Piñata Cookies

piñata cookies Dessert
Piñata Cookies
  • Prep 60 min
  • Total 2 hr 15 min
  • Ingredients 7
  • Servings 16

This fun and colorful recipe is perfect for a Cinco de Mayo fiesta. MORE+ LESS-

Updated February 19, 2020
Pillsbury™ Cookie Dough
Make with
Pillsbury™ Cookie Dough


rolls (16.5 oz each) Pillsbury™ refrigerated sugar cookies
Red, yellow, blue and green food colors
cup powdered sugar
teaspoons milk
teaspoons corn syrup
teaspoon vanilla
to 1 cup candy-coated milk chocolate candies


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  • 1
    Open packages of 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).
  • 2
    Divide 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.
  • 3
    Heat 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.
  • 4
    Bake 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.
  • 5
    In 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.
  • 6
    For 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.

Expert Tips

  • Burro cookie cutters can be found seasonally at most craft stores. You could also use a small horse or sombrero cookie cutter.
  • To save time, use purchased cookie icing.
  • If you don’t have a container that is as deep as the cookie cutter is tall, line the inside of a cereal box with plastic wrap, then layer the colors of cookie dough in the box to form a rectangle shape.
  • Don’t throw away the extra round cookie cutouts—decorate them with leftover icing and enjoy alongside the burro-shaped cookies!

Nutrition Information

No nutrition information available for this recipe

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