Sombrero Cookies
Add a burst of color and fun to your celebrations with Sombrero Cookies, the perfect combination of festive flair and delicious flavor! These buttery sugar cookies are baked to golden perfection, then topped with vibrant frosting, mini cupcakes or marshmallows, and finished with an array of colorful sprinkles or candies, creating a charming sombrero-inspired design. Perfect for parties, Cinco de Mayo, or any lively gathering, these cookies are as delightful to look at as they are to eat. With an easy-to-follow recipe and creative decoration options, Sombrero Cookies are a show-stopping treat that will impress both kids and adults alike. Make a batch of these whimsical cookies and let the fiesta begin! Keywords: Sombrero Cookies, festive treats, sugar cookie recipe, colorful party desserts, Cinco de Mayo dessert ideas.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 200 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 1 unit large egg
- 375 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 200 grams prepared frosting (your choice of color)
- 12 unit mini cupcakes or marshmallows (for the sombrero top)
- 100 grams colored sugar sprinkles or small candies
Instructions
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the creamed butter mixture and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 1 hour to chill.
Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
Use a round cookie cutter (about 3 inches in diameter) to cut out cookie shapes and place them on the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies are fully cooled, spread a layer of frosting on each cookie.
Place a mini cupcake or marshmallow in the center of each frosted cookie to create the top of the sombrero.
Decorate the edges of the cookie and the base of the mini cupcake/marshmallow with additional frosting and sprinkle with colored sugar or small candies for a festive touch.
Allow the frosting to set for about 15 minutes before serving. Enjoy your festive Sombrero Cookies!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 37.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 41 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
