Cinco de Mayo is all about tacos and margaritas, but what about the dessert! Today we are sharing how to create taco themed cookies. These adorable treats will be the perfect addition to your Cinco de Mayo celebration.
What you will need:
- Round sugar cookies cut in half (recipe below)
- Vanilla buttercream
- Chocolate buttercream
- 1 bag shredded coconut
- Red jelly beans or other small red candy
- Orange and green food coloring
- Wilton tip 233
- 3 piping bags
First fill your taco shell with the taco meat: With a piping bag or knife, cover the flat end of your cookie with chocolate buttercream. This will act as the glue for the two cookies.
Next add the cheese and lettuce: Fill a piping bag fitted with Wilton tip 233 with orange colored buttercream and pipe on the cheese. Add a drop or two of green food coloring to a bowl of shredded coconut and mix until fully covered. Add the coconut “lettuce” to your taco.
Lastly add the tomatoes and sour cream: Cut the red jelly beans into smaller pieces (red hots, hot tamales, large round sprinkles, etc. also work). Finally pipe on the vanilla buttercream using a small round tip and your taco is complete!
Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup salted butter at room tempurature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 375 degrees.
- In a medium bowl combine the flour and baking powder.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and both sugars at medium speed until smooth. Beat in the egg and vanilla until combined.
- With the mixer at low speed gradually add the flour mixture. You may need to stop and scrape the sides of the bowl throughout. Beat until the mixture is all incorporated and pulls away from the side of the bowl to create a ball around the paddle.
- Wrap the dough in plastic wrap and refrigerator for 10 minutes.
- Lightly flour your work surface and roll out the dough out until it's about 1/4-inch thick. Using your selected cookie cutter, cut out the shapes and transfer the cookies to a non-stick cookie sheet placing 1-inch apart. Roll up the remaining scraps and repeat.
- Bake the cookies for about 8 minutes. The cookies should be nice and fluffy and light in color. You do NOT want the cookies to start to brown around the edges. Let the cookies cool a few minutes before transferring to a wire rack to cool completely before frosting.
