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Sugar Skull Cookie with Eggless Royal Icing

Sugar Skull Cookie with Eggless Royal Icing
Total Time:
about 2 hours
Active Time:
30 minutes


... For the Sugar Skull Cookies
3/4 cup unsalted butter, softened
1 cup sugar
1/4 cup light brown sugar
2 eggs (or 1/2 cup egg substitute)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Parchment paper

... For the Eggless Royal Icing
2 cups powdered sugar
4–5 teaspoons water
4 teaspoons light corn syrup
1 teaspoon lemon juice
Color gel paste


  1. Prepare the cookies. Soften butter, then combine with both sugars in a large mixing bowl; blend well using hand mixer. Beat in eggs and vanilla until mixture is light and fluffy. Combine flour, baking powder, baking soda, and salt; stir until blended. Add flour mixture (1/2 cup at a time) into butter mixture; mixing on low until thoroughly blended.
  2. Divide dough in half. Place each half between two sheets of parchment, then roll both out to a 1/4-inch thickness. Chill dough 30 minutes.
  3. Preheat the oven to 350°F. Line baking sheets with parchment paper. Cut cookies from dough, using desired cookie cutter shapes, and place on baking sheets. Bake 12–15 minutes or until cookies are golden brown around edges and center is set. Let stand 10 minutes on baking sheets to cool, then transfer to wire racks until cooled completely.
  4. Meanwhile, prepare icing. Combine powdered sugar and water in a large bowl; whisk until smooth. Whisk in corn syrup and lemon juice until blended. Divide icing into 5 bowls, then add desired color gel paste to make colored icing in 4 bowls (keep 1 bowl white icing).
  5. Spread white icing over cookies, then pipe colored icing for a decorative face as desired.
Note: Use icing immediately or keep tightly covered with plastic wrap until use.

Other Preparation Methods

Eggless royal icing
  • Ingredients:
2 cups confectioner’s sugar
4 – 5 teaspoons water
4 teaspoons light corn syrup
1 teaspoon lemon juice
Color gel paste

  • Instructions:

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Nutritional Information

CALORIES (per 1/24 recipe) 180kcal; FAT 6.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 35mg; SODIUM 95mg; CARB 30g; FIBER 0.00g; SUGARS 21g; PROTEIN 2g; CALC 2%; VIT A 0%; VIT C 0%; IRON 6%

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