Description
Bright, bold, and joyfully sweet—these sugar skull cookies bring the spirit of Día de los Muertos to life in edible form. With buttery vanilla dough as the canvas and vibrant royal icing as the paint, each cookie becomes a tribute to love, memory, and creativity. They’re not just treats; they’re edible works of art that spark conversation, laughter, and connection. Perfect for an ofrenda, a gathering with friends, or simply a creative kitchen adventure.
Ingredients
For the Cookies
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 egg (or flax egg for vegan)
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1½ tsp vanilla extract (try Mexican vanilla for floral depth)
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½ tsp almond extract (optional)
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2¾ cups all-purpose flour (1:1 GF blend works)
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½ tsp baking powder
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½ tsp salt
For the Royal Icing
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2½ cups powdered sugar (sifted)
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2 tbsp meringue powder (or 2 pasteurized egg whites)
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3–4 tbsp water (add slowly)
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Gel food coloring (for bold, non-runny colors)
Decorating Tools
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Piping bags with fine tips (#1 or #2)
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Toothpicks (to fix details and pop bubbles)
Instructions
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Make Dough: Cream butter + sugar until fluffy (3 mins). Add egg and extracts. In another bowl, whisk flour, baking powder, and salt. Mix dry into wet just until combined.
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Chill & Cut: Divide dough, wrap, and chill 30 mins. Roll to ¼-inch thick, cut skull shapes, place on lined trays. Freeze 10 mins for sharp edges.
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Bake: Bake at 350°F (175°C) for 8–10 mins until edges are barely golden. Cool fully on racks.
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Mix Icing: Beat powdered sugar + meringue powder with water until stiff peaks (5–7 mins). Adjust consistency: thick for outlines, thinner for flooding. Divide into bowls, color with gels.
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Decorate: Outline skulls with thick icing, flood centers with thin icing. Add swirls, flowers, and dots in bright colors once base layer sets. Use toothpicks for precision.
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Dry: Let dry uncovered 6–8 hrs (or overnight) before stacking.
Notes
Día de los Muertos sugar skulls are folk art—wobbly lines and mismatched dots only add charm. Let go of perfection and let each cookie tell a story.
- Prep Time: 40 mins (plus chilling/decorating)
- Cook Time: 8–10 mins per batch
Nutrition
- Calories: 140–160 cal Per cookie
- Fat: 5g
- Carbohydrates: 18g
- Protein: 1g