Chocolate Cinnamon Skeleton Cookies

Votes: 3

Photo of the dish: Ralph Smith

Time: 4 hours 45 minutes
Complexity: average
Quantity: 14 shaped cookies

Chocolate Cinnamon Skeleton Cookies - A detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chocolate chip cookies

1 and 3/4 cups premium wheat flour
3/4 cup cocoa powder
1 tbsp. ground cinnamon
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
220 g of butter at room temperature
1 and 1/4 cups granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract

Skeletons Decoration

1 cup powdered sugar
1 tbsp. dry egg white
1 - 2 tablespoons of water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: biscuit dough, premium flour, brown sugar, powdered sugar, vanilla extract, eggs, cocoa, cinnamon

Cooking the dish according to the recipe:

Making cookiesIn a medium bowl, combine flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. Beat butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed for about 5 minutes.

Beat the egg and vanilla until creamy, 1 to 2 minutes. Reduce mixer speed to low. Gradually add the flour mixture to the bowl and mix until smooth, about 2 minutes. Divide the dough in half; form each half into a circle and wrap in plastic wrap. Refrigerate for 1 hour.
Roll each piece of dough to a thickness of just over half a centimeter, placing it between two sheets of parchment paper. Refrigerate for at least 2 hours.

Position racks in the upper and lower thirds of the oven and preheat the oven to 180°C.

Line two baking sheets with parchment paper. Cut out shapes from the dough using a cookie cutter or a cookie cutter and place them on the baking sheets, spacing them 2 cm apart. Chill in the refrigerator for 15 minutes.

Bake, rotating the baking sheets halfway through, until the cookies are set but still soft, about 15 minutes. Cool them in the pans for 10 minutes, then cool on a wire rack.
Making skeletonsMix the powdered sugar, egg whites, and water in a bowl with a mixer on high speed until smooth. Place in a plastic bag and snip off the corner. Draw a skull and crossbones design on the cookies. Let the icing set for 30 minutes.

First, draw the outline of the skull, eyes, nose, mouth, and bones. Then, thin the icing with water and draw the details inside the skull; use a toothpick for greater precision.

Recipe spider cookies.