Sombrero Cookies

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Prep Time5

Cook Time10

Decoration Time10

Total Time25

Course: Dessert

Cuisine: Mexican

Keyword: Cinco De Mayo

Servings:

Calories: 29kcal

Equipment

Wilton 1A Piping Tip
Freezer Bag

Ingredients

12 Sugar Cookies One Tube of pillsbury sugar cookie dough
1 Can of White Frosting
12 DOTS Candies
1/2 cup Sprinkles

Instructions

Cut your sugar cookie dough into 12 equal pieces and place them about 2 inches apart on a greased baking sheet.
Bake according to your package instructions.
After fully baked, remove the cookies from the oven. While still warm, use a glass to quickly create a rim inside the edge of each cookie. (you don't have to do this but I find it helpful to create a line for piping later).
Remove each cookie to a cooling rack and allow them to completely cool before decorating.
Prepare your icing by filling a freezer bag with the frosting and cutting a small piece out the the tip of the bag to pipe. (I fitted my freezer bag with a Wilton 1A tip for a more fun design). Also, if you want to make different colored frosting, simply divide the white frosting into small bowls and mix in the food coloring of your choice and pipe using multiple bags.
Pipe a dollop in the middle of each cookie, then following the circular indentation you made with the cup, pipe a design around the edge
Place one dot in the center of the dolloped icing to create the top of the sombrero. Then toss your sprinkles all over the frosted areas!

Notes

Storage Notes:

You can store these in an airtight container for up to a week and they will still be fresh but I recommend that if you are going to make them ahead of time, only make them up to two days in advance and don't decorate them with the icing and DOTS and sprinkles until the day you plan to serve them. At room temperature frosting can crystalize and harden and sprinkles can melt their colors.

Nutrition