Dia De Los Muertos Cookies Recipe

Posted by
Rate It!
Dia De Los Muertos Cookies
Add your photo!



  1. To make the vanilla dough, mix the flour, baking powder, and salt together with a whisk or a fork.
  2. Set aside.
  3. In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
  4. Beat in the egg and vanilla.
  5. On low speed, beat in the flour just until incorporated.
  6. Form the dough into a log about 2 inches in diameter.
  7. Set aside.
  8. To make the chocolate dough, in a medium bowl, mix the flour, cocoa, baking soda, baking powder, and salt together thoroughly with a whisk or fork.
  9. Set aside.
  10. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with the back of a spoon or an electric mixer until smooth and creamy but not fluffy (less than 1 1/2 minutes with an electric mixer).
  11. Beat in the egg and vanilla.
  12. On low speed, beat in the flour mixture and mix just until incorporated.
  13. Form dough into a log the same length as the vanilla log.
  14. If the dough is too soft and sticky to handle place it in the freezer to firm.
  15. To shape the skulls, reshape each log of dough so that it is skull shaped rather than round: make one side narrow for the chin and jaw and leave the other side wide for the cranium.
  16. Wrap and refrigerate the chocolate dough. Form features in the vanilla dough, using the handle of a wooden spoon to poke holes for eyes through the entire length of the log.
  17. Form the nose with a skewer, poking two holes for nostrils.
  18. Form the mouth by inserting a narrow table knife and wiggling it back and forth to lengthen and widen the opening.
  19. Don't try for perfection: irregular holes make the best and weirdest skulls. Wrap and refrigerate the vanilla dough.
  20. Chill both doughs at least 2 hours, preferable overnight.
  21. Position rack in the upper and lower third of the oven.
  22. Preheat the oven to 350 degrees.
  23. Cut the chocolate dough into 1/8-inch slices and place them at least 1 1/2 inches apart on the lined baking sheets.
  24. Cut the vanilla dough into 1/8-inch slices and place 1 slice on top of each chocolate slice.
  25. Bake until pale golden at the edges, 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking.
  26. Slide parchment liners onto cooling racks or transfer the cookies directly from the pan to the rack with a metal pancake turner, waiting 1 to 2 minutes if necessary to let the cookies firm up before moving them.
  27. Cook cookies completely before stacking or storing.
  28. Cookies keep at least 1 week in an air-tight container.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1130.9 Kcal (4735 kJ)
Calories from fat 455.85 Kcal
% Daily Value*
Total Fat 50.65g 78%
Cholesterol 203.96mg 68%
Sodium 429.49mg 18%
Potassium 444.43mg 9%
Total Carbs 160.44g 53%
Sugars 81.63g 327%
Dietary Fiber 6.38g 26%
Protein 14.95g 30%
Vitamin A 0.6mg 19%
Iron 3.2mg 18%
Calcium 118.2mg 12%
Amount Per 100 g
Calories 418.06 Kcal (1750 kJ)
Calories from fat 168.52 Kcal
% Daily Value*
Total Fat 18.72g 78%
Cholesterol 75.4mg 68%
Sodium 158.77mg 18%
Potassium 164.29mg 9%
Total Carbs 59.31g 53%
Sugars 30.18g 327%
Dietary Fiber 2.36g 26%
Protein 5.53g 30%
Vitamin A 0.2mg 19%
Iron 1.2mg 18%
Calcium 43.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 26
  • 31

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top