CINCO DE MAYO Sugar Cookies!!

What does an Irish person do on Cinco de Mayo…hmm..hmmm..hmmm.. go to a concert of course!

For this past Cinco de Mayo, one of my best friends, Vicky, had a band perform at her house. The band was called The After Party, and they were AWESOME!! They were also extremely cute, just a side note ;). The whole night was so much fun- the band was very talented and social. I admire that they were able to talk to all of us like they had known us forever. This is a picture of all of us with the band! (it’s okay to be jealous 😉 )


So considering that it was Cinco de Mayo I figured I had to make something festive! I found this recipe for pinata sugar cookies that have a hollow center to fill with whatever candy your little heart desires, and because I was feeling ambitious I thought I’d give it a try! I eventually discovered that with the amount of stuff I had to do that weekend I would not be able to complete the recipe in the way that this website details, yet I still found the end product to be a success! 🙂

One of the first things I learned while on this recipe trail was that finding cookie cutters, gel food dye, nice cupcake liners, and all the other baking works is very hard if you do not have time to order it online. I discovered SO, SO many good websites to order all that baking equipment but I knew that it wouldn’t ship to me on time, and I did not want to pay extra. Luckily, I did find a nearby baking goods shop in Sunnyside called The Sugar Room. This place was my savior! I was able to pick up the cookie cutters there, along with a few other things for future baking endeavours! Anyways, back to the recipe!

As I mentioned I did not have time to turn these cookies into pinatas, but I still liked how they turned out. If you wish to make your cookies into pinatas, be mindful that it does take a lot of time & patience, please feel free to click on this website.

Cinco de Mayo Sugar Cookies:

Makes about 18- 21 cookies



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


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.

2. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved.

*I used Wilton gel food dyes.

3. Use a container the same approximate width of your donkey piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you’re done.

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

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.

6. Wait approximately 10 minutes before taking your donkey cutter to cut the cookie.

*I had all this extra cookie that was too small for the donkey cutter, so I took a heart cookie cutter and created some extra cookies!


“Cookies are made of butter and love.”     ~Norwegian Proverb


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