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Skeleton Chocolate Cinnamon Cookies Recipe

Skeleton Chocolate Cinnamon Cookies Recipe

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55 Min
12 to 14
Servings
14
ingredients

Skeleton Chocolate Cinnamon Cookies Recipe are a spooky Halloween treat and a delicious ofrenda for Día de los Muertos that are fun to decorate with the whole family. The fantastic flavors of shredded Chihuahua® Quesadilla Cheese and Supremo® Sour Cream from V&V Supremo® will make these tasty treats disappear faster than you can make them!

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Ingredients

Cookie Dough:

Chocolate Ganache:

Vanilla Frosting:

9 Steps to complete

  • 1
    Pre-heat oven to 350°F.
  • 2
    Prepare cookie dough: combine butter, sugar, cinnamon, and vanilla in a large mixing bowl. Mix with an electric mixer on medium speed for 1 minute or until all ingredients are fully incorporated. Add flour in 2 batches, stirring with a spatula until fully incorporated before adding more. Gently knead Chihuahua® cheese into cookie dough.
  • 3
    Dust a clean work surface with flour. Roll out cinnamon cookie dough to ¼-inch thickness. Cut cookie dough with gingerbread man cookie cutter, and place cookies on a baking tray. Roll trimmed dough into a ball, and repeat this step to cut additional cookies.
  • 4
    Bake cookies for 15 to 17 minutes, or until golden. Transfer cookies to a wire rack and allow them to cool at room temperature for a minimum of 20 minutes.
  • 5
    Prepare chocolate ganache: in a small microwave-safe bowl; add sour cream, vanilla extract, and chocolate chips. Microwave ingredients for 20 seconds on high power, whisk until smooth, and set aside until needed.
  • 6
    Prepare vanilla frosting: in a small bowl; combine sour cream, vanilla extract, and sugar. Whisk ingredients are fully incorporated and set aside until needed.
  • 7
    Prepare decoration: evenly spread chocolate ganache across each cookie.
  • 8
    Place vanilla frosting in a piping bag with a small round pastry tip and pipe a skull & bones onto chocolate-coated cookies.
  • 9
    Let cookies dry uncovered at room temperature so that vanilla frosting and chocolate ganache can harden slightly. Serve and enjoy!
Pre-heat oven to 350°F.; Prepare cookie dough: combine butter, sugar, cinnamon, and vanilla in a large mixing bowl. Mix with an electric mixer on medium speed for 1 minute or until all ingredients are fully incorporated. Add flour in 2 batches, stirring with a spatula until fully incorporated before adding more. Gently knead Chihuahua® cheese into cookie dough.; Dust a clean work surface with flour. Roll out cinnamon cookie dough to ¼-inch thickness. Cut cookie dough with gingerbread man cookie cutter, and place cookies on a baking tray. Roll trimmed dough into a ball, and repeat this step to cut additional cookies. ; Bake cookies for 15 to 17 minutes, or until golden. Transfer cookies to a wire rack and allow them to cool at room temperature for a minimum of 20 minutes.; Prepare chocolate ganache: in a small microwave-safe bowl; add sour cream, vanilla extract, and chocolate chips. Microwave ingredients for 20 seconds on high power, whisk until smooth, and set aside until needed.; Prepare vanilla frosting: in a small bowl; combine sour cream, vanilla extract, and sugar. Whisk ingredients are fully incorporated and set aside until needed.; Prepare decoration: evenly spread chocolate ganache across each cookie. ; Place vanilla frosting in a piping bag with a small round pastry tip and pipe a skull & bones onto chocolate-coated cookies.; Let cookies dry uncovered at room temperature so that vanilla frosting and chocolate ganache can harden slightly. Serve and enjoy!

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