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Sombrero Snickerdoodles

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Sombrero Snickerdoodles
  • Prep 10 min
  • Total 30 min
  • Servings 18
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Even your littlest amigos will be able to lend a hand making and decorating these fiesta-ready cookies.
By Annalise Sandberg
Updated Apr 20, 2016

Ingredients

Steps

  • 1
    Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • 2
    In large bowl, beat cookie mix, melted butter and egg with electric mixer on medium speed to a thick dough.
  • 3
    Scoop dough into rounded tablespoons, and roll in cinnamon sugar that came with cookie mix. Drop 2 inches apart on cookie sheet. Bake 8 to 9 minutes or until edges just begin to turn golden. Remove from cookie sheet; cool completely.
  • 4
    In small bowl, mix frosting and milk to a thick but pourable glaze. Transfer to small resealable plastic food-storage bag, and cut small hole in one of the corners. Pipe a border around edge of each cookie, then dip into sprinkles.
  • 5
    Pipe small dollop of frosting on top of each peanut butter cup candy, and place top side-down on center of each cookie. Let stand about 20 minutes for frosting to set.

Tips from the Betty Crocker Kitchens

  • tip 1
    Feel free to use other candy for sombrero tops in place of peanut butter cups, if desired.

Nutrition

250 Calories, 11g Total Fat, 1g Protein, 36g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
170mg
7%
Potassium
115mg
3%
Total Carbohydrate
36g
12%
Dietary Fiber
0g
0%
Sugars
24g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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