Pirate Cookies

This easy Pirate Cookie recipe delivers the perfect chewy cookie every time. These cookies are a crowd-pleasing classic that's great for parties, bake sales, or everyday snacking. Once you try them, they'll become a staple in your kitchen!

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Course: Dessert

Keyword: cookies

Servings:

Calories: 362kcal

Equipment

1 Skull Cookie Cutter
3 piping bag with a number two tip
2 squeeze bottle
Cookie sheet
Parchment Paper
Mixing Bowls
metal spatula
cutting board
Rolling Pin
wire rack

Ingredients

Cookie Ingredients

3 C flour
1 tsp baking soda
½ tsp salt
1 C unsalted butter soft
1 C granulated sugar
1 egg

Icing Ingredients

2 egg whites
1 C powdered sugar
½ tsp cream of tartar
1 tsp vanilla
Black and red food coloring

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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 until 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.

Nutrition