Dem Bones Bites Sugar Cookies

If there’s a skeleton in your closet you might as well eat it!

These are my go to sugar cookies. Easy to whip up, stores well (both the cookie and the dough if you freeze it) and doesn’t require that random don’t always have it ingredient: cream of tartar. Cut into bone shapes and dipped in white chocolate for a halloween treat they are versatile and can literally become anything with a few tweaks. Shape shifting and able to wear different clothes they can become a brightly coloured star or tree for Christmas or become a flower in the spring. Anything really!

Things to note:

  • You need to chill the dough in the fridge. This makes it less sticky and easier to roll, allowing for clearer cut outs with sharp edges.

  • Because this recipe has a lower fat content than typical it is very important you don’t over mix the batter - or you will end up with rock hard cookies!

  • It makes 24 cookies. Double the batch and freeze the remaining dough if you want to stockpile for the holidays.

  • Decorate however you want - dipped in melted chocolate, topped with royal icing or even plain. They are delicious!

jennifer hulley food photographer skeleton cookie recipe


1/4 cup unsalted butter, room temperature cut into cubes
1 Tablespoon canola oil
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 2/3 cups unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
250 g white chocolate, chopped into large squares/chunks for melting.


In the bowl of a stand mixer with the paddle attachment beat butter, oil and sugar until light.
Beat in the egg and vanilla.
In a separate bowl whisk together flour, baking powder and salt.
Add dry ingredients to the stand mixer, mixing on low speed, until combined. Do not over mix!

Divide the dough in half, press into a flat disc, wrap with plastic wrap and chill in the fridge (at least 30 min). The dough can also be frozen and stored until you want to use!

When you are ready to bake, preheat the oven to 350F. Remove the disc of dough and unwrap, rolling to about 1/4” thick with a rolling pin.
Cut cookies out in to any shape using a cookie cutter
Place 2” apart on a baking sheet lined with parchment.

Bake for 8 - 10 min. The less time you bake the chewier the cookies will be. When the edges are golden brown that means your cookie will be more on the crisp side. I like to pull them out around 8 min just after they have set.

Remove the cookies and place on a cooling rack to set. They must be completely cooled before you decorate otherwise everything will melt and slide off.