If you ask me, there’s no one better suited to preside over Halloween than an immortal pumpkin king dressed in a pinstripe tux and a bat bowtie. With the exception of a brief identity crisis during which he answered to Sandy Claws, Jack Skellington has always focused on making All Hallows’ Eve as horrible as possible. Plus, he has a fascinating, if unsettling, ability to remove parts of his body at will — precisely the trait that inspired me to scare up a batch of these sweet skeletal treats. “Happy Holidays, everyone!”
In a large bowl, break up the Pillsbury® Refrigerated 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.
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.
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.
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.
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.
When the icing has set, use the edible marker to draw on nostrils and mouths, and the cookie pops are ready to serve.