This recipe for Catrina sugar skull cookies is one of my favorite Day of the Dead cookies. These Dia de los Muertos cookies twist the popular sugar skull cookies by turning them into catrinas with beautiful flower crowns. You start with a fool-proof cutout sugar cookie recipe, then cover them with royal icing and have fun decorating them with colored food pens. They’re perfect for adding them to your Day of the Dead party spread or as a delicious Day of the Dead dessert.
Whether you celebrate Halloween, the Day of the Dead, or both, these catrina sugar skull-decorated cutout cookies are perfect for any occasion. Beyond being a delicious Day of the Dead dessert, they also serve as a beautiful Day of the Dead activity for kids at home or in the classroom. As the Day of the Dead approaches, we love to do lots of Dia de los Muertos activities, from watching Day of the Dead movies like Coco to creating fun crafts from Day of the Dead painted pumpkins and sugar skull piñata garlands to glow-in-the-dark sugar skull lanterns.
Besides preparing traditional Day of the Dead food like pan de muerto and adorning our ofrenda with vibrant marigolds and other Day of the Dead flowers, these delightful cookies add a sweet touch to our festive celebration, allowing the kids to join in on the joy of this special time.
If you’re looking for more Day of the Dead cookie ideas, check out my post for the best Day of the Dead cookies, where you will find lost Dia de los Muertos cookie options. Also, check out my super cute Day of the Dead skeleton cookies here. And for more Dia de los Muertos kid-friendly recipes, check out my roundup of the best Day of the Dead recipes for kids here.
What are Sugar Skulls?
Sugar skulls play an essential part in the Day of the Dead celebrations and have a rich tradition deeply rooted in Mexican culture. These sweet treats are more than just colorful decorations; they serve a heartfelt purpose. Families create sugar skulls to honor and remember their deceased loved ones during the Dia de los Muertos festivities. Each sugar skull is meticulously crafted with vibrant icing, often featuring the name of the departed person it represents. The significance lies in the belief that by sharing and consuming these sugary treats, they celebrate the lives of those who have passed away. It’s a way to show that death is not the end but a continuation of the journey, and the sugar skulls symbolize this beautiful sentiment. This tradition adds a sweet touch to the celebrations. It fosters a strong sense of connection and remembrance among families and communities during this special time.
What is a Calavera Catrina?
Catrinas, elegant skeleton ladies, have a fascinating history in Mexican culture. They originated in the early 20th century, created by the famous Mexican artist José Guadalupe Posada. Originally, they were political satire during the Mexican Revolution, poking fun at those who admired European aristocracy. The most famous one, “La Calavera Catrina,” portrayed a stylish skeleton lady in European-style clothing.
Over time, Catrinas came to symbolize a mix of Mexican and European influences, showing that death is a shared experience that doesn’t care about social status. Today, Catrinas are a beloved part of Dia de los Muertos, representing the celebration of life and the memory of loved ones who have passed away. These elegantly dressed figures remind us that, in death, everyone is equal, regardless of wealth. During Dia de los Muertos, you’ll see Catrinas on altars and at celebrations, keeping alive a meaningful tradition.
Catrina Sugar Skull Cookie Recipe
This is my favorite sugar cookie recipe for making cutout cookies. This fool-proof cookie recipe will give you excellent cutout sugar cookies every time!
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Equipment and other supplies
- Royal Icing Mix (you can use your favorite royal icing recipe instead)
- Piping bags for the royal icing
- Food coloring pens or markers for decorating the cookies
- Skull cookie cutter
- Sugar flowers
Instructions:
Making the dough
- Whisk together the flour, baking soda, and baking powder in a medium-sized bowl. Set this dry mixture aside.
- Cream the softened butter and white sugar in a large mixing bowl until it becomes light and fluffy.
- Beat in the egg, followed by the vanilla and almond extract (if used). Mix until everything is well combined. Gradually add the dry mixture to the wet mixture until the dough comes together. If the dough is too sticky, you can add a bit more flour.
- Divide the dough into two equal portions and shape them into two disks. Wrap each disk in plastic wrap and refrigerate them for at least 30 minutes (or overnight) to firm up.
Cutting the Catrina cookie
- Roll out one disk of dough on a lightly floured surface to about 1/4 inch thickness.
- Use the skull cookie cutters to cut the dough into the catrina shapes.
Baking the cookies
- Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.
- Place the cutout cookies on the prepared baking sheet, leaving some space between each.
- Bake the cookies for about 8-10 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Repeat the rolling and cutting process with the second disk of dough.
How to decorate your Catrina cookies
- Begin by preparing the royal icing as instructed on the package. It should have a thick but spreadable texture.
