Skeleton Thumbprint Cookies

Name: Skeleton Thumbprint Cookies
Prep time: 1 h
Total time: 1 h 15 min
Yield: 30 serving(s)
Ingredients: 1 c. (2 sticks) unsalted butter, at room temperature; 1/2 c. sugar; 1 large egg yolk; 2 tsp. pure vanilla extract; 2 1/4 c. all-purpose flour, spooned and leveled; 1/2 tsp. kosher salt; 2/3 c. seedless blackberry jam; 1/2 c. dark chocolate chips, melted; 1 oz. container black gel food coloring, optional

These jam-filled shortbreads will put spooky smiles on everyone's faces.

By Beth BranchPublished: Oct 6, 2024

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skeleton thumbprint cookies on a black plate and on red napkins

Becky Luigart-Stayner

Yields:

30 serving(s)

Prep Time:

1 hr

Total Time:

1 hr 15 mins

With deep blackberry jam eyes, creepy hollow nostrils, and a big, sinister smile, these simple thumbprint cookies are reminiscent of The Nightmare Before Christmas's Jack Skellington.

And just like Jack, they're a lot sweeter on the inside than they appear at first glance! We know you'll have fun making them—and you know that everyone at the Halloween party will have fun munching on them!

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Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 large egg yolk
2 tsp. pure vanilla extract
2 1/4 cups all-purpose flour, spooned and leveled
1/2 tsp. kosher salt
2/3 cup seedless blackberry jam
1/2 cup dark chocolate chips, melted
1 oz. container black gel food coloring, optional

Directions

1. Step 1Line a baking sheet with parchment paper. Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add egg yolk and vanilla and beat until combined. Reduce mixer speed to low and beat in flour and salt until combined.
2. Step 2Scoop dough onto prepared baking sheet (about 1 tablespoon each), spacing them 1 inch apart. Roll dough into balls and press with your palm to flatten slightly. Make nostrils in the center of each cookie with the flat end of a single-point toothpick. Use the round end of a wooden spoon to press two eye indentations into the top half of each cookie. Spoon jam into eyes, dividing evenly. Chill 30 minutes.
3. Step 3Preheat oven to 350°F. Bake until slightly puffed and edges are set, 14 to 15 minutes. Cool in pan on a wire rack 15 minutes, then transfer to a wire rack to cool completely.
4. Step 4Stir together melted chocolate and 2 tsp black food coloring, if desired, in a bowl. Transfer to a pipping bag fitted with a small round piping tip. Pipe mouths onto cookies. Let chocolate set before serving. Store covered, at room temperature, for 2 to 3 days.