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day-of-the-dead-skull-cookies-with royal icing being decorated

How to Decorate Skull Cookies Using Fondant


  • Skull-shaped sugar cookies, baked and cooled
  • Royal icing
  • Homemade or pre-made fondant
  • Assortment of gel food coloring (I used sky blue, mint green, rose pink, orange and black)
  • 1-2 tsp vodka
  • Small liner paint brushes (I like Wilton’s cake brush sets)
  • Any standard piping tip (you’ll be using the wide base and not the tip itself)
  • Small heart cookie cutter
  • Small rectangle cookie cutter
  • Assortment of flower fondant stamps
  • X-acto knife


  • Outline your skull cookies with royal icing and allow to dry. Once set, flood your royal icing and fill each outline. Allow at least 5 hours to fully dry, but I find it works best to let dry overnight. 
  • Using your various food coloring, color a small amount of fondant for each different color.
  • Roll out your homemade or pre-made fondant until it’s about 1/8″ thick.
  • As with the first design, I find it’s easiest to start with your “anchors” first, which are the eyes, nose and mouth. And as I mentioned above, the great thing about Day of the Dead designs are that they are very unique and personal, and there are no wrong options!
  • For the eyes, use the base of your piping tip to cutout two circles (I used black for this).
  • Using a different color, cutout two flowers, using one of your flower stamps. Using your paint brush, add a small dab of royal icing to the back of each flower and then adhere to the cutout circles. Set aside to dry and firm up. Do two of these for every skull cookie you have.
  • Using your small heart cookie cutter, cutout a “nose” for each cookie. Set aside to dry and firm up.
  • Using the rest of your colored fondant and flower stamps, continue to cutout various flowers in different sizes and colors. Set aside to dry and firm up.
  • Once all of your fondant toppers are firm, adhere to each cookie by placing a small dab of royal icing on your paint brush and then placing onto each cookie. 
  • Set cookies aside on a cooling rack so royal icing can fully dry. Enjoy! 🙂