Miss G and I are in Florida for the week, but I couldn’t hold off sharing these cute Sugar Skull Cookies with you – especially if you’re still planning your Halloween or Day of the Dead celebrations.
I love making easy desserts like this that make a big impact and look like you’ve put in a ton of work when really, my 5 year old daughter was able to help make several of these cookies!
While I didn’t love the taste of the black frosting, none of the kids complained and these cookies could easily be made with white royal icing instead and still would look amazing. The cookies themselves taste great and the dough is really foolproof.
These cookies are great for a classroom treat, homemade Trick or Treat goodie, or just as a cultural dessert for the Day of the Dead (November 1st).
Ingredients to Make Sugar Skull Cookies:
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1 C soft unsalted butter
- 1 C powder sugar sugar
- 1 eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
For the royal icing:
- 4 egg whites
- 2 cups powder sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- Food dye in colors: Black, red, pink, yellow, blue, leaf green, orange
Kitchen Tools You May Find Helpful:
You can buy this Day of the Dead cookie stencil for easy decorating, but you can instead print a Sugar Skull pattern on wax or parchment paper (taped to regular paper so it goes through your printer) and cut out the shapes with an Exacto knife.
- Skull Cookie Cutter
- Rolling pin
- Stencil Scraper
- Kitchenmaid Mixer
- Baking sheet
- Measuring cups and spoons
- Cooling rack
How to Make Sugar Skull Cookies
Cream the room temperature butter with the sugar for 2 minutes until light and frothy.
Add in the eggs one at a time, then the vanilla and almond extract, mixing thoroughly.
Stir the flour, baking soda, and cream of tartar together.
Add the dry mixture to the wet mixture, and thoroughly blend.
Form the dough into a ball and place back in your mixing bowl. Cover and refrigerate for one hour.
Preheat oven to 325F.
Allow the cookie dough to soften at room temperature for about 10 minutes, and line a baking tray with a silicone baking mat (or parchment paper).
Flour your work surface to prevent the dough from sticking. Place half of the dough on your work surface and sprinkle flour on the dough and rolling pin.
Roll the dough to a half-inch thickness and then cut out into the skull shapes. Re-form the ball and re-roll the dough as needed.
Bake cookies for 8-10 minutes, until just slightly golden and set.
Let cool for 1 minute before removing the cookies to a cooling rack.
How to Decorate Sugar Skull Cookies
In a stand mixer, combine all ingredients except for food dye and mix on medium-high speed for a few minutes until stiff peaks form. (Add an additional half cup of powdered sugar if needed.)
Divide the icing into 7 bowls and add in a few drops of each food colouring into separate bowls (one bowl black, one bowl light blue, etc.)
Scoop some of the black icing into a piping bag fitted with a Wilton #2 tip and outline each of the skull cookies.
Thin the remaining black icing with 1 tablespoon of water and pour into a squeeze bottle. Fill in the skull cookies with the thinner icing. Let dry for up to 8 hours (I just let it dry overnight).
Scoop the remaining colours of icing into individual bags – you can use #3 tips but I would just take a small snippet off of each bag’s tip to make a small hole.
Take the stencil and place it on top of the cookie. You can choose to stencil on colours or take another approach but what I did was pipe on large dots of colour in a vertical row to the side of the stencil – and then slowly scraped it across to the other side of the stencil using a stencil scraper.
Slowly lift the stencil off the cookie and repeat with remaining cookies. (I cleaned it every two or three cookies to prevent smudges.
Let the decorated sugar skull cookies dry for at least 4 hours before bagging or enjoying.
Grab your free printable for our Sugar Skull Sugar Cookies here:
If you’re planning a Halloween party or just love sugar skulls, be sure to pin this recipe for later!