Day of the Dead Cookies
You’ll find these Day of the Dead Cookies are as fun to make as they are to share. They’re just right for Día de los Muertos celebrations, Halloween parties, or a fall potluck spread. The decorating is playful and kid-friendly, and you can go all out with color and detail. Since you can make them ahead and store or freeze them, you’ll have festive cookies ready to go when the occasion comes around.
Equipment
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Royal Icing:
- 2 cups confectioner’s sugar
- 2–4 tablespoons milk or water add gradually until thick but spreadable
- Gel food coloring assorted colors
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In a large bowl, beat the butter and sugar until light and fluffy. Mix in the egg and vanilla extract.1 cup unsalted butter, 1 cup sugar, 1 large egg, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet mixture until a dough forms.
- Divide the dough in half, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to about ¼ inch thick. Cut out skull shapes with a cookie cutter and place on the prepared sheets.
- Bake for 8–10 minutes, or until the edges are lightly golden. Allow cookies to cool completely before decorating.
- In a bowl, whisk confectioner’s sugar with 2 tablespoons of milk or water. Add more liquid gradually until icing is smooth and slightly thick. Divide icing into small bowls and tint each with different gel food coloring.2 cups confectioner’s sugar, 2–4 tablespoons milk or water, Gel food coloring
- Create a base layer by coating the top of the cookie with the icing using a small spoon. Pipe or spread colorful designs onto each cookie to resemble traditional sugar skulls. Allow icing to set before serving.
Video
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Notes
- Measure your flour correctly: Use the spoon and level method so your dough doesn’t end up too heavy. A measuring cup helps you get accurate measurements every time, and an offset spatula works well for leveling and removing any excess flour.
- Add warmth or bright flavor: Mix in a bit of cinnamon with the dough mixture to give the sugar cookies a warm, spiced note. Or stir in orange zest for a fresh citrus lift that balances the sweetness. This zester makes it easy to zest citrus right into your bowl.
- Use orange blossom water: Swap in orange blossom water for the vanilla extract to give the cookies a delicate floral aroma that’s traditional in Mexican baking.
- Stick to gel colors: They’re more vibrant and won’t thin your icing the way liquid food coloring can. They also make it easier to control the shade; you can build up bold tones gradually without making the icing runny.
- Play with decorations: You can add little, colorful candies to the cookies after icing as a finishing touch and for a bit of crunch. Press them in gently while the icing is still soft, so they stick well. To prevent smudging the icing, use food tweezers like this.
- Give icing time to set: Let cookies dry for at least 2–4 hours at room temperature before stacking or packing them up. For the cleanest results, especially if the icing is thick, let them sit overnight so the designs stay sharp. The wait's going to be worth it, I swear.
- Dry the icing faster: If you're a little short on time or in a rush and want to speed up the drying process, use your electric fan and set your cookies on the wire rack. Make sure to stick with a gentle breeze and monitor the icing as it dries to prevent forming tiny bubbles.
Nutrition
Calories: 161kcalCarbohydrates: 31gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 71mgPotassium: 24mgFiber: 0.4gSugar: 8gVitamin A: 248IUCalcium: 17mgIron: 1mg
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