Pan De Muerto Galletas

Honor your loved ones with Day of the Dead cookies. These are soft cookies infused with orange zest, symbolizing the orange marigolds, and creating an aroma that guides the spirits to the altar.

Recipe - 375 - Irvine

Day of the Dead Cookies served on a brown plate, set atop a table runner featuring colorful floral and skulls.

Prep Time15 Minutes

Servings15

Cook Time15 Minutes

Ingredients

2-1/2 Cups All Purpose Flour

1/2 Tsp. Baking Powder

1/4 Teaspoon Salt

1/2 Cup Granulated Sugar, plus extra for sprinkling

1/2 Cup Unsalted Butter, softened

2 Large Eggs

1 Tsp. Vanilla Extract

1 Tsp. Orange Zest

1/4 Cup Whole Milk

Directions

Preheat the Oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using a hand mixer until light and fluffy. Mix for about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.
Take a tablespoon of dough and roll it into a ball. Flatten the ball slightly to form a 2-inch round cookie. To mimic the pan de muerto design, roll small pieces of dough into thin "ropes" and cross them over the top of the cookie to create the traditional bone-like shapes.
Place the cookies on the prepared baking sheet, leaving space between each one. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
While the cookies are still warm, sprinkle them generously with granulated sugar. Let the cookies cool on a wire rack.
Serve and enjoy!

15 minutes

Prep Time

15 minutes

Cook Time

Servings

Shop Ingredients

Makes 15 servings

2-1/2 Cups All Purpose Flour

First Street All Purpose Flour, Bleached - 5 Pound

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$2.99$0.60/lb

1/2 Tsp. Baking Powder

Clabber Girl Baking Powder, Double Acting - 8.1 Ounce

Add Clabber Girl Baking Powder, Double Acting to Favorites.Add Clabber Girl Baking Powder, Double Acting to Favorites.

$3.49$0.43/oz

1/4 Teaspoon Salt

Morton Salt - 26 Ounce

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$1.99$0.08/oz

1/2 Cup Granulated Sugar, plus extra for sprinkling

First Street Pure Cane White Granulated Sugar - 4 Pound

Add First Street Pure Cane White Granulated Sugar to Favorites.Add First Street Pure Cane White Granulated Sugar to Favorites.

$3.49$0.87/lb

1/2 Cup Unsalted Butter, softened

First Street Butter, Unsalted, Sweet Cream, Sticks - 4 Each

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$3.99$1.00 each

2 Large Eggs

First Street Eggs, Cage Free, Large - 12 Each

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$2.99$0.25 each

1 Tsp. Vanilla Extract

Sun Harvest Extract, Organic, Vanilla, Pure - 2 Fluid ounce

Add Sun Harvest Extract, Organic, Vanilla, Pure to Favorites.Add Sun Harvest Extract, Organic, Vanilla, Pure to Favorites.

$9.49$4.75/fl oz

1 Tsp. Orange Zest

Navel Oranges - 8 Ounce

Add Navel Oranges to Favorites.Add Navel Oranges to Favorites.

$10.99$1.37/oz

1/4 Cup Whole Milk

First Street Milk - 1 Gallon

Add First Street Milk to Favorites.Add First Street Milk to Favorites.

$3.89$3.89/gal

Directions

Preheat the Oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using a hand mixer until light and fluffy. Mix for about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.
Take a tablespoon of dough and roll it into a ball. Flatten the ball slightly to form a 2-inch round cookie. To mimic the pan de muerto design, roll small pieces of dough into thin "ropes" and cross them over the top of the cookie to create the traditional bone-like shapes.
Place the cookies on the prepared baking sheet, leaving space between each one. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
While the cookies are still warm, sprinkle them generously with granulated sugar. Let the cookies cool on a wire rack.
Serve and enjoy!