Looking for the perfect dessert for your next Cinco de Mayo fiesta or southwestern-style party? Look no further— and look beyond flan! Not only are these treats formed in the shape of the most decorative, festive sombrero, they’re concealing an awesome surprise inside. That’s right— these cookies are piñatas! They’re coming to us from Cookies, Cupcakes and Cardio, and they’re easier to make than you ever would have guessed. You can even use whatever sugar cookie or buttercream recipe you want, along with your favorite candies. Watch and learn how they come together.
Make These Sombrero Piñata Cookies for Your Cinco de Mayo Fiesta!
One of the best things about this idea is you can use whatever sugar cookie and buttercream recipe you know and love. If you want to use Cookies, Cupcakes and Cardio’s recipe . . .
INGREDIENTS
Sugar Cookies
¾ cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla extract
3 tablespoons whipping cream (heavy cream)
1 teaspoon almond extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
Buttercream
1 cup butter
8 cups icing sugar
1 tablespoon vanilla extract
4 to 6 tablespoons milk
DIRECTIONS
1. Prepare cookie dough according to recipe.
2. Preheat oven to 350F.
3. Roll together 2 tablespoons of dough, and press into whoopie pie pan cavities. Chill for 10 minutes in the freezer, then bake for 8-10 minutes or until golden brown. While cookies are still warm, press the bottom of a metal 1/3 cup measuring cup into the dough, to create an indentation for the brim of the hat. Set aside to cool completely before decorating.
4. Roll together 2 tablespoons of dough, and press into knuckle to form a cavity/hole. Transfer dough into brownie pop pan. Bake for 12-14 minutes. While cookies are still warm, press the end
of a wooden spoon into the well to create a pronounced hole for the candies to fit into. Set aside to cool completely before decorating.
5. Fill cookie with mini M&M's and attach to other cookie with buttercream.
6. Cover hat with colored buttercream in piping bags fitted with star tips.
7. On the brim, pipe a line of buttercream using a basket weave tip.
8. Using white buttercream fitted with a small round tip, pipe tassels around the brim. Add dragees to the end of the tassels.
9. Cookies are best consumed within 2-3 days and should be kept in the fridge in a sealed container.