Día De Los Muertos Cookies with Sprinkle Pop Sprinkles!

This post is sponsored by Sprinkle Pop.

I’m getting into the fall holiday spirit with these sugar skull cookies, complete with Sprinkle Pop’s Día De Los Muertos mix! Sign up for their mailing list to get 20% off your first order and shop their full line of fall sprinkle mixes at https://sprinklepop.shopHurry, supplies are limited!

Scroll down for the supply list and time lapse video.

Supply List:

  • Día De Los Muertos Sprinkle Mix from Sprinkle Pop (Please read this note from Sprinkle Pop’s website before placing your order: “…the sugar skull pieces make up a small percentage of the sprinkle mix. As a point of reference you may expect to see 4-6 pieces in a 4 oz bottle. A 2oz sample size bag may only have 2-3 pieces. Please select your size accordingly.”)

  • Roll-out cookie dough (use your favorite recipe or get mine in the tutorial shop)

  • Skull template (below)

  • 2-3/4″ round cookie cutter

  • Yellow edible ink marker
  • Flood consistency royal icing for flooding

  • Stiff consistency royal icing for ruffles (See my post on Royal Icing for more on icing consistencies.)
  • 12″ decorating bags
  • Couplers
  • Decorating tip 3, 2, 1, petal tip 101

  • Scribe tool

  • Food coloring: Pink, Orange, Yellow and Blue from the Wilton Color Right set

  • Round decorator brush from the Wilton 5 piece set

Right click on the template below to save it and print it out.

Instructions:

  • After baking and allowing the cookies to dry completely, use the template and a yellow edible ink marker to trace the eyes, nose and mouth onto the cookie.

  • Flood around those areas with white flood consistency and a decorating tip 3.

  • Use a scribe tool to evenly distribute the icing and then allow the icing to dry 6 to 12 hours, or until it is completely dry.

  • Fill in the eyes and nose with green, pink, and purple flood consistency royal icing and a decorating tip 2.

  • Use a scribe tool to evenly distribute the icing and then allow the icing to dry about 30 minutes.

  • Fill in the mouth with purple flood consistency royal icing and a decorating tip 2. Dip the wet icing into the sprinkles. Use a brush to help move the sprinkles into place.

  • Pipe details with purple medium consistency royal icing and a decorating tip 2 and dip the wet icing into the sprinkles (pipe and dip small sections at a time so that the icing doesn’t crust over before you get the sprinkles on).

  • Attach the sugar skull decorations and other sprinkles with the purple icing.

  • Pipe two layers of ruffles with stiff consistency royal icing and a petal tip 101 on the round cookies.

  • Fill the center with purple flood consistency royal icing and dip the wet icing into the sprinkles.

  • Place a sugar skull decoration in the center of the cookie.

One thought on “Día De Los Muertos Cookies with Sprinkle Pop Sprinkles!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.