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Sombrero Snickerdoodles

  • Prep 10 min
  • Total 30 min
  • Servings 18

Even your littlest amigos will be able to lend a hand making and decorating these fiesta-ready cookies. MORE + LESS -

Annalise Sandberg Annalise Sandberg
April 20, 2016

Ingredients

1
pouch Betty Crocker™ snickerdoodle cookie mix
1/2
cup butter, melted and cooled
1
egg
1/2
cup Betty Crocker™ Rich & Creamy vanilla frosting
1
to 2 teaspoons milk
Rainbow or chocolate candy sprinkles
18
Reese's™ peanut butter cups miniatures, unwrapped

Steps

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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe
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