Festive Mexican Sombrero Shaped Sugar Cookies (Print Version)
Festive sugar cookies shaped like Mexican sombreros with colorful icing and candy decorations.
# What You'll 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 round candies (for sombrero tops)
13 - Assorted colorful sprinkles
# How to Make It:
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 2–3 minutes. Add the egg and vanilla extract, beating until fully incorporated.
04 - Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Avoid overmixing.
05 - On a lightly floured surface, roll the dough out 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 sombrero crowns.
06 - Arrange the large and small cookie circles on the prepared baking sheets. Bake for 8–10 minutes, or until the edges are lightly golden. Transfer to a cooling rack and let cool completely.
07 - While the cookies cool, whisk together the confectioners' sugar, milk, and vanilla extract until smooth and pourable. Divide the icing among separate bowls and tint each with desired food coloring.
08 - Spread colored icing over each large cookie circle to form the brim. Attach a small cookie upright in the center using icing as adhesive. Top each crown with a gumdrop, securing with additional icing.
09 - Pipe or spread icing along the edge of each brim and apply colorful sprinkles. Allow the assembled cookies to set at room temperature until the icing firms up before serving.
# Expert Advice:
01 -
- These cookies turn a basic sugar cookie into a tiny edible sculpture that gets everyone grinning before they even take a bite.
- The decorating part is genuinely fun, not fussy, and kids will remember it longer than any store bought treat.
02 -
- If the dough feels too soft to roll, wrap it in plastic and chill it in the refrigerator for twenty minutes before trying again.
- Let the iced cookies sit undisturbed for at least an hour so the frosting firms up and the crowns stay standing.
03 -
- Use a small offset spatula to spread icing on the brims because the angled blade gives you more control than a butter knife ever will.
- Work in batches when decorating so the icing stays wet long enough for the sprinkles to adhere before it starts to crust over.