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!