Description
Whip up these delightful Cinco De Mayo sombrero cookies, featuring a tender sugar cookie base topped with vibrant chocolate sombreros. They’re easy to decorate and perfect for any festive celebration.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup assorted colored melting wafers (e.g., red, green, yellow)
- ½ cup mini chocolate chips or contrasting colored melting wafers (for sombrero tops)
- Icing pens or gel food coloring & fine brushes for decoration
- Sprinkles (optional)
Instructions
- Step 1: Cream Butter and Sugar. In a large bowl, cream softened butter and granulated sugar until light and fluffy (2-3 minutes). Beat in egg and vanilla until combined.
- Step 2: Combine Dry Ingredients. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients, mixing on low speed until just combined.
- Step 3: Chill Dough. Divide dough in half, flatten into discs, wrap, and refrigerate for at least 1 hour.
- Step 4: Roll and Cut. Preheat oven to 375°F (190°C). Roll dough to 1/4-inch thickness on a floured surface. Cut out 2-inch circles and place on parchment-lined baking sheets.
- Step 5: Bake. Bake for 8-10 minutes, until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 6: Assemble Sombreros. Melt colored melting wafers. Place a small dollop on each cooled cookie. Immediately place a mini chocolate chip or contrasting wafer on top. Let set.
- Step 7: Decorate. Use icing pens or gel food coloring to add festive patterns to the sombrero brim and top. Add sprinkles if desired. Let decorations set completely before serving.
- Prep Time: 30 mins (plus 1 hr chill time)
- Cook Time: 10 mins