Piñata Cookies!

This Fourth of July, I spent my holiday participating in my first vending event! Since my objective is to always bake things that are tasty and fun, I decided to bake everything with an Independence Day twist. Included were red, white, and blue swirl cupcakes, sugar cookies, and piñata cookies!

A few months ago, a few friends sent me pictures of Cinco de Mayo piñata cookies, with the challenge to make some myself. Since I don’t tend to take challenges lightly, I jumped at the chance to reverse-engineer the cookie and put my own little twist on them! And the Fourth of July proved to be the best opportunity to do so.

These cookies are a 3-layered sugar cookie in red, white, and blue. And when you break them open, candy falls out! 😀

Click below for the recipe! (And a bonus recipe for Royal Icing!) 🙂

Star Piñata Cookies

Yield: 20-25 piñata cookies, depending on the size of your cookie cutter

Begin by assembling your ingredients for the cookies.

You are going to need:

  • 3 recipes of sugar cookie dough in red, white, and blue
  • Star cookie cutter
  • Circular cookie cutter that fits inside the star

You are also going to need:

  • Wax paper
  • Rolling pin
  • Cookie sheets lined with parchment paper
  • Cutting board or other hard, flat surface

First, divide one of your balls of dough in half. Place the ball in between two sheets of wax paper, and roll to approximately 1/4″ thick.

Repeat with the remaining dough. Place on a cutting board, and chill in the refrigerator for at least 45 minutes or in the freezer for at least 15 minutes. The cold and the wax paper will help the cookies from sticking and breaking apart when you cut them…

Next, pre-heat your oven to 350° F.

Remove the red (or blue) cookie dough from the refrigerator/freezer and place on the countertop. Remove the top sheet of wax paper. Dip your cookie cutter in flour to prevent it from sticking to the dough. Use the cookie cutter to cut as many star shapes as possible from each sheet of cookie dough. Re-roll the scraps and continue cutting.

Place the cookies on a cookie sheet lined with parchment paper, at least one inch apart. Bake in your pre-heated oven for approximately 8-11 minutes, until lightly browned.

Let cool on the cookie sheet for 2-3 minutes, then remove to a wire rack to cool completely. Repeat with the remaining red and blue cookies.

For the white cookies, cut out the star shapes first. Then, using the round cookie cutter, remove the center of the star.

Bake in the same manner as the red and blue cookies. Let cool completely before assembling.

To assemble, you are going to need:

  • Fully cooled red, white, and blue sugar cookies
  • Royal icing (recipe below)
  • Red and blue mini M&Ms, or other small candy

You are also going to need:

  • A small icing bag
  • A medium round tip (I use a Wilton #7 tip.)

Being by filling an icing bag with about half a cup of royal icing. Place the icing tip in the large bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. (For pictures, see the Jello Deviled Eggs post.)

Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with the royal icing.

I use royal icing because it is pretty easy to make and has a variety of uses. In this recipe, it makes an excellent edible glue, but it’s also great for icing sugar cookies and other fine decorations!

Unfold the top of the bag, and lift it out of the glass. Twist the top of the bag closed.

Squeeze a small amount of royal icing on to the flat side of the white sugar cookie. Then place it on the flat side of the blue cookie.

Fill the cavity with about a tablespoon of the mini M&Ms.

Add a small amount of royal icing to the top of the white cookie, then place the flat side of the red cookie on top. Set aside to dry.

Repeat with the remaining cookies. Enjoy! 😀

Royal Icing

Yield: approximately 2 cups

Being by assembling your ingredients.

You are going to need:

  • One pound of powdered sugar
  • Two teaspoons fresh-squeezed lemon juice
  • 3 egg whites, at room temperature and free of any yolk or other oils

Begin by beating the eggs whites and one teaspoon of the lemon juice until foamy.

With the mixer running on medium, slowly add the powdered sugar, about one quarter of a cup at a time. Add more powdered sugar only when the previous addition is fully incorporated.

Once all of the powdered sugar is incorporated, add the remaining teaspoon of lemon juice and increase the mixer speed to high. Whip until stiff peaks form.

To keep from drying out during use, cover the bowl with a wet paper towel. Store in an airtight container when not using.

Any questions? Feel free to ask in the comments below! And thanks for reading! 🙂


4 thoughts on “Piñata Cookies!

  1. Pingback: Mustache Cookies | Pie With Sparkles

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