Description
Spooky and sweet Jack Skellington cookies made with vanilla sugar cookie dough, filled with black cherry jam, and topped with an iced face, perfect for Halloween celebrations.
Ingredients
- 200g dairy-free block butter (cold and cubed)
- 100g caster sugar
- 300g all-purpose/plain flour
- Ice-water (if needed)
- 50g black cherry jam (homemade or store-bought)
- 200g icing sugar
- 1 tsp vanilla extract
- Black food gel
- Dairy-free milk (as needed)
Instructions
- In a food processor, combine the cold butter, caster sugar, and flour. If needed, add a teaspoon of ice water. Blend until it forms a thick dough. Wrap the dough in parchment paper and chill for 40 minutes to 1 hour.
- Preheat the oven to 180°C (350°F). On a floured surface, roll out the dough to about 1 – 1.5 cm thickness. Use a round cookie cutter to shape the cookies. For half of the cookies, use a small round cutter or piping tip to create eyes and nose holes.
- Place the cookie shapes on a lined baking tray. Bake for 10–12 minutes, or until golden. Let cool on a wire rack.
- In a bowl, mix the icing sugar and vanilla extract. Add dairy-free milk one teaspoon at a time until the icing reaches a toothpaste-like consistency. Dip the tops of the cookies with faces into the icing, letting the excess drip off. Let dry.
- Color some of the icing with black food gel and pipe the mouth and face details. Spread or pipe black cherry jam onto the plain cookies and sandwich with the iced cookies.
- Let the cookies set and enjoy your spooky, sweet Halloween treats!
Notes
To store, place the cookies in an airtight container in the fridge. Allow them to come to room temperature before serving. For a quicker version, skip the face icing and just use the jam for a simpler treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American