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Piñata Sugar Cookies

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Rate this recipe 4.1/5 (51 Votes)

Ingredients

  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup butter
  • 1 cup vegetable oil
  • 2 eggs
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 5 cups flour
  • 1 tablespoon vanilla
  • Mini M&M candies
  • 1/2 cup powdered sugar
  • 2 teaspoons milk
  • Food Colouring

Details

Level of difficulty Difficult
Cost Average budget

Preparation

Step 1

Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.

Step 2

Split dough into balls, depending on how many different colours you want. Add food coloring to each of the dough balls until desired color is achieved. Gel food coloring gives you more intense colors than liquid.

Step 3

Use a container the same approximate width of your cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half and begin layering the dough in the container. Alternate the colors so that you end up with two layers of each color by the time you're done.

Step 4

Cover the layered dough and freeze for four hours or overnight.

Step 5

Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.

Step 6

Immediately after you take them out of the oven, use your cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two cookies in one direction and one cookie in the opposite direction. (Just flip your cookie cutter over.) That way, when you go to assemble them, the finished cookie will look "pretty" on both sides -- because the baked, bottom sides will be hidden.

Step 7

Piñata Sugar Cookies - Step 7

For the middle cookies in each set, cut out the center (and any unnecessary extremities) where the M&Ms will go. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.

Step 8

Piñata Sugar Cookies - Step 8

To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a "frosting glue" mixture of milk and powdered sugar.

Step 9

Piñata Sugar Cookies - Step 9

Put the middle cookie on top of the frosting glue and add the M&Ms to the open center.

Step 10

Piñata Sugar Cookies - Step 10

Put another outline of frosting glue on the middle cookie and place the opposite-cut piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright.

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INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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