It all depends on the place you live, but you may have already seen this movie or you have to wait a little longer before you can see it. Coco is a movie that fits this time of year perfectly. It might be a bit too late for Día de Muertos in Mexico, but that doesn’t mean that you can’t enjoy sugar skull cookies whenever you like!
And don’t forget to go and watch Coco. It’s about a 12-year-old boy who sets off a chain of events relating to a century-old mystery, leading to an extraordinary family reunion. Sounds like he can use all the sugar skulls he can!
What you’ll need
For the chocolate cinnamon cookies:
210 gr all-purpose flour, plus more for rolling dough
50 gr plus 2 tablespoons unsweetened cocoa powder
31 gr ground cinnamon
Pinch of salt
170 gr unsalted butter, softened
200 gr powdered sugar
½ teaspoon vanilla extract
For the icing:
320 gr powdered sugar
45 ml milk
Skittles candies, sprinkles (jimmies and nonpareils), candy corn, M&Ms candies, cinnamon hearts, candy-coated sunflower seeds, liquorice, etc.
How to bake
- In a medium bowl, whisk together the flour, cocoa powder, cinnamon and salt until it is all well combined.
- In another bowl, large this time, beat the butter and powdered sugar slowly together until it is pale and fluffy.
- Mix in the egg and the vanilla extract.
- Then mix in the flour mixture until it is just combined.
- Shape the dough into a disc, then wrap in plastic wrap. Refrigerate your dough for at least 1 hour.
- Heat the oven to 350°F/177°C.
- On a lightly floured surface, roll out the dough to about a ⅛-inch/3 mm thickness.
- Use an oval, an egg or skull-shaped cookie cutter to cut dough into the desired shapes.
- Space the cookies 2 inches/5 cm apart on parchment paper-lined baking sheets before placing in the refrigerator for about 15 minutes.
- Bake the cookies 8 to 10 minutes until they are crisp and set. Transfer to cooling rack to cool completely.
- For the icing. In a small bowl, stir together the powdered sugar and milk until it is well combined.
- Transfer to a quart-size resealable plastic bag before cutting off one end of the bag.
13 Outline the cookie edges with icing, while leaving a small border, fill in the centre with more icing while using a toothpick to spread the icing.
- Decorate the cookies with assorted candies, sprinkles, etc. Before serving let the icing set completely.