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Dessert Recipes

Espresso Cocoa Skeleton Cookies

We transformed a beloved Christmas classic into the spookiest of treats.

Serving Size:


Active Time:

1 hr.

Total Time:

2 hrs.


  • 1¾ cups all-purpose flour
  • 1 Tbs. unsweetened cocoa powder
  • 1 Tbs. instant espresso powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup butter, at room temp.
  • ¾ cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • ½ cup white candy melts


  1. Heat oven to 350°F. Line baking sheets with parchment paper. In bowl, whisk flour, cocoa powder, espresso powder, baking soda and salt until combined; reserve. On medium speed, beat butter and brown sugar until fluffy, 1–2 min. Beat in egg and vanilla until smooth. On low, gradually beat in reserved flour mixture until just combined. Shape dough into disk; wrap tightly in plastic wrap. Chill until firm, about 30 min.
  2. On lightly floured surface, roll out dough to ¼” thickness. Using 4″ gingerbread man cookie cutter, cut out shapes, rerolling scraps as needed. Place 1″ apart on baking sheets. Bake until edges are lightly browned, 8–10 min. Cool on baking sheets 5 min. Transfer to racks; let cool completely.
  3. In microwave-safe bowl, microwave candy according package directions. Transfer to disposable pastry bag or plastic sandwich bag; snip ⅛” opening. Decorate cookies as desired. Let dry.

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