Jack Skellington Cookie Pops ~ Easy Instructions!

October 19, 2014


Halloween is fast approaching, so I thought I’d look for another fun Disney themed recipe for the occasion! Today, we’re sharing the instructions on how to make Jack Skellington Cookie Pops, from Disney Family. They are really cute, and seem easy enough! Here’s how to make them for yourself!

What You’ll Need

1/4 cup all-purpose flour

16 flat wooden sticks with round ends

Black rolled fondant

White cookie icing

Black edible marker

Batch of chilled sugar cookie dough (homemade or store bought)

How To Make It

1 In a large bowl, break up the cookie dough. Stir or knead in the flour until well blended. Reshape the dough into a log, and wrap it in plastic. Freeze the log for 1 hour.

2 Heat the oven to 350°F. Cut the frozen dough into 16 (1/2-inch) slices, and roll each into a ball. Arrange the balls in a circle on an ungreased baking sheet, spacing them 3 inches apart and 2 inches from the edges. Securely insert a stick into each ball with the end pointing toward the center of the cookie sheet.

3 Bake the cookie pops until golden brown, about 10 to 14 minutes. Cool the cookies on the sheet for 2 minutes before transferring them to a wire rack. Let them cool completely, about 15 minutes.

4 While the cookies cool, roll out the black fondant between sheets of wax paper to a thickness of 1/8 to 1/4 inch. Use a kitchen knife to cut out a pair of blocky eyes for each cookie. Keep in mind that Jack’s eyes are relatively large in relation to his head, so you’ll want them to be about an inch or so wide. Don’t worry about making both eyes exactly the same shape or size — a little variation will look even better.

5 Working one at a time, frost each cookie pop, and lightly press a pair of black fondant eyes into the icing, positioning them on the upper third of the face. Set the cookie pops aside for the icing to harden, about 1 hour.

6 When the icing has set, use the edible marker to draw on nostrils and mouths, and the cookie pops are ready to serve.

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