Skulls, skulls…. oh yeah… and some more skulls. You’re probably noticing a trend lately. Truth be told, I like skulls 365 days a year…. but there is just something about this time of year when skulls are out on store shelves in full force. It inspires me to break out all the skull gadgets in my kitchen drawers and get to work!
Last week I did a bit of skull baking with my Skull Embossed Rolling Pin Shortbread Cookies. They were so good! I ate them way faster than I meant to, so this week, I thought I’d bake some more. And since the Halloween season is upon us… it made sense to stick with my skull theme, and try out another tool in my kitchen and another recipe for more Skull Cookies!
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This time, I used my Williams Sonoma Skull Cookie Cutter and Stamp. I absolutely love this particular cookie cutter, because it comes with a built in stamp. Just cut & press! I don’t believe that WS still carries this particular stamp. It actually came as part of a set of 4 different Stamped Halloween Cookie Cutters. But I did find a few for sale on ebay if you were deadset on this particular cutter. Believe it or not, I was lucky enough to find this brand new set at a thrift store for under $2! In reality if you don’t feel like decorating cookies, these turned out really cute just out of the oven!
I decided to try my hand at decorating these cookies. I had discovered that Wilton carries Cookie icing
Here’s what you need to make these cookies:
- Vanilla Sugar Cookie Dough (See recipe below)
- Skull Cookie Cutter
- Wilton Cookie Icing
- Wilton Food Writer
1. Bake the cookies, and allow to cool completely.
2. Add the icing to the face of the skull. This icing was pretty easy to work with, but It did take some trial & error…. which is not the worst thing when you bake cookies because you get to eat your mistakes! The bottle’s directions say to microwave for 20 seconds before using. I did just that, and started squeezing the icing all over my cookie…. it was so runny it immediately started to drip off my cookie! I have OCD about “staying in the lines” so this made me nuts. On the next cookie, I added the icing a little bit at a time, and using my finger, spread it across the cookie in a thin even layer. This worked like a charm.
3. Allow the icing to sit for 60 minutes.
4. Because I added such a thin layer of icing, the color was a pale white. If you prefer a more bold white, continue to add thin layers of icing, sitting for 60 minutes to dry in between, until you reach your desired color.
5. Once the icing has completely dried, add your black skull details using your edible writer. I outlined the face, the nose, eyes, and teeth… and also added some cracks in the forehead. In hindsight, I wish I had made a few cookies with just the cutter and not the stamp, so I could have drawn my own design onto a flat surface of the skull face… Having the stamped indentions was nice on one hand because you don’t have to be artistic to get the details correct, but it was hard to get perfect lines using the writer on the indented areas. You pretty much just have to own the imperfections and the fact that each cookie will be a bit different from the last… it is a skull afterall!
Now fill that skull mug with some cold milk and enjoy your cookies!!
And stay tuned for more skull treats…. I’m feeling very inspired in that kitchen lately!! 🙂
Vanilla Sugar Cookie Skulls
Ingredients
- 1 cup Unsalted Butter Softened
- 1 cup Brown Sugar
- 1 Large Egg
- 1 1/2 tsp Vanilla
- 2 1/2 cup Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
Instructions
- Combine butter and brown sugar with electric mixer until fluffy
- Beat in egg and vanilla
- In a separate bowl, combine flour, baking powder, and salt
- Add flour mixture ½ cup at a time
- Blend thoroughly
- Knead into a ball, and refrigerate for 2-3 hours
- Preheat Oven to 325 degrees F
- Roll dough on a lightly floured surface
- Cut into shapes with cookie cutter
- Bake 12 minutes
- Cool on rack
- Decorate and/or Eat
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