Description
Chocolate cinnamon roll-out cookies topped with royal icing and colorful candies. Perfect for a Day of the Dead dessert!
Ingredients
- FOR THE COOKIES:
- 1-½ cup All-Purpose Flour, Plus More For Rolling Dough
- ½ cups Plus 2 Tablespoons Unsweetened Cocoa Powder
- ¼ cups Ground Cinnamon
- 1 pinch Salt
- 12 Tablespoons Unsalted Butter, Softened
- 1-¼ cup Powdered Sugar
- 1 Egg
- ½ teaspoons Vanilla
- FOR THE ICING:
- 2 cups Powdered Sugar
- 3 Tablespoons Milk
- Decorations Of Choice, Such As Assorted Candies, Sprinkles, Etc.
Preparation
In medium bowl, whisk together flour, cocoa powder, cinnamon and salt until well combined.
In large bowl, beat butter and powdered sugar on medium speed 1 minute until pale and fluffy. Beat in egg and vanilla. Stir in flour mixture until just combined. Shape dough into disc, then wrap in plastic wrap. Refrigerate at least 1 hour.
Heat oven to 350ºF. On lightly floured surface, roll out dough to ⅛-inch thickness. Use oval, egg or skull-shaped cookie cutter to cut dough into shapes. Space cookies 2 inches apart on parchment paper-lined baking sheets. Refrigerate until firm, about 15 minutes.
Bake cookies 8–10 minutes until crisp and set. Transfer to cooling rack to cool completely.
To make icing, in a small bowl, stir powdered sugar and milk until well combined. Transfer to quart-size resealable plastic bag. Snip off one end.
Outline cookie edges with icing, leaving small border. Fill in center with more icing, using toothpick to spread out icing. Decorate cookies with assorted candies, sprinkles, etc.
