Name: Gluten Free Sombrero Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 1/4 cups of GF Jules Cut Out Cookie Mix; 1 egg or egg replacer; 1 tsp vanilla extract; 1/2 cup palm oil shortening (I used Spectrum organic, non-hydrogenated); 1/4 cup almond milk (unflavored); 1 cup coconut palm sugar; 2 tsp baking powder; 12 fresh strawberries (smaller sized work better); 1 cup white icing or frosting (I used my 2-ingredient frosting recipe); Rainbow sprinkles

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Turn your celebration into a fiesta with Gluten Free Sombrero Cookies!

My kids have loved Mexican food since they were babies. I remember laughing about their love of spicier foods with my husband. Their favorites were homemade tacos, guacamole, salsas, carnitas and several Cuban dishes too. Cinco de Mayo gives us an excuse to throw a Mexican Fiesta at home. So, tonight, I’m making Carnitas, refried beans, homemade guacamole (ok my husband’s making that because it’s a specialty of his) and the adults will be having margaritas.

gluten-free-sombrero-cookies

For dessert, I wanted a kid-made Cinco de Mayo themed treat. As you all know by now, I love to get my kids in the kitchen whenever I can because it’s fun and it teaches my daughter to have a positive relationship with food rather than fear it due to her diet restrictions. I had heard about Sombrero Hat Cookies which sounded adorable, so I came up with a healthier twist that is also gluten free and dairy free. For the sugar cookies, I used GFJules‘ cut out cookie mix and it’s delicious.

Here’s the simple recipe so that you can make some too!

5 from 1 vote

Gluten Free Sombrero Cookies

This recipe is gluten free, dairy free, peanut free and vegetarian. It can be made vegan if you use egg replacer instead of egg. The recipe makes 36 cookies. I saved some of the dough for later and made 12 sombrero cookies, hence the call for 12 strawberries below but if you want to make more remember that you'll need one strawberry per cookie.

Course Dessert

Cuisine American, Mexican

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 36 cookies

Calories 130 kcal

Author Jereann Zann - Celiac Mama

Ingredients

2 1/4 cups of GF Jules Cut Out Cookie Mix
1 egg or egg replacer
1 tsp vanilla extract
1/2 cup palm oil shortening I used Spectrum organic, non-hydrogenated
1/4 cup almond milk unflavored
1 cup coconut palm sugar
2 tsp baking powder
12 fresh strawberries smaller sized work better
1 cup white icing or frosting I used my 2-ingredient frosting recipe
Rainbow sprinkles

Instructions

To make the cookies, follow the directions for GF Jules' cut out sugar cookie recipe . If you're strapped for time like busy families often are, I tested some out without refrigerating them and they came out well too.
Let the cookies cool completely before decorating them.
Select your strawberries, wash, and cut off the tops so that they can stand up with a flat bottom with the point at the top.
Add your frosting to a ziploc bag and cut off the corner so that you can pipe the frosting out of the tiny hole.
Put a circle of frosting in the middle of the cookie, add the strawberry on top so that it sticks.
Pipe a thin layer of frosting around the outside of the strawberry. Do the same around the outside of the cookie.
Sprinkle your rainbow sprinkles all over the top of the frosting until it's covered.
Shake the cookie slightly to get the sprinkles off of the areas that don't have frosting on them.
Repeat for all of the other cookies.
Enjoy!