There’s something magical about turning beloved characters into edible works of art. And when October rolls around, there’s no one better to invite into your kitchen than the Pumpkin King himself — Jack Skellington. These cookies are equal parts spooky and sweet, combining buttery sugar cookies, a decadent chocolate ganache filling, and smooth meringue frosting to bring Jack’s iconic face to life.
Whether you’re hosting a Halloween movie night, planning a Nightmare Before Christmas party, or simply want to surprise a fellow Disney fan, these cookies are a showstopper. The best part? They’re much easier than they look! With just a round cutter, some black frosting, and a little patience, you’ll have Jack’s stitched smile staring back at you from the cookie tray.
The Inspiration Behind These Cookies
Disney’s The Nightmare Before Christmas has held a special place in fans’ hearts since 1993. Jack Skellington — tall, skeletal, and endlessly curious — is one of the most recognizable faces in pop culture. His simple black-and-white design translates perfectly into cookie form, which makes this recipe both approachable and whimsical.
These cookies are designed to balance flavor and creativity: a classic sugar cookie base, a surprise chocolate ganache filling (a nod to Halloween indulgence), and meringue frosting for that smooth, bright-white canvas to paint Jack’s face.
Ingredients + Why They Work
- Sugar Cookie Dough – sturdy enough for cut-outs but soft and buttery when baked. The almond extract gives a subtle nutty note that makes these cookies taste like they came from a bakery.
- Chocolate Ganache – creamy, rich, and decadent. The dark chocolate not only pairs beautifully with the cookie, but it also plays into the Halloween “dark vs. light” theme.
Meringue Frosting – perfect for cookie decorating, since it dries smooth and firm enough to hold the black details without smudging.
Step-by-Step Guide
Step 1: Chill Your Dough
The biggest trick for clean edges on sugar cookies is chilling the dough. Cold dough holds its shape in the oven and prevents spreading.
Step 2: Cutting Jack’s Face
After rolling the dough, use a round cookie cutter for his head. Then grab the small round side of a piping tip to punch out his nostrils — it’s a tiny detail that makes a big difference.
Step 3: Baking to Perfection
Keep an eye on your cookies. You don’t want golden edges — Jack is ghostly pale, after all. Pull them just as the centers set for the perfect white background.
Step 4: Layer of Ganache
Sandwich two cookies with a thick spread of chocolate ganache in the middle. It’s like giving Jack a dark little secret.
Step 5: Frosting + Decorating
Flood the tops with white meringue frosting, then let dry slightly before adding the face details. Use black-tinted meringue for the stitched mouth, large hollow eyes, and the subtle nose holes.
Decorating Tips
- Practice first – Test Jack’s face on parchment before piping onto cookies.
- Keep it simple – His design works because of the bold lines. Don’t overcomplicate it.
Drying time – Let the white layer dry before piping the black features to avoid bleeding colors.
Imagine serving these cookies at a Halloween party while This is Halloween plays in the background. Or placing them on a platter for a Disney movie marathon. These little Jack faces bring a touch of whimsy to any autumn gathering, and they’re sure to spark conversation (and maybe a few “Oh my gosh, these are too cute to eat!”).
And if you want to go all-out, pair them with Sally-inspired treats (think patchwork brownies or stitched-up cupcakes) for a full Nightmare Before Christmas dessert spread.
Storage & Make-Ahead
- Cookies: Store in an airtight container for up to 5 days.
- Ganache: Can be made 2 days ahead and refrigerated (re-warm gently before using).
Decorated cookies: Best eaten within 3 days for peak freshness.
These Jack Skellington Cookies are more than just a recipe — they’re a playful way to bring Disney magic into your kitchen. They’re a little spooky, a little sweet, and completely unforgettable.
So preheat your oven, put on some Nightmare Before Christmas tunes, and let the Pumpkin King guide your whisk. Because in Halloween Town — and in your kitchen — every day can be a little magical.
Jack Skellington Cookies (Cut Out Sugar Cookie Recipe)
Equipment
- Stand/Hand Mixer
- 9x11 Baking Sheet
- Parchment Paper
- Piping Bags
- Black food coloring gel+ fine round tip (or a plastic piping bag with tiny hole)
- Small round piping tip (for cutting Jack’s nose holes)
Ingredients
For the Sugar Cookies
- 3 ¾ cups all-purpose flour
- 2 sticks unsalted butter softened
- 1 tsp salt
- 2 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
For the Chocolate Ganache Filling
- 1 cup semisweet/dark chocolate chips
- 1 tablespoons black cocoa powder
- ¾ cup heavy cream
For the Royal Icing
- 3 tablespoons meringue powder
- 4 cups powdered sugar
- 9 tablespoons water
- 1 teaspoon vanilla extract
Decorating
- Black food coloring gel
Instructions
Make the Sugar Cookie Dough
- In a bowl, whisk together flour and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs, vanilla, and almond extract. Mix well.
- Gradually add dry ingredients until a dough forms.
- Divide dough in half, wrap, and chill for 1 hour.
Cut + Bake
- Preheat the oven to 350°F (175°C).
- Roll dough to ¼-inch thickness.
- Use a round cutter for the faces.
- Use the small round side of a piping tip to cut out Jack’s nostrils and a paring knife to shape out the eyes.
- Place on lined baking sheets and bake 8–10 minutes, until edges are set. Cool completely.
Make the Ganache
- Heat heavy cream until steaming (not boiling).
- Pour over chocolate chips and let sit for 2 minutes.
- Stir until smooth and glossy. Chill slightly until spreadable.
Fill the Cookies
- Spread ganache on the bottom of one cookie and sandwich with another, putting enough so that when the two cookies are sandwiched, the ganache comes through the holes in the top cookie.
Frost + Decorate
- Fill a piping back with the white royal icing and pipe to completely flood the top cookie. Let set.
- Use black tinted meringue frosting to pipe Jack’s stitched smile and eye details.
