Ingredients
For the Sugar Cookie Dough:
2 ¾ cups (345g) All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
1 cup (226g) Unsalted butter, softened
1 cup (200g) Granulated sugar
1 large Egg
2 teaspoons Vanilla extract
For the Royal Icing:
3 cups (360g) Powdered sugar, sifted
2 tablespoons Meringue powder
4-6 tablespoons Warm water
1 teaspoon Vanilla extract
Gel food coloring (Red, Green, Yellow, Blue, Orange, White)
Instructions
1. Make the Dough: Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy. Beat in egg and vanilla. Gradually mix in dry ingredients until just combined.
2. Chill: Divide dough into two discs, wrap in plastic, and refrigerate for at least 2 hours.
3. Cut & Bake: Preheat oven to 350°F. Roll dough to ¼-inch thickness. Cut with sombrero cutter and bake 8-10 minutes. Cool completely.
4. Prepare Icing: Beat powdered sugar, meringue powder, water, and vanilla until glossy and stiff-peaked. Adjust with water/sugar as needed.
5. Color: Divide and tint icing into fiesta colors.
6. Outline: Outline the sombrero sections (brim and crown) and let set for 15 minutes.
7. Flood: Thin icing with water to syrup consistency. Flood the sections inside the outlines. Let set 30-60 minutes.
8. Detail: Add piping details like stitching or hat bands. Dry for 12-24 hours until hard.
Notes
Pro-Tips:
• Consistency is Key: Use stiff icing for outlines and syrup-consistency icing for flooding.
• Wet-on-Wet: Add polka dots or stripes while the flooded icing is still wet for a seamless look.
• Drying: Allow at least 12-24 hours for the icing to harden completely before storing.
Variations:
• Flavor Twist: Add ½ teaspoon cinnamon or a pinch of chili powder to the dough.
• Cocoa Icing: Tint some icing brown with cocoa powder for a chocolate accent.
• Sparkle: Add non-pareil sprinkles or edible glitter while icing is wet.
- Prep Time: 60
- Cook Time: 10
- Category: Dessert
- Method: Bake and Decorate
- Cuisine: Mexican-Inspired
- Diet: Vegetarian