If you follow me on Twitter or Instagram, you would have seen I helped my friend assemble these adorable piñata cookies.
This tutorial from She Knows explains the step by step process with using your favourite sugar cookie recipe. While the steps are fantastic, we ran into a few hiccups along the way. I thought I’d save you the trouble so you can make the adjustments when you want to make these fabulous cookies (they’re not just for cinco do mayo you know).

Step #4 says to line your container with plastic wrap. We found the dough stuck to the sides and was incredibly difficult to remove from the container. Not even loosening it with a knife helped. We ended up hacking some dough off to get enough leverage to pry it out. Instead of saran wrap I would suggest trying wax paper with a fair bit extra on the sides. That way you can pull the dough up and out with the paper.

Step 12 has you baking each slab then cutting it out with a cookie cutter. This recipe creates a lot of wasted dough and since you worked so hard on it, you want to salvage as much as you can. We cut the shapes out first, then use the extra bits and cut with smaller cookie cutters. You could then combine all the scraps and roll them together for a marbled cookie dough.

Step 18 shows how three cookie cut outs are used to make one piñata cookie. This makes for a massive cookie which is awesome, but me and my friends aren’t willing to commit to THAT much sugar (which is why we only filled two cookies and made the rest plain sugar cookies). Plus yet again it creates a lot of waste.
When we cut the cookie dough log we ended up with both thick and thin slabs. We cut a rectangular pocket into the thick cookies (making sure not to puncture the other side), filled this with m&m’s then glued on a thin cookie as seen on Step 25. This way you still get your surprise treat in the middle, but it’s not such a huge, overwhelming thing people are scared to eat.

Aren’t they adorable? If it weren’t for the high sugar content
I’d make some right now!

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