Introduction

These Jack Skellington cookies bring a spooky and fun twist to your baking, perfect for Halloween or any Tim Burton fan. Crispy sugar cookies are decorated with smooth royal icing to capture the iconic face of the Pumpkin King.

Three round cookies sit on a white plate with a dark gray texture. Each cookie has a thick golden brown base with a smooth, shiny white icing layer covering the top. On the icing, black glossy icing forms two large angry eyes, two small nostrils, and a stitched smiling mouth, creating a spooky skull face. The white icing also has two raised eyebrow shapes on each cookie, adding expression. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 eggs (100g), well beaten
1 teaspoon vanilla extract
1 tablespoon whole milk
2 ½ cups (300g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 pasteurized egg whites (60g)
3 cups (340g) powdered sugar, sifted
1 tablespoon water
A few drops of black food coloring

Instructions

Step 1: Preheat the oven to 375°F (190°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, vanilla extract, and milk, mixing until combined.
Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Step 3: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
Step 4: On a lightly floured surface, roll the chilled dough out to about ¼-inch thickness. Cut out circles and place them on a baking sheet lined with parchment paper.
Step 5: Bake the cookies for 8 to 12 minutes until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
Step 6: To make the icing, whisk the pasteurized egg whites until foamy. Gradually sift in the powdered sugar and continue beating until stiff peaks form. Add water gradually until the icing’s consistency allows a figure eight drawn with the icing to disappear in about 8 seconds.
Step 7: Divide the icing into portions, tint one portion black with the food coloring. Transfer the icings to piping bags and decorate the cooled cookies to resemble Jack Skellington’s face.
Step 8: Allow the icing to dry completely before serving or storing.

Tips & Variations

Use pasteurized egg whites for safer royal icing and a reliable set.
Roll dough between two sheets of parchment paper for easier handling and less sticking.
Experiment with different food coloring to create other Halloween-themed faces.
Store boneless piping tips in warm water to prevent clogging while decorating.

Storage

Store decorated cookies in an airtight container at room temperature for up to one week. To keep icing crisp, place parchment paper between layers. If needed, soften cookies slightly by microwaving for 5-10 seconds before serving.

How to Serve

Three round cookies with light brown edges sit on a white plate with a gray texture. Each cookie has a smooth white icing covering the top, forming the base layer. On top, thick black icing creates big, oval eyes with a shiny look, small nose dots under the eyes, and wide smiles made of black lines with vertical stitches. White icing is also used to make raised eyebrows that look like curved bars on each eye. The plate is on a white marbled surface with soft, pale gray veins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 24 hours before rolling and baking. For longer storage, freeze the dough for up to 1 month and thaw in the fridge overnight.

Why is it important to let the icing dry completely?

Letting the icing dry ensures it firm up properly, preserving your design and preventing smudging or stickiness when handled or stored.

Jack Skellington Cookies Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

Create festive Jack Skellington Cookies perfect for Halloween or any spooky celebration. These soft, buttery cookies are decorated with a smooth, stiff royal icing to capture the iconic skeletal face from The Nightmare Before Christmas. Easy to bake and fun to decorate, these cookies combine classic sugar cookie flavors with vibrant black and white icing to delight both kids and adults alike.

Author: zara
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Cookies

½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 eggs (100g), well beaten
1 teaspoon vanilla extract
1 tablespoon whole milk
2 ½ cups (300g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Royal Icing

2 pasteurized egg whites (60g)
3 cups (340g) powdered sugar, sifted
1 tablespoon water
A few drops of black food coloring

Instructions

Make Cookies: Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, vanilla extract, and milk until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
Chill and Bake: Wrap the dough securely in plastic wrap and refrigerate it for at least 30 minutes to firm up. Once chilled, roll out the dough to about ¼-inch thickness on a lightly floured surface. Use a round cookie cutter to cut out circles and place them evenly spaced on a baking sheet lined with parchment paper. Bake for 8 to 12 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack before decorating.
Make Icing: Using a clean bowl, whisk the pasteurized egg whites until foamy. Slowly add the sifted powdered sugar, continuing to whisk until stiff peaks form, indicating a thick and smooth royal icing consistency. Add water gradually, stirring until when you drag the whisk through the icing it holds its shape and a drawn figure eight disappears in about 8 seconds. This ensures the perfect consistency for decorating.
Decorate: Divide the royal icing into two portions. Tint one portion with black food coloring until an even deep black color is achieved. Transfer both the white and black icings into piping bags. Decorate the cooled cookies to resemble Jack Skellington’s face by piping the eyes, nose, mouth, and facial expression. Allow the icing to dry completely at room temperature before serving or storing to prevent smudging.

Notes

Use pasteurized egg whites or meringue powder to ensure safety when consuming raw egg whites in royal icing.
For sharper edges on cookies, chill the dough well before cutting and rolling.
Allow icing to dry overnight for the best finish and durability if packaging or gifting the cookies.
Substitute black gel food coloring for more vibrant color without thinning the icing.
Store cookies in an airtight container at room temperature for up to one week.

Keywords: Jack Skellington cookies, Halloween cookies, sugar cookies, royal icing cookies, spooky cookies, Nightmare Before Christmas treats