Taco Sugar Cookies

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Cinco de Mayo is one of my favorite holidays. I grew up in Phoenix and we always have a big celebration for Cinco de Mayo. It is the perfect time of year to be outside by the pool. We have a pool party celebration with lots of food, of course beer, family, and friends. I love Mexican beer! Corona Extra was the first beer I ever tried and I immediately loved the clean, crisp taste. I also love the rich, refreshing flavor of Modelo Especial. It is a family favorite. For our Cinco de Mayo celebration everyone brings Mexican dishes to indulge in. Usually I am in charge of desserts. I am an expert at eating Mexican dishes but not at making them. Desserts are my favorite to make for all occasions. I love desserts that look like savory foods and that is why I thought it would be the perfect time to make cookies that look like little tacos. In the past I have made cupcakes that look like hot dogs and cookies that look like pizza. Now it’s time to tackle taco cookies! They add some extra fun to the dessert table! These have all the elements of a real taco in sweet dessert form. They also pair very well with Modelo Especial and Corona Extra. The flavors of these beers taste amazing with a little sweet bite. I don’t know about you but I need a little sweetness to balance out all of the spice from a Cinco de Mayo meal. My dad makes his specialty spicy shrimp that come with a warning label because of the heat level. Not everyone can handle the heat. I usually can have one before my mouth is on fire!

These cookies are incredibly easy to make. I made them from scratch but you can substitute store bought components. Don’t worry I won’t tell. You could also make these in the form of a taco cookie bar and guests can add their own toppings. How fun would that be? Who is ready for a cerveza celebration? The Modelo Especial, Corona Extra, and pool are calling my name!

First things first, make sure to pick up your Corona Extra and Modelo Especial to pair with these cookies. They can be found at your local grocery store in the beer aisle in the Imported Beer sign. This should be near the freezer and drink section.

The cookies are sugar cookies with chocolate buttercream for the taco meat, chocolate melting wafers for the lettuce as well as the cheese, and gummy candy for the tomatoes.

What you need to make the sugar cookies:

Dry ingredients:

3 ¼ cups flour

2 teaspoons baking powder

Wet ingredients:

1 egg

1 ½ teaspoons vanilla extract

1 teaspoon almond extract

1 cup softened butter

1 cup sugar

What you need to make the chocolate buttercream:

3 ½ cups powdered sugar

½ cup of cocoa powder

1 cup softened butter

1 teaspoon vanilla extract

3 tablespoons milk

To make the chocolate buttercream:

1. In a standing mixer or with a hand mixer cream the butter and cocoa powder together on a medium speed.
2. Slowly add in powdered sugar blending until smooth on a medium speed.
3. Add vanilla extract and milk, blend together for about 2 minutes.

1. Cream softened butter and sugar together with a hand mixer or standing mixer. Mix for 2 minutes on a medium speed.

2. Add egg, vanilla extract, and almond extract. Blend together for 1 minute on a medium speed.

3. In a separate bowl mix flour and baking powder together with a spoon.

4. Add the dry ingredients into the bowl with the wet ingredients, adding a small amount at a time. I add about a third at a time and mix on a medium speed until blended.

5. Take the dough and place it on a large piece of parchment paper.
6. Take another piece of parchment paper and place it on top.
7. Then take a rolling pin and roll out the dough. I tape down the sides of the parchment paper to hold it in place or place something heavy on top of the edges. This way the rolling pin doesn’t get stuck to the dough. You can place a bit of flour on a surface and on the rolling pin to roll out the dough. Whichever way you prefer. Roll out to about ¼ inch thickness.
8. Then take a round cookie cutter, measuring cup, or glass to cut out circle shapes in the dough. I used measuring cups. I made ones ⅔ cup big and ½ cup for different sizes. Put them on a cookie sheet lined with parchment paper.
9. Bake at 350 degrees 10 minutes for smaller cookies and 12 minutes for larger cookies. Take them out and let cool completely.

10. Take green chocolate melting wafers and cut into thin strips for the lettuce.
11. Take orange chocolate melting wafers, cut into vertical strips, and then cut across the strips horizontally to make small pieces for the cheese.
12. Take red gummy or any red candy. Cut it into little pieces for the tomatoes.

13. Once the cookies are cool cut them in half with a sharp knife.

14. Take chocolate buttercream and put it in a plastic bag. I used a decorating bag but just cut off the end. These don’t need any fancy piping since you barely see the frosting. Squeeze dots of the frosting in a couple rows on the bottom side of a cookie half as shown above.
15. Then add the green chocolate strips, orange chocolate crumbles, and bits of red candy. Just add them to the rounded outside edge since this is what will show. You can also put the top of the cookie on first and then sprinkle the toppings on.
16. Place the other half of the cookie on top with the rounded sides facing the same direction. Press the straight sides together. You want the rounded part tipping up a bit so you will see what’s inside.

I made two sizes of the cookies to give guests options. If they just want a little bite they can go for the tiny size and if they want more they can go for the big ones! The cans are perfect for serving a cookie on top of the beer. You can put the cookies on little plates on top of cans. Having a variety of bottles and cans worked perfect for different preferences. Do you prefer bottles or cans? I like to switch off. What fun do you have planned for Cinco de Mayo? If you make these adorable cookies please share I would love to see them at your celebration with your Corona Extra and Modelo Especial!