Little Chocolate Skeleton Men Cookies
Little Chocolate Skeleton Men Cookies might be a good recipe to expand your hor d'oeuvre recipe box. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 132 calories, 1g of protein, and 6g of fat. This recipe serves 36. Halloween will be even more special with this recipe. Several people made this recipe, and 125 would say it hit the spot. Head to the store and pick up unsalted butter, brown sugar, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 8 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Sugar Dish Me. Overall, this recipe earns an improvable spoonacular score of 7%. Similar recipes are Chocolate Skeleton Cookies, Real Men Cook: Raspberry Chocolate Chip Cookies, and Real Men Cook: Mint Dark Chocolate Chip Cookies.
Servings: 36
Preparation duration: 120 minutes
Cooking duration: 8 minutes
Ingredients:
1 teaspoon baking powder
½ cup packed brown sugar
1 egg
2¾ cups flour
1 cup granulated sugar
1 teaspoon instant espresso powder (optional)
2 tablespoons milk
1 cup powdered sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter
½ cup dark unsweetened cocoa powder
1 teaspoon vanilla
Equipment:
whisk
bowl
baking paper
baking sheet
plastic wrap
oven
cookie cutter
wire rack
Cooking instruction summary:
Cream the butter and sugars in a large bowl. Beat in the egg, vanilla, and instant espresso powder.In another large bowl, whisk together the flour, cocoa, baking powder, and salt.Add the dry ingredients to the wet and beat until dough forms; it will take a few minutes. Form the dough into two balls or logs, wrap tightly with plastic wrap, and refrigerate for 1-2 hours.Pre-heat the oven to 375F. Grease a baking sheet or line with parchment paper.Roll the dough out to and cut out using a boy gingerbread cookie cutter. Line them up on the prepared baking sheet and bake for 7-8 minutes (7 for a softer cookie, 8 for one that's more crisp). Let them cool for a minute or two on the cookie sheet before moving to a wire rack to cool completely.When the cookies have cooled, whisk together the powdered sugar and milk. Scrape the frosting into a quart-sized Ziploc bag, seal it, and cut a tiny corner off. Use this to pipe the skeleton pattern onto your cookies. I always start with the head. Let the frosting set completely before storing.
Step by step:
1. Cream the butter and sugars in a large bowl. Beat in the egg, vanilla, and instant espresso powder.In another large bowl, whisk together the flour, cocoa, baking powder, and salt.
2. Add the dry ingredients to the wet and beat until dough forms; it will take a few minutes. Form the dough into two balls or logs, wrap tightly with plastic wrap, and refrigerate for 1-2 hours.Pre-heat the oven to 375F. Grease a baking sheet or line with parchment paper.
3. Roll the dough out to and cut out using a boy gingerbread cookie cutter. Line them up on the prepared baking sheet and bake for 7-8 minutes (7 for a softer cookie, 8 for one that's more crisp).
4. Let them cool for a minute or two on the cookie sheet before moving to a wire rack to cool completely.When the cookies have cooled, whisk together the powdered sugar and milk. Scrape the frosting into a quart-sized Ziploc bag, seal it, and cut a tiny corner off. Use this to pipe the skeleton pattern onto your cookies. I always start with the head.
5. Let the frosting set completely before storing.
Nutrition Information:
covered percent of daily need
