Celebrate Cinco de Mayo with cute sombrero-shaped cookies. Crack them open to reveal a sweet treat!
Last year I vacationed in sunny Mexico and aside from lounging by the pool, walking on the beach, and enjoying the cultural cuisine, I also got to partake in a fiesta. It was so much fun dancing to Mariachi music! Everyone at the party was given a brightly colored sombrero to wear. The hats created a sea of color and movement. I even bought a sombrero hat ornament to hang on my Christmas tree to remind me of our vacation.
With Cinco de Mayo coming up I thought it would be fun to make some sombrero cookies to remember my fantastic time in Mexico. But these aren’t just any sombrero cookie – these are piñata sombrero cookies! Each cookie hat is filled with candy and can be broken open like a piñata to reveal the hidden treats. They're fun desserts to serve at a Mexican fiesta or on Cinco de Mayo.
Before you start, spray a whoopie pie pan and two brownie pop molds with baking spray. Then whip up a batch of cookie dough and divide it into four equal parts. Add some Betty Crocker Gel Food Coloring, creating red, yellow, blue, and green dough.
Divide each color of dough into 8 equal pieces, about a tablespoon each, then roll into balls. You'll use four of the pieces of each color to make the brims of your sombreros and the other four to make the crowns. My whoopie pie pan only had 12 cavities, so I made three of each color for one batch and baked the remaining four cookies later.
After the cookies are baked and cooled, carefully turn the pan upside down, press on the back of the pan and allow the cookies to fall out.
Drop the remaining dough balls into the cavities in your brownie pop silicone molds. You'll need to make these hollow. I used my fingers to do the job. Pop the molds into the freezer for 10 minutes or so.
After the cookie dough bakes for 14 minutes, remove the cookies from the oven and rework the well in the middle of the cookies. As you can see, the dough has puffed up and filled in the opening, so you need to push the end of a wooden spoon into each cookie and recreate the well. If any of the dough sticks to the wooden spoon, just wipe it off. Try to compact the dough so the walls of the cookie are fairly thin.
The cookies go back into the oven for a few more minutes until they're baked through. Once the cookies are cooled, they're really easy to remove from the mold. These pieces will become the crowns of your sombreros.
There are so many different styles of sombreros, so have fun decorating in any way you'd like! I started by piping some Betty Crocker Cookie Icing around the base of the sombrero crowns then I sprinkled on some Betty Crocker Decorating Decors Nonpareils.
I filled the crowns of the sombreros with some tiny candies, then added some more icing and attached the crowns to the cookie brims. It's easiest to turn the cookie brim upside down and press it down onto the frosted crown.
On some of the cookies I added some Betty Crocker Cupcake Gem Pearls to the edge of the brim and to others I piped on an squiggly line. You can be creative here and use your imagination in decorating. Anything goes, have fun!
When you serve the cookies, everyone will be surprised to find candy hiding inside like tiny cute piñatas.
Happy Cinco de Mayo!