Day Of The Dead Cookies

Directions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt. Set aside.
2. In another large bowl, beat 1 cup (2 sticks) softened butter and 1 cup granulated sugar until fluffy and pale. Add 1 large egg, 1 tablespoon milk, and 1 teaspoon vanilla extract; beat until combined. Gradually add the flour mixture, mixing until fully incorporated.
3. Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour.
4. Preheat oven to 350°F and line two baking sheets with parchment paper. Lightly flour a clean surface and roll the dough to 1/8-inch thickness. Cut out skull shapes with a cookie cutter and transfer to the prepared sheets. Freeze for 10 minutes.
5. Bake until edges are lightly golden, 10 to 12 minutes. Let cool completely.
6. Meanwhile, make the icing: In a medium bowl, combine 5 cups powdered sugar, 6 tablespoons milk, 1/4 cup light corn syrup, and 1/4 teaspoon vanilla extract. Transfer about a quarter of the icing to a piping bag fitted with a small round tip. Use it to outline the edges of the cookies.
7. Pour about half of the remaining icing into another bowl and thin with milk, 1 teaspoon at a time, until it reaches a flooding consistency. Transfer to a piping bag with a small round tip and pipe into the centers of the cookies to fill completely.
8. Divide the remaining icing into 6 separate bowls. Dye each with black, teal, orange, green, purple, and yellow food coloring.
9. Place each colored icing into separate piping bags fitted with small round tips. Pipe decorative faces onto the cookies.