The Día de Muertos season brings with it one of the year’s most anticipated flavors, pan de muerto. Its sugar-coated exterior, its characteristic aroma, and its soft texture make it one of the favorites of October and November, but it also inspires the preparation of other desserts that retain part of its essence. Among these alternatives are pan de muerto-flavored cookies, an option for those who want to enjoy this classic in a different way.
Recently, the chef Zahie Téllez shared a recipe to make these cookies, which reuse some seasonal ingredients, such as cinnamon and orange blossom water. Added to this are butter, sugar and vanilla, which help achieve an aromatic dough and a sweet glaze at the end of baking.
If you want to prepare a homemade dessert to accompany coffee, share at a family gathering, or simply try something different during these dates, this recipe can be a good alternative. The preparation is simple and does not require too many ingredients, so you can make it at home by following each step and paying attention to resting and baking times. Here we share what you need and how to prepare the Pan de Muerto-inspired cookies.
Recipe to Prepare Pan de Muerto Cookies
Ingredients for the cookies:
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1 bar of unsalted butter, 90 grams
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1/4 cup of powdered sugar
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1 egg
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1 teaspoon vanilla extract
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1 teaspoon cinnamon
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1 teaspoon orange blossom water
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1 cup all-purpose flour
To decorate and serve:
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Melted butter, to taste
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Sugar, to taste
1. Cream the Butter with the Sugar
Place the unsalted butter, preferably at room temperature, in a wide bowl and add the powdered sugar. Beat both ingredients until you obtain a creamy and fluffy mixture, ensuring that the sugar is completely incorporated. This first step helps the dough achieve a uniform texture and makes it easier to incorporate the other ingredients.
2. Incorporate the Egg and Flavorings
Add the egg, the vanilla, the cinnamon, and the orange blossom water. Beat again until all ingredients are well integrated and the egg is incorporated into the mixture. The orange blossom water is important to achieve that floral aroma usually associated with pan de muerto.
3. Add the Flour and Shape the Dough
Add the flour gradually and mix with a spatula until it integrates with the wet ingredients. Then, transfer the dough to a clean surface and work with your hands until you obtain a uniform consistency. If you notice it is too sticky, avoid adding flour immediately; first let it rest for a few minutes to gain some body. Cover the dough with a clean cloth and let it rest before you start shaping the cookies.
4. Shape the Cookies and Add the Bones
Divide the dough into portions of about 20 grams and roll each into a ball. Gently flatten them to form cookies and reserve a little dough to create the upper details. With small strips, shape the bones and place them on top of each piece, pressing gently so they stick.
5. Bake at 180°C
Preheat the oven to 180 °C and arrange the cookies on a baking sheet, leaving space between each one so they can cook without sticking. Bake for 12 to 15 minutes or until the bottoms are lightly golden and the pieces look cooked. The time may vary depending on the size of the cookies and the oven’s performance.
6. Brush with Butter and Coat with Sugar
Remove the baking sheet from the oven and let the cookies cool slightly before handling them. When they are still warm, brush the surface with melted butter and sprinkle sugar to taste. Do it carefully so the bone details do not come off.
