Piñata Cookies
By
Angie McGowan
Updated Apr 22, 2021
This fun and colorful recipe is perfect for a Cinco de Mayo fiesta.
Piñata Cookies
- Prep Time 60 min
- Total 2 hr 15 min
- Ingredients 7
- Servings 16
Ingredients
- 3 rolls (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- Red, yellow, blue and green food colors
- 1 cup powdered sugar
- 3 teaspoons milk
- 2 teaspoons corn syrup
- 1/2 teaspoon vanilla
- 3/4 to 1 cup candy-coated milk chocolate candies
Instructions
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Step1Open tolls of cookie dough; separate into 4 equal portions. Tint 1 portion red, 1 portion yellow, 1 portion orange (mixing red and yellow) and 1 portion turquoise (mixing blue and green).
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Step2Divide each colored portion of dough into thirds. Measure burro-shaped cookie cutter (or desired shape) and find a container as deep as the cookie cutter is tall.* In container, alternately layer colors of dough in desired order. Cover; refrigerate until firm.
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Step3Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove dough from container; cut into 1/4-inch slices. On cookie sheets, place slices 2 inches apart.
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Step4Bake 6 to 10 minutes or until set. While still warm, cut cookies with burro-shaped cookie cutter. In 16 of the cookies, use small round cookie cutter to cut out center of burro. Gently remove cutout portion of cookie. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
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Step5In small bowl, mix powdered sugar, milk, corn syrup and vanilla with whisk until smooth. Tint with desired food color. Spoon icing into decorating bag fitted with small round tip or small resealable food-storage plastic bag with tiny corner cut off.
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Step6For each sandwich cookie, pipe icing around top edge of 1 whole burro cookie. Top with 1 burro cookie with cutout center; pipe icing around edge of burro. Fill hole in center with candies. Top with second whole burro cookie.
Nutrition
No nutrition information available for this recipe
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