Description
Whip up a batch of festive sombrero-shaped sugar cookies, adorned with vibrant royal icing for your Cinco de Mayo celebration. This recipe guarantees perfectly shaped, delicious cookies that are as fun to make as they are to eat.
Ingredients
Scale
- For the Dough:
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- For the Royal Icing:
- 4 cups (480g) powdered sugar, sifted
- 4–6 tablespoons milk (or water/lemon juice)
- Gel food coloring (various festive colors)
- Assorted sprinkles (optional)
Instructions
- 1. Prepare the Dough: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla. Gradually add dry ingredients to wet, mixing until just combined. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- 2. Roll and Cut: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out sombrero shapes using a cookie cutter. Place on parchment-lined baking sheets.
- 3. Bake: Bake for 8-12 minutes, or until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 4. Make Royal Icing: Sift powdered sugar into a bowl. Gradually add milk, whisking until smooth and lump-free, adjusting consistency as needed. Divide into separate bowls and tint with gel food coloring.
- 5. Decorate: Transfer colored icing to piping bags. Outline cookies with a thicker icing, let set. Flood with thinner icing, spreading with a toothpick. Allow base layers to dry completely (several hours or overnight). Add decorative details with contrasting colors and sprinkles. Let all icing dry before serving or storing.
- Prep Time: 1 hour 30 mins (includes chilling)
- Cook Time: 10 mins