Cinco De Mayo Sombrero Cookies (Print Version)
Festive sugar cookies shaped like Mexican sombreros with vibrant icing and candy decorations.
# What You Need:
→ Cookie Dough
01 - 2½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Decoration
08 - 2 cups confectioners' sugar
09 - 3–4 tablespoons milk
10 - 1 teaspoon vanilla extract
11 - Food coloring (assorted colors)
12 - 24 gumdrops or similar round candies (for sombrero crowns)
13 - Assorted colorful sprinkles
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes. Add the egg and vanilla extract, beating until fully incorporated.
04 - Gradually add the flour mixture to the wet ingredients, mixing on low speed until a smooth, cohesive dough forms. Do not overmix.
05 - Roll the dough out on a lightly floured surface to ¼-inch thickness. Using a 2-inch round cookie cutter, cut out 24 large circles for the sombrero brims. Using a 1-inch round cutter, cut out 24 small circles for the crowns. Re-roll scraps as needed.
06 - Arrange both large and small circles on the prepared baking sheets. Bake for 8 to 10 minutes, or until edges are lightly golden. Transfer to a cooling rack and let cool completely.
07 - While cookies cool, whisk together confectioners' sugar, 3 tablespoons of milk, and vanilla extract until smooth and pourable. Add additional milk as needed to reach desired consistency. Divide the icing among separate bowls and tint each with food coloring as desired.
08 - Spread colored icing over each large cookie circle to form the brim. Place a small cookie circle upright in the center using icing as adhesive. Attach a gumdrop to the top of each small cookie crown with a dab of icing. Decorate the brim edges with additional icing and colorful sprinkles. Allow icing to set completely before serving.
# Expert Tips:
01 -
- Kids lose their minds over these, and honestly adults do too once the margaritas kick in.
- You get all the charm of a decorated cookie without needing any artistic talent whatsoever.
02 -
- Patience is everything, if the cookies are even slightly warm the icing will melt into a puddle and your sombreros will look like deflated party hats.
- Store these in a single layer, stacked sombratos become a tragic jumbled mess that still tastes fine but looks heart breaking.
03 -
- Roll the dough between two sheets of parchment paper so you never add too much flour and the surface stays smooth.
- A dab of icing under the crown and another under the gumdrop creates a bond strong enough to survive a car ride to the party.