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Day of the Dead Cookies
Credit:
Aaron Dyer
Recipe Summary
Yield: Makes 15 cookies
Ingredients
Chocolate-Cinnamon Cookies
3 cups sifted unbleached all-purpose flour, plus more for surface
1 1/4 cups unsweetened cocoa powder
1/2 cup ground cinnamon
1/4 teaspoon kosher salt
3 sticks unsalted butter
2 1/2 cups sifted confectioners’ sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Icing
4 cups confectioners’ sugar
6 tablespoons milk
Candies, such as cinnamon hearts, licorice diamonds, sprinkles, and candy-coated sunflower seeds, for decorating
Gallery
Day of the Dead Cookies
Credit:
Aaron Dyer
Recipe Summary
Yield: Makes 15 cookies
Gallery
Day of the Dead Cookies
Credit:
Aaron Dyer
Day of the Dead Cookies
Credit:
Aaron Dyer
Day of the Dead Cookies
Recipe Summary
Yield: Makes 15 cookies
Recipe Summary
Yield: Makes 15 cookies
Yield: Makes 15 cookies
Makes 15 cookies
Ingredients
Ingredients
3 cups sifted unbleached all-purpose flour, plus more for surface
1 1/4 cups unsweetened cocoa powder
1/2 cup ground cinnamon
1/4 teaspoon kosher salt
3 sticks unsalted butter
2 1/2 cups sifted confectioners’ sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
4 cups confectioners’ sugar
6 tablespoons milk
Candies, such as cinnamon hearts, licorice diamonds, sprinkles, and candy-coated sunflower seeds, for decorating
Directions
Chocolate-Cinnamon Cookies: Sift flour, cocoa, cinnamon, and salt into a large bowl.
Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough in half, and wrap each in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. With your fingers, make a dent at the narrow end of a 5-to-6-inch-long oval cookie cutter to create a chin shape; cut out cookies in skull shapes. Arrange cutouts 1 inch apart on parchment-lined baking sheets. Refrigerate until firm, about 15 minutes.
Bake until set, 8 to 10 minutes. Let cool completely on sheets on a wire rack.
Icing: Stir together sugar and milk until smooth. Transfer to a squeeze bottle or a resealable plastic bag with a corner snipped off.
Outline cookie edges with icing, leaving a 1/4-inch border; fill in with more icing.
Use larger candies, like cinnamon hearts and licorice diamonds, for eyes and nose, and smaller sweets, like sprinkles and candy-coated sunflower seeds, for mouth.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Day of the Dead Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Day of the Dead Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
