies, and transfer it to the baking pan. If you flour your work surface well, you should have no problem with the dough sticking.
- Transfer the cookies 1-2 inches apart on your baking sheet, and place the baking sheet in the fridge for 20 minutes before baking the dough to firm up. If you don’t chill the cookies, they will spread.
- While you wait, preheat the oven to 350°F.
- Bake the cookies on the middle rack for 10-12 minutes. Remove the cookies from the oven, and allow them to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely. They will be soft right when you remove them from the oven, but they will harden as they cool.
- Let the cookies cool before decorating.
Royal Icing:
- In a bowl, whisk together the powdered sugar, vanilla extract, and non-dairy milk. It should flow slightly, but still hold its shape.
- Transfer the icing to a piping bag fitted with a small round tip and draw on some spooky bones! Allow the icing to harden to set before serving.
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- Chill the dough. You’ll have to do this twice during the process. Once after you make the dough and again before baking. Chilling the dough allows the flour to hydrate and ensures the butter stays nice and cold. This will help keep your cookies from spreading too much when baked.
- Bake one sheet at a time and on the center rack. This will ensure that all your cookies will bake evenly and the bottoms won’t burn. This will also help with multi-tasking, as you chill one sheet of cookies you can bake another at the same time.
- Can I make this gluten-free? I haven’t tried it myself, so I can’t say how it will turn out. But you can try using the 1-to-1 gluten-free all-purpose flour.
- How long will these last for? You can store these cookies, undecorated, in an airtight container for a week. With icing, about 4-5 days.
- Can I substitute black cocoa powder for natural or Dutch-processed cocoa powder? Yes, but obviously they won’t give you the same spooky effect. My favorite brand to use is The Cocoa Trader Black Cocoa.
- What other cookie cutters can I use? I like using gingerbread cookie cutters to make skeleton people, but you can also use animal cutters, like a cat!
Tried this recipe?Leave a comment below & tag @flouredframe on social!
