Happy May, friends! Isn’t it crazy that we are already starting the fifth month of the year? The start of May means one thing. Cinco de Mayo is just around the corner! I always like to share a Mexican-themed food post for the holiday and this year I went the sweet route with these Cinco de May sugar cookies! These sugar cookies are the very best and with the fun frosting colors and decorations, you will be ready to party on Saturday.

Cinco de Mayo Sugar Cookies

As I mentioned, I always like to share a Cinco de Mayo recipe to kick off May. Last year, I shared these Churro Cupcakes (see recipe here) and I’m sticking with the sweets again this year with these yummy sugar cookies. I’ve shared this sugar cookie recipe a few times here on the blog and it’s my very favorite. (See the Christmas sugar cookies here and the New Year’s Eve cookies here.) It’s my mom’s recipe that she has been making for just about every occasion for years. However, this is the first time we tried Cinco de Mayo-themed cookie cutters! We went with the sombrero and cactus since we knew they would both be fun to decorate. Speaking of decorations, I found the flower candies and larger sprinkles on the sombrero at Michael’s.

Check out the recipe below! These sugar cookies are similar to a shortbread cookie and are truly addicting. As for the frosting, I gave rough measurements for what we use when decorating the cookies. Depending on the consistency you are looking for, you can add more or less water. Always outline the cookie in a thicker frosting before trying to fill it in. Once you have made all the necessary outlines, you can thin the frosting by adding water. Also, be sure to give each layer enough time to dry. For example, we waited a good 30 minutes before add the orange line to the yellow sombrero. And the Karo syrup that is added to the frosting is optional, but it gives the cookies a pretty shine.

Happy baking and Cinco de Mayo, friends!

….

THIS POST IS LINKED UP WITH: TASTY TUESDAYS | TICKLE MY TASTEBUDS TUESDAY |  TOTALLY TERRIFIC TUESDAY | TWO CUP TUESDAY | WEEKEND POTLUCK  | SITS GIRLS | FULL PLATE THURSDAY | WONDERFUL WEDNESDAY’S BLOG HOP | CREATIVE MUSTER | WOW US WEDNESDAYS |THURSDAY FAVORITE THINGS PARTY | BEST OF THE WEEKEND | HANDMADE HANGOUT | TOO CUTE TUESDAY | GRACE AT HOME |DISHING IT & DIGGING IT | FEATHERED NEST FRIDAY | METAMORPHOSIS MONDAY | THE SCOOP | TRY IT THURSDAY | FLAUNT IT FRIDAY | BEST FRIDAY FEATURES

Print Recipe

Cinco de Mayo Sugar Cookies

Course

Dessert

Cuisine

Dessert

Servings

Ingredients

For the cookies:

• 3 cups flour
• 1 teaspoon powdered sugar
• 1/2 teaspoon salt
• 1 cup butter
• 3/4 cup sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla

For the frosting and decorations:

• 1 cup powdered sugar
• 1 tablespoon water
• 1 teaspoon Karo syrup

Course Dessert Cuisine Dessert Servings Ingredients For the cookies: 3 cups flour 1 teaspoon powdered sugar 1/2 teaspoon salt 1 cup butter 3/4 cup sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla For the frosting and decorations: 1 cup powdered sugar 1 tablespoon water 1 teaspoon Karo syrup

Instructions

For the cookies:

1. Preheat the oven to 400 degrees. Mix all the cookie ingredients together. Wrap in plastic wrap and place in the refrigerator overnight. Roll the dough and cut into desired shapes. Bake 5-7 minutes. Allow the cookies to cool completely before frosting.

For the frosting and decorations:

1. Combine the powdered sugar and water in a bowl. Adjust the amount of water to your desired consistency. Once completely combined, add the Karo syrup to the powered frosting. This will add shine to the frosting. Allow the cookies to dry completely before serving or packaging in an air tight container. Enjoy!

Share this Recipe