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Lighter Marigold Sugar Skull Cookies for Day of the Dead

lighter marigold sugar skull cookies - featured image
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These lighter sugar skull cookies use Greek yogurt and dried marigold petals for a tender, floral-infused treat that honors Dia de los Muertos tradition without the heaviness. Perfect for ofrendas or celebrations, they feature crispy edges, soft centers, and a subtle honey-like warmth.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 4 tablespoons (56g) unsalted butter, softened
  • ½ cup (120g) full-fat Greek yogurt
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 2 tablespoons dried marigold petals, finely ground
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • ½ teaspoon vanilla extract
  • Gel-based food coloring (orange, yellow, purple, pink)
  • Edible marigold petals for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Grind the dried marigold petals through a fine-mesh strainer to get about 1 tablespoon of fine powder. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and ground marigold powder until evenly distributed.
  4. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  5. Beat in the Greek yogurt, egg, vanilla, and almond extract until smooth. Do not overmix.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Stop as soon as no streaks of flour remain.
  7. Lightly flour your work surface and rolling pin. Roll the dough to ¼-inch thickness.
  8. Use a skull cookie cutter to press out shapes. Re-roll scraps once. You should get about 18-20 cookies.
  9. Place cookies 2 inches apart on the prepared sheets. Bake for 8-10 minutes, rotating the pans halfway through. Edges should be just barely golden.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the icing: In a medium bowl, whisk together powdered sugar and meringue powder. Add 3 tablespoons warm water and vanilla extract. Beat on medium-high speed for 4 minutes until stiff peaks form. Add more water a teaspoon at a time if needed.
  12. Divide icing into small bowls and color as desired. Use piping bags to outline skull faces. While icing is still wet, press edible marigold petals into the design. Let decorated cookies sit for 2 hours to set completely.

Notes

Don’t overwork the dough to avoid tough cookies. Use room temperature ingredients. Rotate pans halfway through baking for even browning. For consistent thickness, use ¼-inch rolling guides. Let icing set fully before stacking cookies. Day-old cookies have more pronounced floral flavor.

Nutrition

Keywords: sugar skull cookies, Day of the Dead, Dia de los Muertos, marigold cookies, lighter sugar cookies, Greek yogurt cookies, Mexican dessert, ofrenda cookies, skull cookies, holiday baking

Find it online: https://vexifood.com/lighter-marigold-sugar-skull-cookies-for-day-of-the-dead/