- Make the royal icing slightly thinner, if necessary, by adding a few drops of water at a time. Stir thoroughly after each addition until the icing resembles the thickness of thick yogurt. This will make it easier to pipe and create designs.
- Transfer the thinned royal icing into an icing piping bag with a small round tip. Secure the top of the bag by twisting it.
- Apply royal icing to the top of your skull cookies.
- Allow the piped icing to firm overnight. This ensures that the icing hardens and provides a smooth surface for using food markers.
- Once the icing has fully set, use colored food markers to add intricate details and decorations to your cookies. Let your creativity shine as you bring your designs to life with these markers.
- Using some icing attach the sugar flowers to the top of your cookies to form the catrina’s flower crown.
- Ensure your decorated cookies are completely dry before handling or storing them. This guarantees that the food marker ink is set.
Tips for Making the Best Catrina Sugar Skull Cookies:
By following these tips, you’ll be on your way to creating beautiful and delicious Catrina cookies for your Day of the Dead celebration. Enjoy your baking!
Tips for the Best Cutout Cookies:
- Chilled dough: Refrigerate your cookie dough for at least 30 minutes before rolling and cutting. This helps the cookies maintain their shape.
- Flour for Rolling: Use a light dusting of flour on your rolling surface to prevent the dough from sticking. Too much flour can make the cookies tough, so use it sparingly.
- Even thickness: Roll the dough to a consistent thickness to ensure even baking. Aim for around 1/4 inch thickness.
- Get great cookie shapes every time: Coat a cookie cutter with a thin layer of flour, place it on the dough, and firmly press down using your hand. You can gently rock your hand to ensure a clean cut through the dough.
Tips For Decorating with Colored Food Pens on Royal Icing:
- Fully set icing: Ensure the royal icing base on your cookies is completely set and dry before using food pens. This prevents smudging and bleeding of colors.
- Gentle pressure: Use a light touch when using food pens. Apply gentle pressure to create fine lines and details.
- Test on Paper: Practice your designs on paper before decorating the cookies to get a feel for the pens and design placement.
- Experiment and have fun: Feel free to get creative and experiment with different designs and colors. Decorating cookies is meant to be fun and expressive, so let your creativity flow.
Easy Catrina Sugar Skull Cookies for the Day of the Dead
Ingredients
- Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
Making the dough
- Whisk together the flour, baking soda, and baking powder in a medium-sized bowl. Set this dry mixture aside.
- Cream the softened butter and white sugar in a large mixing bowl until it becomes light and fluffy.
- Beat in the egg, followed by the vanilla and almond extract (if used). Mix until everything is well combined. Gradually add the dry mixture to the wet mixture until the dough comes together. If the dough is too sticky, you can add a bit more flour.
- Divide the dough into two equal portions and shape them into two disks. Wrap each disk in plastic wrap and refrigerate them for at least 30 minutes (or overnight) to firm up.
Cutting the Catrina cookie
- Roll out one disk of dough on a lightly floured surface to about 1/4 inch thickness.
- Use the skull cookie cutters to cut the dough into the catrina shapes.
Baking the cookies
- Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.
- Place the cutout cookies on the prepared baking sheet, leaving some space between each.
- Bake the cookies for about 8-10 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Repeat the rolling and cutting process with the second disk of dough.
How to decorate your Catrina cookies
- Begin by preparing the royal icing as instructed on the package. It should have a thick but spreadable texture.
- Make the royal icing slightly thinner, if necessary, by adding a few drops of water at a time. Stir thoroughly after each addition until the icing resembles the thickness of thick yogurt. This will make it easier to pipe and create designs.
- Transfer the thinned royal icing into an icing piping bag with a small round tip. Secure the top of the bag by twisting it.
- Apply royal icing to the top of your skull cookies.
- Allow the piped icing to firm overnight. This ensures that the icing hardens and provides a smooth surface for using food markers.
- Once the icing has fully set, use colored food markers to add intricate details and decorations to your cookies. Let your creativity shine as you bring your designs to life with these markers.
- Using some icing attach the sugar flowers to the top of your cookies to form the catrina's flower crown.
- Ensure your decorated cookies are completely dry before handling or storing them. This guarantees that the food marker ink is set.
Notes
Equipment and other supplies
- Royal Icing Mix (you can use your favorite royal icing recipe instead)
- Piping bags for the royal icing
- Food coloring pens or markers for decorating the cookies
- Skull cookie cutter
- Sugar flowers
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 67mgCarbohydrates: 24gFiber: 0gSugar: 13gProtein: 2g
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
- Guatemalan Dulce de Chilacayote Recipe (Crystalized Chilacayote Candy) - February 26, 2024
- Guatemalan Naranjas en Miel Recipe (Candied Oranges Recipe) - February 25, 2024
- Traditional Guatemalan Candy - February 25, 2024
