SOMBRERO COOKIES

 

April 26, 2016

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These Sombrero Cookies, made with your basic sugar cookie and rainbow sprinkles, are a simple way to celebrate Cinco de Mayo . Kids eat them with glee. Show them this picture and they’ll whoot with excitement and will want to help. Sombrero Cookies sparkle with charm. The photo illustrations below show you how easy they come together.

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Ingredients

Grams

Ounces

Volume

COOKIE DOUGH INGREDIENTS

  • 375grams bleached all purpose flour
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon fine salt
  • 50 grams (1) egg room temperature
  • 227 grams butter unsalted butter—room temperature
  • 1 teaspoon pure vanilla
  • 198 grams sugar

SPRINKLE INGREDIENTS

COOKIE DOUGH INGREDIENTS

  • 13.2 ounces bleached all purpose flour
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon fine salt
  • 1.75 ounces (1) egg room temperature
  • 8 ounces butter unsalted butter—room temperature
  • 1 teaspoon pure vanilla
  • 7 ounces sugar

SPRINKLE INGREDIENTS

COOKIE DOUGH INGREDIENTS

  • 3 cups bleached all purpose flour
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 egg room temperature
  • 1 cup butter unsalted butter—room temperature
  • 1 teaspoon pure vanilla
  • 1 cup sugar

SPRINKLE INGREDIENTS

Instructions

MIS-EN-PLACE FOR THE COOKIE DOUGH

MIS-EN-PLACE THE PIPING GEL AND SPRINKLES

  • In a small bowl add the piping gel and red food colouring. Stir well. The exact shade of red is less important, only that the gel shows red through the sprinkles.
  • Fill a small pastry bag with red gel fitted with a #1 or #2 piping tip, and stand in a drinking glass.
  • Pour the sprinkles in a wide mouth bowl.

ASSEMBLE THE COOKIE DOUGH

  • Cream the butter and sugar until very light and fluffy.
  • Add the egg and vanilla and beat until well incorporated and very smooth.
  • Add the dry ingredients and mix just until incorporated.

Rough cookie dough.
Rough cookie dough.

  • Gather the dough and divide in half and wrap one half in plastic and refrigerate.

The cookie dough gathered and ready to roll.
The cookie dough gathered and ready to roll.

ROLLING THE COOKIE DOUGH

  • Roll the dough to 1/8 inch thickness. The dough will be soft but hardly sticky. Dust with the smallest amount of flour, just to relieve the stickiness if necessary.
  • Cut an equal number of cookies with each cutter. If you’re using the pastry tip to cut cookies, use both ends of the pastry tip.

Cut the cookies in different sizes.
Cut the cookies in different sizes.

Cut the cookies with a round cutter.
Cut the cookies with a round cutter.

  • Place the cut cookies on the prepared tray.

Cookie dough on the trays ready for the oven.
Cookie dough on the trays ready for the oven.

BAKE THE COOKIES

  • Bake the cookie in a 350ºF oven for about 7-10 minutes. If you’re baking two trays at a time, watch the top tray carefully and rotate them to avoid browning. Try not to over-bake the cookies because the sombreros won’t be as pretty if they are too brown.

Just out of the oven. Careful not to brown the cookies.
Just out of the oven. Careful not to brown the cookies.

Sugar Cookies cooling on the rack.
Sugar Cookies cooling on the rack.

ADDING THE SPRINKLES

  • Starting with the largest cookie (will be the brim), pipe the gel around the outside edge.

Pipe colored piping gel around the edges of the cookie.
Pipe colored piping gel around the edges of the cookie.

  • Press the wet gel into the sprinkles.

Dip the edges of the cookie in festive sprinkles.
Dip the edges of the cookie in festive sprinkles.

  • Set on the rack and pipe a small dab of gel in the centre of the large cookie.
  • Take one smaller cookie (will be the hat), and repeat, piping red gel around the edge and dip the wet gel in the sprinkles. If you have a pair of tweezers, this helps handle the tiny cookies.
  • Lay the smaller cookie over the dab of gel and let set.

Setting the smaller cookie onto the larger cookie.
Setting the smaller cookie onto the larger cookie.

Sombrero Cookies, The Finer Cookie.
Sombrero Cookies, The Finer Cookie.

NOTE: Mexican sombreros have very large brims, so choose two different sized cookies that make the prettiest hat. Work out the proportions that look the best to you.

TAGS:  mexican   cinco de mayo   easy       LABELS: Cut Outs  Kids  Quick and Easy 

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SOMBRERO COOKIES

Ingredients
Instructions

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