Day of the Dead Cookies (Halloween Sugar Cookies)

Name: Day of the Dead Cookies (Halloween Sugar Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks unsalted butter, softened; 1 cup granulated sugar; 2 large egg yolks; 1 teaspoon pure vanilla extract; 1/2 teaspoon salt; 2 1/2 cups all-purpose flour, plus more for rolling; 2 large egg whites; 2 teaspoons fresh lemon juice; 3 cups confectioners' sugar; Food coloring

Servings: persons

1
null In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until fluffy, about 2 minutes.
2
Beat in the egg yolks, vanilla and salt, then beat in the 2 1/2 cups of flour at low speed.
3
Divide the dough in thirds and pat into disks.
4
Wrap each disk in plastic and refrigerate until chilled, about 30 minutes.
5
Preheat the oven to 350 and line 3 baking sheets with parchment paper.
6
On a lightly floured work surface, roll out one disk of dough inch thick.
7
Using a 3-inch cookie cutter, stamp out cookies as close together as possible and transfer them to a baking sheet 1-inch apart.
8
Bake the cookies in the center of the oven until lightly browned, 18 to 20 minutes.
9
Let cool slightly, then transfer the cookies to a rack to cool completely.
10
Repeat with the remaining disks of dough.
11
Gather and reroll all of the dough scraps; stamp out and bake more cookies.
12
In a medium bowl, whisk the egg whites until frothy.
13
Add the lemon juice and confectioners' sugar and whisk until smooth.
14
Pour some of the icing into several small bowls and stir in food coloring; cover the bowls with plastic wrap.
15
Add a few drops of water to the white icing to thin it slightly so it will glaze the cookies evenly.
16
Using a pastry brush, coat all of the cookies with the white glaze.
17
Let the glaze dry completely.
18
Transfer the colored icings to piping bags fitted with tiny tips (or to sturdy, small, resealable plastic bags with a tiny bit of a corner snipped off) and pipe designs over the cookies.
19
Let the icing dry completely before serving.

1599

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sticks unsalted butter, softened, 1 cup granulated sugar, 2 large egg yolks, 1 teaspoon pure vanilla extract, and more.

Yes, Day of the Dead Cookies (Halloween Sugar Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!