Today I am joined by Brandi Milloy from POPSUGAR Food for a Cinco de Mayo collaboration! We will be showing you how to make Sombrero Cookies here on Cupcakes and Cardio, and on Popsugar Food we will be showing you how to make Cactus cookies!
While in Los Angeles recently, I got to pop over to the Popsugar studios in Culver City and film a couple videos with Brandi Milloy. I’ve been wanting to do some pinata cookies for a while, and though with Cinco De Mayo coming up, and Brandi being from Arizona, a cactus/sombrero themed video was in order.
Making sombrero cookies was super fun and as long as you have a couple of handy pans to use they’re pretty easy to make as well. The flat whoopie pie pan is used for the bottom, and brim of the sombrero hat, while the brownie pop pan is used as the top of the hat, and where the candies inside hide. You don’t have to have a whoopie pie pan or brownie pop pan, but it makes things a bit faster.
If you are well planned, chill the dough ahead of time, so that there is less expansion when the dough is heated. While baking the cookies in the brownie pop pan, you can place balls/rolls of aluminum foil inside the cavities to prevent the batter from filling in the center. To enhance the look of a brim, as soon as the cookies come out of the money, take a metal measuring cup and press the cup into the cookies to indent them.
I used my favourite sugar cookie recipe for these cookies. It works every time without fail, so I pass it on to you for success! Filling the cookies with candies makes them a wonderful surprise for the people eating them. I think everyone at the Popsugar studios enjoyed them. How great would that place be to work?
Sombrero Pinata Cookies Recipe
- Prepare cookie dough according to recipe.
- Preheat oven to 350F.
- Roll together 2 tablespoons of dough, and press into whoopie pie pan cavities. Chill for 10 minutes in the freezer, then bake for 8-10 minutes or until golden brown. While cookies are still warm, press the bottom of a metal 1/3 cup measuring cup into the dough, to create an indentation for the brim of the hat. Set aside to cool completely before decorating.
- Roll together 2 tablespoons of dough, and press into knuckle to form a cavity/hole. Transfer dough into brownie pop pan. Bake for 12-14 minutes. While cookies are still warm, press the end of a wooden spoon into the well to create a pronounced hole for the candies to fit into. Set aside to cool completely before decorating.
- Fill cookie with mini M&M’s and attach to other cookie with buttercream.
- Cover hat with colored buttercream in piping bags fitted with star tips.
- On the brim, pipe a line of buttercream using a basket weave tip.
- Using white buttercream fitted with a small round tip, pipe tassels around the brim. Add dragees to the end of the tassels.
- Cookies are best consumed within 2-3 days and should be kept in the fridge in a sealed container.
Watch Brandi’s Cactus Cookies video here: