Description
Bake vibrant and delicious Cinco De Mayo sombrero cookies perfect for any festive celebration. This recipe ensures a tender-crisp texture and beautifully holds its shape for decorating.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- Optional: ½ tsp almond extract
- For the Frosting:
- 4 cups confectioners’ sugar, sifted
- 4–6 tbsp milk or heavy cream
- ½ tsp vanilla extract
- Gel food coloring (various colors)
- Optional: Sprinkles for decoration
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy (2-3 minutes).
- Beat in the egg and vanilla extract (and almond extract, if using) until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms and no dry streaks remain. Do not overmix.
- Divide the dough into two disks, flatten, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to ¼-inch thickness. Use a 2.5-3 inch round cookie cutter for the brim and a smaller cutter for the crown (making a hole in half the brims).
- Carefully transfer cut-out cookies to prepared baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden. Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: In a bowl, whisk sifted confectioners’ sugar, milk/cream, and vanilla until smooth. Adjust consistency with more milk/sugar as needed.
- Divide frosting and tint with desired gel food colors. Pipe sombrero designs onto cooled cookies. Let frosting set completely before serving or storing.
- Prep Time: 45 mins
- Cook Time: 10 mins