Sombrero Sugar Cookies with Royal Icing are the perfect dessert for a Mexican Fiesta Party. They are decorated with bright and colorful icing.
When my cousin had a destination wedding in Mexico, her sister and my aunt threw her a Mexican Fiesta celebration back home for the family members who were not able to travel to the wedding.
My mom and I made these sombrero royal icing cookies for the party. We also made Cute Cacti Cookies and Funny Chili Pepper Cookies with emoji faces on them, inspired by the Mini Treats Sewing Kit my daughters had been using.
I loved how these turned out. They were very popular at the party!
Supplies
- your favorite roll out sugar cookie dough, such as Cut Out Sugar Cookies or Vanilla Shortbread Cookies
- sombrero cookie cutter
- Easy Royal Icing
- red, pink, orange, yellow, green, and blue food coloring gel
- disposable piping bags
- piping bag holders, optional, or tall drinking glasses
- plastic tip couplers, optional
- small round piping tips, like #2, #5, or #7
- toothpicks or scribe tool
Cut and Bake the Cookies
Roll the cookie dough out to ¼-inch thickness. I like to use ¼-inch dowel rods as guides for my rolling pin to ensure even thickness. See my Cut Out Sugar Cookies for more details.
Cut the rolled dough with a sombrero cookie cutter.
Bake the cookies on parchment lined cookie sheets according to your recipe's instructions.
Allow the cookies to cool to room temperature before starting the royal icing.
Outline the Cookies
Using yellow icing in a disposable piping bag fitted with a small round tip, such as a #2, outline the cookies. I always use plastic tip couplers to attach my tips to bags to easily change tips if needed.
Allow the icing to dry for at least 1 hour before flooding.
Cap or seal off the tip of the yellow outline-consistency frosting, and set it aside for later.
Flood the Cookies
Thin yellow icing with small amounts of warm water to flood consistency icing. Transfer the icing to a disposable piping bag fitted with a large round tip, such as a #7, or the tip cut off. You can also use a squeeze bottle.
Flood the icing inside the outline.
Allow the icing to dry until set, up to 24 hours. How quickly it dries will depend on the temperature and humidity of your workspace.
Add the Details
To begin, fill disposable piping bags fitted with small round tips with outline consistency icing in the colors of orange, blue, pink, and green. Squeeze a small amount of the outline consistency yellow icing out on a paper towel to ensure it is flowing the tip properly.
Pipe outline consistency red icing around the brim of the hat as show in the photo.
Pipe an upside-down "U" shape of yellow outline consistency icing to represent the part of the hat that fits on a head.
Next, pipe a line of red outline consistency icing across the top of the hat, then pipe a line of blue outline consistency icing underneath the red.
Pipe alternating orange, blue, pink, and green dots underneath the red line representing the brim of the hat.
Finally, pipe a squiggle of orange icing at the top of the hat, then pipe blue dots above the squiggle and pink dot below.
Allow the icing to dry completely before storing or packaging in treat bags.
Storage
Once the icing has dried completely, store them in an airtight container at room temperature in a single layer.
I do not recommend stacking the cookies unless you place aluminum foil between the layers to prevent grease transfer from the top cookie to the bottom cookie.
Gluten Free Option
Use your favorite gluten free sugar cookie or shortbread cookie recipe. The royal icing is naturally gluten free. Check your packaging for possible gluten contaminants.
📖 Recipe
Sombrero Sugar Cookies with Royal Icing
Equipment
- 1 sombrero cookie cutter
- disposable piping bags
- Piping bag holders optional
- plastic tip couplers optional
- small round piping tips, like #2, #5, and #7
- toothpicks or scribe tool
Ingredients
- your favorite roll out sugar cookie dough (see note)
- Easy Royal Icing (see note)
- red, pink, orange, yellow, green, and blue food coloring gel
Instructions
Cut and Bake the Cookies
- Roll the cookie dough out to ¼-inch thickness.
- Cut the rolled dough with a sombrero cookie cutter.
- Bake the cookies on parchment lined cookie sheets according to your recipe's instructions.
- Allow the cookies to cool to room temperature before starting the royal icing.
Outline the Cookies
- Using yellow icing in a disposable piping bag fitted with a small round tip, such as a #2, outline the cookies. Allow the icing to dry for at least 1 hour before flooding.
- Cap or seal off the tip of the yellow outline-consistency frosting, and set it aside for later.
Flood the Cookies
- Thin yellow icing with small amounts of warm water to flood consistency icing. Transfer the icing to a disposable piping bag fitted with a large round tip or the tip cut off of the bag.
- Flood the icing inside the outline. Use a toothpick or a scribe tool to guide the icing to the edges and to swirl the wet icing to remove any bubbles.
- Allow the icing to dry until set, up to 24 hours. How quickly it dries will depend on the temperature and humidity of your workspace.
Add the Details
- Fill disposable piping bags fitted with small round tips with outline consistency icing in the colors of orange, blue, pink, and green. Squeeze a small amount of the outline consistency yellow icing out on a paper towel to ensure it is flowing the tip properly.
- Pipe outline consistency red icing around the brim of the hat as show in the photo.
- Pipe an upside-down "U" shape of yellow outline consistency icing to represent the part of the hat that fits on a head.
- Pipe a line of red outline consistency icing across the top of the hat, then pipe a line of blue outline consistency icing underneath the red.
- Pipe alternating orange, blue, pink, and green dots underneath the red line representing the brim of the hat.
- Pipe a squiggle of orange icing at the top of the hat, then pipe blue dots above the squiggle and pink dot below.
- Allow the icing to dry completely before storing or packaging in treat bags.
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