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day of the dead cookies on parchment paper

Day of the Dead Cookies

  • Author: Adapted from Martha Stewart Living
  • Prep Time: 1 hour 15 mins
  • Cook Time: 8 mins
  • Total Time: 1 hour 23 mins
  • Yield: Yield varies



For the chocolate cinnamon cookies:

  • 1 1/2 cups all-purpose flour, plus more for rolling dough
  • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/4 cup ground cinnamon
  • Pinch salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 1 egg
  • 1/2 teaspoon vanilla

For the icing:

  • 2 cups powdered sugar
  • 3 tablespoons milk


  • Skittles candies, sprinkles (jimmies and nonpareils), candy corn, M&Ms candies, cinnamon hearts, candy-coated sunflower seeds, licorice, etc.


  1. In medium bowl, whisk together flour, cocoa powder, cinnamon and salt until well combined.
  2. In large bowl, beat butter and powdered sugar on medium speed 1 minute until pale and fluffy. Beat in egg and vanilla. Stir in flour mixture until just combined.
  3. Shape dough into disc, then wrap in plastic wrap. Refrigerate at least 1 hour.
  4. Heat oven to 350 degrees F. On lightly floured surface, roll out dough to 1/8-inch thickness. Use oval, egg or skull-shaped cookie cutter to cut dough into shapes. Space cookies 2 inches apart on parchment paper-lined baking sheets. Refrigerate until firm, about 15 minutes.
  5. Bake cookies 8 to 10 minutes until crisp and set. Transfer to cooling rack to cool completely.
  6. To make icing: In small bowl, stir powdered sugar and milk until well combined. Transfer to quart-size resealable plastic bag. Snip off one end.
  7. Outline cookie edges with icing, leaving small border. Fill in center with more icing, using toothpick to spread out icing.
  8. Decorate cookies with assorted candies, sprinkles, etc.

Keywords: Halloween, Dia de los Muertos