Sugar Skull Cookies with Edible Marigolds
These marigold sugar skull cookies are inspired by my lavender sugar cookies, but made with flavors reminiscent of pan de muerto. I infuse the delicate flavor of orange blossom water and sprinkle them with vibrant marigold petals, so they're the perfect addition to any Día de Muertos menu.
Equipment
Ingredients
- 1 ½ cups granulated sugar
- 2 sticks unsalted butter room temperature
- 1 teaspoon salt
- 2 eggs
- 2 egg yolks
- 2 teaspoons Mexican vanilla extract
- 2 teaspoons orange blossom water also referred to as orange flower water
- 2 oranges zest only
- 4 cups all-purpose flour sifted + more for counter
- Marigold petals pressed
- Turbinado sugar for dusting optional
Instructions
- If using a stand mixer, fit it with the paddle attachment. If using a hand mixer, use the beater attachments. In a large bowl, beat the butter, sugar, and salt on medium speed until light and fluffy and well combined. Reduce the speed to low, then add the eggs and egg yolks, one at a time, mixing until just incorporated after each addition. Add the vanilla extract, orange blossom water, and orange zest and mix briefly—just until combined, about 15 to 30 seconds. If you're using a hand mixer, you can complete the next step by hand to avoid over-mixing. Otherwise, continue using the stand mixer with the paddle attachment. Gradually add the flour in batches (about 4 cups total), mixing on low speed just until incorporated—do not over-mix. Transfer the dough to a lightly floured work surface and knead it briefly by hand to ensure all the flour is fully incorporated. Divide the dough into two equal portions and shape each into a ball. Flatten each slightly with your hands to form discs. Wrap or cover tightly in an airtight container or plastic wrap and refrigerate until completely firm—at least 45 minutes, or overnight if possible for best results.
- Once the dough is chilled and firm, remove one disc from the refrigerator and let it sit at room temperature for a few minutes if it's too hard to roll. On a lightly floured surface, roll out the dough to about ¼-inch thickness. Using your chosen cookie cutter, cut out as many cookies as possible, placing the cuts close together to minimize waste. Gather and re-roll any scraps of dough, and continue cutting until all the dough is used up. Repeat the process with the second disc of dough.
- Place the cookies onto a parchment- or silicone-lined baking sheet. Gently press a few edible flower petals onto each cookie. If the petals don’t stick, lightly brush the surface with a bit of water using a small food-safe paintbrush or your fingertip before placing the petals. Transfer the baking sheet to the freezer and chill the cookies for at least 45 minutes. This helps the cookies hold their shape during baking. At this stage, you can also store the cookies in an airtight container (with wax or parchment paper between layers) and freeze them until ready to bake. When ready to bake, preheat the oven to 350°F (175°C). Lightly sprinkle each cookie with turbinado sugar. Bake for 8 to 15 minutes, or until the edges are just beginning to turn a light golden color. Baking time will vary depending on your oven and cookie size. Let cool slightly, then enjoy warm—or wrap and gift them to loved ones as a beautiful, edible tribute!
A Note from Lola
A NOTE ON PRESSED FLOWERS
If you’ve never pressed edible flowers before, you can remove the petals from about five marigolds and lay them spaced out on a sheet of paper, then place another sheet of paper on top and enclose the two sheets between the pages of a large, heavy book. Since the petals are small, the entire drying process should take about 2-3 days. Your other option is to dry them quickly in the microwave using this method. LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina