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The Easiest Cinco Dessert You’ll Ever Make: Sombrero Snickerdoodles

By Annalise Sandberg
Created January 10, 2017
Classic snickerdoodles get a fiesta-worthy makeover courtesy of a few simple ingredients and easy decorating steps.

Just in time for Cinco de Mayo, here’s a fun and easy cookie recipe that everyone will love putting together. Even the youngest members of your family will enjoy covering them with sprinkles and adding the peanut butter cup crown to these little hats. Using a cookie mix helps keep the fuss to a minimal, so you can focus on the fun. 

For these cookies you’ll need one package of Betty Crocker snickerdoodle cookie mix, 1/2 cup of softened butter, a large egg, some Betty Crocker Rich & Creamy vanilla frosting, sprinkles and milk chocolate peanut butter cups. (I loved the combination of cinnamon-sugar and peanut butter-chocolate, but feel free to use another kind of cookie mix if snickerdoodles don’t float your boat!)


With a hand-held mixer, mix together the cookie mix, melted butter and egg.


Roll the cookie dough into rounded tablespoons and dip in the cinnamon sugar that came with the cookie mix. Place on a sheet pan lined with parchment paper and bake cookies until they just begin to turn golden at the edges (about 8 to 9 minutes), then let cool completely.


To make the cookies look like sombreros, begin by making a thick glaze out of the vanilla frosting and a little milk. With the help of a plastic bag or squeeze bottle, pipe a thin circle of glaze around the edge of each cookie. Then dip in sprinkles.


Add a small dollop of glaze onto the tops of the milk chocolate peanut butter cups and place in the center of each cookie.


Let the cookies sit for a few minutes for the frosting to set up before enjoying.