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–+ servings

Halloween Sugar Cookie Skull

Author: Si Foster
Course: Dessert
Servings: 20
A simple sugar cookie dough topped with cream cheese frosting and finished with fresh fruit for a tasty and spooky dessert!

Ingredients 

Cookie

  • 1/2 cup unsalted butter
  • 1/2 cup shortening, or butter
  • 1 cup + 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk

Frosting

  • 4 ounces cream cheese, room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • Dash of salt
  • 1-2 tablespoons milk, cream, or half-and-half

Fruit

  • 1 bunch Moon Drop or finger grapes, sliced and drained
  • 1/2 cup strawberries
  • 1 kiwi
  • 1 small can mandarin oranges, thoroughly drained
  • 1 small can pineapple tidbits or chopped fresh pineapple, thoroughly drained
  • Raspberries and blueberries, optional

Instructions

Cookie:

  • Line a baking sheet with parchment paper or foil lightly coated with cooking spray.
  • In a large mixing bowl or the bowl of a stand mixer, beat butter, shortening and sugar. Mix in vanilla and eggs. Scrape down the sides of the bowl and mix on low speed.
  • In a separate bowl, combine flour, baking powder, and salt. Add flour mixture alternately with milk to the butter/sugar mixture. Mix on low speed just until all ingredients are incorporated. Scrape down the sides of the bowl and mix again for one minute.
  • In the prepared pan, roll the dough into a large oval shape ¼-inch thick. Mold the dough into the shape of a skull. Refrigerate or freeze the dough for 15-30 minutes.
  • While the dough is chilling, preheat the oven to 350 degrees. Place rack in the center of the oven.
  • Bake for 12-14 minutes or until lightly golden on the top and edges of the cookie. Do not overbake! Remove from the oven and let cool completely before frosting and decorating.
  • This cookie may be baked up to 2 days before serving. Cover tightly with plastic wrap and store at room temperature.

Frosting:

  • In a bowl or in the bowl of a stand mixer, beat cream cheese and butter on medium speed until soft. Add 1 cup powdered sugar and continue mixing on low speed. Add vanilla and salt. Add 1 more cup of powdered sugar and mix until smooth.
  • Add milk 1 tablespoon at a time. You may only need 1 tablespoon. Scrape down the sides of the bowl and mix until the frosting is smooth. Frost the cookie and decorate with fruit as desired.

Notes

If you want to transfer the cookie to a serving platter after baking, use a flat baking sheet (one with no sides), not a jelly roll pan. You will be able to slide the baked cookie directly off of the baking sheet and onto the platter. If the cookie cracks while transferring, don't worry! The frosting will cover all cracks or breaks in the cookie. 
Serve within 6 hours of frosting and decorating.