Jack Skellington Sugar Cookies Recipe from Tony’s Town Square in the Magic Kingdom

    What are you doing if you aren’t baking Halloween cookies? Why not have Halloween cookies in interesting forms like pumpkins, cats, and bats if we have Christmas cookies? Consider that for a moment. If you’re still not convinced, try this recipe for charming Jack Skellington Halloween cookies. The cookies look just like our fave pumpkin king from The Nightmare Before Christmas and actually use the recipe for sugar cookies from Tony’s Town Square in the Magic Kingdom Park.

    We know a lot of you are fans of The Nightmare Before Christmas, so this recipe is ideal for sharing this Halloween. And, technically, these might be Christmas cookies as well! Simply build some hats, place them on top of Jack’s head on the plate, and presto! He’s Sandy Claws! We enjoy a little variety.

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    Jack Skellington Sugar Cookies - Tony’s Town Square - Magic Kingdom
    Who knew that October is National Cookie Month? It’s the perfect excuse to bake a warm, sugary batch, and just in time for Halloween, we’re sharing this easy sugar cookie from Tony’s Town Square in the Magic Kingdom Park that you can decorate a la Jack Skellington from the blockbuster animated film, “Nightmare Before Christmas.”
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Passive Time 10 minutes
    Servings
    cookies
    Ingredients
    Cookies
    Prep Time 10 minutes
    Cook Time 10 minutes
    Passive Time 10 minutes
    Servings
    cookies
    Ingredients
    Cookies
    Votes:
    Rating:
    You:
    Rate this recipe!
    Instructions
    For cookies:
    1. Combine flour, baking powder, and salt in a medium bowl and whisk until combined. Set aside.
    2. Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once the dough comes together, cover the bowl with plastic wrap and refrigerate for at least 1 hour.
    3. Preheat oven to 400°F.
    4. On a floured surface, roll out dough to 1/4-inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 1/4 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet.
    5. Bake 8 to 10 minutes or until golden brown. Cool completely before icing.
    For icing:
    1. Place egg whites in the bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable.
    2. Place 1/3 of icing in a separate bowl.
    3. Add black food coloring paste to reserved icing and stir until color is uniform.
    Decorating Cookies
    1. Decorate cooled cookies by covering them with white icing and letting them dry (placing cookies in the refrigerator will speed up this process).
    2. Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole.
    3. Use black icing to draw eyes, nostrils, and stitched mouth on each cookie.
    recipe Notes

    A trick for this treat: use slice-and-bake cookie dough instead of starting from scratch. Happy Halloween!

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