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Pirate Skull Cookies

Servings 2

Ingredients

Cookie Ingredients

  • 3 C flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C soft unsalted butter
  • 1 C granulated sugar
  • 1 eggs
  • Cookie Cutter: skull cutter

Icing Ingredients

  • 2 egg whites
  • 1 C powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla
  • Black and red food coloring
  • 3 piping bag with a number two tip
  • 2 squeeze bottle

Instructions

Cookie Directions

  • Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
  • Add eggs. Continue to mix.
  • Add the vanilla. Continue mixing.
  • Sift the four, baking soda, and salt together.
  • Add the dry mixture to the wet mixture.
  • Continue mixing to make sure all ingredients are thoroughly blended.
  • Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  • Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  • Preheat oven to 325 degrees.
  • Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  • Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
  • the batter. (if needed).
  • Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
  • Line the cookie sheet with parchment paper.
  • Using a metal spatula move the cut cookies to the parchment lined cookiesheet.
  • Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
  • Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).

Icing Directions

  • combine all ingredients except the colors into a standing mixing bowl.
  • mix on medium speed onto stiff peaks form
  • Split the icing into three bowls
  • Add black color to 1 bowl
  • Add red coloring to the 2nd bowl
  • Leave the 3rd bowl white
  • Scoop some of each of the icing into 3 individual piping bags
  • Add 2 TBSP of water to the white and red icing bowls
  • Once those colors are thinned, add the icing into the 2 squeeze bottles

Decorating directions

  • Outline the top corner of the skull cookie in red
  • Outline the rest of the skull in white icing
  • Fill in the red with the thinned red icing
  • Fill in the white with the white thinned icing
  • Add in white dots in the red
  • Let dry for 1 hour
  • Add the skulls face with the black piping bag
  • Let dry for 4 hours before enjoying