One of my favorite Haloween icons is the Dia de los Muertos sugar skull. Its colorful and intricate and just a lot of fun! Growing up in Southern California, they were everywhere this time of year and I loved it.
Plenty of cookie bakers (artists really) have made some amazing sugar skull cookies. I’m always amazed at the detail some people put into cookies. And as much as I would love to replicate their work, I thought I would stick to what I was comfortable with and make flower crown skull sugar cookies, instead!
Step 2: Etch the eyes, nose, and teeth into the dried icing.
Step 3: Outline the face of the cookie, then dot flood consistency icing where you want the teeth to be. Use a scribe tool to help shape the teeth.
Step 4: Outline mouth. Drag the wet icing down in between the teeth.
Step 5: Outline the eyes and nose. Then fill in the rest of the face with flood consistency white icing. Use a toothpick or scribe tool to fill everything in. Let dry for at least 4 hours.
Step 6: Using stiff consistency royal icing and piping tips #14, #24, #2, and #349, pipe roses, dots, and leaves around the forehead of the skull. Let dry for at least 2 hours.
You can also use the same technique to make jack-o-lanterns, but I think I’m partial to the skulls. How about you?
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp coffee extract (optional)
- 2 drops black food coloring
- 2 -2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- pinch of salt
- Preheat the oven to 350 degrees.
- Place the butter and sugars in the bowl of a stand mixer. With the paddle attachment, beat the butter and sugar until soft and fluffy, about 1 minute.
- Mix in the egg, extracts, and food coloring until just combined.
- Mix in cocoa powder and 1 cup of flour until barely combined Add in remaining flour and salt 1/2 cup at a time until dough is tacky and no longer sticks to your fingers.
- Turn dough out on to a sheet of plastic wrap. Wrap up and place in the fridge until ready to use. Dough can be rolled out right away if your in a pinch.
- Place a piece of parchment paper down on the counter top. Roll dough out on the parchment paper, using minimal flour to keep the rolling pin from sticking.
- Cut dough out to the desired shapes. Bake for 10-15 minutes until just barely brown around the edge.